So I had a whole bunch of leftover ham (like the country "we eat only on Easter and/or Christmas" type of ham. Funny, it had that honey glaze stuff on it- so I just rinsed the ham and then froze it- now it is coming time to clean out the freezer and I had to find a recipe to make with this ham.
It took a while (like over an hour!) to cook though- but seconds to whip together. So if you want a quick make ahead recipe to tell your significant other to just pop in the oven then will be ready to eat when you get home- this is it.
Quiche is awesome because you can throw in basically anything and everything. (A fridge/freezer cleaner). I was even surprised when Brendan said it was really good- lol. I didn't think he would like it as much- but I guess you really can't go wrong with cheese and eggs.
Measurements aren't exactly on point, since I kind of just eyeballed everything. When you pour it in the baking dish and it looks like it would be a good omelet- you did it right. Hehe.
- 5-6 eggs
- 1 cup of cooked ham- diced
- 1-2 cups of broccoli, diced
- big handful of baby spinach, chopped
- 3 scallions, diced
- 2 garlic cloves, minced
- 1/2 cup of ricotta cheese
- 1/4-1/2 cup of another cheese (Like cheddar, pecorina, parm, - I had some feta I needed to use up)
- about 1/2 tbsp of salt
- freshly ground pepper
- 1 tsp of red pepper flakes
- 1 tsp of fresh (or dry) rosemary, thyme and parsley
- phyllo dough*
- cooking spray
- Preheat oven to 425 degrees F
- Whip the eggs in a big bowl.
- Add everything else into the bowl except the phyllo dough and cooking spray. Mix until combined.
- Spray a baking dish (I think my dish was an 8x8) with cooking spray and layer in your phyllo dough sheets (I used about 10-15 sheets). Spray each layer as you go with the spray.
- Pour in your egg mixture.
- Bake for an hour to and hour and a half until it is set. Depending on the size of your dish it could be less time. If the phyllo dough starts to get too brown (mine even burnt a bit but was still good) just lower the heat a bit.
- You know it's set by jiggling the dish- if it doesn't look like the eggs are raw you're good to go.
- Then just slice and serve! (I served with sliced Italian bread)