I like Quiche, that sounds good
It’s pretty simple.
Thinly slice one good sized leek, cover with water and boil for 5 minutes. Remove from heat and drain real well.
I use frozen chopped spinach, about 5 oz, cooked and also drained real well.
Take about 1 and 1/2 cups of left over ham and dice it to about 1/2inch cubes. Saute lightly in a tbs of butter. Add the drained leeks and spinach and saute another minute or so.
Spread mixture out in a deep dish 9 inch frozen pie shell, unless you can make your own, which I can’t, lol.
Sprinkle one tbs of flour over the meat and veggie mixture.
On top of that spread out 6 oz of shredded Swiss cheese.
Lightly beat four eggs, I actually use two whole and two whites, add to that 1/2 tsp of salt, 1/4 tsp of pepper and 1/4 tsp of ground nutmeg. Two tbs of brandy give this a really nice flavor but you can omit it if you want. Then add one can(12oz) of evaporated milk and stir together.
Pour over the mixture in the pie shell. I use a fork to make little pockets that the egg and milk can get into. The pie shell should be real full after this.
Now I have a pre-heated cookie sheet that I have sprayed a little Pam on so any drippings don’t stick. Carefully, place the pie shell on the cookie sheet and bake at 375 for between 55 minutes to an hour. When you insert a butter knife into the center, it should come out clean. Let it rest about 5 minutes before you cut it.
I promise you this quiche has a lovely flavor, and is very aromatic. It’s a little labor intensive, but it is a great way to use ham leftover from Christmas or Thanksgiving or anytime you cook a ham.