Cheddar and Ham Quiche

Cheddar and Ham Quiche -- A Pinch of Joy

Cheddar and Ham Quiche -- A Pinch of Joy

Leftover ham after a holiday?  Cheddar and Ham Quiche will help you solve the problem of what to do.  Quick, easy and tasty, too.

Cooking with evaporated milk is something relatively new to me.  I stopped drinking milk with meals about 3 years ago.  Love cold milk, but it wasn’t returning the love!  No more gallon jugs of milk in the fridge.    I was going through a couple of gallons a week and now half a gallon will last almost three weeks. I still cook with milk, but there isn’t always enough in the fridge for the recipe I want to make.  Or if there is, its past the due date and a little sniffy – can I admit that??   So I started keeping a can or two of evaporated milk on the pantry shelf.  It also comes in handy for times when it is blizzarding outside and a trip to the store is the last thing on anybody’s list.  Like tonight.  It’s spring!  A blizzard – really?  We already had one of those this year. It was a truly overboard event, but it was decent enough to come in the winter at least!

I digress.    Evaporated milk adds a richer flavor to your recipe.   So don’t be afraid to give it a go.  You can also substitute an equal amount of your favorite cheese – Colby jack, swiss.  Or add a half cup more to the stir in.  Be sure to dice the ham – about quarter inch squares is perfect because it will mix in and “hang’ in the mixture better

Cheddar and Ham Whole Quiche -- A Pinch of Joy   It’s tempting to dive right in when this delicious aroma surrounds the quiche when you pull it out of the oven.  But resist and let it set about 10 minutes.  It will finish baking and be just cool enough that you can really enjoy the savory flavors.  Delicious and nutritious.


Cheddar and Ham Quiche
 
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Perfect for breakfast, lunch or dinner! Deliciously savory and nutritious too!
Author:
Serves: 8 servings
Ingredients
  • 1 refrigerated 9 inch pie shell, unbaked
  • 1 cup shredded cheddar cheese, divided
  • 1 ½ cups diced ham
  • 2 green onions, sliced
  • 1 can evaporated milk
  • 3 eggs
  • ¼ cup flour
  • ¼ teaspoon salt
  • Pinch of black pepper
Instructions
  1. Preheat oven to 350.
  2. Press unbaked pie crust into deep pie pan and crimp edges. Set pie pan on cookie sheet or pizza pan to aid in moving the quiche without spilling.
  3. Sprinkle ½ cup shredded cheddar, ham and green onions evenly over the pie crust.
  4. Whisk together milk and eggs until well mixed. Whisk flour, salt and pepper into mixture.
  5. Sprinkle top with remaining cheese.
  6. Bake for 45-50 minutes or until table knife inserted near the center of the filling comes out clean.
  7. Cool for about 10 minutes on wire rack before serving.

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Orange Glazed Pork Chops

Orange Glazed Pork Chops -- A Pinch of Joy

Orange Glazed Pork Chops -- A Pinch of Joy

Orange Glazed Pork Chops has been a go-to company meal forevah in our house.  When sister Kay called a couple weeks ago and said “if you guys are going to be home, we’ll stop by in an hour”, I said “great, I’ll make dinner” and tossed a pan of these in the oven.   When sister Bee and hubs came to celebrate our anniversary with us last Saturday, these were on the menu.  That’s why we moved 1000 miles! Not to make pork chops but to share meals and laughter with family whenever we want!

I realized I hadn’t shared this oldie but goodie with y’all.   The recipe came from an old cookbook  —  one of those community compiled books with everyone’s favorite and best recipes.  I actually looked up the recipe this morning to give you the real measurements instead of my haphazard memory ones.   And found that I had mooshed together two similar recipes on adjoining pages.   The big difference was that one recipe used orange juice and lesser seasonings and the other included  melted butter plus paprika.  Both were dated as first made when Bytes was 8 months old!  One had my note next to it saying “very good” and the other said “delicious”.

They are really simple to make. (Probably why I’ve always done pork chops this way!)  If the pork chops are on the thin side, you might want to cover with aluminum for the first 30 minutes of baking to hold in moisture.  I forget to add the butter part of the time, but it does add to the flavor and moisture.  I don’t use one teaspoon paprika as  one of the recipes called for – ‘cause I forgot it was part of the ritual, but it would deepen the color.  I use the lesser amount of sage and mustard, so if you want a deeper flavor you can increase them to one teaspoon each.  I was (and still am!) rather timid with seasoning so feel free to live it up and not be limited by my scaredy cat measurements!   Either way they live up to “very good” and “delicious”!

Orange Glazed Pork Chops
 
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A simple brown sugar orange glaze makes pork chops a delightful and elegant treat -- perfect for family or guests.
Author:
Recipe type: Main Dish - Meat
Serves: 6 servings
Ingredients
  • 6 pork chops, medium cut
  • 2 tablespoons orange juice
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon sage
  • ½ cup brown sugar
  • 2 tablespoons butter melted
Instructions
  1. Place chops in 9x13 baking pan so they do not overlap.
  2. Mix the remaining ingredients except butter and spread over chops.
  3. Bake at 350 for about 45 minutes, basting occasionally.
  4. Turn chops, drizzle melted butter over them and continue baking for 15 minutes or until done.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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Chicken and Bacon Lasagna Roll ups

Chicken and Bacon Lasagna Rollups -- A Pinch of Joy

Chicken and Bacon Lasagna Rollups -- A Pinch of Joy

From my sister, Bee . . . a  creamy, cheesy pasta dish with chicken made over the top delicious with yummy bacon.  Sooo good.  I got to do the filling and rolling for this batch  — since I was hanging around the pan of browned bacon, I think.  She’s generous with bacon, but has this idea that everyone should have an equal chance.  🙂   I learned from her when visiting a couple years ago, that its so much easier to snip bacon into one inch pieces BEFORE browning.  Duh!  Here’s what the pan looked like right out of the oven.  Too bad you can’t scratch and sniff, because the aroma is delightful!! 

Chicken and Bacon Lasagna Rollups -o- A Pinch of Joy

Chicken and Bacon Lasagna Roll ups
 
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Author:
Recipe type: Main Dish
Serves: 8 servings
Ingredients
  • 8 lasagna noodles. cooked
  • 1 pound bacon, diced, cooked and drained
  • 1 small onion, chopped
  • 2 cloves garlic
  • 2 boneless chicken breasts, cooked and shredded
  • 1 cup approximately prepared Alfredo sauce,
Topping
  • ½ cup mozzarella cheese, shredded
  • ½ cup Parmesan Cheese,shredded
Filling
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 6 oz. cream cheese
  • ½ c4up grated Parmesan
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • salt and pepper, to taste
Instructions
  1. Bring large pot of water to boil, add lasagna noodles and cook according to package directions for al dente. Do not overcook. Drain and separate noodles to allow excess water to drain.
  2. Grill or cook chicken breasts until done, Let cool slightly and dice or shred. Set aside.
  3. Cut bacon into one inch pieces and fry. Add diced onions and minced garlic when bacon has browned and cook until bacon is crisped, about three minutes. Lift bacon mixture onto plate lined with paper towels to drain.
  4. Mix together cheeses, sour cream, and seasonings.
  5. Lay noodles flat on paper lined surface. .Divide and spread the filling onto the pasta evenly.
  6. Add shredded chicken onto each pasta, about ½ cup chicken on each roll. .
  7. Set aside ⅓ cup bacon mixture. Distribute remainder bacon mixture on top of the chicken and cheese on the lasagna noodles
  8. Sprinkle Parmesan on top of the bacon and chicken.
  9. Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
  10. Roll each lasagna and noodle and put seam side down in baking dish.
  11. Spread remainder of cream sauce.evenly across top of lasagna rolls
  12. Top with remainder of bacon.mixture
  13. Sprinkle mozzarella and Parmesan on top.
  14. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
  15. Let rest for 5 to 10 minutes to firm before serving.

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