As I mentioned in my previous post, there were two very popular requests for recipes from my personal Facebook page this week, and the first recipe I posted yesterday was for the Roasted Eggplant Pizza. Today I am sharing a recipe for Ham, Cheese, Kale, and Potato Quiche.
This was very easy and can be put together quickly with any combination you choose. I had leftover ham that I didn’t use from making split pea soup, some kale, two potatoes, and some cheese in the refrigerator and it all came together and gave me the inspiration to make a quiche.
I am one of those people that could eat any type of quiche and a salad for lunch every day and never get tired of it. I have been known to rummage through the veggie bin toward the end of the week and find ingredients for a weekend quiche. This particular quiche was exceptionally delicious.
I hope this recipe inspires you to start experimenting with ingredients and start making a weekly quiche for yourself.
Ham, Cheese, Kale & Potato Quiche
- 6 large eggs
- 1 cup half and half OR whole milk
- ½ cup real mayonnaise (Optional)
- 2 TBSP flour
- 1/3 cup minced red onions or shallots
- Garlic powder to taste
- Salt & pepper to taste
- 1 tbsp olive oil
- 8 ounces shredded, mozzarella cheese
- 2 tbsp grated cheese
- 2 yellow potatoes – washed
- 1 bunch kale- removed from main stem
- ½ cup of diced ham or half of a pre-cooked ham steak
- 1 9-inch unbaked frozen “deep Dish” pie shell – OPTIONAL
Preheat oven to 350 degrees
Dice the potatoes into bite-size pieces and parboil for 10 minutes in boiling water. After 10 minutes remove from the pot; drain the potatoes -set aside.
Wash the kale and remove the leaves from the main stem and dice the leaves into strips- set aside
Dice the ham into bite-size pieces and set aside
Add 1 tbsp of olive oil (or vegetable oil) to a large skillet and saute the potatoes until they start to turn golden
Add the shallots and a sprinkle of salt and pepper
Add the kale and saute until the kale wilts.
Remove from the skillet into a large bowl.
Add the ham and garlic powder.
Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the mozzarella cheese and grated cheese. Mix well.
Add this mixture to the kale, ham, and potatoes. Pour into a deep-dish pie pan sprayed with cooking spray.
If you want a crust with this quiche, pour this mixture into an unbaked 9-inch, deep-dish pie crust.
Bake for 45 minutes to 1 hour or until the top is golden brown.
Until my next post, make every day a celebration!
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