If you’re like us and served an 8 pound ham for 6 people at Easter dinner (the smallest one they sold!) then you most likely have more than a little bit of leftover ham! Even after making our guest take goody bags of ham slices home, we still had leftovers to use up! This quiche recipe is a delicious way to use up some of those leftovers and sneak a little bit of veggies in while you’re at it!
Spinach and Ham Quiche Recipe
What you need:
- 8 eggs
- 1/2 cup of milk
- 1 cup chopped up cooked ham
- 1 package of frozen spinach, thawed and drained
- 1 cup of cheese of choice (I used cheddar)
- other veggies if you wish- I threw in a handfull of mushrooms I had leftover, you could also add 1/4 cup chopped onion or tomatoes if you wish!
- salt and pepper to taste
- Special supplies: large muffin tin (6 large muffins)
What to do:
- Place thawed spinach in a colander over a bowl or in the sink to drain excess water. I push it with my hands to help squeeze the water out as well.
- Preheat oven to 375 degrees.
- Chop up your ham and lightly spray your muffin tin with cooking spray.
- In a large bowl, mix eggs and milk together until fully incorporated.
- Mix in all other ingredients, then divide equally into the muffin tin- just under a cup for each one!
- Bake for 25 minutes, check for doneness and add a few more minutes if needed! Quiche should be slightly brown and not too wet looking. They should pop easily out of the pan!
Serve and enjoy!
These single serving quiches are perfect for a light dinner or brunch! Serve with salad and cut up fruit. If you want to keep the breakfast-for-dinner theme going serve Bloody Mary’s or mimosas to drink!
What do you put in your quiche?