This What’s Baking? round was all about quiche – which was pretty perfect since it overlapped with Easter. I’m just getting this up now (because, life) but this was our Easter breakfast, along with fruit salad and Easter bread. It’s a great breakfast or brunch dish because it can be made ahead and reheated easily. It’s also a great way to use up some extra ham!
The host for this round is Liz from Books ‘n Cooks. Be sure to check out her blog later this month for a full roundup of all the delicious quiches bloggers made!
Ham and Cheese Quiche
(a Kate’s Recipe Box original)
Makes 1 quiche
1 refrigerated sheet of pie dough
1 cup ham, diced
3/4 cup shredded cheddar cheese
1 cup 1/2 and 1/2
Salt and pepper
3 Tbsp. chopped green onions
Preheat the oven to 450F degrees. Grease a pie dish and press the pie dough into the pan, pinching the edge as needed. Prick the bottom several times with a fork and bake for about 8 minutes, until slightly golden. Remove from oven and turn the temperature down to 350F degrees.
Spread the ham evenly on the bottom of the pie shell. Top with cheese. Whisk together the eggs and 1/2 and 1/2 and season with salt and pepper. Pour evenly over the top. Sprinkle with chopped green onions. Bake for an additional 45-minutes, until slightly wiggly, but set. Let cool for 15 minutes before serving.
Here’s a look at what the other bloggers made:
Spring Veggie Quiche – The Redhead Baker
Crustless Spinach & Mushroom Quiche – Eva Bakes
Crustless Kielbasa, Red Pepper, and Asparagus Quiche – Hezzi D’s Books and Cooks
Crustless Zesty Italian (Vension) Sausage, Spinach, and Red Bell Pepper Quiche – Sweet Beginnings
Crustless Caprese Quiche – Cookaholic Wife
Mini Zucchini Quiche – Books and Cooks
Ham and Cheese Quiche – Kate’s Recipe Box
Pepperoni Pizza Quiche – Cookies on Friday
I’ve got these filed under “easy enough to throw together with a super fussy baby in tow”. Because that’s totally a file in our house right now. Teething, man.
As simple as these are, they took all day to make. I caramelized the onions during the first (30 minute) nap. Fried up the bacon during the second (20 minute) nap. Assembled and wrapped them in foil while I wore him on my back and then threw them in the fridge until ready to bake. It was just one of those days.
On another note, every time I make caramelized onions I have an oh-goodness-I love-these-so-much moment. I’m thinking I need to start just keeping caramelized onions in the fridge so I can put them on, like, everything.
Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon
(slightly adapted from Pinch of Yum)
1 large yellow onion, sliced into thin rings
4 Tbsp. butter, divided
6 slices of bacon
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 package of King’s Hawaiian sub rolls (6 rolls)
1 lb. deli-sliced ham
6 slices Swiss cheese
In a frying pan over medium-low heat, melt 1 Tbsp. of butter and then add onions. Cook, stirring occasionally, until caramelized. When done, transfer to a bowl and wipe out the pan. Cook the bacon in the same pan, removing to a paper-towel lined plate when done.
In a microwave-safe bowl, melt the remaining butter. Whisk in the mustard and Worcestershire.
To assemble the sandwiches, brush some of the mustard mixture on the cut side of each roll. Divide ham between rolls and top with caramelized onions, a slice of bacon and a slice of cheese.
Wrap assembled sandwiches in foil. Bake at 350F degrees for 10 minutes or until warm and melty.
I was still undecided about what to make for Christmas dinner the week before. The week before was also the annual Christmas party for my Mom’s side of the family. Her cousin, Suzie, gave us all jars of homemade fig jam. When I saw this recipe, it was a Eureka! moment.
Included below are the instructions for glazing a half ham. I took a shortcut and cut slices off our spiral ham, laid them in a baking dish and then spooned the glaze over. I preferred it this way for two reasons 1) it would heat up quicker and 2) every slice got more glazed goodness like this.
Fig and Orange Glazed Ham
(from Food Network)
Makes enough glaze for 1 Spiral Sliced Half Ham
1 c. fig jam
2 T. dijon mustard
Grated zest of 1 orange
1/3 c. fresh orange juice
Combine the jam, mustard, and orange zest and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil).
For ham slices, layer in pan and spread glaze over. Cover with foil and bake at 350F degrees until warmed through.
For a half ham, preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time. Spoon half of the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven and spoon the remaining glaze on top. Transfer to a cutting board and carve.