Ham and Swiss Quiche

It’s New Year’s weekend and I have three consecutive days off. It’s also the coldest its been in years with wind chills temps of -15 so staying in seems like a great plan. That means I’m also cooking up a storm. This morning, I created a breakfast quiche that would use up more of that leftover holiday ham. Very tasty.

Ham and Swiss Quiche from Pinterest
IMG_05431 Pillsbury pie crust
½ c. onion
1 T. butter
½ lb. ham
6 oz. Swiss cheese
4 eggs
2 c. light cream
¼ tsp. salt
1/8 tsp. nutmeg
pinch of cayenne pepper
chives

Remove pie crust from fridge. Let it sit 15 minutes before unrolling. Place crust in sprayed pie pan. Pinch up corners of crust and over with parchment paper and metal beads. Cook at 450 degrees for 10-12 minutes. Let cool slightly.

Sauté onions in butter until translucent. Let cool slightly. Dice ham into small pieces. Cover crust with onions, ham, and cheese.

In a bowl, mix eggs, milk, and seasoning. Pour over mixture in crust. Sprinkle with chives.

Bake at 425 degrees for 15 minutes. Turn down to 350 degrees and cook for an additional 30 minutes. Let cool for 30 minutes before cutting quiche and serving.

Notes:

  • I don’t have those beads for baking pies so I improvised by placing a spoon on top of the parchment paper. It worked.
  • I used one shallot instead of a regular onion. I sautéed it in Wildtree Basil Pesto Grapeseed Oil.
  • I used probably 1 ½ cups of ham. As a result, I only ended up using half the egg/milk mixture.
  • I had some leftover Gouda and Fontine cheeses from Christmas. I shredded probably 2 oz. of these cheeses and combined with 4 oz. of Swiss cheese. The result was a very cheesy quiche. You could also do a Cheddar cheese if you prefer. 
  • I messed up and bought buttermilk instead of half and half. I ended up using Skim Milk. It worked just fine. However, I was only able to get about half half the egg mixture into the quiche. I decided to cook the leftover mixture on the stove top. Unfortunately, I wasn’t able those to get that egg mixture to cook on the stove top – too runny.
  • I didn’t have any chives so I sprinkled with parsley instead.
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Breakfast Bubble Pizza

If you’ve followed my blog for a while, you know I love Bubble Pizzas. The beauty is you mix everything in a bowl and dump into a pan. Who doesn’t love less dishes? I’ve made traditional Bubble Pizza (first made for me by my Uncle Tom and Aunt Annette) and Mexican Bubble Pizza.

This morning, I was trying to use up some of our leftover Christmas ham. Jeremiah and I bought a Smithfield ham (my favorite brand – local and support my favorite charity with donations of product to feed hungry people) at Sam’s Club. The ham was the most delicious ham I’ve eaten in a long time but we had way too much left – even with my nephew whose favorite meat is all pork products didn’t finish it off. You’ll love this super easy, five ingredient breakfast casserole. Plus, it looks beautiful. It turned my day around that started with a smoke detector we couldn’t get to stop beeping and a tv that was frozen on an infomercial.

Incredible Breakfast Bake by Key Ingredient Recipes
img_0537.jpg½ c. milk
5 eggs
1 c. ham
1 package (8 oz./2 c.) cheddar cheese
1 package of Grands biscuits
Salt & pepper

Beat eggs in a large bowl and top with salt and pepper. Add milk, ham, and cheese to bowl. Cut biscuits in fourths and fold into egg mixture. Spray a 13 x 9 baking dish and pour mixture into dish. Bake at 350 degrees for 25 minutes.

Ham and Cheese Hash Brown Casserole

Jeremiah and I had some extra ham and a half bag of hash browns. I found this breakfast dish but I think you could very easily use it as a meal you make with Christmas leftovers. Not as cheesy as your traditional cheesy hash browns but still good.

Ham and Cheese Hash Brown Casserole by Plain Chicken

IMG_02161 bag of frozen hash browns
1 lb. diced ham
2 cans condensed cream of potato soup
1 – 16 oz. container of sour cream
2 c. shredded Cheddar cheese
1 ½ c. grated Parmesan cheese

Spray a 13 x 9 pan with non-stick spray. In a large mixing bowl, mix everything but Parmesan cheese. Pour into dish. Sprinkle with Parmesan cheese. Cook for one hour at 375 degrees.

Note:

  • I halved the recipe and baked in a smaller baking dish for the same time.
  • I added a little salt and pepper.
  • I think you could easily add some onion or garlic salt to this recipe.
  • You could use Greek yogurt in lieu of sour cream. I think you could also skip the Parmesan cheese and still enjoy this recipe with less fat.

Bananas for Dinner?

Wednesday was hump day in the SNAP Challenge. Each day seems to get a little easier when it comes to thinking about food. However, the side effects of lack of food are starting to set in. Jeremiah and I don’t feel as focus at work as we should be. While folding laundry, we noticed I put a number of articles in the dryer I normal wouldn’t have. Clearly, I was so focused on my hunger on Monday that I wasn’t paying attention. We are also so tired in the evenings.

SandwichFor breakfast, we each ate our pancakes. They seems to hold until 11 – 11:30 AM. For lunch, I sprinkled a little Italian Seasoning in both our hummus containers. Jeremiah is begging to add oil to his dish for Thursday.

For lunch, I continued to eat a tuna sandwich. We had enough leftovers so Jeremiah took a serving of red beans and rice to go with his sides.

photo 8_compressedDuring the day, I got to go to an open house in the SNAP Department. They had samples of recipes others can make on a SNAP budget during next week’s challenge. Since I am doing the SNAP Challenge this week, I couldn’t sample any of them. They aren’t in my SNAP budget. They also asked clients to share their stories. The stories are documented and displayed on paper plates. I was touched by so many of them. Pregnancy, a workplace injury, cancer, and minimum wage jobs are just a few of the reasons these people are turning to Harvesters for help. I feel guilty that at the end of this week I know my budget will increase for food.

When I come home, Jeremiah is eating some crackers. I asked if the lunch had held. He said it did until he got to my house. I understand the cravings you typically get while cooking dinner. Normally, I would eat a few crackers or M&Ms myself. While eating Chicken Penne Pasta with Salsa con Queso and corn bread leftovers, Jeremiah’s eye catches the bananas hanging on the counter. He say, “I will skip a banana for lunch if you want to split on tonight.” He immediately realizes how hungry he is and that he has never done this before. I tell Jeremiah about a banana, brown sugar, and butter recipe I saw in the SNAP cookbook that I want to try. I show him a picture on my cell phone and realize it takes two bananas. Sure, we could half the recipe but what if it is terrible? Then, we just wasted a banana and extra ingredients not originally in our budget. I convenience Jeremiah to wait until after our Financial Peace University class. If we are still hungry, we can eat it then. With eight cookies left, I tell Jeremiah we have enough for two each tonight. What a splurge!

While driving to class, we discuss the foods we are craving. I told Jeremiah that I wanted a hot chocolate. Jeremiah mentions just how much he is craving his grande Caramel Macchiato from Starbucks. He also wants French fries. Now suddenly, I am craving these from the McDonald’s across the street from my apartment. Jeremiah says, “They are on the dollar menu.” That’s when I have to remind him that McDonald’s doesn’t take SNAP so we can get any before Saturday.

When we get to class, two of the groups had brought snacks. There is hummus from the Holy Land Cafe that looks so much better than ours with fresh veggie and crackers. Someone else has brought cookies. We skip the table to sip on the water bottles we bought because it isn’t in our SNAP budget. Throughout class, their is discussion about the food for our last class next week. Our mouths are watering at the pork loin description.

The class this week is on home buying. This is something we would both like to have in the future. In some of the examples Dave shares, they save all of one spouses income to buy a home with cash. That’s funny because Jeremiah and I have talked about just living off his income and saving mine. We are dreaming of the days in retirement where we can travel and not have to worry about money to pay off debt. We think this is doable. Even in doing so, we know we won’t have to live on a SNAP budget for food.

I also share with Jeremiah that I think we are spending too much money eating out. We agree that one week we can do a nice sit down and one week we can do fast casual (Chipotle, Smashburger, pizza, etc.) Jeremiah also throws out that if one of us suggest going out to eat more than once a week, they have to put $45 into a saving jar. Sadly, this is the average cost of us going out to eat one meal. But this week, it’s all the money we have for 30 meals. We haven’t determined yet what we are going to do with the money.

While driving home, I comment on how I haven’t been enjoying the pasta dish as much as I usually do. I think it taste weird. Jeremiah says he is thinking the same thing. I asked it the salsa con queso was expired and Jeremiah says no. He ask it is the pasta. I said that it is the pasta I normally use. But then I realized, we had regular pasta on Sunday night and barely any sugar since. I bet whole wheat pasta is more noticeable then.

We retreat to my apartment. It’s only 9:15 PM and we are so tired so it’s time for bed.

Turkey Club Casserole

Another great leftover turkey recipe. It’s like a turkey blt with pasta. I really liked the diced tomatoes with basil, garlic, and oregano seasoning.

Turkey BLT CasseroleTurkey Club Casserole from Pinterest
1 box whole wheat pasta ( I used penne)
1 (7 oz.) can diced tomatoes with basil, garlic, and oregano seasoning
1 c. diced turkey (or chicken if you don’t have turkey)
1/2 c. diced bacon
4 oz. shredded cheddar cheese
2 cans cheddar cheese
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper

Cook pasta and drain. Add all other ingredients and stir. Place in a 13 x 9 baking dish and cook for 30 minutes at 350 degrees.

Leftover Comfort Food

If you make a turkey for Christmas, here is a recipe I made using leftover turkey from Thanksgiving. If you don’t have turkey, I am sure you could easily substitute chicken. I thought it was delicious.

Turkey & NoodlesTurkey and Noodles from Pinterest
12 c. chicken broth
1/2 tsp. salt
1/2 c. diced onion
1/4 tsp. black pepper
1 lb. frozen egg noodles
1/4 c. flour
1 1/2 c. milk
4 c. diced turkey
3 large carrots

Heat broth to a boil. Add salt, onion, carrots, and pepper. Add frozen noodles and bring to a boil. Reduce heat and cook 10 minutes. Add flour and milk. Cook until juices are somewhat reduced and slightly thinned. Add meat. Cool slightly before serving.

Notes:

  • Freezer recipe – Just thaw and reheat at 350 degrees for 20-30 minutes.
  • I used dry egg noodles. It worked just as well and was cheaper to purchase.
  • I used reduced sodium chicken broth. You could make your own with the leftover turkey bones. You could also use 2 parts broth/1 part water to reduce cost.
  • I used skim milk. It had to cook a little longer to thicken but it worked.
  • I used frozen carrots.
  • I add a couple of celery stalks. I think you could also had some spinach to this recipe.

Turkey Leftovers

Sure, who doesn’t love a traditional turkey dinner on Thanksgiving? In my family, that means both turkey and ham. My nephew prefers ham and my grandfather won’t eat bird meat. With six people eating this feast, it leaves a lot of leftovers. My question after eatting leftover for a day or two is: what else can I make with? Below is a recipe from the December2013/January 2014 issue of Taste of Home’s Simple and Delicious that my family will be trying.

Turkey cordon bleu

Photo from Taste of Home website

Turkey Cordon Bleu Casserole by Kristine Blauert
2 c. uncooked elbow macaroni
2 cans cream of chicken soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. sage
2 c. cubed cooked turkey
2 c. cubed fully cooked ham
2 c. shredded part-skim mozzarella cheese
1/4 c. crushed butter flavored crackers (I’m using Ritz – they are Brock’s fav)

Cook macaroni (or pasta of your choice) according to the package directions. Meanwhile, mix soup, milk, Parmesan cheese, mustard, and seasonsing together. Add meats and mozerella cheese. Drain pasta and add soup mixture. Pour into a 13 x 9 pan and top with crackers. Bake uncovered at 350 degrees for 25-30 minutes.

Notes:

  • You can cover and freeze this casserole. Thaw in the fridge overnight and bake as directed.