Leftover ham combines with cheddar cheese and herbes de province to create a light, fluffy Quick Ham and Cheese Quiche perfect for breakfast, brunch, lunch or whatever.
Me: I’m thinking of making a quiche with the leftover ham for breakfast tomorrow.
Shawn: A quiche? (crinkles nose) Am I even going to like that?
Me: I don’t see why you wouldn’t. It’s just eggs, ham and cheese.
Shawn: That’s all?
Me: Yes, that’s it. I can’t believe you’ve never had one before
My husband had never had quiche before I whipped this one up last week. Although it was a brunch staple in my household growing up, it wasn’t in his. He was particularly surprised to actually like it. It just goes to show that just because you haven’t had something doesn’t mean it isn’t totally delicious and worth eating.
Quiche is a lighter, fluffier French cousin of the frittata. It is often made in a pie crust, but can be made crustless as well. For this quiche, I used leftover ham but you could use a cubed ham steak too for this recipe too. But the possibilities for quiche are endless. Vegetables and meats of all shapes and sizes can be added. But you have to have cheese, if you ask me. Without cheese, it’s just eggs in a crust. But, traditionally, quiches didn’t typically contain cheese . . .
For seasoning, this recipe uses herbes de provence, which is a dried herb blend consisting of rosemary, fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram. I use this blend a lot because it combines several of my favorite herbs – rosemary, thyme, basil and lavender, namely. It is mostly used to season chickens, beef or pork tenderloin, but gives a great flavor to this quiche. My bottle comes from Penzeys but you can also order it from Amazon with free shipping (yay!).