I remember reading this recipe around Christmas time thinking this would be a great dish to try out. The only problem: my family typically has turkey at Christmas rather than a ham. So, when I was home a few weeks ago and we happened to have some leftover ham kicking around, I thought it would be the perfect time to try out this recipe.
Overall I was pleased at how the quiche turned out. The leftover ham had a Dijon mustard rub on the outside which complimented the dish perfectly.
Don’t have a fancy Dijon rubbed ham lying around? Consider adding a few tsp of mustard/mustard powder to the filling to give it that extra kick.
This quiche is also a great make-ahead meal. It rests well and it delicious the second day.
- 1 pre-made pie shell (I know, I know, I’m lazy)
- 300 grams diced leftover ham
- 500 grams Brussels Sprout, quartered and cored
- 1 onion, diced
- 2 T butter
- 5 eggs
- 1/2 cup heavy cream
- 1 cup grated cheese (I used old cheddar)
- 1/2 t pepper
- Pre-heat oven to 350
- Place a frying over medium heat. Melt the butter and saute the onions and Brussels Sprout for about 5 minutes
- Add the ham and cook until warm
- In a bowl, crack the eggs and add the cream, pepper and cheese. Whisk until well combined
- Add the Sprout/Ham mixture to the pie shell. Cover with egg mixture
- Bake for 30 minutes until the mixture has set and is golden brown
- Serve and Enjoy!