Ham and Brussels Sprout Quiche

Ham and Brussels Sprout QuicheI love when you are finally able to make a recipe that you’ve been holding on to for a while.

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.

Recipe Below

  • 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
  1. Pre-heat oven to 350
  2. Place a frying over medium heat.  Melt the butter and saute the onions and Brussels Sprout for about 5 minutes
  3. Add the ham and cook until warm
  4. In a bowl, crack the eggs and add the cream, pepper and cheese.  Whisk until well combined
  5. Add the Sprout/Ham mixture to the pie shell.  Cover with egg mixture
  6. Bake for 30 minutes until the mixture has set and is golden brown
  7. Serve and Enjoy!
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