Sumiko mentioned that we're going to be together for Easter this year. It's always a nice treat to be together for holidays since we live over 300 miles and 5 hours apart. In discussing our menu, we were tempted to break away from the traditional Easter ham, but after some consideration, we decided to stick with tradition. Our reasons:
- Hams (including spiral hams, which we like) are usually one sale before Easter.
- They're easy to make. Most are already cooked and require only reheating. When you want to keep it simple so that you're able to actually enjoy your day, this is important.
- They produce a lot of leftovers.
Ham is so diverse - sandwiches aren't the only things leftover ham's good for. It makes great soup, omelets, breakfast burritos, etc. The latest thing I've tried is ham and cheese quiche. It's a great way to use up leftover ingredients other than the usual ham and potato soup, which is great (but gets a little old if we have it too much)!
Ham and Cheese Quiche
1 9-inch pie crust
1 cup ham, diced
1 cup shredded cheddar cheese
1/4 cup onion, chopped and sauteed
1/4 cup green bell pepper, chopped and sauteed
4 oz. can diced green chiles
1 cup milk
Salt and pepper, to taste
Line pie crust with foil; bake at 400 degrees for 5 minutes. Remove foil and bake an additional 5 minutes.
Place ham, cheese, onion, green bell pepper, and chiles in baked pie crust.
In a bowl, combine eggs, milk, salt and pepper; mix well.
Pour egg mixture over ham.
Bake at 400 for 35 to 40 minutes or until a knife inserted in the center comes out clean. If the crust begins to brown too much, cover only the crust with foil. Allow to rest for 5-10 minutes before cutting.