Potato-Crusted Ham Quiche
Recipe from Smithfield

A great way to use up any leftover ham.


Potato-Crusted Ham Quiche

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Ingredients
  • 1  cup
    Smithfield Ham, fully cooked and chopped (any ham will work, except Smithfield Country Ham, which is too salty)
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  • 2  cups
    of potatoes, raw and shredded
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  • 1/4  cup
    onion, minced
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  • 1/2  cup
    red bell pepper, finely diced
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  • 1  tablespoon
    chives, finely chopped
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  • 3 
    eggs, separated
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  •  
    Salt and pepper to taste
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  • 3/4  cup
    sharp cheddar cheese, grated
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  • 3/4  cup
    smoked Gouda cheese, grated
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  • 1  cup
    evaporated milk
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  • 1/2  teaspoon
    paprika
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  • 1/2  teaspoon
    salt (optional)
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  • 1/4  teaspoon
    pepper
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Directions
1.
Preheat the oven to 375 degrees F. Spray quiche pan with non-stick cooking spray.
2.
In a medium bowl mix the potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste.
3.
Press potato mixture evenly into crust shape up the side and on the bottom of the pan and spray again. Bake for 15 minutes or until lightly browned on edges.
4.
In a mixing bowl, combine the two cheeses. Remove the crust from oven and layer the following: ham first, and then cheese mixture on top.
5.
In a bowl, beat together evaporated milk, 2 eggs, paprika, salt and pepper. Pour mixture on top of cheese and return to oven. Bake about 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool at least five minutes.
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