Potato-Crusted Ham Quiche
Ham and Cranberry Monte Cristo
Serves: 4. Cook Time: 10 minutes 3 eggs 1 / 3 cup milk 1 / 2 teaspoon vanilla 1 teaspoon sugar Pinch nutmeg 1 / 2 cup whole cranberry sauce 8 slices bread( potato bread, challah, egg bread or any other sweet soft bread) 8 slices Smithfield Spiral Ham 2 cups cheddar cheese, shredded 1 cup baby arugula leaves 4 tablespoons butter Confectioners’ sugar for garnish In shallow casserole dish, whisk eggs together with milk, vanilla, sugar and nutmeg.
Spread equal amounts of cranberry sauce on one side of four slices of bread.
Top cranberry sauce with two slices of ham, 1 / 2 cup cheese and 1 / 4 cup arugula. Top each stacked bread slice with the remaining four slices of bread. Gently press together.
In large skillet, melt butter over medium / low heat. Dip each sandwich into milk mixture. Turn and dip the other side.
Place in the hot pan and cook until each sandwich is golden brown and the cheese has melted. Remove from pan and drain on paper towels.
Dust with confectioners’ sugar and serve warm.
Serves: 8. Cook Time: 45 minutes 2 cups of potatoes, raw and shredded 1 / 4 cup onion, minced 1 / 2 cup red bell pepper, finely diced 1 tablespoon chives, finely chopped 3 eggs, divided Salt and pepper to taste 3 / 4 cup sharp cheddar cheese, grated 3 / 4 cup smoked Gouda cheese, grated 1 cup Smithfield Spiral Ham, fully cooked and chopped 1 cup evaporated milk 1 / 2 teaspoon paprika 1 / 2 teaspoon salt( optional) 1 / 4 teaspoon pepper Preheat the oven to 375 ° F. Spray quiche pan with nonstick cooking spray.
In medium bowl mix potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste.
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. In a mixing bowl, combine cheeses. Remove crust from oven and layer the following: ham first, and then cheese mixture on top. In a bowl, beat together evaporated milk, remaining eggs, paprika, salt and pepper. Pour mix ture on top of cheese and return to oven.
Bake about 25 to 30 minutes or until a toothpick inserted into middle of pie comes out clean. Allow to cool at least five minutes.
West Virginia Farm Bureau News 27