Friday, February 22, 2013

Ham Potato Quiche

The gooshy, spongy, eggy texture of a quiche just doesn't thrill me, but I tried this after my sister promised that it didn't taste like a quiche.  (And a quiche that doesn't taste like one is the best kind....)  I like this dish for any meal of the day.

This recipe is adapted from the More with Less Cookbook (1976).  That's new compared to the rest of my cookbook collection and since I was copywritten in the '70s myself, I'd consider it hot off the presses.  But it's the kind of cookbook I like, basic ingredients and good food.  If you are looking for recipes that don't involve a lot of money, this is the perfect cookbook for you.

Ham Potato Quiche

2 T. fat
3 c. shredded raw potatoes
1 c. grated Swiss or cheddar cheese
3/4 c. ham (or sausage or chicken)
1/4 c. chopped onion
2 eggs
1 c. rich milk (I used a mixture of whole milk and heavy cream)
1/2 t. salt
1/8 t. pepper
1 T. parsley

Pre-heat the oven to 425 degrees and melt the fat (I used tallow) in a 9" pie tin.
I don't peel my potatoes before shredding them. Mix the potatoes with the melted fat and pat it into the sides.
Remove from the oven after 15 minutes and layer on the cheese, meat, and onions.

Mix the eggs with the milk, salt, and pepper and pour over the pan.

As an aside....can you guess which egg came from a real farm and which one came from an egg mill? It's a little reminder of why farm eggs are worth their weight in gold. 

 Instead of parsley, I used dried, crumbled kale. (Sometimes you have to be sneaky with the vegetables.) 100_1684

Leftovers are great! The best way to enjoy them is to pop the tin into the oven at 250 degrees or so. Go outside while it's still dark and shovel snow from the latest blizzard until every little body part aches. By the time you drag yourself into the house, it will be hot and just as nice as it was the first time around. And it will hit the spot like no other breakfast you've ever had.

Shared on Simple Lives Thursday.

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