This Greens, Eggs and Ham Quiche is the perfect way to use up the winter greens from your garden or your leftover Easter ham! It’s the perfect easy breakfast or lunch.
It’s officially spring now, and this past weekend we planted our summer tomatoes! While we’re waiting on those suckers to grow, our winter garden in the greenhouse is still going strong.
Specifically, greens! We have more rainbow chard, kale, beet greens and turnip greens than we know what to do with. Usually when I have an oversupply, I’ll blanch and freeze a bunch of it to use like frozen spinach throughout the rest of the year.
My other favorite way to use up greens, especially some of the more bitter ones that I can’t eat raw, is to use them in quiches! You always see spinach quiches, so why not other greens?
The cheese, eggs and other quiche fixin’s really mellow out the flavor of the more bitter greens, too. Having a quiche or two in the fridge is perfect for quick and easy breakfasts and lunches. And the greens add lots of extra nutrients to your day.
This recipe makes 2 quiches, which I love since Nick can go through one in just a couple days. You can make your own crust– I often do– but this time I took the easy way out and used store-bought.
This quiche would be perfect for an Easter brunch, or for next week when you’ve got lots of leftover ham to use up!
- 1 tsp olive oil
- 1 small onion, diced
- 3 cups roughly chopped greens (kale, chard, spinach etc)
- 4 large eggs
- 1 cup milk
- ½ cup half & half
- Salt & pepper, to taste
- ½ cup shredded cheddar cheese
- ⅔ cup roughly chopped ham
- 2 regular 9-inch pie crusts (frozen or homemade), unbaked
- Preheat oven to 350 degrees.
- Heat the olive oil in a large skillet over medium-high heat. Add onion and saute until softened, about 4-5 minutes. Add the chopped greens, stir, and cook until wilted, about 3-4 minutes. Set aside to cool. Once cool, drain any excess liquid.
- In a bowl, whisk together eggs, milk, and half & half. Season with salt and pepper.
- If using frozen pie crusts, you can leave them in the aluminum pie plates they come in. If using homemade, press into 9-inch pie plates. Place pie plates on a baking sheet.
- Spread half the cheese, half the ham, and half the cooked greens mixture into each pie crust. Then pour half the egg mixture over top into each pie crust.
- Place the baking sheet with pie plates on top into the preheated oven and bake 45 minutes, until quiches are set in the middle and crust is golden brown.
- Let cool a few minutes before cutting if serving warm, or cool completely and serve at room temperature. You can also refrigerate and serve chilled or reheated.
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