Ham and Cheese Quiche [RECIPE]

Savory pork and gooey melted cheese makes this Ham and Cheese Quiche a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

This quiche recipe was given to me by my dear friend Sandy Gunn when we were living in Southern California and Jathan was a toddler. It’s been one of my go-to “company” meals ever since and always pleases. In fact, it’s one of Jathan’s favorite dishes to this day!

PREP: 15 minutes
COOK: 1 hour

INGREDIENTS

• 24 ounce bag of frozen hashbrowns, thawed
• 1/3 cup unsalted butter, melted
• 1 cup gouda cheese, shredded
• 1 cup diced ham
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup diced onion, divided or 2 tablespoons dried minced onions
• 4 cloves garlic, minced and divided
• Freshly ground black pepper
• 2 large eggs
• 1/2 cup milk

DIRECTIONS

1. Preheat oven to 425°F. To make the crust, press thawed hashbrowns between two paper towels to remove moisture. Push the hashbrowns against the bottom and sides of a 3-quart casserole dish, then brush with butter. Bake for 15 to 20 minutes or until crust is set. Remove from oven, set aside to cool.
2. Reduce oven temperature to 350°F. Layer the following ingredients into the crust: 1/2 cup gouda, 1/2 cup ham, 1/2 cup Monterey Jack, 1/4 cup onions (or 1 tablespoon dried onions), 2 cloves minced garlic, sprinkle with pepper. Repeat.
3. In a small bowl, whisk together eggs, milk and garlic. Pour over top of the quiche. Bake 30 to 40 minutes or until the cheese is golden bubbly. Serve.

TIP: This meal is great served with a tossed green salad and your favorite white wine. We recommend a Pinot Grigio.

YIELDS: 8 servings