Ham and Leek Pie
Each Easter, I buy and bake a big ham. We eat part of it during our Holiday Meal, but the part I get excited about is all the leftovers. The ham bones is of course reserved to make a big pot of pinto beans down the road, but it doesn’t end there. You can add bits of chopped ham into all sorts of dishes. This morning I got a little creative and came up with a new twist on Ham pie or quiche. I added some sliced leaks which gave it a wonderful flavor. I also added a bit of mayonaise for extra richness (and because I didn’t have any sour cream on hand). Add some eggs and cheese and you have a delicious and filling breakfast dish that’s pretty enough for company.
- 1 unbaked [url href=”http://www.hillbillyhousewife.com/easypiecrust.htm” target=”_blank”]pie crust [/url]
- 1 tbsp butter (or margarine)
- 2 leeks
- 1/2 a cup of chopped ham
- 3 eggs
- 2 tbsp mayonnaise
- 1/2 cup of grated cheese
- salt and pepper to taste
- Preheat your oven to 350 F.
- In a medium sized pan, melt the butter over medium high heat.
- Slice and wash the leeks, using only the white and light green parts. Add them to the melted butter and saute.
- Chop the ham. Feel free to use up to 1 cup of chopped ham, but 1/2 a cup will do nicely to flavor the pie. Add the chopped ham to the leeks and continue cooking until the veggies are tender (about 5 minutes). Reduce the heat if it starts to brown or cooks too quickly.
- Pour the mixture into your pie crust.
- Crack the eggs into a bowl. Add the mayonnaise along with salt and pepper. Whisk everything really well and pour the mixture over the ham and leeks.
- Top with cheese.
- Bake for 30 minutes or until the crust is golden, the cheese melted and browned and the eggs set.
I use grated cheddar cheese for this recipe, but any mixture of cheese would work. Use what you have on hand. Please note that if you use my pie crust recipe, you’ll only need have the dough. Make an extra quiche for the freezer or use the other pie crust for dessert.
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