I don't know why I'm trying again with something that is described in the notes as a "crustless quiche". I think I proved in December/January that I'm not really a good judge of all things baked with egg as a filling. Yet when I decided to have people in for dinner and served ham, I saw this in the March 2005 EDF and knew it would be a good way to use up the leftovers.
J and I eat a lot of broccoli. It's one of the few vegetables we agree on. We've taken to buying large bags of it frozen at Costco. The fact that this contains simple ingredients that I had on hand made it even easier to make. Easy and pantry staples. It was worth a shot, even if I can't judge how long it takes to get eggs to set in the oven.
I present to you now The Ham and Potato Bake from Everyday Food March, 2005:
6 eggsAdapted from Everyday Food, March 2005
1-1/4 c milk
salt and pepper for seasoning
1-1/4 lb potatoes, peeled
10 oz thinly sliced leftover ham
10 oz frozen broccoli, thawed and squeezed dry
1/2 c grated cheddar cheese
1. Grease a deep dish pie pan and preheat the oven to 350F.
2. In a large bowl, whisk together eggs and milk. Season with 1 tsp salt and 1/2 tsp ground black pepper. Thinly slice the potatoes and drop into the egg mixture.
3. Arrange half the potatoes on the bottom of the pie pan, covering the bottom completely. Layer the ham, broccoli and cheese before covering with the remaining potato slices. Pour the egg mixture over the layers, pressing the potatoes down into the egg mixture.
4. Cover the pie pan with foil, and bake 1 hour until the potatoes are tender. Remove foil and continue to bake for 40 minutes, until golden and set. Let cool 15 to 20 minutes to set fully before serving in wedges.
I told J that this would be great for brunch. And it would. With really large mimosas.