Ham & Potato Cheesy Quiche Recipe

Do you have a lot of ham leftovers from Easter or another meal you might have made? I know our family has about 8 pounds of ham (bone included) to use up. I made a 14 pound spiral ham for Easter but we probably only ate about 2 pounds of it.

That means we are quite literally swimming in ham and need to find creative ways to use it all up. I hate waste, and since ham is a no-no for dogs, I was tasked with processing it and placing it in storage bags.

Using ham leftovers means cutting any usuable, excess meat off the ham bone. Of course, you could use the ham bone is a soup recipe too. That means, you could pretty much not waste any of your ham meal.

I diced up roughly 3 lbs of meat and packaged it in freezer bags for later use. Always add the date and possible reheat instructions to leftovers to track how old they are and how to prepare them.

When I was to use leftover frozen ham, I simply defrost the bag in the fridge until I am ready to use it. I dice it into small pieces so I can easily add it to soups, sandwiches, salads, and quiche.

Want more recipe inspiration for using up your ham dinner? Check out these fun & easy options today!

Place quiche in the oven for 5 minutes in a 350 degree Fahrenheit preheated oven to toast, or place in the microwave for 1-2 minutes.

Use a 9-12″ pie plate. You will only need one sheet of pie crust dough. Simply unwrap and firmly place it in the pie dish. Crimp the edges. You do not need to pre-bake the crust if you opt to use refrigerated dough.

However, a pie shield for the first 20 minutes of cooking will prevent the crust from over-browning. Remove it after 20 minutes and cook uncovered for and extra 20 minutes.

To test if your quiche is done, no more “liquids” should be bubbling from the center of the quiche. Egg mixture will be firm and not jiggly.