Remember those epic snowdays we had last month? I know, it's hard to recall now, seeing as the weather has been absolutely gorgeous the last two weeks (aside from the past three days, that is).
On Wednesday, with no classes and no work, I decided to invite people over for dinner. I made this quiche-like dish for three friends and myself. It really hit the spot. It was homey, filling and filled with all kinds of delicious things--ham, cheese, potatoes, broccoli and heavy cream. There were only four of us, and for a recipe that supposedly feeds 10, we found ourselves with only one piece leftover.
It don't think I've done enough to extol the virtues of quiche. It's great warm, but still good at room temperature. This means if you have notoriously late friends, there's no need to wrestle with when to throw the quiche in. Quiche is also one of those meals that's great at all times of day. I love it at breakfast, brunch, lunch and dinner (sometimes even as a late-night snack). There are also an infinite number of flavor combinations. I've covered zucchini, bacon and gruyere with a hashbrown crust but I also love tomato and goat cheese and anything with onions.
But here, at the request of either Craig or Derrick (I can't remember who asked me), is the recipe for the Ham-and-Potato Bake:
serves 4 hungry boys
from Everyday Food
Butter, for pan
6 large eggs
1 1/2 cups heavy cream
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 baking potatoes (about 1 1/4 pounds), peeled
10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels (I had broccoli in the fridge, so I steamed it briefly and used it)
1/2 cup grated cheddar cheese (2 ounces)
Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round. (My 9-inch-round cake pans aren't this deep, so I used my 8x8" pyrex. It worked perfectly, but its not as pretty.)
In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.
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