Are you struggling with Christmas and New Year leftovers? Normally I wouldn’t be but I cooked two hams within 2 days of each other and I’m about hammed out. I’ve made split pea and ham soup from the bone of the first ham, scalloped potatoes and ham, chef’s salad with ham, boiled eggs and cheese, deviled ham mini rolls, ham sandwiches and breakfast biscuits with sliced ham.
See what I mean about being hammed out? Tonight was the last ham. I chopped up the rest of it and put it in the freezer and we’ll use that in casseroles and on pizza. The holidays are officially over. The Christmas tree is down and put away and Rob’s officially 94. I believe from today on he’s going on 95. His brother Ron is 95 and unlikely to hit 96 and that has him a bit bummed.
I went to a funeral for the brother of a friend today and I came home a bit bummed myself. All I could think of was how pissed off I’d be if I died today and all I could say was, “I worked.” Charlie was waiting for me when I came through the door and he was all bouncy and happy and followed me into the downstairs bathroom. (Doesn’t everyone go to pee with the dog watching?)
When I was done I opened the shower door and grabbed my swimsuit that dripped dry overnight and put it on. You’d have thought he was going to get the leg bone of a dinosaur. He was shrieking and crying and turning circles. Charlie LIKES to swim with mummy.
Tonight he’s so tired that when I asked him if he wanted some leftover quiche, he didn’t move. He jumped in the pool to chase his ball about 500 times and he’s too pooped to eat people food. To be honest, I’m tired too but I can say today I had some fun. You should try it.
With the last of the ham I made what I consider the best quiche recipe and served it with a bunch of grapes. John said, “Grapes? No salad?”
You’re thinking I felt guilty for no salad, right? Nah. I said, “Shush and eat your grapes.” Quiche and grapes weren’t enough so thankfully he ate the leftover pea and ham soup too. Fridge cleanout tomorrow and then grocery shopping for new food. John doesn’t do well with leftovers at the best of times but ham for several days had him pining for a visit to the fish n’ chip shop. Soon.
- 284 grams (2½ sticks) butter cut into small ¼-inch bits
- 313 grams (2½ cups) plain/all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 6 tablespoons ice cold water
- 3 eggs
- 225 ml (1 cup) cream
- ½ cup diced ham
- ½ cup broccoli florets (blanched)
- ½ cup grated cheddar cheese
- pinch of nutmeg
- ½ teaspoon pepper (white or black)
- ½ teaspoon salt (or to taste)
- Add dry ingredients to a bowl and whisk to combine.
- Place ⅔ of dry ingredients in the bowl of a food processor.
- Sprinkle cold cubed butter over flour.
- Pulse food processor until no dry flour remains, about 25 short pulses
- Spread mixture in bowl evenly with a spatula
- Sprinkle remaining flour mixture over the top and pulse just until the mixture is barely broken up, about 5 short pulses.
- Place mixture in the bowl you previously had the flour in.
- Sprinkle with the ice water.
- Using a rubber spatula, fold and press the dough until it comes together in a ball.
- Divide and wrap each disk in cling film and place in the refrigerator for a couple of hours. (or 30 minutes at my house)
- Preheat oven to 180C/350F
- Roll out one disk and place in the bottom of a quiche pan or pie dish and place crust in the refrigerator while you make the filling.
- Add the eggs, cream, nutmeg, pepper and salt to a bowl and whisk to combine.
- Take the pie crust out of the refrigerator and sprinkle the ham, broccoli and cheese on the bottom of the crust and pour over the mixture.
- Place in pre-heated oven for 40 minutes or until the center puffs up and is just barely wobbly.
- Serve with a side salad (or a bunch of grapes)