Ham, Corn and Cheddar Quiche Recipe

I had cooked a small ham and we had been eating it for dinners and I was down to the scraps near the bone. I am never one to let anything go to waste so I picked that bone clean and had about a cup of meat so I looked at what else I had in the refrigerator; a couple of cooked ears of corn, cheese and as always – eggs. This set the wheels to turning and it was going to be either a souffle or quiche recipe. Since I felt that corn and ham would be too heavy I went for quiche. Both are excellent vehicles for leftovers and that’s why I love them! I am revisiting this recipe to bring it back in time for ham season.

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Ham, Corn and Cheddar Quiche Recipe

8 – 10 servings

For the Crust:

3/4 cup cornmeal
1/2 cup all purpose flour
1 tsp salt
6 TBS cold unsalted butter cut into pieces
1/4 cup shortening
1 TBS apple cider vinegar
2 – 3 TBS ice water

Or you can use a pre-made crust for a 9″ pie pan

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For the Quiche:

1 cup leftover ham
2 cups cooked corn, I used what I cut off of the cob (2 ears)
1 cup shredded cheddar cheese
4 eggs
2 cups whole milk
1/2 tsp salt
1 tsp dry mustard

Make the crust:

In a medium bowl whisk together the cornmeal, flour and salt.
Add the butter and shortening and cut in with a pastry blender or two knives until the mixture resembles small peas.
Add the vinegar and 2 TBS of ice water and stir with a fork. If the mixture comes together easily form it into a disc, wrap it in wax paper or plastic and refrigerate for an hour.

To Make the Quiche:

Preheat oven to 425°
Take the crust out of the refrigerator (either your own or the pre-made) and roll it out to fit a 9″ pie plate. The cornmeal crust is a little tricky to roll and move – it is soft. Just do your best and mold it into the pan.
Trim the edges and use a fork to press down the edge.
Put the pan/crust back in the refrigerator while you prepare the filling.
Whisk the eggs, milk, mustard and salt until well combined.
Retrieve the crust from the refrigerator.
Place the pie pan on a foil lined cookie sheet.
Add the ham, then the corn, then the cheese to the pie plate.
Carefully pour the egg/milk mixture over top.
Cover the edge with foil or a crust protector to prevent it from burning.
Bake for 15 minutes then lower the heat to 300°.
Remove the edge cover and cook for about 30 minutes. The quiche should be just set at the center. A knife inserted should come out clean.

Remove from the oven and let sit for 10 – 15 minutes before serving.

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How Was the Ham and Corn Quiche Recipe?

I served the quiche with a quick cucumber salad – peel and cut the cucumbers into bite sized chunks, sprinkle with salt and add your dressing of choice. I just mixed some rice vinegar with a bit of sugar for the dressing. The tart/sweet/cool cucumbers were a perfect accompaniment to the rich, slightly sweet quiche. The ham with it’s slightly smoky, and salty flavor pairs so beautifully with fresh corn. The cheddar brought it all together. And it truly was even better on the second night.

As you can see from the photo it didn’t come out of the pie pan very neatly – but it was delicious!

Quiche is a popular dinner option here. I love to play with flavor combinations and I find it an excellent vehicle when I do have some leftovers that I am unsure of how to repurpose. You don’t need a lot of any one ingredient to make a quiche special so that is why I like making them. Try Roasted Broccoli and Cauliflower Quiche or Taco Quiche for a delicious dinner with plenty of leftovers for lunch.