Deep Dish Ham and Gouda Quiche

We made my favorite Crock-Pot Pineapple Brown Sugar Ham for Easter again this year and as always, we have lots of leftovers!

Seriously I filled 2 gallon bags full of sliced ham, y’all!

So I made sliders for lunch {recipe below if you want to try them too} but I was at a loss for an easy recipe for dinner that wasn’t sandwiches or soup. 

Luckily, after digging through our freezer I found pie crusts and I knew right away I wanted to make quiche. My kids love egg pie, as they call it, and I love that it’s easy to prepare and you can add just about anything to it! So I made Deep Dish Ham and Gouda Quiche for dinner using what I had on hand and it was ah-mazing! I had to stop my kids from eating too much because I was afraid their bellies would pop!

I used a deep dish pie shell but you could use a regular pie shell and cut it down to 6 eggs and 1/2  a cup milk. This quiche is extra filling and rich with 1 cup of sweet ham and both shredded gouda and soft cream cheese blended in but oh my it was tasty! Hope y’all like it as much as we did!

You will need to dice up 1 cup of your leftover ham along with beating your eggs and shredding and cubing your cheese before adding the other ingredients. 

Start by adding 1/2 the shredded cheese and 1/2 the ham to the bottom of the thawed pie crust.

Add beaten eggs to a large mixing bowl then whisk in the remaining ingredients: milk, seasonings, shredded cheese, and ham to the bowl.

Drop softened cubed cream cheese to the mixture and stir until blended. Some chunks will remain.

Pour into the pie shell. It will be full!

If you use a regular pie crust instead of deep dish cut it down to 6 eggs and 1/2 cup milk.

I place my pie shell on a baking sheet in case it overflows. 

Bake at 350 degrees for 50 minutes. 

It should be golden and the egg in the center fully cooked. 

Slice and serve! I cut into about 8 servings. Enjoy!

Also check out my Baked Ham Sliders for another delicious recipe using leftover ham!