I have approximately 1 1/2 cups of leftover ham. You know I cannot throw away good food. I thought about what I was going to make for a couple of hours, then a light bulb when off, I am going to make a ham and black-eyed pea quiche.
HAM AND BLACK-EYED PEA QUICHE
1 1/2 cups baked ham, chopped 1/2 inch pieces, 1 1/2 teaspoon extra virgin olive oil, 1/2 pound fresh kale, cleaned and cut into shreds, 1 (8 oz.) can black-eyed peas, retain liquid, 1/2 cup red onions, chopped, 1 1/2 cups pepper jack cheese, shredded, 1/2 cup evaporated milk, 2 large eggs, beaten, 1/2 cup baking mix, 1/4 teaspoon Cajun seasoning salt, 1/4 teaspoon granulated garlic, 1/4 teaspoon black pepper
Preheat oven to 400 degrees. Get out a heavy skillet, add the olive oil heat oil, add the ham pieces and saute until the ham is browned and a little crispy around the edges. Add the kale, onions, and peas (do not add the liquid from the peas). Continue to saute for approximately 4-5 minutes. While the kale mixture is cooking, get out a 9-inch pan. Lightly grease the pan with butter. Now it’s time to layer the quiche. Take half of the pea mixture and evenly layer it in the pie pan. Top with half the cheese. Repeat the layering process. In a bowl add the milk, retained pea liquid, baking mix, eggs, salt, pepper, and garlic. Mix together until smooth. Pour on top of the layered ham mixture in the pan.
Bake for 30 minutes. To check to see if the quiche is done interest a butter knife into the thickest part, if it comes out clean it’s done. Remove from the oven allow the dish to rest for 7-10 minutes before cutting.