Sunday, June 6, 2010

Leftover Ham Recipes- Take 1:
Quiche w/ Leftover Ham & Ricotta Cheese

Quiche is a versatile baked dish that has two main bases- pastry crust and eggs. I chose to make individual quiche cups using puff pastry sheets, ricotta cheese, leftover ham, mozzarella cheese and an egg mixture.

The ricotta filling was a last minute addition. I am so glad I added this ingredient because it completely transformed the quiche. It turned the traditional, mainly egg-filled quiche into a creamy delight, where the ricotta cheese wraps itself around each bite.

The container of ricotta cheese and the leftover mozzarella cheese will not go to waste because you can simply make calzones later in the week using these ingredients, including the leftover ham, of course! I will post a recipe for freshly made calzones later this week for you to enjoy.

I recommend making extra quiche cups because these little guys will be gobbled up quickly before you can say the word quiche.

Serving Size: 8 Individual Quiche Cups

List to Bring with You to the Supermarket:


8 Eggs
8 Tbsp. Milk
8 Tbsp. Ricotta Cheese
Mozzarella Cheese for Sprinkling


1 Sheet Puff Pastry Sheet


2 Cups Chopped Ham

Pantry & Spices:

Pam Nonstick Spray
Salt & Pepper to Taste


Use a Muffin Tin with 6 Individual Sections

*Defrost 1 Sheet of Puff Pastry
*Preheat Oven to 350 Degrees
*Spray Muffin Tin with Pam Nonstick Spray
*Beat Together 8 Eggs, 8 Tbsp. Milk, Salt & Pepper

For each Individual Quiche:

*Using the Rim of a Glass, cut Puff Pastry and place in bottom
*Add 1 Tbsp. Ricotta Cheese

*Sprinkle 1/4 Cup Chopped Ham
*Sprinkle Mozzarella Cheese
*Add Approx. 1/2 Cup Egg Mixture

Repeat for Each Quiche

*Bake at 350 Degrees for 30 Minutes
*Remove From Tin & Serve with Fresh Cantaoupe for a Refreshing Breakfast


  1. They look delicious. I love the idea of individual quiches, no crust to deal with :)

  2. Andrea, it was so simple! I love crustless quiche