Spinach, Ham and Habanero Cheddar Quiche with a Potato Crust
Surprisingly light but healthfully hearty, this quiche is a hands down winner for a 'mish mash meal' at our house. Since my husband and I are both cooks, we are pretty good at making leftover night an over the top experience. I always have a stockpile of eggs on hand and with Easter having just passed I have a plethora just waiting to be used.
Our 'go to'?
Broke and busted, breakfast for dinner. Always delicious, filling and never quite dull.


Pick a cheese that suits your dish. If you are sticking to my recipe, don't let the habanero intimidate you. With a perfect bed of milky eggs and sweet tomatoes the heat was contrasted into coinciding flavor. Add a sprinkle of salt and a dash of pepper and you are in breakfast, brunch and late night heaven.

with a Hashbrown Potato Crust
3 Medium Red Skin Potatoes, Cubed
1/2 Teaspoon Season Salt
1/2 Teaspoon Black Pepper
Cooking Spray
10 Large Eggs
1/2 Cup Milk
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Curry Powder
1 Cup Cubed Ham Slices
1 Cup Spinach Leaves
1 Cup Diced Tomato
1 Medium White Onion, Diced
3/4 Cup Cubed Habanero Cheddar Cheese

(About 8 Servings)
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