Ham and Egg Quiche

Ingredients:
one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups skim milk 
1 tbs butter, softened
salt & pepper 
Dash of Parsley or Oregano
1/2 lb ham, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the ham into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to four weeks.

Last Minute Assembly:Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be micro waved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 45 minutes.Depending on your oven.. check after 30 minutes  and increase as needed 

Cheesy Ham Casserole

4 cups chopped cooked ham
4 cups chopped broccoli, steamed until barely fork tender
2 cups cheddar cheese
4 T. butter
4 T. whole wheat flour
1 T dried minced onion
1 T. chicken broth powder, or 1 bouillon cube
2 cups milk

In a 9 x 13 lightly sprayed (with a cooking spray such as Pam) casserole dish layer half the ham, half the broccoli and half the cheese. Repeat layers except for the last layer of cheese. In a saucepan over medium heat melt butter and add flour. Stir to make thick paste. Add broth powder and onion, stir again. Add milk and simmer until thickened stirring constantly. Pour this mixture over the ham/broccoli layers and cover the top with the last half of the cheese. Bake at 350 for 35 minutes or until thick and bubbly