I was able to serve five meals from our New Year’s Day ham. I already wrote about the Ham Tetrazzini , which made for great leftover leftovers. I also made a Ham and Wild Rice Quiche based on a recipe I found on AllRecipes.com that is very similar to one given to me by a foodie friend. Quiche was all the rage back in the 80’s. I think it was because of the book spoofing masculinity entitled ‘Real Men Don’t Eat Quiche’. Before that, I probably didn’t even know what quiche was!
Quiche used to be a semi regular item on our dinner line up and just gradually fell out of favor. I had a recipe for a spinach, mushroom and bacon quiche that we liked – now I can’t even remember where I found it, but I remember liking it a lot.
I altered the original recipe for the Ham and Wild Rice Quiche in these ways… I used jarred roasted bell peppers for the fresh because I had some on hand, fresh mushrooms sautéed in a small amount of butter instead of canned because I don't care for the rubbery consistency of canned mushrooms, light sour cream instead of regular, and Fontina cheese instead of Swiss, also because I had some to use. The rice takes about 45 minutes to cook before you assemble the quiche. I could have made rice the day before, but didn’t think ahead and it made for a later meal time than necessary.
The leftover quiche was perfect for breakfast, too.
Finally, I made a large batch of split pea soup with the ham bone. It doesn’t photograph well, so that's why there's no photo of it. I usually make the most basic recipe, often the one that comes on the bag of dried peas. This time I followed the recipe in the Best Recipe Cookbook. The main difference in it was that the vegetables were caramelized separately, and then added to the soup. It was wonderful and worth the extra step.
Now we’re done with ham until the next New Year’s Day!