Easter Ham is great, a nice spiral cut, honey glazed. What to do with the leftovers? Here’s one idea Ham quiche. I took a quarter section of my flaky dough recipe ( see Key Lime Pie for the recipe) for the pie crust, it makes absolutely the best quiche crust ever.
Ingredients for Ham Quiche
1 part Flaky Pie Crust
1 cup shredded Cheddar Cheese
1 cup diced Ham
2-3 Scallions (White part) finely sliced
1 tsp fresh grated ginger
3 eggs
1¼ cups Cream
Salt & Pepper to taste
Directions for making Ham Quiche
Preheat oven to 350°
Take the pie crust, roll out and place in 9 inch pie pan. Place aluminum foil over crust and weigh down with pie weights or beans and blind bake for about 20 minutes, remove from oven and remove weights and foil and place back in oven and bake an additional 10 minutes. Remove and let cool.
When cool place the cheddar in bottom of the pie crust, place the ham on top of that. In a separate bowl place the eggs, cream, ginger, scallions, salt and pepper and whisk completely. Pour on top of cheese and ham and bake in oven for about 40 -45 minutes until center is slightly firm and jiggles only slightly. Remove from oven and let cool slightly and set up.
Serve warm with sour cream.
Gold Medal Flour and Fleischmann’s Yeast had this recipe for Easter Bunny Bread in a Sunday Paper coupon insert many, many years ago. I don’t know if it has been republished since , this has been an Easter favorite of ours for a long time. It’s fairly easy to make and you end up with a very nice tasting bread with a nice thin crust, that looks great on the Easter dinner table.
Ingredients for Easter Bunny Bread
5+ cups of flour (Gold Medal all purpose)
2 pkg Fleischmann’s Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg
Directions for Easter Bunny Bread with Rapidrise yeast
Preheat oven to 400°
Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
Lightly grease two sheet pans and divide the dough into 4 equal parts
4 = parts
For each bunny divide 1 part in half and shape one half into a flattened round for the body.
form half into round for body
Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan
walnut sized piecemake indentation
Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body
take remaining dough and divide in half
. Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.
take remaining dough and divide into quarters
Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).
form ears, feet and eyes
.Cover and let rise for 15 – 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.
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2 pkg Fleischmann's Rapidrise yeast (you can use Active dry if you want)
3 tbsp sugar
2tsp salt
1 cup water
2/3 cup milk
3tbsp butter
1 egg
Instructions
Preheat oven to 400°
Mix 3 cups of flour with the yeast,sugar,salt in bowl of mixer. Heat the water,milk and butter to 125° to 130°. When at temperature mix into the flour yeast mixture add the egg and stir in enough extra flour to make the dough easy to handle. Using dough hook (or by hand) knead the dough for 8-10 minutes until smooth and elastic. Cover and let rest 10 minutes. (If using active yeast dissolve in warm water 110°-115° in the bowl then add the other items and once dough is formed let rest for 30 minutes, after that all directions are the same for both yeasts).
Lightly grease two sheet pans and divide the dough into 4 equal parts
For each bunny divide 1 part in half and shape one half into a flattened round for the body.
Place a walnut sized piece of the remaining half in a ball for a tail; make a deep indentation into the body press the ball in and flatten and turn over onto the sheet pan
Form remaining dough into a ball and divide in half; taking one half and forming it into a flattened round for the head.and place it next to the body
Take the remaining dough and form into a ball and divide into quarters and form feet and ears making deep indentations and pressing the feet into the body and placing the ears next to the head.
Make three indentations on the head and place a raisin in each for eyes and nose, (I take a small amount of egg wash and brush the connections of the head and body and the ears and head and the indentation for the feet and eyes to help them adhere).
.Cover and let rise for 15 - 30 minutes. Bake for 18 -20 minutes until light brown. Decorate as desired.
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