Ham and Wild Rice Quiche

3/4 cup water

1/4 cup uncooked wild rice

9-inch unbaked pie crust

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1 cup cubed cooked ham

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced green onion tops

4-oz. can sliced mushrooms, drained

3 eggs, beaten

1 cup sour cream

1 Tbsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. black pepper

2 cups shredded Swiss cheese

In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer for 45 minutes.

Preheat the oven to 425 degrees. Bake the pie crust for 10 minutes or until golden brown. Reduce heat to 400 degrees.

In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt and pepper.

Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.

Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Ham Cake-ettes

1 cup finely chopped cooked ham

1-1/2 cups cold mashed potatoes

3 green onions, finely chopped

1 egg

1 Tbsp. Dijon mustard

1/2 tsp. dried dill weed

1/2 tsp. salt

1/2 tsp. ground black pepper

1-1/2 cups panko bread crumbs, divided

1/2 cup vegetable oil for frying, or as needed

Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs. Place remaining panko crumbs into a shallow bowl.

Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture.

Heat vegetable oil in a skillet over medium heat until very hot; pan-fry two or three patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.

Easy Cheesy Slow Cooker Potato Soup With Ham

28-oz. package frozen hash brown potatoes, thawed

2 cups diced cooked ham

1/2 cup diced onion

2 stalks celery, chopped

4 cups chicken broth

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

8-oz. package cream cheese, softened

8-oz. package shredded Cheddar cheese

2 Tbsp. chopped green onions, or to taste

Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker.

Cook on low heat until the celery is soft, 4 to 5 hours.

Mix in cream cheese and Cheddar cheese. Stir until the cheese is melted. Cover and cook on low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

One Pot Ham and Veggie Pasta

1 Tbsp. olive oil

2-1/2 cups cubed fully cooked ham

1/2 cup chopped onion

3 cloves garlic, minced

1 tsp. Italian seasoning

1/4 tsp. red pepper flakes

salt and pepper to taste

4 cups low-sodium chicken broth

1-1/4 cups fat free half-and-half

1/4 cup all-purpose flour

16-oz. package farfalle (bow tie) pasta

2 cups frozen peas and carrots

1/2 cup grated Parmesan cheese

chopped parsley for garnish

Heat olive oil in a large pot over medium heat. Add ham and onion. Saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper and cook for 2 minutes.

Whisk together chicken broth, half-and-half and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta. Cover and cook for 15 minutes.

Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.