The quiche recipe is very simple and a great way to use up extra ham.
Nacho Bean Soup
2 cans Great Northen beans (white beans), drained and rinsed
1 can pinto beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can diced tomatoes, undrained
1 1/2 cups tomato sauce ( I used two small cans)
3/4 cup canned diced green chiles (I used 1 medium can)
3 cups water
1 cup chopped onion
1/4 tablespoon chopped cilantro
1/4 teaspoon black pepper
3 ounces Dorritos, crushed
Combine all ingredients except chips in large saucepan with tight fitting lid. Over med-high heat bring to boil then reduce heat and simmer for at least 20 minutes or until onion is tender. Serve in bowls and sprinkle with the crushed chips. Good with some corn muffins.
Quiche in a Bag
3/4 cup chopped ham
1 cup shredded cheddar cheese
2 cups milk
1/8 teaspoon or a dash of Tabasco sauce
1/2 cup flour
2 teaspoons baking powder
Add chopped ham and cheese in a freezer ziploc bag. In a blender add milk, eggs, tabasco, flour and baking powder and mix well. Pour into bag with ham and cheese. Seal and label bag getting as much air out as posible. Freeze
To Serve: Thaw in bag. Shake bag well and pour into a greased deep dish pie plate or 8x8 dish. Bake at 350 for 30-45 minutes until lightly brown and well set in the center. Cool about 5 minutes before serving.