Guest Post: Green Eggs and Ham Quiche

This blog post comes to us from AllFreeCasseroleRecipes Featured Foodie Carole, author of the blog Toot Sweet 4 Two.

“Do you like green eggs and ham?” That’s the question that Sam-I-am asks the other main (unidentified) character in the Dr. Seuss classic, “Green Eggs and Ham.” Until the last few pages of the book, the answer is always a resounding “no” in the sing-song musical rhyming pattern that set Dr. Seuss, Theodore Geisel, apart from other children story writers in the 1950’s. Finally, towards the end of the book, the unidentified main character tastes the green eggs and ham and then an explosion of sing-song rhymes tumble from his mouth: “Say! I like green eggs and ham! I do! I like them, Sam-I-am! And I would eat them in a boat. I would eat them with a goat…And I will eat them in the rain. And in the dark. And on a train. And in a car. And in a tree. They are so good, so good, you see!”

In the truest form of flattery, Dr. Seuss’ magical writing style is often copied by children’s writers everywhere. And, since March 2nd is Dr. Seuss’ birthday, and in honor of a writer who impacted a generation of children (me and other Baby Boomers) and continues to influence children everywhere, I’ve created a Green Eggs and Ham Quiche.

Made with broccoli and leftover ham, it is “so good, so good, you see!” Your children will love Green Eggs and Ham Quiche, especially if you read the book to them while eating. Plus, you don’t have to eat it in a boat or with a goat or in the rain or on a train! But, you should eat it in a house…the mouse is optional {grin}, of course. Happy posthumous (or is that post-humorous) Birthday, Dr. Seuss!

Green Eggs and Ham Quiche

1 frozen 9-inch pie crust
8 ounces frozen broccoli florets
2 cups water
1/2 teaspoon salt
1 tablespoon canola oil
2 cups ham, chopped into 1/2-inch cubes
5 green onions, sliced, both the white and green parts (reserve 2 of the green onion tops and slice those on the diagonal)
1 1/2 cups Gruyere cheese, grated (about 6 ounce block of Gruyere cheese)
4 eggs
1 cup fat-free half-and-half (can use regular half-and-half)

1. Preheat oven to 350 degrees F.
2. In a saucepan, bring water and salt to a boil.
3. Add frozen broccoli, bring to a second boil, reduce heat to medium and cook broccoli until tender (about 5 to 7 minutes).
4. Drain broccoli and place on a paper towel-lined plate; pat with paper towels to remove excess moisture.
5. Add dry broccoli to a mixing bowl and mash with fork.
6. Add half-and-half and mix to combine.
7. In a separate bowl, break eggs and whisk; add to broccoli/half-and-half mixture and stir to combine.
8. Heat canola oil in non-stick skillet.
9. Add chopped ham and onions (except for reserved diagonally sliced onion tops) to non-stick skillet and sauté on medium heat until lightly browned (about 5 minutes).
10. Remove from heat and pour ham and onions into frozen pre-made pie crust.
11. Top with 1 cup grated Gruyere cheese.
12. Pour broccoli/egg mixture over all; do not over-fill and discard any unused broccoli/egg mixture.
13. Top with remaining 1/2 cup of grated Gruyere cheese and sprinkle with reserved green onion tops.
14. Place quiche on baking tray and bake in preheat oven for 20 minutes.
15. Check quiche to make sure that crust is not burning; if crust is browning too quickly, cover with pie shield.
16. Continue baking 10 to 15 more minutes until knife inserted in center of quiche comes clean.
17. Remove from oven and allow to cool 5 minutes before slicing and serving.

Note: you can make your own pie shield using aluminum foil. Twist a length of aluminum foil into a long ribbon and join the two ends to form a circle. Gently lay over your browned pie crust to prevent further browning.

Have you ever eaten green eggs and ham?

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