It seems that each time the refrigerator door opens, a chunk or a slice of ham ends up with the single socks from the dryer. It isn’t surprising to find lots of ham missing. I never plan lots of leftover dishes and am just thrilled that my 13 y.o. is disappointed when a dinner doesn’t include leftover ham.
I had some farm-fresh arugula that I was going to turn into pesto, but I didn’t enough sliced ham left for panini. The chunks of ham were perfect for quiche.
I first feel in love with arugula in Rome, natch. It was several years ago. It was on top of an amazing thin-crust pizza. One of my friends there kept referring to it as rocket salad; when I returned home, I couldn’t find “rocket salad” anywhere. Thank goodness we can find anything via the Internet. My friend is from the UK, where they call arugula “rocket.” I’ve heard it called ruchetta, too. Read more about the etymology of the word here.
Arugula is from the same family as kale, but looks like enlarged dandelion greens. I like that it has a slight peppery bite to it. I add it to salads, soups, pestos, pizza, and pasta. In the quiche it was a nice balance with the smoked ham and fresh, creamy mozzarella.
- 7-8 eggs
- 1/2 c cream
- 1 c chopped arugula
- 1 c chopped smoked ham
- 1 c shredded fresh mozzarella
- Freshly ground sea salt and black pepper
What you do:
- Heat oven to 375°.
- Whisk eggs in lg bowl until fluffy.
- Add cream and blend well.
- Season with salt and pepper.
- Mix in arugula, ham and mozzarella.
- Pour into prepared pie dish.
- Bake for 20-25 min, until egg has set.
- Remove from oven and cool slightly.