No Crust Quiche with Potato, Rice, and Ham is an easy and simple meal. If you have leftover ham or rice, use it in this delicious quiche.

Do you ever look at your fridge and don’t know what to make for lunch or dinner? That was the case last week for me at dinner time.

In my case, I stood in front of the fridge and didn’t know what to make for dinner. If I make eggs and bacon, well that was too easy and plain for my family;

if I make potatoes and chicken, they had that only a few days before; Pasta? Oh, they are eating pasta often!

So I put a little bit of this and a little bit of that and ended up making this delicoys baked dish that I called quiche.

It is a simple and easy recipe, scrumptious, and for me, it’s like combining all three meals into one.

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On the other hand, I might say that I am going through bloggers’ blockage often, and not only that, I have no idea what to make to share with you, but it can be tricky not to copy what I’ve shared before.

If you go through my index-it has over 300 plus recipes, and yes, at this point, it can be hard to pick something to be easy, affordable, something that a busy mom can make fast, or a single dad or even college student.

Nonetheless, I’m not particularly eager to waste your time, so I am looking at the most uncomplicated recipes possible that do not lack taste, comfort, or nutrition.

As a mom of three, I try to balance my day every day. Sometimes it doesn’t go the way I’ve planned, and that’s is perfectly fine.

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It would be bizarre if everything is peachy perfect all the time, right?!
Anyhow, I rely on fast, comforting, but nutritious and tasty meals every day because I enjoy cooking for my family.

To be honest with you all, I feel incredibly fortunate that I get to do this as my full-time job. Sharing my simple meals with everyone is an absolute delight!

Hey, if you make my No Crust Quiche with Potato, Rice, and Ham, please tag me on INSTAGRAM @sandraseasycooking. Thank you all on advance for all your love and support!

Yield: 4

No Crust Quiche with Potato, Rice, and Ham

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Easy and simple Brunch Idea

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

CRUST:

• 2 potatoes med. size, shredded
• 1 tbsp. oil

Seasoning for potatoes:

• 1 tsp onion powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Filling:

• 1/2 cup Rice, cooked, leftover work too
• 1/2 cup Canadian Bacon or Ham cubed
• 1/4 cup red onion, green onions work well.

Ingredients for eggs mixture:

• 3 eggs, mixed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried parsley
• 1/4 cup heavy whipped cream
• 1/4 cup mozzarella, shredded

Topping:

• 1/4 to 1/2 cup mozzarella, shredded

Instructions

1. Preheat oven to 400F (190C-200C)
2. Shred Potatoes, and season with the seasoning in the ingredient list.
3. Heat a skillet or frying pan with a good drizzle of oil and add seasoned shredded potatoes to cook for 6-7 minutes on medium-high heat until potatoes are halfway cooked. Make sure to stir them every few minutes. Transfer into a well-greased skillet or a baking pan. Make a crust out of potatoes by lightly pressing it. Look at the instructional pictures.
4. If you do not have leftover rice then boil some; wash under cold water twice, add about 1/4 salt, a drizzle of oil, and enough water to go over rice, approx. 1 inch. Cover, let it boil at high heat, then turn heat to simmer/low temp and cook for 8 minutes without touching. Take the lid off, fluff rice and it is ready to be used. On the other hand, if you have leftover rice you do not have to do anything except add to the dish.
5. Slice and dice ham or any other meat, Canadian bacon, chicken, turkey bacon, or add mushrooms for a veggie version. Slice and chop onion; shallots and green onions work well for this too.
6. Add rice to the potatoes, then smoked ham and chopped onion.
7. Beat eggs well, then pour heavy whipped cream, you can use milk or half and a half if you do not have heavy cream, then add 1/4 cup of cheese and salt, pepper, and parsley. Mix well then pour over the rice, smoked ham, and onion. Make sure to slightly mix around the rice to coat the filling.
8. Bake for 20 minutes at 400 degrees Fahrenheit. then add 1/4 to 1/2 cup of shredded cheese on top and bake for an additional 10 to 15 minutes.
9. Allow it to rest for about 10 minutes before slicing it.

Enjoy!

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Potatoes are one of my favorite vegetables to comfort my mood and satisfy my cravings. Roasted Potatoes with Chimichurri Sauce is absolutely incredible.

Anyhow, besides pasta, I could eat potatoes every single day. I mean, you can make potatoes in so many different ways, and to be quite honest, I could eat them seriously every day.

Potatoes and I have this magical connection since I was a little girl and roasted potatoes hold a special place in my heart.

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As funny as it sounds, I am not joking. It reminded me of my grandma’s roasted potatoes. She would make an oven-roasted chicken with potatoes in her wood-burning stove every Sunday when I’d come to visit.

I did not have many amazing childhood memories but remembering her always puts a smile on my face. I just loved spending time at her house.

Waking up with a breakfast on the table as well as hot chocolate was something I looked forward to on our winter breaks.

It was such a cozy, homey feeling that will be engraved in my braun forever, or at least I hope so.

Anyhow, I hope you all enjoy this delicious recipe. Happy Cooking!

Hey, if you make Roasted Potatoes with Chimichurri Sauce please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. I appreciate all your love and support!

Yield: Serves 4

Roasted Potatoes with Chimichurri Sauce

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Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 3 lb Yellow potatoes peeled and chopped
• 2 tablespoons olive oil
• Sea salt and cracked black pepper to taste
• 100 g wild rocket arugula leaves (to serve) instead I Used 1 Bunch of Organic Spinach

Chimichurri sauce

• 1/3 cup flat-leaf parsley chopped
• 1 tablespoon oregano chopped
• 2 teaspoons rosemary chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried chili flakes
• 1 clove garlic finely chopped
• 1 bay leaf
• 3 tablespoons red wine vinegar *I used Lemon juice
• 3 tablespoons olive oil
• Sea salt and Cracked Black pepper to taste

Instructions

1. To make the chimichurri sauce: place the parsley, oregano, rosemary, paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt, and pepper in a bowl and mix to combine. Set aside.
2. Preheat oven to 220 C (425 F).
3. Place the potato in a large saucepan of salted cold water over high heat and bring to the boil.
4. Cook for 10 minutes or until the potato is just tender.
5. Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato.
6. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40 minutes or until crisp and golden.
7. Serve the potatoes with the chimichurri sauce and rocket leaves.

Did you make this recipe?

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