Need to use up that leftover Easter ham? This is perfect for that – and the loads of veggies that are taking up space in your fridge that may or may not be on this side of the decency factor? Even better. Assuming none of your fiber-rich pals have fuzz on them – toss ’em in!

My little sous-chefs love quiche – it’s probably the egg factor since they call it egg pie, but I still take it as a win, since its a well balanced and nutritious meal. Deep six the crust, also called a Frittata, and its about as healthy as you get. But I digress.

Roasting your veg takes an extra step, but is hands off once in the oven, and key to using up produce that might not be at peak taste. My tomatoes were wrinkly, onions going soft, and two potatoes that weren’t hard, but roasting them brought out some beautiful flavor. That they definitely did not have going for them on their own. I sprinkled Italian seasoning and grapeseed oil across, gave it a good mix and popped it in the oven. Doing this elevated what could have been an ok dish, into a great dish. Topped it with ham and caramelized onion cheddar cheese and it was delicious. Kid you not, my oldest had three pieces.

Recipe

• 8-12 eggs – this depends on the size of your pie plate – mine is extra large so it requires more
• 1-1 1/2 cups fat free half and half
• 2 cups leftover ham – chopped
• 1 broccoli crown – chopped
• 1 onion – split in quarters
• 2 potatoes – pierced, skin on
• 1 pint of small tomatoes
• 1 elephant clove of garlic (or part of one) with a smidge of the top cut off (the pointy part, not the root)
• 1 block carmelized onion cheddar cheese – grated (I got mine at Trader Joe’s, but regular cheddar is fine too)
• 1 ready made pie crust (homemade is great too – you do you!)
• 3 TBS Italian seasoning (or use whatever herbs you like)

Start by preheating your oven to 425, and thawing your pie crust. While those are heating up, take your veggies, and garlic, and toss them on a roasting pan with grapeseed oil and herbs. Once the oven is at 425, pop them in for 20 minutes. Remove the tomatoes, and let the rest of the veggies roast for about 15 more minutes or until golden brown and toasty. Take out, and lower the heat to 350.

In a large bowl, crack your eggs, and add your half and half. Pierce your yolks, and then whip the eggs until the liquid is nice and incorporated. Mash your roasted garlic cloves (they should slip right out of their skins), and add them to the eggs with the herbs. Mix well.

In your pie pan, place your crust, then top with the ham and all the roasted veggies. Add your cheese and mix together slightly. Finally, pour the eggs into the pan so they cover all of the ham and veggie. This should reach almost to the top. It will rise slightly, so don’t take it all the way to edge of the crust.

Pop that bad boy into the oven at 350. Check it at 45 minutes. If the top is getting browned, place some tinfoil over it. At 60 minutes, check that the center is cooked and the crust of golden. If a knife comes out clean its done! If not, check it in 5 minute increments so you don’t over cook it.

Let it rest for five minutes. Slice, plate and dig in!

Tip – leave out the ham to make this vegetarian!

Bon Appetit!