Easy Ham and Cheese Quiche | Heath Riles BBQ

This recipe uses leftover ham, cheese, and a frozen pie crust for the ultimate easy meal. Quiche is a great hearty breakfast or brunch option, but you can also serve it for a simple dinner.

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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• ThermoWorks Hi-Temp Silicone Spatula https://bit.ly/44AM0BV
• Heath Riles BBQ Heat Resistant BBQ Gloves https://bit.ly/3BfFkvW
• Heath Riles BBQ Garlic Butter Rub https://bit.ly/2MknxKG
• Large Glass Mixing Bowl https://amzn.to/46EnAYk
• Metal Whisk Tool https://amzn.to/3Rn3Gf9
• Metal Measuring Cups https://amzn.to/4a3aFSH

Ingredients:
4 eggs
1 tablespoon Heath Riles BBQ Garlic Butter Rub
1 cup half-and-half
1 ½ tablespoons Dijon mustard
1 ½ tablespoons all-purpose flour
1 package frozen pie crust
8 ounces leftover ham, diced
½ shallot, diced
1 cup shredded Cheddar cheese
1 tablespoon parsley, diced

Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 375℉.
2. Crack the eggs in a mixing bowl and whisk until light and fluffy. Then, add Heath Riles BBQ Garlic Butter Rub, half-and-half, Dijon mustard, and flour. Mix the ingredients until homogeneous, then set to the side.
3. Remove the packaging from the frozen pie crust and poke small holes on the bottom and sides.
4. Sprinkle the diced ham, shallot, and cheese into the pie crust.
5. Add the parsley to the egg mixture, then gently pour it over the pie crust.
6. Set the Ham and Cheese Quiche on the Traeger Ironwood XL and let it cook until set. My quiche had a total cook time of 45 minutes. Let it cool, then gently slice. Enjoy!

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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