Ham-Yam Quiche Dijon Recipe

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For more about this recipe: Ham-Yam Quiche Dijon

Ham-Yam Quiche Dijon Recipe image
  • 4Servings


  • 4 baked sweet potatoes or garnet yams, cooled
  • 4 eggs
  • 1 Tbs. Dijon mustard
  • ¾ tsp. hot sauce, optional, for a little kick
  • ½ tsp. sea salt
  • ¼ tsp. cracked black pepper
  • ¼ cup finely chopped organic ham
  • ¼ cup finely chopped baby kale
  • 2 Tbs. finely chopped green onion


  1. Preheat oven to 350°F. Line baking sheet with aluminum foil, and set aside.
  2. Using sharp knife, cleanly slice off top of each potato, and set aside. Carefully scoop out most of the flesh with melon baller or spoon, leaving enough flesh inside skin for potato to hold its shape well. Save scooped flesh for another use. (Chilled cooked sweet potato is great in post-workout smoothies.) Arrange potatoes open-side-up on prepared baking sheet.
  3. In small bowl, lightly whisk together eggs, mustard, hot sauce, if using, salt, and pepper. Add ham and kale, and stir with fork to thoroughly combine.
  4. Carefully spoon egg filling into cavity of each potato until nearly full. Top each potato with one quarter of green onion.
  5. Bake 20-30 minutes, until the centers are almost solid, but mixture is still soft.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 190 mg
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 630 mg
  • Sugar Content: 6 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.