This is really a quiche, but I can't eat the usual quiche so I call it a “Bake.” One of my allergies is related to egg yolk. How do I get around it with this recipe? Easy. I use the egg whites that come in a carton. One fourth cup equals one egg.

Whenever I have ham leftover from a holiday dinner, I like to freeze it. If I freeze ham in slices and leave it in the freezer for longer than a few weeks or so, it has an off taste, sort of like freezer burnt. The flavor of the ham changes. For some reason, if I process it to small bits in my food processor that doesn't happen. Makes no sense but it is still usable and tastes fine. Try this recipe and see what you think.

HAM AND CHEESE BAKE
3 tablespoons minced onion
1 tablespoon margarine or butter, melted
3 lightly beaten eggs or egg substitute
1 1/2 cups milk
1 cup finely crushed saltine crackers, about 20
1 1/2 to 2 cups minced cooked ham
Dash of pepper
3/4 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese

In medium saucepan over medium-low heat, cook chopped onions in margarine until tender but not browned. In large bowl, combine onions and butter with lightly beaten eggs or egg substitute, milk and crushed crackers. Add chopped ham, shredded Cheddar cheese and a dash of black pepper. Mix well. Turn into greased 9 inch pie plate. Sprinkle with grated Parmesan cheese. Bake at 350 F. for 35 to 40 minutes or until set. Makes 4 to 6 servings.