HAM, LEEK AND GRUYERE QUICHE
Provided by Kelsey Nixon
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.
HAM & GRUYERE MINI QUICHES
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 323mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
MINI HAM QUICHES
These quiches are delightful for brunch when you don't want to fuss. Replace the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended. , Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
MINI LEEK QUICHES
Provided by Sandra Lee
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Rinse the leeks in a bowl of water and strain. Set aside.
- In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature.
- Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts.
- In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper.
- Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm.
HAM AND LEEK MINI QUICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 24 mini quiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups.
- Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin.
- To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.
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- Preheat oven to 375°F. Place pie crust on a baking sheet. Melt butter in a large skillet over medium. Add chard and leek; cook, stirring occasionally, until mixture is tender, 6 to 8 minutes. Remove from heat. Let cool for 5 minutes.
- Whisk eggs, buttermilk, salt, and pepper in a large bowl. Add cooled leek mixture, cheese, and ham; fold until combined. Pour into piecrust.
- Bake until center of quiche is just set, 40 to 45 minutes. Remove from oven. Let cool for 10 to 15 minutes before slicing.
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