Ham And Mushroom Quiche Recipes

Steps:

• Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
• Grease a 20cm (8") round springform pan.
• Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
• Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
• Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
• Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
• Serve warm or cold with salad greens and crusty rolls.

Steps:

• Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Steps:

• Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees F.
• Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
• Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Steps:

• Preheat oven to 325 degrees. Thinly slice onions and lightly brown in tablespoon of butter. Set aside. Whisk eggs and light cream together. Add ham, mushrooms, caramelized onions, cheese, thyme leaves, salt and pepper. Whisk together until combined. Prick pie crust a few times with fork. Pour mixture into pie crust. Bake for 1 hour or until set.

Steps:

• Preheat oven to 375 degrees.
• In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
• Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
• Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
• Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
• Bake for approximately 45 minute or until center of quiche has set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a cookie sheet.
• Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into the pie crust.
• Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together flour, salt, half-and-half and eggs in a medium bowl.
• Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
• Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

Steps:

• Saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
• Beat eggs, add cream, salt and pepper.
• (If not using tart shell, also add 1 T Dijon mustard.) Option 1: Quiche in tart shell.
• Brush pre-baked tart shell with 2 T Dijon mustard.
• Scatter over ham mixture, then cover with 1/2 c shredded cheese.
• Pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
• Bake at 375* for 25-30 minutes, or until custard sets.
• Let sit before slicing.
• Option 2: Mini Quiches without pastry shell.
• Grease 10 muffin cups.
• Divide ham mixture evenly among cups.
• Divide half cup cheese evenly among cups.
• Divide custard mixture evenly among cups.
• Bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Heat oil in large skillet on medium-high heat. Add mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in ham. Spoon into crust; top with cheese.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Steps:

• Line a pie plate with pie crust, fold excess crust around the edges under.
• shred sharp cheese.
• In a bowl mix eggs with a splash of water.
• Add cheese,except American cheese,mushrooms and green onions.
• Pour mixture into pie plate lined with pie crust.
• Put the ripped up American cheese evenly over the top. Using a fork push some of the American cheese under the egg mixture, this is to avoid over browning.
• Cook in 350°F oven for about 40 minutes or until golden brown.
• Let cool and slice into eight slices.

Steps:

• Preheat oven to 400°F. Unfold 1 pastry sheet on each of 2 baking sheets. Top with ham, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.