HAM QUICHE
A simple and delicious ham and cheese quiche that's good any time!
Provided by Eric
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 10.5 g, Cholesterol 138.4 mg, Fat 25.7 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 11.6 g, Sodium 729.5 mg, Sugar 3.1 g
CREAMY HAM AND CHEESE QUICHE
This quiche is creamy, simple, and delicious!
Provided by Lindsey Elizabeth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Press pie pasty into the bottom of a 9-inch pie plate.
- Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust.
- Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture.
- Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese.
- Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 327 calories, Carbohydrate 16.1 g, Cholesterol 155.5 mg, Fat 23.3 g, Fiber 1 g, Protein 13.7 g, SaturatedFat 10.3 g, Sodium 538.1 mg, Sugar 1.8 g
HAM & CHEESE QUICHE
Make and share this Ham & Cheese Quiche recipe from Food.com.
Provided by Kelly1966 S
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs with milk, salt and pepper in bowl.
- Add ham and cheese.
- Pour into pie shell.
- Bake at 350 degrees for 45 minutes.
- Let stand for several minutes before serving.
Nutrition Facts : Calories 280.4, Fat 19.5, SaturatedFat 8.3, Cholesterol 138.2, Sodium 271.2, Carbohydrate 9.8, Fiber 0.3, Sugar 0.2, Protein 15.9
HAM QUICHE
I am fast becoming hooked on quichés and breakfast casseroles. My tastes have changed so much since becoming a member of recipezaar. Things I would never eat before I love now. I guess I just needed to try them.
Provided by Darlene Summers
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly.
- Mix half-and-half gently into eggs.
- Still gently; fold ham mixture into egg mixture.
- Pour this mixture into unbaked pie shell.
- Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
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.
BROCCOLI HAM QUICHE
This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. -Marilyn Day, North Fort Myers, Florida
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack while preparing filling., Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour into prepared crust., Bake at 350° for 55-60 minutes or until set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 269 calories, Fat 17g fat (7g saturated fat), Cholesterol 140mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
HAM-AND-SWISS QUICHE
A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the easy-to-work-with dough. Since there's no gluten, which leads to toughness if the dough is overworked, you can mix and roll without worry.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together onion, oil, and thyme and spread in a single layer; season with salt and pepper.
- Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. (If dough breaks or cracks, patch holes with extra dough.) Line with parchment and fill with dried beans or pie weights. Place onion on top rack and dough on bottom rack; bake until onion is soft and crust is dry at edge and light golden, 15 to 18 minutes. Remove parchment and beans.
- In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, ham, and Swiss. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 300 g, Fat 19 g, Fiber 2 g, Protein 13 g, SaturatedFat 10 g
HAM AND MUSHROOM QUICHE
Make this Ham and Mushroom Quiche for a tasty weeknight dish that couldn't be easier to prepare! It only takes 20 minutes to prep for the oven, but this ham and mushroom quiche with mayonnaise and fresh thyme is a winner!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 135 mg, Sodium 490 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 2 g, Protein 15 g
HAM 'N' CHEESE QUICHE
When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. -Christena Palmer, Green River, Wyoming
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Unroll pie crusts into two 9-in. pie plates; flute edges. Line unpricked pie crusts with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake until light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer or Cool on wire racks., Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into crusts. Cover edges loosely with foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 349 calories, Fat 23g fat (12g saturated fat), Cholesterol 132mg cholesterol, Sodium 596mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
HAM AND BRIE QUICHE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
- Add the vegetable oil to the skillet and fry the ham until it turns a golden brown. Place the ham in the pie shell on top of the onion layer, distributing it evenly. Layer the brie slices over the ham.
- In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, ham, and brie.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Ham and Brie Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
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