HAM AND VEGGIE QUICHE
This fresh and friendly vegetable bake is easy to make and packed with goodness.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
- Bake in preheated oven until center is set, about 40 to 60 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 10.1 g, Cholesterol 22.5 mg, Fat 6.3 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 2.7 g, Sodium 560.3 mg, Sugar 4.2 g
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.
HAM AND GRUYERE CHEESE QUICHE
Make and share this Ham and Gruyere Cheese Quiche recipe from Food.com.
Provided by Dawn W.
Categories Breakfast
Time 40m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together and pour into large pie shell in pan. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 408.9, Fat 37.5, SaturatedFat 21.1, Cholesterol 411.4, Sodium 171.3, Carbohydrate 2.5, Sugar 0.5, Protein 15.8
HAM, LEEK, AND THREE-CHEESE QUICHE
Categories Cheese Egg Pork Vegetable Breakfast Brunch Bake Super Bowl Dinner Lunch Ham Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 main-course servings
Number Of Ingredients 13
Steps:
- Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
- Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
- Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
- Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
- Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.
VEGETABLE HAM QUICHE
This quiche is an easy egg dish filled with zucchini, bell pepper, ham and cheese. With our garden produce, it's even more economical. It's pretty enough to serve to company, too.-Betty Albee, Buhl, Idaho
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 273 calories, Fat 16g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
HAM AND GRUYERE MINI QUICHES (ADAPTED FROM WILLIAMS-SONOMA)
From Williams-Sonoma Essentials fo Breakfast & Brunch by Chuck Williams (ISBN-13 978-0-8487-3192-2 or ISBN-10 0-8487-3192-1). Adapted from Ham, Leek, and Gruyere Quiches. The book also has directions for making the pastry in the food process or and adds either cooked leeks cooked and drained spinach.
Provided by Anissa Wolf
Categories Breakfast
Time 40m
Yield 24 mini quiches, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry: Use pastry blender or fork to cut butter and vegetable shortening into 3/4 inch (2 cm) pieces.
- In a large bowl, combine flour, sugar (optional), and salt adn stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork, toss to coat with the flour. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture forms large, coarse crumbs the size of large peas. Drizzle ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass, but does not yet form a ball.
- Transfer dough to a work surface. Divide dough in half and form each half into a 6 inch (15 cm) disk. Wrap each disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.
- Position a rack in the middle of the oven and preheat to 400 F (200 C).
- Remove 1 dough disk from the refrigerator. On a lightly floured work surface, roll out into a round about 13 inches (33 cm) in diameter and 1/4 inch (6 mm) thick.
- Using a 2 inch (5 cm) biscuit or cookie cutter, cut out circles of dough and fit into 24 mini-muffin-pan cups. If needed, also use second disk and reroll and cut scraps as needed. Place a small ball of crumpled aluminum foil in each cup.
- Bake in preheated oven 4 minutes; remove foil and set it aside. Prick bottom of each pastry with a fork and continue baking until golden, 2-3 minutes longer. Let cool on a wire rack and set aside. This may be completed up to 2 days in advance and stored in an airtight container.
- Reduce oven heat to 350 F (180 C) or preheat oven if shells were prepared in advance.
- In a bowl, whisk together the eggs, cream, salt, pepper, nutmeg, and ham. Whisk to combine. This may be completed up to 1 day in advance and stored, covered, in the refrigerator.
- Spoon egg mixture into pastry shells, filling them to the brim.
- Bake the quiches until filling is puffed and lightly golden, 10-12 minutes. Transfer to a wire rack and let cool in the pan. Garnish with chives if desired; serve warm or at room temperature.
Nutrition Facts : Calories 360.5, Fat 27.9, SaturatedFat 14.8, Cholesterol 101.6, Sodium 257.6, Carbohydrate 22.1, Fiber 0.8, Sugar 0.2, Protein 5.9
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