DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
TENDERFLAKE DEEP DISH HAM QUICHE
This recipe is basically the one on the back of the Tenderflake box with a some slight modification to the ingredients. The baking instructions remain the same.
Categories Beef/Pork
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Prepare pie shell according to package directions for a baked pie shell. Set aside to cool. Lower oven temperature to 375°F (190°C).
- Add lemon juice to .25 cup milk and whisk together. Set aside. (This is a substitute for buttermilk.)
- Melt olive oil and butter in a large, non-stick frying pan over low-medium heat.
- Chop (or thinly slice) onion. Add to frying pan. Cook until softened (about 10-15 minutes).
- Cube ham into 1/4" pieces. Add to frying pan and cook for an additional 5 minutes. Remove from heat.
- Whisk together eggs, milk, milk+lemon juice mixture, and parsley in a medium bowl. Add salt & pepper to taste.
- Spread the ham and onion mixture in the cooked and cooled pie crust. Pour egg mixture over the top.
- Bake for 40-50 minutes or until the filling has set.
- Grate cheese and sprinkle over quiche as soon as it is removed from the oven, allowing it to melt as the quiche cools (about 10 minutes).
- Slice and serve warm.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
HAM POT PIE
A hearty and comforting Ham Pot Pie is a great way to use up leftover Easter or Christmas ham. This pot pie has a double crust and a thick, rich filling full of diced ham, potato chunks, and corn.
Provided by Christin Mahrlig
Categories Main Dish
Time 39m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.Place potatoes in a small saucepan. Cover with water and bring to a boil. Simmer for 5 to 8 minutes to soften. Drain.
- Melt butter in a large skillet. Add onion and cook for 3 to 4 minutes.
- Add salt, pepper, thyme, and poultry seasoning.
- Sprinkle flour into skillet and cook and stir for 1 minute.
- Gradually whisk in chicken broth and then milk. Add corn and potatoes. Let mixture simmer for several minutes to thicken.
- Stir in ham. Check for seaosning and add more salt and pepper if desired.
- Fit one piecrust into the bottom of a deep dish 9-inch pie pan. Pour in filling.
- Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
- Brush the top with egg mixture. Cut 3 or 4 slits with a knife in the middle to let steam escape.
- Place on a baking sheet and bake for 30 minutes.
Nutrition Facts : Calories 494 kcal, ServingSize 1 serving
DEEP DISH HAM QUICHE
This is a fantastic dish for a Brunch, or for a quick lunch, so delicious. I have also made it with cooked bacon, and added chopped green peppers, very good!!
Provided by Chef mariajane
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust as directed. Remove from oven and set aside to cool.
- In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.
- Preheat oven to 375.
- In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper.
- Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top.
- Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.
Nutrition Facts : Calories 406.6, Fat 29.8, SaturatedFat 11.4, Cholesterol 206.3, Sodium 1182.9, Carbohydrate 15.1, Fiber 0.5, Sugar 2, Protein 19.7
DEEP-DISH APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Make the filling: Peel the apples and slice 1/2 inch thick. Transfer to a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- Roll out 1 disk of dough into a 13-inch round on a floured surface. Ease into a 9 1/2-inch deep-dish pie plate. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
- Roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the edges together. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush with heavy cream and sprinkle with sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour.
- Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.
DEEP DISH HAM PIE
Make and share this Deep Dish Ham Pie recipe from Food.com.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth.
- Gradually add milk and onion; bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Stir in ham, peas, and eggs.
- Pour into an ungreased 8 inch square or an 11x7x2 inch baking dish.
- On a floured surface, roll pastry to fit top of dish; place over filling.
- Seal and flute edges; cut slits on top.
- Bake at 425 degrees for 25 minutes or until crust is golden brown and filling is bubbly.
DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD
Provided by Tyler Florence
Categories main-dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
- Preheat the oven to 375 degrees F.
- To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
- To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
- Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.
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HAM & ASPARAGUS QUICHE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Quiche RecipesCalories 280 per servingTotal Time 1 hr 5 mins
- Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic; cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.
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DEEP DISH HAM & CHEESE QUICHE - CHEF SHAMY
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Servings 8Estimated Reading Time 2 minsCategory Breakfast, DinnerTotal Time 1 hr 15 mins
- Place 1 pie crust to one side of greased deep dish pie pan. Cut and paste 2nd crust to fill in. Poke air holes in crust. Bake 400° for 10 minutes
- Whip cream, onions, spices & flour. Add eggs & whip, then add balance of ingredients except 1/2 cup of cheddar and parsley to sprinkle on top. Mix well. Pour into cooled pie crust
- Sprinkle cheese and parsley. Bake at 350° for 1 hour. To check if it's done, wiggle the pan. It's done when the center doesn't jiggle
BROCCOLI, HAM AND CHEDDAR DEEP DISH QUICHE - MY CASUAL PANTRY
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4.5/5 (2)Total Time 3 hrs 5 minsCategory BreakfastCalories 615 per serving
- Preheat oven to 425 degrees. Shape the pie crust into a 9-inch springform pan. Line the pan with foil and add pie weights. Place the springform pan on a baking sheet. Bake the crust for 10 minutes. Remove from oven and remove pie weights and foil. Reduce the oven temperature to 325 degrees.
- Meanwhile, heat a large saute pan over medium heat. Add a tablespoon of oil and saute the shallots and the broccoli for 5-7 minutes until the broccoli has softened slightly. Season with salt and pepper to taste. Set aside.
- Layer half of the broccoli and shallots on top of the pie crust. Top with half of the ham and half of the cheese. Repeat layers with the remaining broccoli, shallots, ham, and cheese. Slowly pour the egg mixture over the top.
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- In a medium mixing bowl whisk together half and half, eggs, parsley, salt, pepper, mustard, paprika, garlic, onion powder and nutmeg. Mix until fully combined.
EASY BROCCOLI AND HAM QUICHE - BLOGGHETTI
From blogghetti.com
4.5/5 (6)Estimated Reading Time 4 mins
- Preheat oven to 375 degrees. Prick bottom and sides of frozen pie shell with fork; place on foil-lined tray. Bake for 10 minutes and remove from oven. Set aside.
- While pie crust is prebaking, steam the broccoli until just crisp tender. Do not cook through or the broccoli will be mushy when cooked in the oven.
- In a small frying pan heat the olive oil and saute the peppers and onions until just soft. Set aside.
DEEP DISH HAM AND ASPARAGUS QUICHE - MOM ON TIMEOUT
From momontimeout.com
5/5 (3)Category BreakfastServings 12Total Time 2 hrs 30 mins
- Press the pie crust into a 9-inch springform pan and up the sides. Place foil around the bottom of the pan and up the sides to prevent any leaks. Place the springform pan on a baking sheet and refrigerate until needed.
- Coat a large skillet with olive oil and add onions and water. Cook over medium-low heat, stirring occasionally, until onions caramelize, about 30 minutes.
- Add the asparagus and cook another 5 minutes stirring occasionally. Remove from heat and set aside.
EASY DEEP DISH HAM AND BROCCOLI QUICHE - CHEF ALLI
From chefalli.com
Cuisine AmericanCategory Breakfast/BrunchServings 8Total Time 50 mins
- Place the pie crust into a deep dish pie plate, pricking the bottom and sides all over with a fork. Press the edges of the pie crust just over the edge of the pie plate and seal by pressing down a bit on the pie crust (this helps the pie crust not be able to shrink back when baked).
- Fill the empty pie crust with pie weights or dry beans, then bake the pie crust on the center oven rack, uncovered, for 10 minutes. (This is just par-baking the pie crust. You will bake it again once it's full of the quiche filling.)
- In a large mixing bowl, whisk eggs and cream together; stir in remaining the ingredients and combine well. Pour egg mixture into the prepared par-baked pie crust.
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