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 AND CHEESE QUICHE
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.
- Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.
- In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell.
- Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.
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
ASPARAGUS AND CHEDDAR QUICHE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
- In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
- In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
- Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
HAM AND BROCCOLI QUICHE
Steps:
- Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
- Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan.
- Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
- Bake 35 to 45 minutes or until knife inserted in center comes out clean.
- High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving. Cut into wedges.
HAM, BROCCOLI AND CHEDDAR FRITTATA
This easy ham and cheese frittata, spiked with some healthy broccoli, works as a centerpiece of a brunch, easy leftovers for a quick lunch or dinner paired with a green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
- Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
HAM AND CHEDDAR MINI QUICHE
Quick and easy muffin tin mini quiche! Delicious and can easily accommodate to your tastes.
Provided by jewelsusn
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
- Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
- Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 1 g, Cholesterol 211.1 mg, Fat 12.9 g, Protein 12.8 g, SaturatedFat 6.2 g, Sodium 298.4 mg, Sugar 0.8 g
CRUSTLESS HAM AND CHEESE QUICHE
This is a quiche that is so easy and quick. I make it everytime I have company overnight or for lunch. You can substitute most any meat, ie chicken breast or pastrami or sausage. Also you can use spinach instead of broccoli. I have also added chopped tomatoes, but you need to cook a little longer if you do. I like to serve with crusty bread and a salad. My company always love this and ask for the recipe. Enjoy!
Provided by sunshinefromaz
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F and grease a 9-inch pie plate.
- Scatter ham, broccoli and cheeses evenly in pie plate.
- Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
- Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
- Cut into wedges to serve.
Nutrition Facts : Calories 396.7, Fat 27.2, SaturatedFat 12.3, Cholesterol 443.8, Sodium 644.5, Carbohydrate 3.9, Fiber 0.9, Sugar 0.9, Protein 32.8
SAVORY HAM AND MUSHROOM QUICHE
Make and share this Savory Ham and Mushroom Quiche recipe from Food.com.
Provided by fraubausher
Categories Savory Pies
Time 1h15m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 11
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.
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
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.
POTATO-CRUSTED HAM & CHEDDAR QUICHE
The filling of this quiche is amazing, made with sour cream, cheddar and slow-cooked ham. And it's even better baked into a golden-brown potato crust.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Pat hash browns dry with paper towels; place in medium bowl. Add butter and onions; mix lightly. Press onto bottom and up side of 9-inch pie plate.
- Bake 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in medium bowl until blended. Stir in cheese and ham.
- Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 160 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
DUBLINER, HAM, AND PINEAPPLE QUICHE
Dubliner cheese is my all time favorite cheese! It is aged for 12 months, has elements of a mature cheddar, sweet nutty tones of a Swiss, and the piquant bite of aged Parmesan. The pineapple tidbits in this quiche give it a subtle sweetness.
Provided by KerfuffleUponWincle
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
- Loosely place the shredded cheeses over the pie crust.
- Top the cheese with the minced ham, and the pineapple tidbits.
- Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
- Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
- Bake the quiche at 350F for 40-45 minutes.
- Cool on a wire rack for at least 15 minutes before slicing the quiche.
Nutrition Facts : Calories 333.1, Fat 22.5, SaturatedFat 10.2, Cholesterol 137.8, Sodium 789, Carbohydrate 15.9, Fiber 1.1, Sugar 2.1, Protein 16.7
HAM, CHEESE AND MUSHROOM QUICHE
I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h20m
Yield 1 Ham, cheese and mushroom quiche, 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 727.8, Fat 51.8, SaturatedFat 17.8, Cholesterol 484.4, Sodium 1266.3, Carbohydrate 34, Fiber 3.1, Sugar 3.8, Protein 31.5
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