Ham And Swiss Quiche Muffins Food

CRUSTLESS HAM AND CHEESE QUICHE MUFFINS RECIPE

Steps:

• Preheat oven to 375 F.
• In a large bowl, whisk together the eggs, milk, diced ham, shredded cheddar cheese, chopped green onions, Dijon mustard, sea salt, and pepper.
• Spray the muffin pan with non-stick cooking spray.
• Measure out ¼ cup of egg mixture, and pour it into each of the 12 muffin tin slots.
• Bake for 20 to 22 minutes, or until the quiches begin to puff up and set, and are brown on top.

QUICHE

Steps:

• In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
• In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
• Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
• When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
• Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired

HAM AND SWISS CHEESE QUICHE

Steps:

• Toss together the flour and swiss cheese.
• Mix in the half and half.
• Slightly beat the eggs, with a fork, and stir into mixture.
• Mix in the ham, onion, and green pepper.
• Season with salt and pepper.
• Pour into a large pie crust.
• Bake at 375 degrees for 50-60 minutes.

HAM-AND-SWISS QUICHE

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.