Ham Cheese Quiche Food

HAM & CHEESE QUICHE

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.

CREAMY HAM AND CHEESE QUICHE

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.

MINI HAM & CHEESE QUICHES

Steps:

• Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.

HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together flour, salt, half-and-half and eggs in a medium bowl.
• Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
• Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

HAM QUICHE

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 'N' CHEESE QUICHE

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.

HAM AND CHEDDAR QUICHE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 10 minutes. If necessary, use flat bottom of metal measuring cup to carefully press down on baked pie crust to flatten. Cool 10 minutes.
• Layer ham and 1/2 cup of the cheese in bottom of pie plate. In medium bowl, beat eggs and half-and-half with whisk. Stir in 1 teaspoon of the thyme, the salt and pepper. Pour egg mixture over ham and cheese. Sprinkle with remaining 1/2 cup cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 15 minutes before serving. Garnish with remaining 1/2 teaspoon thyme. Cut into wedges to serve.

HAM AND GRUYERE QUICHE

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.

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.

EASY HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
• In a large bowl, whisk together eggs, half-and-half, salt and pepper.
• Stir in ham and both cheeses. (I like to leave a small handful of cheese to sprinkle on top.)
• Stir in cooked onion.
• Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
• Serve warm or chilled.

CRUSTLESS QUICHE - HAM AND CHEESE

Steps:

• Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
• Whisk eggs, cream, salt and pepper.
• Scatter most of the ham, cheese and green onion in the pie pan.
• Pour in egg mixture. Top with remaining ham, cheese and green onion.
• Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
• Remove from oven, rest 5 minutes and watch it deflate!
• Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)