Ham Grits Crustless Quiche Food

IMPOSSIBLE QUICHE (CRUSTLESS HAM AND CHEESE QUICHE)

Steps:

• Preheat the oven to 200C / 390F and grease a pie tray (9" x 2" / 22.5cm x 3.1cm).
• Heat oil in a small frying pan and cook the onion until translucent.
• Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish.
• Whisk eggs and milk together in a seperate bowl, then pour over the ingredients in the pie dish. Sprinkle the remaining shredded cheddar cheese on top.
• Bake for 40 minutes or until golden and cooked through. Serve warm or cold.

HAM AND GRITS CRUSTLESS QUICHE

Steps:

• Bring water and 1/4 t.
• salt to a boil.
• Add grits, stir and remove from heat.
• Cover and let stand 5 minutes.
• Add evaporated milk, ham, cheese, mustard, hot sauce and eggs and stir to mix well.
• Pour mixture into a greased quiche pan or deep dish pie pan.
• Bake at 350 for 35 minutes.
• Let stand for 5- 10 minutes before serving.

HAM & CHEESE GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well., Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese., Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

CRUSTLESS HAM AND CHEESE QUICHE

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.

HAM & GRITS CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees. Bring water & salt to boil in saucepan; stir in grits. Remove from heat; cover & let stand 5 minutes (mixture will be thick). Stir in milk & the rest of the ingredients.
• Pour into sprayed 9 1/2 quiche dish or a 9 1/2 deep-dish pie plate.
• Bake for 30-35 minutes. Let stand 10 minutes before serving. Cut into wedges.

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!)

CHEESY CRUSTLESS QUICHE WITH BROCCOLI AND HAM

Steps:

• Prepare the oven and baking dish: Place a rack in the center of the oven. Preheat the oven to 375°F. Spray a 9-inch round ceramic baking dish or pie pan with vegetable oil. Have a baking sheet on hand.
• Bake the quiche: Set the baking dish on the baking sheet and place it in the oven. Decrease the oven temperature to 350oF. Bake the quiche for 30 minutes, or until the top is golden and the center puffs, but is still slightly wobbly in the center.
• Cool the quiche: Set the baking dish on a wire rack to cool for at least 30 minutes before cutting into wedges. Quiche can be served warm or at room temperature.

LOW-CARB CRUSTLESS HAM & BROCCOLI QUICHE

Steps:

• Heat olive oil in a medium sized heavy skillet.
• Saute green onions until soft and add the shredded ham and stir until slightly browned.
• In a large bowl, beat the eggs and heavy cream together by hand; stir in the onions& ham, broccoli,cheese and seasonings.
• Pour into a buttered deep-dish pie plate.
• Bake at 375degrees for 45-50 minutes, or until a knife inserted in the center comes out clean.
• NOTE: You will have to tent the quiche with aluminum foil to prevent over-browning.
• Start checking it halfway through the cooking time.
• Let stand 10 minutes and cut into wedges to serve.