HAM, PINEAPPLE AND CHEDDAR QUICHE
Looking for a classic French breakfast using Bisquick® mix? Then check out this cheesy ham and pineapple quiche that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
- Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour into crust.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 22 g, Cholesterol 175 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 1/2 g
HAM AND CHEDDAR QUICHE
This simple-yet-showstopping quiche preps in just 15 minutes but tastes like you spent hours making it. Pillsbury™ pie crust makes quick work of the base, and the filling comes together using just five ingredients including ham, cheddar cheese and chopped fresh thyme. Bake it all together and serve for a truly delicious brunch dish that wows.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 175 mg, Fat 2, Fiber 0 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
HAM AND PINEAPPLE BAKE
Sweet pineapple complements salty ham in an egg casserole covered with lots of yummy cheese!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
- Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 10 g, TransFat 1/2 g
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
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.
HAM QUICHE
Provided by Martha Stewart
Yield Makes one 9-inch quiche
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Roll pastry into a 9-inch disc and press into pie pan. Cut off loose ends and crimp edge using your thumbs and forefingers. Scatter cheese over bottom and top with ham.
- Whisk eggs, cream, mustard, Worcestershire, and hot sauce together in a bowl. Pour over cheese and ham, stirring slightly to distribute egg mixture through cheese.
- Top with Parmesan and grated nutmeg.
- Bake for 40 minutes. Tent top with foil if baking to brown. Let rest at least 30 minutes before cutting and serving.
HAM, PINEAPPLE & CHEDDAR QUICHE
Looking for a classic French breakfast using Bisquick mix ? Then check out this cheesy ham and pineapple quiche that's baked to perfection! Bisquick Cookbook.
Provided by Pat Duran
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350^. Spray or butter a 9 or 10-inch glass pie plate. In a medium bowl, cut butter into Bisquick mix, using a pastry blender until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up sides of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate- flute edge. --- Filling: Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half & half and pepper until blended. Pour over filling. Bake 40-45 inutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. --- *Note: You can substitute cooked chicken, turkey ground beef,salad shrimp- etc., you choose.
HAM QUICHE
I have made this Quiche many times before. It has been very popular because of the potato crust. Its some different and really easy to make. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Savory Pies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Crust-- Combine ingredients, press into 9 inch pie plate. Cook in oven for 25 minutes on 450 degrees. Let cool completely
- 2. Filling--Combine all ingredients and pour on top of crust. Bake 30 minutes on 325 degrees.
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
PINEAPPLE SALSA QUICHE
The perfect dish for brunch, this pineapple salsa quiche is as tasty as it is pretty. The addition of the salsa gives you a taste of the tropics with every sweet and spicy bite!
Provided by Nikki Miller
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350º.
- Add a tablespoon of Pineapple Salsa and ham to each mini pie crust.
- Fill crust with egg, and top with shredded cheddar cheese.
- Bake for 10-12 minutes or until eggs are set.
Nutrition Facts :
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 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
SPINACH, HAM, AND CHEDDAR QUICHE
Everything you need in one delicious pie dish!
Provided by Tracy
Categories Breakfast Main Course
Time 1h40m
Number Of Ingredients 13
Steps:
- Sift flour, add salt, and then cut in the butter until dough is a consistency similar to bread crumbs. Slowly add the cold water and once combined shape into a smooth ball (don't over work), wrap in foil, and put in fridge to cool / rest for at least 30 minutes.
- Blind bake the crust. Pre-heat oven to 350 degrees. After 30 minutes, remove from fridge and roll out into a large circular shape on a floured surface. Gently place the dough over and into a 9 inch 1 1/4 inch deep pie pan (standard size) and then cut off excess around the edges. Bake for 10 minutes.
- Meanwhile, add garlic and onions to a saute pan with olive oil. Saute until onions are translucent. Add ham and then spinach and cook until spinach is wilted.
- In a large bowl, add eggs and milk and whisk vigorously. Then add ham, onions, and spinach and mix, then add cheese and mix all together.
- Slowly pour the mixture into the pre-baked pie crust and then add to oven. Bake for 40-50 minutes until middle is done and set. Edges should be browned, center set but still a little jiggly. Let cool for at least 10 minutes and then enjoy!
Nutrition Facts : Carbohydrate 36 g, Protein 27 g, Fat 44 g, SaturatedFat 25 g, Cholesterol 281 mg, Sodium 1176 mg, Fiber 1 g, Sugar 4 g, Calories 647 kcal, ServingSize 1 serving
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- 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.
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- Preheat oven to 375°F. Spray 12 cup muffin/cupcake tin with non-stick spray. Roll out the pie crusts and cut larger than the cupcake tin so it can go up sides. (It should be 3 1/2 in wide) Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and up the sides.
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- Whisk the eggs, cream, fennel seed, and Kosher salt and pepper until well combined. Set aside.
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- Place flour, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in a food processor; pulse until combined, about 2 times. Add cubed butter, and pulse in 1-second bursts until mixture resembles coarse meal, 8 to 10 times. Drizzle 7 tablespoons ice water over flour mixture, and pulse until dough comes together, 8 to 10 times. Turn dough out onto a lightly floured work surface; gather up any crumbs, and pat into a disk. Wrap disk in plastic wrap, and refrigerate until chilled, about 45 minutes.
- Preheat oven to 375°F. On a lightly floured work surface, roll out chilled dough into a 12-inch round. Fit dough round into a 10-inch fluted tart pan with removable bottom, pressing dough onto bottom and into fluted edges of pan. Trim overhang until even with rim of pan. Chill tart shell 30 minutes.
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