Honey Baked Ham Cheese Quiche Food

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.

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.

HAM, LEEK AND GRUYERE QUICHE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

HAM, CHEESE AND MUSHROOM QUICHE

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.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

HONEY BAKED HAM & CHEESE QUICHE RECIPE

Steps:

• PREHEAT OVEN TO 400. IN BOTTOM OF GREASED 9" PIE PAN, LAYER HAM BACON, CHEESES, ONION & MUSHROOMS. IN MEDIUM BOWL, COMBINE MILK, EGGS, BISCUIT MIX, SALT & PEPPER; BEAT WELL. POUR OVER HAM MIXTURE. BAKE FOR 10 MINUTES; REDUCE TEMPERATURE TO 350 AND COOK FOR 40 - 45 MINUTES. SERVE WITH MARINATED VEGETABLES SALAD & MUFFINS.

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.