SPICY HAM AND GREENS QUICHE
Enjoy this cheesy quiche that's made with ham, collard greens and Original Bisquick® mix - a delicious dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
- In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
- Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 244, Carbohydrate 14 g, Fiber 2 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 658 mg
HAM AND SPINACH QUICHE
Bump up the richness of this from-scratch quiche by adding Monterey Jack to the ham-and-spinach filling.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 14
Steps:
- Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees F.
- Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
- Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
GREENS "QUICHE"
This vegan take on quiche is from the chef Lindsay S. Nixon's cookbook "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms. Nixon said, "I developed this recipe to save a bunch of greens that were languishing in my fridge. It'll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it's crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?"
Provided by Tara Parker-Pope
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a shallow 9-inch pie dish and set aside.
- Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
- Mix in greens, and transfer batter to a pie dish.
- Using a spatula, spread the mixture around so it's even and tight.
- Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
- Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
GREEN EGGS AND HAM CRUSTLESS QUICHE
When DD was young this was her favorite breakfast. Don't care for green eggs? Turn them pink! Or orange, or blue...or leave the plain old boring egg color.
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Lightly spray oil over deep pie dish.
- Mix the milk and eggs together and drop a few drops of green food coloring into mixture and whisk well. Keep adding the food coloring and whisking until mixture becomes the color you want.
- Evenly layer the ham and cheese into the pie dish and pour egg mixture on top.
- Season with pepper and pop into the oven.
- Bake until middle is firm, about 40-45 minutes.
- Serve with watermelon slices.
Nutrition Facts : Calories 215.4, Fat 13.8, SaturatedFat 7.1, Cholesterol 187.5, Sodium 724.1, Carbohydrate 3.4, Sugar 0.3, Protein 18.7
SPINACH AND HAM QUICHE
This is the first quiche I have ever made and it turned out really well. At least my guests thought so, who all went back for seconds. Mind you, they didn't leave any for me!
Provided by Neonprincess
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 230°C.
- Chop shallots and ham, and sauté in olive oil with garlic. Remove from heat and allow to cool.
- In a bowl mix the flour with a little milk until a smooth paste forms. Add rest of milk, eggs, paprika, salt and pepper.
- To the milk mixture, add the sautéed shallots and ham, cheese and spinach. Mix well.
- Prick the base of the pastry with a fork and gently pour in the filling mixture. Spread out evenly.
- Bake for 30 minutes. If necessary, cover with foil for the last 10 minutes to prevent over-browning.
- Remove from oven and leave for 5 minutes before serving.
RICOTTA, MOZZARELLA AND HAM QUICHE
From a promo booklet of an Italian brand of saffron, this looked appealing but very easy, I haven't tried it but will soon
Provided by AdriMicina
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 200°C, grease an ovenproof pie dish In a bowl whip eggs and saffron, blend in ricotta, ham, cubed mozzarella and parmesan.
- Season with salt and pepper to taste Pour mixture in pastry shell and bake until pastry is golden and filling set, about 20 minutes Let cool a little and serve with a salad.
Nutrition Facts : Calories 417.2, Fat 27.7, SaturatedFat 12, Cholesterol 172.1, Sodium 965.7, Carbohydrate 16, Fiber 1.1, Sugar 0.7, Protein 25.1
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- Preheat oven to 400°. Sauté ham in hot oil in a large skillet over medium-high heat 5 minutes or until browned. Stir in collards and onion, and sauté 5 minutes or until onion is tender and liquid evaporates. Layer half of collard mixture in a lightly greased 9-inch pie plate; top with 3/4 cup cheese. Repeat layers once.
- Whisk together milk and remaining ingredients until smooth; pour over collard-and-cheese mixture in pie plate.
- Bake at 400° for 25 to 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
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