Spinach Ham Quiche Food

SPINACH AND HAM QUICHE

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.

SPINACH HAM QUICHE

Steps:

• Preheat oven to 400 degrees.
• Place crust in pie dish. Pierce with crust with fork to prevent bubbles. PLace dish on cookie sheet.
• Bake 10 minutes or until crust is dry.
• Let cool.
• Whish together eggs and milk. Add the remaining ingredients.
• Pour into crust. **.
• Sprinkle top with shredded cheese and top with tomatoes.
• Bake at 400 degrees for 20 minutes then reduce heat to 350 degrees for 40 minutes.
• Note : You may use 1 cup chives, chopped.
• **Extra egg mixture can be poured into ramekins and baked on cookie sheet with pie.

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.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

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.

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

HAM QUICHE

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 SPINACH QUICHE

Steps:

• In a large mixing bowl toss together the ham, baby spinach, green onions and 1 cup of the cheddar cheese. Add this to your pie shell. In the same bowl whisk together the eggs, milk, salt, pepper, nutmeg and cayenne.
• Pour this over the ham mixture in your pie shell. Sprinkle on the other 1/2 cup cheese. Bake in a preheated 350 degree oven for 50 minutes or until center of pie is set. Makes 1 quiche.

SPINACH, HAM, AND CHEDDAR QUICHE

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!

HAM AND SPINACH QUICHE

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.