Artichoke Leek And Ham Quiche Filling Recipes

ARTICHOKE, LEEK, AND HAM QUICHE FILLING

Steps:

• Preheat the oven to 375°F.
• Drain the artichoke hearts, reserving the marinade.
• Chop the artichoke hearts into 1/4 inch dice and set aside.
• Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
• Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
• Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
• In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
• Stir in the artichoke mixture.
• Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
• Remove the quiche from the oven and serve either warm or at room temperature.

ARTICHOKE QUICHE

Steps:

• Cut artichoke hearts into quarters, or large dice.
• In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
• Add artichoke hearts and saute them until they start to brown.
• Remove garlic cloves, and let the artichokes cool.
• In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
• Add the artichokes and the oil from the pan to the egg mixture, mix well.
• Spoon mixture into pie crust.
• Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.