Artichokes With Ham Recipes

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ARTICHOKE AND HAM STRATA



Artichoke and Ham Strata image

Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge.

Provided by VNess

Categories     Breakfast

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 English muffins, split and quartered
cooking spray
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup grated fresh parmesan cheese
2 tablespoons chopped fresh chives
1 (14 ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 teaspoon ground nutmeg
1 (12 ounce) can fat-free evaporated milk
3 large eggs
3 large egg whites

Steps:

  • Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
  • Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
  • Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
  • Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.

Nutrition Facts : Calories 275.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 127.5, Sodium 874.4, Carbohydrate 27.9, Fiber 4.6, Sugar 8.6, Protein 22.4

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST



Artichoke and Ham Quiche with Cheesy Hashbrown Crust image

You can prepare all ingredients in advance so assembly is easy the next day for a quick brunch.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups Idahoan® Steakhouse Cheesy Hashbrowns, rehydrated
¼ cup zucchini, shredded
¼ cup sweet potato, shredded
¼ cup carrot, shredded
4 tablespoons butter, melted
1 teaspoon salt
4 large eggs
1 ½ cups whip cream, un-whipped (or half and half for a lighter quiche)
8 ounces artichokes hearts, coarse chop
½ cup leeks, chopped and sauteed to soften
¾ cup cooked ham, small dice
1 cup Swiss cheese, shredded
⅛ teaspoon cayenne red pepper
1 teaspoon dried sage
¾ teaspoon salt
Crunchy onion packet for garnish

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.

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