Ham Pineapple Cheddar Quiche Recipes

HAM QUICHE

Steps:

• Preheat oven to 400 degrees.
• Roll pastry into a 9-inch disc and press into pie pan. Cut off loose ends and crimp edge using your thumbs and forefingers. Scatter cheese over bottom and top with ham.
• Whisk eggs, cream, mustard, Worcestershire, and hot sauce together in a bowl. Pour over cheese and ham, stirring slightly to distribute egg mixture through cheese.
• Top with Parmesan and grated nutmeg.
• Bake for 40 minutes. Tent top with foil if baking to brown. Let rest at least 30 minutes before cutting and serving.

HAM AND PINEAPPLE BAKE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
• Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.

HAM, PINEAPPLE AND CHEDDAR QUICHE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
• Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour into crust.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

EASY BROCCOLI AND HAM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press the pie crust ito a 9-inch pie plate; set aside.
• Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
• Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
• Stir ham and broccoli into the onion mixture and transfer to the pie crust.
• Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

HAM, PINEAPPLE & CHEDDAR QUICHE

Steps:

• 1. Heat oven to 350^. Spray or butter a 9 or 10-inch glass pie plate. In a medium bowl, cut butter into Bisquick mix, using a pastry blender until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up sides of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate- flute edge. --- Filling: Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half & half and pepper until blended. Pour over filling. Bake 40-45 inutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. --- *Note: You can substitute cooked chicken, turkey ground beef,salad shrimp- etc., you choose.

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.

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.

HAM AND CHEDDAR QUICHE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 10 minutes. If necessary, use flat bottom of metal measuring cup to carefully press down on baked pie crust to flatten. Cool 10 minutes.
• Layer ham and 1/2 cup of the cheese in bottom of pie plate. In medium bowl, beat eggs and half-and-half with whisk. Stir in 1 teaspoon of the thyme, the salt and pepper. Pour egg mixture over ham and cheese. Sprinkle with remaining 1/2 cup cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 15 minutes before serving. Garnish with remaining 1/2 teaspoon thyme. Cut into wedges to serve.

CRUSTLESS QUICHE - HAM AND CHEESE

Steps:

• Preheat oven to 180°C/350°F. Grease with butter or spray a 22.5cm / 9" pie dish (Note 4)
• Whisk eggs, cream, salt and pepper.
• Scatter most of the ham, cheese and green onion in the pie pan.
• Pour in egg mixture. Top with remaining ham, cheese and green onion.
• Bake 35 minutes until golden on top and centre barely wiggles. Don't overcook, it will lose custardy-ness.
• Remove from oven, rest 5 minutes and watch it deflate!
• Cut then serve with a simple side salad, or stuff into soft rolls, or wrap into burritos (then pan fry to crisp!)

HAM, PINEAPPLE AND CHEDDAR QUICHE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
• Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour into crust.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

THE APPALACHIAN TALE JIMMY PROFFITT

Steps:

• Preheat your oven to 350 degrees.
• For the crust; in a medium sized mixing bowl cut the butter into the biscuit mix until it is coarse and crumbly. Pour about 3/4 of the boiling water over the mixture and stir. Keep mixing until the dough comes together. It should clean the sides of the mixing bowl and be soft and not sticky to the touch. Add boiling water or extra biscuit mix as needed.
• Press the dough into a 9-inch pie plate. Press it evenly across the bottom and up the sides of the pie plate.
• Back in the same mixing bowl you made the dough in, combine all of the ingredients for the filling and stir well to combine.
• Pour the filling into the crust in the pie plate and bake for 40-45 minutes or until it tests done by inserting the blade of a knife in the center. It is done if blade is clean.
• Let it rest for 10-15 minutes before serving.

DUBLINER, HAM, AND PINEAPPLE QUICHE

Steps:

• Preheat oven to 350°F.
• Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
• Loosely place the shredded cheeses over the pie crust.
• Top the cheese with the minced ham, and the pineapple tidbits.
• Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
• Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
• Bake the quiche at 350F for 40-45 minutes.
• Cool on a wire rack for at least 15 minutes before slicing the quiche.