Very Veggie Ham And Gruyere Quiche Recipes

EASY QUICHE

Steps:

• Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
• Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
• Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
• Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
• Carefully pour the egg mixture over the top.
• Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.

HAM AND VEGGIE QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
• Bake in preheated oven until center is set, about 40 to 60 minutes.

HAM, LEEK AND GRUYERE QUICHE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

HAM & GRUYERE MINI QUICHES

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.

VEGETABLE HAM QUICHE

Steps:

• In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

HAM AND GRUYERE QUICHE

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.