Best Ham And Cheese Quiche Recipes

CREAMY HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press pie pasty into the bottom of a 9-inch pie plate.
• Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust.
• Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture.
• Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese.
• Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

CRUSTLESS HAM AND CHEESE QUICHE

Steps:

• Heat oven to 375°F and grease a 9-inch pie plate.
• Scatter ham, broccoli and cheeses evenly in pie plate.
• Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
• Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
• Cut into wedges to serve.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

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 BROCCOLI QUICHE WITH SWISS CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Remove pie crust from the refrigerator and allow it to come to room temperature, about 15 minutes.
• Unroll the unbaked crust and press it firmly without stretching into the bottom and sides of a glass pie plate. Prick the crust all over with a fork.
• Bake in the preheated oven until lightly browned, 11 to 13 minutes. Remove from oven and reduce temperature to 375 degrees F (190 degrees C).
• Place broccoli in a microwave-safe bowl and cook in the microwave to desired tenderness, 3 to 5 minutes.
• Layer ham, Swiss cheese, and broccoli in the crust-lined plate. Combine eggs, milk, dry mustard, salt, and black pepper in a bowl; pour over broccoli.
• Bake in the hot oven until a knife inserted in the center comes out clean, 35 to 45 minutes. Let stand 10 minutes before serving.

HAM, LEEK, AND THREE-CHEESE QUICHE

Steps:

• Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
• Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
• Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
• Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
• Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

HAM AND SWISS CHEESE QUICHE

Steps:

• Toss together the flour and swiss cheese.
• Mix in the half and half.
• Slightly beat the eggs, with a fork, and stir into mixture.
• Mix in the ham, onion, and green pepper.
• Season with salt and pepper.
• Pour into a large pie crust.
• Bake at 375 degrees for 50-60 minutes.

HASH BROWN HAM AND CHEESE QUICHE

Steps:

• In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press onto the bottom and up the sides of a greased 9-in. pie plate. , In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust., Bake at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

BECKY'S HEALTHIER HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish.
• Heat olive oil in a skillet over medium heat; cook and stir green onions until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham over prepared pie crust and top with green onions.
• Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and garnish with chives.
• Bake in preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from oven and allow quiche to rest until eggs are set, about 30 minutes more.

HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F.
• Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.
• Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.
• In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell.
• Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.

SLOW-COOKER HAM, CHEESE AND SPINACH CRUSTLESS QUICHE

Steps:

• Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.
• Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.
• Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.
• Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.

HAM, CHEESE AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
• Grease a 20cm (8") round springform pan.
• Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
• Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
• Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
• Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
• Serve warm or cold with salad greens and crusty rolls.

WEIGHT WATCHER'S CHEESE AND HAM QUICHE RECIPE - (4.2/5)

Steps:

• Put diced ham in the bottom of a sprayed pie plate. Sprinkle cheese on top of ham and put mushrooms on top of the ham. Mix together the 4 eggs, onion powder, salt and pepper. Beat well. Pour slowly over ham and cheese in pie plate. Bake at 325 til set about 30-45 min. Cut into 4 slices.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE RECIPE - (4/5)

Steps:

• 1. Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter. 2. Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F. 3. Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more. 4. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

HAM AND GRUYERE CHEESE QUICHE

Steps:

• Whisk together and pour into large pie shell in pan. Bake at 350 degrees for 30 minutes.

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

HAM AND CHEESE QUICHE-STUFFED BAGELS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lay bagel halves with their centers facing up on a baking sheet. Use a sharp knife to gently score around the inside of the bagel (close to the very center and along the outside edge). Remove the bready centers, being careful not to rip through the bagel. Discard the middle pieces of bread, or save for bread crumbs or another use.
• Gently press all the way around the middle and sides with your fingers to create a well around the center of each bagel half.
• Whisk ham, egg, half-and-half, shredded Cheddar, salt, and pepper together in a bowl until combined. Divide the egg mixture between the prepared bagels.
• Bake in the preheated oven until bagels are well toasted and egg is set in the middle, 12 to 15 minutes. Cool briefly before serving.

HAM, LEEK, AND THREE-CHEESE QUICHE

Steps:

• Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
• Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks.
• Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
• Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
• Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
• Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly.
• Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
• Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

CREAMY HAM AND CHEESE QUICHE

Steps:

• Whisk together condensed soup and eggs.
• Stir in ham, green pepper and Cheddar cheese.
• Pour mixture into unbaked pastry shell (placed on baking sheet).
• Bake in preheated 350F (180 C) oven for 50 minutes or until set and golden.
• Cut into wedges; serve immediately.

HAM AND CHEESE HASH BROWN QUICHE -WEIGHT RECIPE - (4.1/5)

Steps:

• DIRECTIONS: Pre-heat the oven to 400. Lightly mist a 9" pie plate with cooking spray and set aside. Place the shredded potatoes in a large mixing bowl and drizzle with the melted butter. Add ½ teaspoon of the salt and 1/8 teaspoon of the pepper and stir together until ingredients are well mixed. Transfer the potatoes to the pie plate and press them down across the surface of the dish and up the sides to form a "crust." Place the dish in the oven and bake for 30 minutes. While the potatoes are baking, combine the eggs and milk in a mixing bowl and whisk together until well combined. Add the shredded cheese, ham, scallions and the remaining ½ teaspoon of salt and 1/8 teaspoon of pepper and stir together until thoroughly mixed. When the crust is done, remove from the oven and pour the egg mixture into the crust, spreading the ingredients across but leaving a raised edge of crust all around the outside. Reduce the oven heat to 350 and return the pie plate to the oven for an additional 30 minutes until eggs are set and the hash brown edges are browned. WEIGHT WATCHERS SMARTPOINTS: 6 per serving (SP calculated using the recipe builder on weightwatchers.com) WEIGHT WATCHERS POINTS PLUS: 5 per serving (P+ calculated using the recipe builder on weightwatchers.com