Best Vegetable Ham Quiche Recipes

VEGETABLE HAM QUICHE

Vegetable Ham Quiche image

This quiche is an easy egg dish filled with zucchini, bell pepper, ham and cheese. With our garden produce, it's even more economical. It's pretty enough to serve to company, too.-Betty Albee, Buhl, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 egg, lightly beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups thinly sliced zucchini
1 small sweet red pepper, chopped
1 tablespoon butter
1/2 cup diced fully cooked ham
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/4 cup milk
3/4 cup shredded Colby-Monterey Jack cheese

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.

Nutrition Facts : Calories 273 calories, Fat 16g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

VEGETABLE AND HAM QUICHE

Vegetable and Ham Quiche image

Summertime is a wonderful way to use up any spare leftover vegetables that you have on hand. This is one of our favorite dishes that basically costs pennies because most of the ingredients are in your pantry!

Provided by cathy tate

Categories Savory Pies

Time 2h

Number Of Ingredients 16

Ingredients

crust ingredients
1 1/4 c flour - plain
1/2 tsp sugar
1/2 tsp salt
6 Tbsp cold butter, cut up
3-5 Tbsp water
custard ingredients
4 large eggs
1 1/4 c whole milk
1/2 tsp salt
added ingredients
2-3 slice cooked, spiral sliced ham
1 lb asparagus
1 large onion
1/2 pkg bacon, cooked
1/2 pkg mozzarella cheese

Steps:

1. CRUST DIRECTIONS: Preheat oven to 375 degrees. In food processor, pulse flour, sugar and salt until combine. Add 6TBS cold butter; pulse until coarse crumbles form. Sprinkle in 3-5 TBS water, pulsing between additions until dough is just moist. Pat into disk; cover with plastic wrap and freeze 30 min. On lightly floured surface, roll dough with rolling pin into an 11-in circle. Transfer to 9-in pie plate. Trim off excess and roll under, pinching to form a seal. Crimp to decorate edge. Line bottom of pie plate with parchment paper of fill with beans and bake 15 min. Remove liner or beans, return to oven and bake another 10 min until edges are browned. Remove and cool.
2. CUSTARD DIRECTIONS: Whisk together eggs, milk and salt. Stir in vegetables, Pour into cooled pie shell. Bake at 375 degrees 35-40 minutes or until center is just set. Cool 15 minutes.
3. You may add any vegetable combination that you like.