Ham And Cheese Quiche Lorraine

To par-bake: Preheat the oven to 375 degrees. Place the pie crust in the pan and crimp the edges. Place it in the freezer for 10 minutes. Once chilled, prick the base of the crust all over, 8 to 10 times, with a fork. Line the pie crust with parchment paper and fill it with pie weights. Place it on a rimmed baking sheet. 8 Serves: 6 Nutrition information Advertisement ingredients Units: US 1 1⁄2 cups grated natural swiss cheese 4 tablespoons flour 1⁄2 cup finely chopped cooked ham 3 eggs 1 cup milk 1⁄4 teaspoon salt 1⁄4 teaspoon dry mustard 1 (9 inch) unbaked pie shells directions Combine the cheese and flour and sprinkle into the pie shell.

4 eggs 2 C light cream ¾ t salt ¼ t white sugar ⅛ t pepper I had actually cooked a ham a week earlier, and we had TONS of leftovers. So I used about 1 ½ cups of diced ham instead of the 12 slices of bacon listed above. Either way is totally delicious! Start by preheating your oven to 425 degrees (F). Jump to Recipe Easy Ham and Cheese Quiche is a rich and cheesy quiche that can be eaten for breakfast, lunch, or dinner. It's perfect for using up leftover Easter ham. I love making quiches. They are versatile, so easy to make, and great for using up leftovers. If you find yourself with leftover holiday ham, this quiche takes just minutes to prep.

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1 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.

227 Comments Recipe v Video v Dozer v Crustless quiche is everything you know and love about classic quiches - minus the carbs! While you can put almost anything in it, this ultra easy ham and cheese crustless quiche takes less than 5 minutes to get in the oven, and smells just like Quiche Lorraine.

Step-by-Step instructions To begin, remove the pie crust from freezer and thaw for about 10 minutes. Prick the bottom and sides all over with a fork. Bake on until lightly golden, 10 to 15 minutes. (Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't panic if your crust cracks in the oven.

Ingredients Yield:6 to 10 servings Pastry for a one-crust 9-inch pie (see pastry recipe) 4 strips bacon 1 onion, thinly sliced 1 cup Gruyère or Swiss cheese, cubed ¼ cup grated Parmesan 4 eggs,.

Save Recipe A quiche is always a great addition to your brunch menu, and it's a wonderful option for a light lunch dish served with a green salad. This ham and Swiss cheese quiche is a classic combination of ingredients.

November 19, 2019 Classic Quiche Lorraine Recipe 300 comments #Breakfast #Freezer Friendly Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary.

The original and classic quiche lorraine with ham and cheese is perfect for parties, lunchboxes or dinners. 20 mins preparation 45 mins cooking Serves 6 Ingredients Quiche lorraine 4 sheets filo pastry, halved cooking oil spray 1 onion, sliced 100 gram low-fat shaved ham, roughly chopped 1 cup (250ml) low-fat milk

45 minutes This post may contain affiliate links. Read our disclosure policy. Here's a classic recipe for Quiche Lorraine. Watch the video showing you how to make this quiche, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Whisk: Mix together eggs, half-and-half, and seasonings. A large bowl with a lip is helpful. Add ingredients: Add in the diced ham (I buy store-bought diced ham or use leftover holiday ham), Swiss, and Cheddar cheeses. Bake: Pour everything into the partially baked pie crust, set the pie on a baking sheet, and bake!

2. Cook bacon and onion. Cook bacon in a skillet, remove most of the grease from the bacon from the pan, add onion and sauté for 2 minutes. 3. Layer on pie crust: start with a layer of shredded cheddar, then Swiss cheeses, add bacon crumbles, add onion. 4. Mix eggs, cream, milk and spices in a bowl.

Ingredients For the pastry 175g/6oz plain flour, plus extra for dusting 75g/2¾oz butter, plus extra for greasing salt For the filling 250g/9oz cheddar, grated 4 tomatoes, sliced (optional) 200g/7oz.

Ingredients 1 package (14.1 ounces) refrigerated pie crust 2 cups diced fully cooked ham 2 cups shredded sharp cheddar cheese 2 teaspoons dried minced onion 4 large eggs 2 cups half-and-half cream 1/2 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 400°. Unroll pie crusts into two 9-in. pie plates; flute edges.

Directions. 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.

Set the filled pie shell on a rimmed baking sheet. Combine the eggs, milk, parsley, seasoned salt, garlic salt, and black pepper in a medium bowl. Mix thoroughly. Pour the egg mixture over the ham and cheese mixture already in the pie shell. Bake for 35-40 minutes or until lightly golden brown and set. Serves 6.

The secret to the perfect crust. Blind baking is the secret for getting that perfectly crisp, firm base on any quiche. Be sure to chill the formed pie shell at least 30 minutes before baking,.

Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham & green onions to float on top of the quiche before baking). When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly.

Place pie crust on a cookie sheet. Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into pie crust. Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.

Preheat the to 350F degrees. Spray a pie dish with oil. Evenly spread the broccoli in the dish and top it evenly with the ham. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and top with Swiss Cheese.

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