Artichoke And Ham Quiche With Cheesy Hashbrown Crust Recipes

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

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.

CHEESY BROCCOLI AND HAM QUICHE

Steps:

• Place hash browns in a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes or until thawed. Press onto the bottom and halfway up the sides of plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with cheese, ham and broccoli., In a large bowl, whisk the eggs, milk and seasonings; pour over ham mixture. Cover and microwave at 70% power for 5-7 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

CHEESY HAM QUICHE

Steps:

• Sauté onion and green pepper in butter.
• Mix cheeses and the flour.
• Add the ham, onion, and green pepper to the cheese mixture.
• Spread in unbaked pie shell.
• Combine remaining ingredients and pour over pie.
• Bake at 375°F for 40 minutes.
• Works best in a glass pie plate.
• You can use any cheeses of your choice.

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

HASH BROWNS HAM QUICHE

Steps:

• Get out the excess moisture by pressing the hash browns between paper towels.
• Grease a 9-inch pie plate.
• Press hash browns onto the bottom and up the sides of the pie plate.
• Drizzle hash browns with melted butter.
• Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
• Mix together the cheeses and ham; pour onto crust and spread evenly.
• In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
• In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
• Let stand 10 minutes before cutting and serving.

HAM QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). 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 the 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.

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST

Steps:

• For the crust: Preheat oven to 450 degrees F.
• Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
• For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
• When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

ARTICHOKE, LEEK, AND HAM QUICHE FILLING

Steps:

• Preheat the oven to 375°F.
• Drain the artichoke hearts, reserving the marinade.
• Chop the artichoke hearts into 1/4 inch dice and set aside.
• Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
• Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
• Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
• In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
• Stir in the artichoke mixture.
• Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
• Remove the quiche from the oven and serve either warm or at room temperature.

ARTICHOKE, LEEK, AND HAM QUICHE FILLING

Steps:

• Preheat the oven to 375°F.
• Drain the artichoke hearts, reserving the marinade.
• Chop the artichoke hearts into 1/4 inch dice and set aside.
• Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
• Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
• Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
• In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
• Stir in the artichoke mixture.
• Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
• Remove the quiche from the oven and serve either warm or at room temperature.