Buttermilk Quiche With Ham Cheddar And Chives Recipes

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.

BUTTERMILK QUICHE WITH HAM, CHEDDAR, AND CHIVES

Steps:

• Mix the flour and salt together in a bowl. Add the shortening and butter and rub both into the flour using your hands until the mixture is coarse and sandy with some larger bits of butter. Place the bowl in the freezer for 30 minutes.
• Preheat the oven to 350ºF (180ºC). Remove the bowl from the freezer. Add the ice water to the bowl by the teaspoon, mixing well between each addition with a fork. Once the dough can hold itself together in a rough ball when pressed with the fork, it's ready.
• Dust a work surface lightly with flour and turn out the dough. Lightly flour the top of the dough then gently roll it out with a rolling pin. Roll the dough slightly larger than the circumference of a 9-inch (23-cm) pie plate.
• Once rolled, gently turn the pie plate upside down on top of the dough. Use a paring knife to trim around the pie plate, leaving a 1-inch (2 ½-cm) border around the edge of the dish. Starting at one edge of the dough, carefully roll it around the rolling pin all the way to the other side. Lift the rolling pin up and then over onto the pie plate. Unroll the dough so it drapes over the entire top of the plate. Carefully adjust the dough to center it in the pie plate if necessary.
• Use your hands to gently and quickly pat the dough down and into the bottom of the pie plate, as well as up and over the edges of the plate. Press your fork around the edges of dough around the entire plate to crimp. Use a pair of scissors to trim any excess dough, leaving a small perimeter of dough hanging over the plate to account for shrinkage in the oven. Lightly prick the bottom of the dough evenly all over with the fork to make steam vents.
• Place the pie plate in the preheated oven and par bake it for 18-20 minutes. While the dough is in the oven check it periodically for puffing. You may need to poke a few extra holes, or gently press down any puffed up air bubbles with the fork as it bakes.
• Once baked, remove the plate from the oven and set the crust on a wire rack to cool.
• In a large mixing bowl, whisk the buttermilk, eggs, Dijon mustard, salt, and pepper together until smooth.
• Scatter half of the cheddar over the the bottom of the pre-baked crust. The crust can be warm or cooled. Top the cheese with the ham, onion, and chives. Pour the egg custard over everything and finish the top with the remaining grated cheese.
• Dip a pastry brush into the egg filling and brush the outer crust edges around the entire pie plate. Carefully place the quiche in the oven and bake it for 30 to 33 minutes. Transfer the quiche to a wire rack and let it cool for a minimum of 30 minutes before slicing. Serve the quiche warm or at room temperature, alone or with a simple green salad.

HAM AND CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
• Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
• Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
• Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
• Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
• Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

HAM 'N' CHEESE QUICHE

Steps:

• Preheat oven to 400°. Unroll pie crusts into two 9-in. pie plates; flute edges. Line unpricked pie crusts with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake until light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer or Cool on wire racks., Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into crusts. Cover edges loosely with foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

HAM AND BROCCOLI QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly flour the bottom of a 9-inch pie or quiche pan and fit crust into the pan, all the way up to the edge. Lightly prick the bottom and sides of the pastry, 1 1/2 inches apart.
• Cut parchment paper to fit the bottom of the pan, place parchment on the pastry, and put pie weights or dried beans on top of the parchment.
• Bake on the center rack of the preheated oven for 10 minutes. Place pan on a wire rack, remove the weights and the paper, and allow to cool completely, about 30 minutes.
• Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until softened, about 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
• Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
• Set quiche on a baking sheet and place on the center rack of the oven. Bake until egg mixture is set, 45 to 50 minutes. Insert a knife in the center of the quiche to test for doneness; quiche is done when the knife comes out clean. Pace pan on a wire rack to cool for about 10 minutes. Serve warm.

SWISS AND CHIVE QUICHE

Steps:

• Preheat oven to 400°. In a large bowl, beat 1 egg, salt and pepper; stir in potatoes. Transfer to a 10-in. greased cast-iron or other ovenproof skillet. Sprinkle with cheese and chives. In the same bowl, beat remaining 4 eggs and milk. Stir in biscuit mix; pour over potatoes. Bake on a lower oven rack until a knife inserted in center comes out clean, 25-30 minutes. Let stand 5 minutes before cutting.