HAM AND GRUYERE QUICHE RECIPE
This Ham and Gruyere Quiche recipe is a delicious way to use up leftover ham. Make this easy Ham and Gruyere Crustless Quiche recipe today.
Provided by Ellen Christian
Categories recipe
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spritz a 9-inch baking dish with non-stick cooking spray.
- In the baking dish, toss together gruyere cheese, ham, and broccoli.
- In a mixing bowl, whisk together eggs, milk, and seasonings. Pour mixture over ham and gently move ham and cheese until the egg mixture is evenly distributed.
- Bake for 45 minutes or until the eggs are completely set.
- Remove from the oven and allow the quiche to rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 213 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 546 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
HAM & GRUYERE MINI QUICHES
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; fold in Gruyere cheese, ham and onions. Fill 10 greased muffin cups three-fourths full., Bake 18-22 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Freeze option: Bake and cool quiches. Place quiches between layers of waxed paper in an airtight container; freeze up to 3 months. To use, thaw in the refrigerator overnight. Preheat oven to 350°. Transfer quiches to a greased baking sheet; bake 10-14 minutes or until heated through.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 323mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
HAM, LEEK AND GRUYERE QUICHE
Provided by Kelsey Nixon
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.
HAM AND GRUYERE CHEESE QUICHE
Make and share this Ham and Gruyere Cheese Quiche recipe from Food.com.
Provided by Dawn W.
Categories Breakfast
Time 40m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together and pour into large pie shell in pan. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 408.9, Fat 37.5, SaturatedFat 21.1, Cholesterol 411.4, Sodium 171.3, Carbohydrate 2.5, Sugar 0.5, Protein 15.8
HAM AND CHEESE QUICHE
This is a wonderful tasting Quiche full of savory ingredients. Serve it for Brunch or Mothers day and it will be a hit!
Provided by Little Bee
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221.8, Fat 15, SaturatedFat 6.9, Cholesterol 113.5, Sodium 430.7, Carbohydrate 9.5, Fiber 0.3, Sugar 0.4, Protein 12
LEEK GRUYERE QUICHE
When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians.
Provided by elisabeth
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
- Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
- Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
- Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
- Bake in the preheated oven until filling is set, about 30 minutes.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 22.6 g, Cholesterol 204.2 mg, Fat 32 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 17.8 g, Sodium 226.3 mg, Sugar 2.4 g
HAM, LEEK, AND THREE-CHEESE QUICHE
Categories Cheese Egg Pork Vegetable Breakfast Brunch Bake Super Bowl Dinner Lunch Ham Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 main-course servings
Number Of Ingredients 13
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.
VERY VEGGIE, HAM, AND GRUYERE QUICHE
With its shredded hash brown potato crust, this quiche is vegetable-rich! Sauteed red bell pepper, mushrooms, scallions, and spinach make it a colorful, complete meal. Serve with jam and toast for breakfast, or with fruit and a crusty bread for lunch.
Provided by Bibi
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
- Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
- Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
- Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
- While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
- Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
- Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
- Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 15.6 g, Cholesterol 89.4 mg, Fat 33.2 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 18.3 g, Sodium 561.1 mg, Sugar 1 g
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