Ham And Gruyere Quiche Recipes

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HAM & GRUYERE MINI QUICHES



Ham & Gruyere Mini Quiches image

When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. -Gena Stout, Ravenden, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 mini quiches.

Number Of Ingredients 10

4 large eggs, lightly beaten
1 cup 2% cottage cheese
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Gruyere or Swiss cheese
3/4 cup finely chopped fully cooked ham
3 tablespoons thinly sliced green onions

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



Ham, Leek and Gruyere Quiche image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into small cubes
2 tablespoons sour cream
Ice water, as needed
2 tablespoons unsalted butter
2 large leeks, white and light green parts chopped
3/4 cup heavy cream
3/4 cup whole milk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Pinch cayenne pepper
Pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham

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



Ham and Gruyere Cheese Quiche image

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

1 cup heavy cream
3 eggs
3 egg yolks
1 pinch salt and pepper
1 cup chopped ham
1 cup gruyere cheese

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, LEEK AND GRUYERE QUICHE



Ham, Leek and Gruyere Quiche image

Make and share this Ham, Leek and Gruyere Quiche recipe from Food.com.

Provided by Food.com

Categories     Savory Pies

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into small cubes
2 tablespoons sour cream
ice water, as needed
2 tablespoons unsalted butter
2 large leeks, white and light green parts chopped
3/4 cup heavy cream
3/4 cup whole milk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 pinch cayenne pepper
1 pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham

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 filling:.
  • 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.

Nutrition Facts : Calories 452.9, Fat 34.5, SaturatedFat 20.4, Cholesterol 211.3, Sodium 408.5, Carbohydrate 24.1, Fiber 1.1, Sugar 2.4, Protein 12.1

VERY VEGGIE, HAM, AND GRUYERE QUICHE



Very Veggie, Ham, and Gruyere Quiche image

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

cooking spray
1 pound frozen shredded hash browns, thawed
¼ cup salted butter, melted
1 tablespoon butter
½ cup chopped red bell pepper
½ cup chopped fresh mushrooms
3 medium scallions, chopped
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
½ cup fresh spinach, chopped
7 large eggs
¼ cup heavy cream
1 cup shredded Gruyere cheese, divided
3 slices Gruyere cheese
1 cup diced cooked ham

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

LEEK GRUYERE QUICHE



Leek Gruyere Quiche image

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

1 ½ cups all-purpose flour
5 tablespoons cold unsalted butter
1 large egg
1 pinch salt
1 tablespoon cold water, or as needed
1 tablespoon extra-virgin olive oil
2 leeks, white parts only, thinly sliced
4 eggs
9 ounces creme fraiche
¾ cup grated Gruyere cheese
½ cup grated Emmentaler cheese
⅓ cup cubed fully cooked ham
freshly ground white pepper
1 pinch ground nutmeg

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

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