Ham And Swiss Quiche Muffins Recipes

CREAMY HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press pie pasty into the bottom of a 9-inch pie plate.
• Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more.
• Reduce oven heat to 350 degrees F (175 degrees C).
• Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust.
• Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture.
• Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese.
• Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

CRUSTLESS HAM AND CHEESE QUICHE MUFFINS RECIPE

Steps:

• Preheat oven to 375 F.
• In a large bowl, whisk together the eggs, milk, diced ham, shredded cheddar cheese, chopped green onions, Dijon mustard, sea salt, and pepper.
• Spray the muffin pan with non-stick cooking spray.
• Measure out ¼ cup of egg mixture, and pour it into each of the 12 muffin tin slots.
• Bake for 20 to 22 minutes, or until the quiches begin to puff up and set, and are brown on top.

HAM AND SWISS CHEESE QUICHE

Steps:

• Toss together the flour and swiss cheese.
• Mix in the half and half.
• Slightly beat the eggs, with a fork, and stir into mixture.
• Mix in the ham, onion, and green pepper.
• Season with salt and pepper.
• Pour into a large pie crust.
• Bake at 375 degrees for 50-60 minutes.

HAM-AND-SWISS QUICHE

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together onion, oil, and thyme and spread in a single layer; season with salt and pepper.
• Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. (If dough breaks or cracks, patch holes with extra dough.) Line with parchment and fill with dried beans or pie weights. Place onion on top rack and dough on bottom rack; bake until onion is soft and crust is dry at edge and light golden, 15 to 18 minutes. Remove parchment and beans.
• In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, ham, and Swiss. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes. Serve warm or at room temperature.