Ham And Veggie Quiche Recipes

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EASY HAM AND VEGGIE QUICHE



Easy Ham and Veggie Quiche image

This easy Ham and Veggie quiche is sure to become a favorite! It is so flavorful and so easy to make! Substitute whatever veggies are your favorite!

Provided by Gracie

Categories     Breakfast & Brunch

Number Of Ingredients 10

3/4 cup zucchini
1/4 cup onion
1 cup shredded cheddar cheese (we use white cheddar)
1/4 cup (or less) of diced tomatoes
6 eggs
1 cup milk (we use whole or at least 2 percent)
1/2 cup chopped/cubed ham
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mustard powder

Steps:

  • Preheat oven to 350 F. Grease the sides and bottom of a pie dish (we used a 10 inch) Add the sliced zucchini, onion, tomato, ham, tomato and cheese to the plate and mix to evenly distribute. Stir together remaining ingredients until blended and pour over plate. Bake for approximately 25-30 minutes or until knife inserted in center comes out clean.

VEGETABLE HAM QUICHE



Vegetable Ham Quiche image

This quiche is an easy egg dish filled with zucchini, bell pepper, ham and cheese. With our garden produce, it's even more economical. It's pretty enough to serve to company, too.-Betty Albee, Buhl, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 4 servings.

Number Of Ingredients 14

1 egg, lightly beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups thinly sliced zucchini
1 small sweet red pepper, chopped
1 tablespoon butter
1/2 cup diced fully cooked ham
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/4 cup milk
3/4 cup shredded Colby-Monterey Jack cheese

Steps:

  • In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 16g fat (9g saturated fat), Cholesterol 201mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

HAM AND VEGGIE QUICHE



Ham and Veggie Quiche image

This fresh and friendly vegetable bake is easy to make and packed with goodness.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 12

½ cup chopped green bell peppers
½ cup chopped red bell pepper
½ cup chopped onion
⅔ cup whole kernel corn, drained
½ cup frozen green peas, thawed
⅓ cup green beans, drained
salt and pepper to taste
2 cups low-fat cottage cheese
3 egg whites
1 cup finely diced smoked ham
¼ cup chopped green onions
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
  • Bake in preheated oven until center is set, about 40 to 60 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 10.1 g, Cholesterol 22.5 mg, Fat 6.3 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 2.7 g, Sodium 560.3 mg, Sugar 4.2 g

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE



Hash Brown Crusted Veggie and Ham Quiche image

Provided by Trisha Yearwood

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups (about 10 ounces) frozen hash browns, thawed
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 small zucchini, diced (about 1/2 cup)
1/2 small red bell pepper, diced (about 1/2 cup)
1 ounce (about 1 slice) ham, chopped
1/3 cup shredded sharp Cheddar
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives
Large pinch cayenne
3 large eggs

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.

HAM & VEGGIE CASSEROLE



Ham & Veggie Casserole image

I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.

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

CRUSTLESS HAM AND VEGGIE QUICHE



Crustless Ham and Veggie Quiche image

I needed a crustless quiche that I could freeze easily for quick breakfast's and lunches. This is what I settled on, though the veggies/meat can be changed to suit whatever is in your fridge. The herbs I add change with the vegetables I have on hand, but dill or basil are always a good bet.

Provided by WildLightning

Categories     Breakfast

Time 1h5m

Yield 9 slices, 9 serving(s)

Number Of Ingredients 12

5 ounces diced ham
3 ounces cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
2 ounces diced bell peppers
1 ounce chopped onion
6 cherry tomatoes
1 tablespoon flour
5 eggs
2 cups skim milk
1 tablespoon butter
salt
pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Sauté vegetables and ham in a small pan with the butter.
  • Grease an 8x8 pan or a 9 inch pie pan.
  • Layer the ingredients in the pan, placing the vegetables and meat mixture first.
  • Mix the flour with the cheese, and layer it on top of the vegetables.
  • Beat the eggs and milk together, adding salt and pepper to suit. Mix in your choice of herbs.
  • Pour egg mixture over the vegetables and cheese.
  • Bake for approximately 45 minutes, checking at a half an hour for doneness.
  • Let rest for at least 15-20 minutes before slicing, letting it firm up.

Nutrition Facts : Calories 172, Fat 10.4, SaturatedFat 5.3, Cholesterol 147.6, Sodium 437.8, Carbohydrate 5.3, Fiber 0.3, Sugar 1, Protein 13.9

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