Upside Down Ham And Cheese Quiche Recipes

UPSIDE-DOWN HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
• Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• Bake crust in preheated oven until lightly browned, 25 minutes.
• Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• Bake quiche in preheated oven until eggs are set, about 30 minutes.

UPSIDE-DOWN HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
• Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• Bake crust in preheated oven until lightly browned, 25 minutes.
• Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• Bake quiche in preheated oven until eggs are set, about 30 minutes.

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.

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.

UPSIDE-DOWN HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
• Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• Bake crust in preheated oven until lightly browned, 25 minutes.
• Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• Bake quiche in preheated oven until eggs are set, about 30 minutes.

UPSIDE-DOWN HAM AND CHEESE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes.
• Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• Bake crust in preheated oven until lightly browned, 25 minutes.
• Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• Bake quiche in preheated oven until eggs are set, about 30 minutes.

HAM QUICHE

Steps:

• In small bowl, mix flour, cornmeal and 1/8 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, tossing with fork until all flour is moistened and pastry cleans side of bowl.
• Gather pastry into a ball. Divide in half. Press firmly against bottom and side of two 10-ounce microwavable quiche dishes or custard cups. Prick bottoms and sides thoroughly with fork. Sprinkle cheese and onion in shells.
• Place dishes on upside-down microwavable saucers in microwave oven. Microwave uncovered on High 2 minutes; rotate dishes 1/2 turn. Prick any bubbles with fork. Microwave 1 minute 30 seconds to 3 minutes longer or until pastry appears dry and flaky.
• In 2-cup microwavable measuring cup, beat eggs, milk, 1/4 teaspoon salt and the pepper sauce with fork. Stir in ham. Microwave uncovered on Medium-High (70%) 3 to 4 minutes, stirring after 1 minute, until warm. Stir; pour into shells. Place filled shells on upside-down microwavable saucers in microwave oven.
• Microwave uncovered on Medium-High 4 to 5 minutes, rotating dishes 1/2 turn after 2 minutes, until center is almost set. Cover loosely and let stand on flat, heatproof surface 3 minutes.