How to Make a Ham and Cheese Quiche Recipe

[ad#co-1]

Spinach Quiche Recipe:

Would you like a variation on your favorite Quiche Lorraine Recipe? Try adding 5-6 fresh chopped spinach leaves or 1 frozen box of spinach cooked, and drained and added to the recipe below. You will love the addition!

Total Time:  1 hr. 25 min.

Ham and Cheese Quiche Ingredients:

2 (9-inch) Deep Dish Frozen Pie Crusts

12 ounces chopped cooked ham

1 small finely chopped onion

½ teaspoon of vinegar

1/8 teaspoon of dried tarragon

1 tablespoon of finely chopped green bell pepper

1 pinch of garlic powder

1 (4.5 oz) of drained, chopped canned mushroom

1 pinch of ground nutmeg

6 eggs

1 pinch of dried parsley

Salt and pepper to taste

2 cups of heavy cream

8 ounces shredded Monterey Jack cheese

8 ounces shredded Swiss cheese

Quiche Recipe Directions:

1)      Preheat the oven to 350 degrees F and pre-bake the 2 pie crusts for 10 min.  When the pie crusts are done take them out and set them aside.

2)      Get out a large skillet, saute the green pepper, onion, and mushroom until the onions are soft and translucent. When that occurs to remove the skillet away from the heat and set aside on a cool burner.

3)      Take out a large bowl, mix the eggs and cream together, then stir in the shredded Jack and Swiss cheese, chopped ham and saute vegetables, vinegar and season with the tarragon, garlic powder, nutmeg, parsley, salt, and pepper. Begin to divide and evenly fill the 2 pre-baked pie crusts.

4)      Place the pie crusts into the preheated oven and let it bake for 55-60 min, or until the filing is set and the pie crusts are golden brown.

For more quiche recipes on Stagetecture, click here.

Summer Breakfast: Bacon and Cheddar Quiche

Image via: Kraft Canada

[ad#co-3]

Yields: 4 servings

Total time: 10 minutes preparation + 1 hour cooking

Ingredients

2 teaspoons olive oil

150g bacon rashers, trimmed and chopped

1 finely chopped, small onion

2 sheets puff pastry, frozen and thawed

5 eggs

300ml thickened cream

½ cup grated cheddar cheese

Procedure

Image via: Taste

1. Preheat oven to 200 degree Celsius.
2. In a large frypan, heat the oil. Add bacon and onion and cook over medium heat for 4-5 minutes or until bacon is crispy. Put aside to cool.
3. Line the sides and base of a 9 inch round, loose bottomed tart pan with puff pastry, overlapping it wherever needed. Press gently to form a good seal and ensure that the pastry goes to the edge of the pan. Remove the excess from the edges. Prick the base all over using a fork.
4. Line the pastry with baking paper and fill it with uncooked rice or pastry weights. Place the tart pan on a baking tray and the blind cake in the oven for 15-20 minutes. Remove from the oven and all it to stand for few minutes. Reduce the temperature to 180 degree Celsius.
5. Meanwhile, in a large bowl, place the eggs and cream. Whisk together until well blended. Season to taste.
6. Remove weights and paper from pastry and bake it for another 8-10 minutes or until the base is golden. Sprinkle the bacon mixture over pastry bases, followed by the cheddar cheese. Now pour the egg mixture over the bacon. Return the quiches to the oven for 25-30 minutes or until golden and set.

Try this quiche recipe for an irresistible way to treat friends and family to a leisurely summer breakfast. Add seasonal veggies for a healthy twist if desired.

Breakfast Favorite: Cheese Egg Bakes with Ham

Image Via:Megan Gordon

[ad#co-3]

Ingredients

4 eggs

1/2 cup milk

1 tbsp chopped basil

2 tbsp chopped chives

1/2 cup cheddar cheese, grated

1 tbsp extra virgin olive oil

1/2 cup diced onion

2 garlic cloves, minced

About 2 ounces of cooked ham steak, preferably cubed into bite size pieces (could be replaced with chicken)

Butter to grease and salt to taste

Image Via: Megan Gordon

Directions

1. Preheat your oven to 400ºF.
2. Meanwhile, heat the olive oil in a pan and add onions. Sauté for about 5 mins till the onions turn transparent and give out a sweet cooked odor.
3. Add garlic and sauté on medium heat. Take care not to burn since garlic is prone to sticking to the pan.
4. Add the chopped ham into the pan and stir well. You can turn off the heat in a about a minute.
5. In a separate glass bowl whisk in the eggs, milk, salt and herbs.
6. Add to this bowl, the contents of the pan. Fold the mixture gently.
7. Add in cheese. Whisk again, ensuring that the cheese mixes well.
8. Pour in the content into 4 nicely greased ramekins and cook in the oven for about 20 to 25 minutes. Once the tops become puffy and golden your egg bakes are ready.
9. Serve warm or cold as per your liking.

Chicken lovers can use cooked chicken instead of ham and the egg bakes can be cooked in a large baking tray instead of ramekins. And of course the recipe can be modified to suit your taste buds. In fact, we would love to hear of your take on this Egg Bake Breakfast Recipe. Do share your thoughts, views and any other interesting twist you can think of!

For more brunch recipes on Stagetecture, click here.

Happy Sunday! Now that the holidays are here, I’m always trying to find ways to save time when it comes to entertaining and quiche is a perfect recipe. You can make it ahead of time and freeze the pies, then throughout the holiday pull one out 20 minutes before serving and heat it up in the oven. I especially like this Smoked Bacon & Swiss Cheese Quiche Recipe. Let me know if it doesn’t become one of your favorites this holiday season. Enjoy!

Smoked Bacon & Swiss Cheese Quiche

Image via: Pinterest 

Ingredients

1 (9 inch) frozen pie crust, thawed
1 3/4 pounds sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.

3. In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.

4.Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean.

Cool 10 minutes before serving. Let us know how you loved this bacon and swiss cheese quiche!

For more brunch recipes on Stagetecture, click here.

Happy Sunday and to all the Grandparent’s out there – Happy Grandparent’s Day! If you’re looking for ways to celebrate the day, look at Stagetecture’s – Nostalgic ideas for Grandparent’s Day post.  Another great way to celebrate the day or any other Sunday is with a delicious family style brunch and this Savory Crab Quiche recipe could be just what you’re looking for.

Sunday Brunch: Savory Crab Quiche Recipe

Image via: Thrifty Fun

[ad#co-1]

Ingredients

4 ounces gruyere cheese, shredded
One 9-inch pie shell, par-baked and pricked with a fork
1 pound fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon salt
Pinch ground mace
3 eggs, beaten

Image via: Canada.com

Directions

Preheat the oven to 350 degrees F.

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

For more recipes on Stagetecture, click here.

Looking for a delicious recipe this spring? Try this Frittata with Asparagus, Tomato, and Fontina recipe that you and your loved ones will surely love. This is a creamy treat that is filled with nutrients for the body. This Fritata recipe so easy to prepare and the ingredients can be just inside your fridge.

Wild Asparagus Frittata with Fontina Recipe

Image via: Local Kitchen Blog

[ad#co-1]

Ingredients

• 6 large eggs
• 2 tablespoons whipping cream
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces Fontina, diced

Image via: Sweet Sensation

Procedure

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
2. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
3. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high.
4. Add the tomato and a pinch of salt and sauté 2 minutes longer.
5. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
6. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler.
7. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Feel free to adjust the taste according to your preference. For instance, you can add pepper and spice if you want it hot. You can also use cheese instead of Fontina, if you like. The whole recipe can serve up to six persons.

For more food recipes on Stagetecture, click here.

How would you like to have a thinly sliced scalloped potato with herb tart? Well, the tasty sound of its name goes with the taste. This recipe is indeed very delicious. It is so easy to bake and ingredients are just around the corner. This is perfect for home gatherings and weekend celebrations.

Scalloped Potato and Herb Tart

Image via: My Recipes

[ad#co-1]

Ingredients

• Buttery Flaky Pastry
• 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
• 1 1/2 teaspoons table salt, divided
• 6 green onions, cut into 1-inch pieces (about 1 cup)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh chives
• 1/2 to 1 Tbsp. coarsely chopped fresh dill
• 1 cup half-and-half
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Gruyère cheese
• 1/4 cup (1 oz.) freshly shredded Parmesan cheese

Image via: Tokyo Terrace

Procedure

1. Prepare Buttery Flaky Pastry.
2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4. Stir together parsley and next 2 ingredients in a small bowl.
5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.

This mouth-watering scalloped potato and herb tart recipe can serve up to 8 persons. Serve while it’s hot.

For more food recipes on Stagetecture, click here.