BROCCOLI HAM QUICHE
This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. -Marilyn Day, North Fort Myers, Florida
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack while preparing filling., Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour into prepared crust., Bake at 350° for 55-60 minutes or until set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 269 calories, Fat 17g fat (7g saturated fat), Cholesterol 140mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
EASY BROCCOLI AND HAM QUICHE
This quiche has great flavor and can be used for breakfast, lunch, or dinner. It tastes just as great the next day for leftovers! Use your favorite cheese!
Provided by JenCanCook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press the pie crust ito a 9-inch pie plate; set aside.
- Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
- Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
- Stir ham and broccoli into the onion mixture and transfer to the pie crust.
- Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 33.8 g, Fiber 3.4 g, Protein 22.5 g, SaturatedFat 14.7 g, Sodium 868.4 mg, Sugar 4.7 g
CREAMY SCALLOPED POTATOES WITH HAM AND PEAS
It only takes a handful of ingredients to make standard scalloped potatoes into a dish that's truly deluxe-creamy, cheesy and fully loaded. The rich flavor and meltingly tender texture in this recipe are thanks to the addition of heavy cream, so save your milk for cookies. Ham, peas and Cheddar make this dish hearty enough for a satisfying dinner or a filling potluck side. Betty Crocker™ scalloped potatoes make the whole dish easy to throw together; no need to slice up all those taters. Next time you need dinner or a side, stat, turn to this warming and luxurious twist on scalloped potatoes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
- Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, ServingSize About 3/4 Cup, Sodium 940 mg, Sugar 2 g, TransFat 0 g
HAM AND BROCCOLI QUICHE
Steps:
- Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
- Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan.
- Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
- Bake 35 to 45 minutes or until knife inserted in center comes out clean.
- High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving. Cut into wedges.
CHEESY BROCCOLI AND HAM QUICHE
This is a great way for overnight guests to start the day. Chock-full of cheese, ham and broccoli, this quiche features an easy crust made of frozen hash browns. And because it cooks in the microwave oven, it doesn't heat up the kitchen. -Sue Armstrong, Norman, Oklahoma
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place hash browns in a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes or until thawed. Press onto the bottom and halfway up the sides of plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with cheese, ham and broccoli., In a large bowl, whisk the eggs, milk and seasonings; pour over ham mixture. Cover and microwave at 70% power for 5-7 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 999mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
BROCCOLI-CHEDDAR QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 228 g, Fat 19 g, Fiber 2 g, Protein 10 g, SaturatedFat 10 g
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AL ROKER'S BROCCOLI, HAM AND CHEDDAR QUICHE RECIPE
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3.3/5 Category Breakfast,Brunch,EntréesAuthor Al Roker
- Roll dough to a 12-inch circle, about 1/16-inch thick. Line a 9-inch deep-dish pie plate with the dough, folding the overhanging dough under to make a thick border. Crimp edge as desired.
- Line dough with a sheet of parchment paper, fill with dried beans or pie weights and bake until edges begin to brown. Lift sheet of paper to look at bottom. If dough is wet looking, lay parchment back down and bake another 5-6 minutes, checking dough again. When bottom of dough looks somewhat dry, remove parchment and weights and continue baking until a light golden brown all over. (If edges darken too quickly, cover them with a ring of foil and return to oven.) Remove crust and let sit until ready to bake quiche.
- In a large skillet, heat olive oil over medium heat. Add onion and season with salt. Cook until golden, stirring occasionally to prevent burning. Add broccoli and ham to the pie crust, then distribute onions evenly over the top. Scatter cheese over the onions.
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