Ham And Cheese Quiche Stuffed Bagels Recipes

Steps:

• Spread cream cheese over cut sides of bagels. Place on an ungreased baking sheet with cream cheese side up. Cut the ham and cheddar cheese into 2-in. squares; place over cream cheese. , Top half of the bagels with tomato and onion and half with pineapple and parsley. Bake at 350° for 10 minutes or until cheese is melted.

Steps:

• Heat oven to 400°F.
• Pre-bake the pie shell for 5 minutes. After you have removed the shell from the oven, lower the oven heat to 350°F.
• While the crust is pre-baking, mix the ham, cheese, and basil and set aside.
• Spread mustard on the bottom of the pie crust. Sprinkle with ham-cheese mixture.
• Beat eggs, cream, and pepper well. Pour over the ham and cheese in the pie crust. Sprinkle with Parmesan.
• Bake for 30-35 minutes, until set and lightly browned.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lay bagel halves with their centers facing up on a baking sheet. Use a sharp knife to gently score around the inside of the bagel (close to the very center and along the outside edge). Remove the bready centers, being careful not to rip through the bagel. Discard the middle pieces of bread, or save for bread crumbs or another use.
• Gently press all the way around the middle and sides with your fingers to create a well around the center of each bagel half.
• Whisk ham, egg, half-and-half, shredded Cheddar, salt, and pepper together in a bowl until combined. Divide the egg mixture between the prepared bagels.
• Bake in the preheated oven until bagels are well toasted and egg is set in the middle, 12 to 15 minutes. Cool briefly before serving.