Ham Pineapple Cheddar Quiche Recipes

Steps:

• 1. Heat oven to 350^. Spray or butter a 9 or 10-inch glass pie plate. In a medium bowl, cut butter into Bisquick mix, using a pastry blender until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up sides of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate- flute edge. --- Filling: Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half & half and pepper until blended. Pour over filling. Bake 40-45 inutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. --- *Note: You can substitute cooked chicken, turkey ground beef,salad shrimp- etc., you choose.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, cut butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
• Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour into crust.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a cookie sheet.
• Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into the pie crust.
• Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.

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 350°F.
• Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
• Loosely place the shredded cheeses over the pie crust.
• Top the cheese with the minced ham, and the pineapple tidbits.
• Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
• Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
• Bake the quiche at 350F for 40-45 minutes.
• Cool on a wire rack for at least 15 minutes before slicing the 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.