SPINACH AND HAM QUICHE
Easy breakfast quiche. It is light, but filling and healthy too.
Provided by Elizabeth Savino
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
- Press spinach in an even, compact layer into the bottom of the prepared pie plate.
- Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
- Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.7 g, Cholesterol 128.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 16.9 g, SaturatedFat 7.4 g, Sodium 682.4 mg, Sugar 4.3 g
HAM AND CHEDDAR MINI QUICHE
Quick and easy muffin tin mini quiche! Delicious and can easily accommodate to your tastes.
Provided by jewelsusn
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
- Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
- Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 1 g, Cholesterol 211.1 mg, Fat 12.9 g, Protein 12.8 g, SaturatedFat 6.2 g, Sodium 298.4 mg, Sugar 0.8 g
HAM 'N' CHEESE QUICHE
When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. -Christena Palmer, Green River, Wyoming
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349 calories, Fat 23g fat (12g saturated fat), Cholesterol 132mg cholesterol, Sodium 596mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
SPINACH AND CHEDDAR QUICHE
Looking forward to having some pie for dinner tonight? Then check out this cheesy spinach quiche that can be baked easily at home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
- On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
- In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
- Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 170 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 1/2 g
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