Ham & Cheese Quiche-Recipe Needed?

I made a ham dinner for Father's day this weekend, and I would like to make a really great quiche from the leftovers...any ideas, recipes or websites you can provide?





Thanks so much!Ham %26amp; Cheese Quiche-Recipe Needed?
Ham and Swiss Quiche








Quiche is a dish perfect for any meal of the day. A deep-dish pie shell filled with the delicious ingredients including savory ham, Swiss cheese and evaporated milk.





Contrary to popular belief, real men do eat quiche . . .











Estimated Times:


Preparation - 20 min | Cooking - 45 min | Cooling Time - 10 min cooling | Yields - 8





Ingredients:





1 unbaked 9-inch (4-cup volume) deep-dish pie shell


1 cup (4 oz.) shredded Swiss cheese, divided


1 cup finely chopped, cooked ham


2 green onions, sliced


1 can (12 fl. oz.) CARNATION Evaporated Milk


3 large eggs


1/4 cup all-purpose flour


1/4 teaspoon salt


1/8 teaspoon ground black pepper








Directions:


PREHEAT oven to 350掳 F.





SPRINKLE 1/2 cup cheese, ham and green onions into pie shell. Whisk together evaporated milk, eggs, flour, salt and pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.





BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.





VARIATION: For a lattice-top quiche, use ready-made pie pastry for single crust pie. Cut pastry into 1/2-inch-wide strips. Lay pastry strips over filling in lattice-fashion, turning pastry over outside edge of dish. Bake as directed above.























Ham and Cheese Quiche


Makes 8 servings.





Pastry


1 cup all-purpose flour


1/2 teaspoon salt


1/3 cup plus 1 tablespoon chilled solid vegetable shortening


2 tablespoons cold water





Filling


2 tablespoons butter


1 onion, finely chopped


1 1/2 cups (16 ounces) shredded Swiss cheese


1 cup chopped cooked ham


2 large eggs


2 large egg yolks


1/2 cup half-and-half


1/2 cup heavy cream


Pinch of salt


Pinch of cayenne pepper


Pinch of ground nutmeg





To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.





Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.





On a floured surface, using a floured rolling pin, roll dough into a 10-inch circle. Fit into a 9-inch quiche or pie pan. Trim edges.





To prepare filling, in a skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat; cool.





Preheat oven to 375 degrees F. Sprinkle 3/4 cup of cheese over crust. Top with onion, then ham. Sprinkle with remaining cheese.





Whisk together eggs, egg yolks, half-and-half, cream, salt, cayenne and nutmeg. Pour egg mixture over ham and cheese.





Bake quiche until golden and custard is set, 35 to 45 minutes. Let rest for 5 minutes before serving











I have a cooking group with over 14000 recipes


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http://groups.msn.com/CookingWithKayHam %26amp; Cheese Quiche-Recipe Needed?
Melt 1/2 cup butter on medium heat in large saucepan.


Remove %26amp; add 1 cup all-purpose flour,


1/2 cup frozen hash-brown potatoes,


1/2 cup grated cheddar cheese,


1/2 tsp worcester sauce, 1/2 tsp salt, 1/4 tsp onion powder.


Stir well, press into bottom of 9'; pie plate, set aside.


Cube enough ham to cover the surface, 1-2 cups.


Sprinkle 1 cup grated Swiss cheese over the ham.


Scatter 1/3 cup chopped green onion over that.


Beat 3 large eggs with 1 1/2 cup sour cream,


1 tbsp all-purpose flour, 1/2 tsp salt, 1/8 tsp pepper,


optional dash of nutmeg. Pour over ham/cheese/onions.


Bake on bottom rack in 375F oven for 40 minutes.


Until inserted knife in centre comes out cleanly.
Hopes this helps.





Ham and Cheese Quiche


4 oz ham, diced


2 oz Swiss or Gruyere cheese, shredded


pie shell, 10 in., baked


eggs, 4 each


milk, 16 0z(1 pint)


heavy cream, 4 oz


salt and pepper,TT


nutmeg,TT





Place ham and cheese in baked pie shell.


Combine eggs, milk and heavy cream. Season with salt, pepper, and nutmeg.


Fill pie shell with the custard mixture


Bake in preheated 350 degree oven for 1 hour until set.





Note: I prefer using a good quality imported cheese when making this recipe.
Ingredients


3 eggs, beaten


3/4 cup milk


salt


pepper


1 cup chopped cooked ham


1 cup shredded cheddar cheese


1 9'; unbaked pie shell


Directions


1 Beat eggs with milk, salt and pepper in bowl.


2 Add ham and cheese.


3 Pour into pie shell.


4 Bake at 350 degrees for 45 minutes.


5 Let stand for several minutes before serving.
These are always a big hit at family gatherings and Sunday brunches at our house - I hope you enjoy them as well:





Herbed Ham and Vegetable Quiche





Ingredients


2 cups thinly sliced zucchini and/or yellow summer squash _ am not a big zucchini or squash fan and I usually substitute broccoli and/or cauliflower florettes broken/cut up small


1 cup chopped onion


1/2 cup sliced fresh mushrooms


1/2 cup chopped red sweet pepper


1 tablespoon butter


1/4 cup snipped fresh parsley or 1 tablespoon dried parsley


2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed


1/4 teaspoon garlic powder


1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed


1/8 teaspoon pepper


2 beaten eggs


1 cup diced fully cooked ham


1 cup shredded mozzarella cheese


1 cup shredded Swiss cheese


1/2 cup shredded fontina cheese (2 ounces)


1 17.3-ounce package (8) refrigerated biscuits


Fresh basil (optional)





Directions


For filling, in a large skillet cook zucchini and/or squash, onion, mushrooms, and sweet pepper in hot butter about 6 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham, mozzarella, Swiss and fontina cheeses. Set aside.





For crust, in a greased 10-inch quiche dish arrange 7 slightly flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal. Flatten slightly to form a crust.





Spread filling evenly in the crust. Bake in a 375 degree F oven about 25 minutes or until a knife inserted near the center comes out clean, covering the edge with foil the last 5 to 10 minutes to prevent over-browning. Let stand for 10 minutes. Garnish with additional fresh basil, if desired. Makes 6 servings.


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Individual Ham and Cheese Quiches





Ingredients


1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)


1/2 cup shredded Italian cheese blend


1/2 cup finely chopped sweet red pepper


1/4 cup finely chopped peppered or smoked cooked ham


1 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives


1-1/2 teaspoons all-purpose flour


1/4 teaspoon Italian seasoning, crushed


1/8 teaspoon salt


1/8 teaspoon ground black pepper


3 eggs, slightly beaten


1/2 cup half-and-half, light cream, or milk


Fresh herb springs, such as basil, oregano or thyme (optional)





Directions


Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Cut each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans* with removable bottoms. Trim excess dough from top of pans.





Line each pastry shell with a double thickness of foil. Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.





In a medium bowl combine shredded Italian cheese blend, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.





In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. If desired, top with a fresh herb sprig.





Makes 8 individual servings





To make one large quiche: Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F. oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.





WA