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Step 2 In a large bowl, whisk together the eggs, half-and-half, parsley, mustard, flour, salt, and pepper. Step 3 Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust. Pour in the egg mixture. Step 4 Place the quiche on the preheated baking sheet and bake for 40 to 45 minutes until puffed around the edges and the ...
Whisk the eggs. Whisk for 20-30 seconds. Add the half and half, salt, pepper, onion powder, and mustard. Whisk until blended. 3. Complete the egg filling. Stir the diced ham, 3/4 cup of cheddar cheese, and Swiss cheese into the egg mixture. Pour into the pie crust. Sprinkle the top with the remaining cheddar.
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. Cool on wire racks. Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended.
Press pastry into the bottom of a 9-inch pie plate. Bake in the preheated oven for 5 minutes. Poke holes into the pastry with a fork and continue cooking until lightly browned, about 5 minutes more. Remove crust from the oven, and reduce the oven temperature to 350 degrees F (175 degrees C).
Sprinkle half the cheese over the pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust. Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Unroll piecrust and fit into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line dough with parchment paper and fill with pie weights. Bake at 375°F for 15 minutes. Carefully remove pie weights and paper; pierce bottom of dough several times with a fork.
While the crust is baking, whisk the eggs and heavy whipping cream together in a medium-sized bowl. Season the egg mixture with salt and pepper. Fill the baked crust with the diced ham, swiss, and cheddar cheese. Pour the egg mixture into the crust and bake it at 400°F for about 20 minutes or until the center is no longer jiggly.
Let cool slightly. In a large bowl, whisk together eggs, half-and-half, salt and pepper. Stir in ham and both cheeses. (I like to leave a small handful of cheese to sprinkle on top.) Stir in cooked onion. Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set. Serve warm or chilled.
How To Make Ina Garten Ham And Cheese Quiche: Preheat Oven: Preheat your oven to 400°F (200°C). Prepare Pastry: Press pastry into a 9-inch pie plate. Bake the pastry in the oven for 5 minutes. Poke holes in it with a fork and bake for 5 more minutes until lightly browned.
Place the pan on a baking sheet and bake at 400°F for about 5 minutes. Saute onion, ham and bacon. Sauté the onions, ham, and bacon in a pan until the onions have caramelized. Assemble. In a medium bowl, whisk together the eggs and half and half, then stir in cheese, parsley, pepper, spinach, and sautéed ham mixture.
Add the flour mixture, salt, and pepper to the eggs, and mix until combined. Sprinkle half of the cheddar cheese ham on the pie crust, then pour the egg mixture over the top. Sprinkle the remaining ham and cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently.
Preheat oven to 350° Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside. In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder. Whisk in 1 cup of shredded cheese. To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of pan.
Preheat oven to 400°F. Roll out the pie crust to reach 12” in diameter and add to a 9" pie or tart dish. Fold over and crimp edges, as desired. Transfer the dish to the freezer for at least 30 minutes. Remove from the freezer, cover with nonstick aluminum foil, and add pie weights (or dried beans) to cover.
How to make ham and cheese quiche. Preheat the oven to 375°F. Place pie crust in a pie dish and crimp the edges. Whisk eggs, milk, and seasonings together. Distribute ham, cheddar cheese, and green onions in the pie crust. Pour the egg mixture into the crust. Garnish with toppings.
Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese. Bake in the preheated oven 45 to 55 minutes, until surface is golden ...
Blind bake. Baking the crust with no filling in it ensures a non-soggy bottom crust. Combine custard ingredients. This is the eggs, heavy cream, and seasonings. Fill pie crust. Add the spinach, ham, cheese, green onions, and cream cheese. Add custard.
Preheat the oven to 375 degrees. Position an oven rack in the middle of the oven. Have a 9-inch deep dish pie shell ready (thaw if necessary). Mix the shredded cheddar cheese and flour in a large bowl.
Layer the Quiche Filling – Evenly sprinkle half of the cheddar cheese and green onions into the par-baked pie crust. Top with all of the ham, followed by the remaining green onion and cheese. Mix the Custard – In a medium bowl, whisk together the eggs, egg yolk, whole milk, heavy cream, salt, pepper, and nutmeg.
Prebake for 10–12 minutes. Allow the crust to cool slightly. Add ham, cheddar cheese, mozzarella cheese, and parmesan cheese to the bottom. In a medium bowl, mix milk, eggs, garlic salt, and pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust.
In a medium-sized bowl whisk together eggs, half & half, salt, pepper and nutmeg. Add the shredded cheese and diced ham into your egg mixture and gently mix it together. Pour the egg mixture into the pie shell, making sure that the ham and cheese are evenly distributed. Place the quiche into the oven and bake for 25 minutes.