Does anyone have a good recipe for ham quiche?

Ham and Apple Quiche

Ingredients

1 deep dish pie crust

1 cup shredded cheddar cheese

1 cup Monterey Jack cheese

1 cup half and half

4 eggs

1 cup cubed ham

2 large Granny Smith apples, skinned and sliced thin

1 Tablespoon sugar (can substitute Sugar Twin or Sweet and Low)

1/2 teaspoon cinnamon

1 Tablespoon dry mustard powder

1 Tablespoon Worcestershire sauce

1/8 teaspoon garlic salt

Place first layer with half the cheese, second layer ham, and third layer apples (add sugar and cinnamon to the top of apples). Top off with cheese that's left. Mix eggs and half and half (use blender to mix). Add dried mustard powder, Worcestershire sauce, and garlic salt to blended eggs. Pour in pie crust and cook for 45 to 55 minutes. Let stand 5 minutes before slicing.

Healthy Ham Quiche

Ingredients

1 cup low-fat silken tofu

1 cup low-fat vanilla soy milk

1 cup liquid egg product

3/4 cup nonfat ricotta cheese

One 4-ounce can of mushrooms

One 10-ounce bag no-fat shredded mozzarella cheese

1 medium red bell pepper

1 medium yellow or green pepper

2 very mild jalapeno peppers (2/3 of a small can of Ortega roasted mild chilis)

1 to 1-1/2 cup cubed or ground ham (may substitute 3/4 cup crumbled bacon or sausage)

1/2 to 1 teaspoon hot curry

1 Tablespoon chopped onions

1 teaspoon granulated steak seasoning

1/4 teaspoon garlic salt

1/2 teaspoon cilantro

2 baked, cooled pie crusts

Blend the first 4 ingredients and the spices in blender. Chop peppers and ham in a food processor until the size of small peas. Drain in colander a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Pour liquid from blender over it.

Bake about 45 minutes at 350 degrees until knife inserted into pie comes out clean. Let set at least 15 minutes, then cut in wedges and serve. May be reheated in microwave for late-comers. Makes 2 pies.

Hints: If you use frozen pre-made pie crusts, be sure to thaw first and poke holes around it before baking to prevent air bubbles; otherwise, it may come out soggy.

Substitutions: For those with a wheat allergy, try our corn meal substitute: 3-1/4 cups cold water, 1 teaspoon salt, 1/2 teaspoon chili powder, and 1-3/4 cup corn meal (yellow or white). Cook over medium heat until quite thick and stiff, about 8 minutes. Press thick corn meal mixture in pie pan as a substitute for the pie crust.

Basic quiche: 6 large eggs, whisked in a bowl

Add 1 pint half and half, 1 teaspoon dry mustard, 1 teaspoon season salt, 1 tablespoon Worchestershire sauce. Whisk vigorously with the eggs. Set aside.

Lightly saute together 1 cup chopped ham, 1/4 cup chopped onions and 1/4 cup chopped green pepper in a small skillet. Saute until the mixture is slightly dry.

Spread the ham and vegetable mixture in the bottom of an unbaked 9 or 10 inch pie crust. Add 1/2 cup grated sharp cheddar and 1 cup grated Swiss cheese. Rewhisk the egg mixture lightly and gently pour it over the ham and cheese. Bake at 325 for about 45-50 minutes, or until set. Serve with sliced Roma tomatoes and steamed, buttered asparagus.

This basic egg/half and half ratio will make any kind of quiche. Just make sure that you cook the water out of mushrooms, ham, onions, etc. If not, the quiche will weep when you serve it.

This formula also makes a good custard pie if you add 1 cup sugar, 1/2 stick butter, and flavoring instead of the savory ingredients.

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.

"Ham and Cheese Quiche"

Pastry for a 9" quiche

1/2 cup (2 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded sharp Cheddar cheese; divided

2 tbsp. all-purpose flour; divided

1/2 cup diced cooked ham

2 tbsp. honey mustard

5 eggs; beaten

1 1/4 cups half-and-half

1/4 cup green onions (scallions)

1/4 tsp. salt

Line a 9" quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with fork. Bake at 400* - 5 minutes; remove from oven, and gently prick with a fork. Bake an additional 5 minutes.

Combine Swiss cheese, 1/2 cup of the Cheddar and 1 tbsp. of the flour; toss gently. Sprinkle evenly in pastry shell. Combine ham and honey mustard; toss gently to coat. Spoon ham mixture over cheese.

Combine eggs, half-and-half, green onions, remaining 1 tbsp. flour and salt; stir well. Pour mixture into pastry shell; top with remaining 1/2 cup Cheddar. Bake at 350* for 40-45 minutes or until set. Let stand 10 minutes before serving.

Hash Brown Quiche

3 cups shredded hash brown potatoes

1/3 cup butter, melted

seasoning salt to taste

1 cup diced cooked ham

1/4 cup chopped onion

1 cup shredded Cheddar cheese

2 eggs

1/2 cup milk

salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

HAM QUICHE

6 oz. pkg. pork flavor Stove Top stuffing mix

1 c. chopped cooked ham

1 c. shredded Swiss cheese

4 beaten eggs

1 sm. (5 1/3 oz.) can evaporated milk

Prepare stuffing mix according to directions on box. Press into quiche dish to form crust. Bake at 400 degrees for 10 minutes.

Combine meat and cheese. In another bowl beat together eggs, milk, 1/8 tsp. pepper and salt to taste. Sprinkle meat and cheese into hot crust. Pour egg mixture over meat and cheese. Lower oven to 350 degrees. Bake 30-35 minutes or until center is set. Allow to cool 10 minutes before serving.

This is one someone gave me.

4 eggs

1 can cheddar cheese soup

1/2 c. light cream

1 c. shredded cheddar cheese

1/2 c. diced cooked ham

1/2 c. cooked broccoli

1 9" unbaked piecrust

In a bowl, hand beat (or medium setting on mixer) beat the eggs until fluffy. Add soup and cream; mix well. Sprinkle cheese, meat, and broccoli over unbaked pie crust. Follow with soup mix.

Bake for 50 minutes at 350°F.