Chef Mia

Ham, Spinach & Mushroom Quiche

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Ham, Spinach & Mushroom Quiche

  • Author: Chef Mia
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Description

Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

Ingredients

Scale
  • 1 refrigerated pie crust
  • 1 tablespoons butter
  • 1 cup sliced mushrooms
  • 3 green onions sliced
  • 3 cups fresh spinach or 1 10 oz package frozen spinach
  • 3 large eggs
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 1 cup shredded Swiss Cheese
  • ½ cup shredded smoked Gouda cheese
  • ¾ cup diced cooked ham

Instructions

  1. Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
  2. Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
  3. Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
  4. Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
  5. Add eggs to a large bowl, add milk and salt and whisk until well combined.
  6. Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
  7. Pour into pie shell and bake for 50-55 minutes or until center is set.
  8. Remove from oven and allow to rest 10 minutes before slicing.

Nutrition

  • Calories: 275kcal
  • Sugar: 2g
  • Protein: 16g

Asparagus, Ham & Gruyere Crustless Quiche

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Gruyere, Ham and Asparagus Crustless Quiche

  • Author: Chef Mia
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Description

An easy, healthy and delicious weeknight meal idea! This crustless quiche is perfect for a quick dinner on the go, or a sit-down brunch.

Ingredients

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  • 1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces 2 cloves garlic, minced 1 tablespoon butter 6 eggs 1 cup half-and-half 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups gruyere 5 oz ham steak, diced 3 scallions, white and green sections

Instructions

    Bacon & Leek Quiche – Herbs & Flour

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    Bacon and Leek Quiche

    • Author: Chef Mia
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    Description

    Bacon & Leek Quiche made with a homemade flaky crust is a simple, delicious recipe that is perfect for breakfast, lunch or dinner!

    Ingredients

    Scale
    • 1 1/4 cups all purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter cold, cubed
    • 6 tablespoons ice cold water

    Instructions

    1. Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
    2. Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
    3. Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
    4. Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
    5. Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.

    Nutrition

    • Calories: 376kcal
    • Sugar: 3g
    • Protein: 17g

    Cheesy Ham & Asparagus Quiche

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    Cheesy Ham & Asparagus Quiche

    • Author: Chef Mia
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    Description

    Cheesy Ham & Asparagus Quiche is a creamy and decadent quiche recipe that is perfect for brunch or dinner!

    Ingredients

    Scale
    • Flaky Pie Crust Recipe
    • 2/3 c. cream cheese
    • 1 c. cubed ham
    • 1/2 c. green onion chopped
    • 1 bunch of asparagus
    • 3/4 c. shredded Parmesan divided
    • 3 eggs
    • 1 1/2 c. heavy cream
    • 1/2 tsp. salt divided

    Instructions

    1. Preheat your oven to 350.
    2. Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
    3. Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
    4. Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
    5. Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
    6. Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
    7. The very center will still have a slight jiggle when moved, but will set as it rests.

    Nutrition

    • Calories: 528kcal
    • Sugar: 4g
    • Protein: 17g

    Savory Hash Brown Crust Bacon And Cheddar Quiche

    This Savory Hash Brown Crust Bacon and Cheddar Quiche is pure comfort food—crispy, cheesy, and totally satisfying! It’s perfect for a cozy weekend brunch or an easy make-ahead breakfast.

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    Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche

    • Author: Chef Mia
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    Description

    Delicious Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche recipe with step-by-step instructions.

    Ingredients

    Scale
    • 20 oz frozen hash browns, thawed (squeezed dry)
    • 1/2 cup shredded white cheddar
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Instructions

    1. Squeeze as much liquid as possible from the thawed hash browns and place them in a large mixing bowl. Add 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir the mixture together until well combined.
    2. Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture from Step 1 evenly into the bottom and up the sides of the pan, ensuring there are no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust. This helps prevent leakage later when adding the filling.
    3. Preheat your oven to 425ËšF. Once preheated, place the frozen crust directly into the oven and bake for 15 minutes. Remove and allow to cool slightly. This step helps set the crust and prevents it from becoming soggy later.
    4. In a skillet, melt butter over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool slightly. I find taking time to caramelize the onions really boosts the flavor of the quiche.
    5. In a large mixing bowl, whisk together the eggs and heavy cream until light and fluffy. Stir in 1 cup shredded white cheddar, caramelized onions from Step 4, cooked and crumbled bacon, and season with additional salt and pepper as needed. Make sure all ingredients are evenly mixed.
    6. Lower the oven temperature to 375ËšF. Carefully pour the filling mixture from Step 5 into the par-baked hash brown crust from Step 3. Bake the quiche for 25 to 30 minutes, or until the eggs are just set.
    7. Remove the quiche from the oven and run a paring knife around the edge to loosen it from the sides. Release the springform pan, then place the quiche (now without the pan sides) back in the oven for an additional 10 to 15 minutes. This crisps up the crust nicely, especially along the sides.
    8. Allow the quiche to cool for 10 minutes before slicing into wedges. Top each wedge with freshly chopped chives just before serving. For a pop of freshness, I like to add a little extra chive right on top.

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