Ham And Cheese Lattice Quiche Recipe By Tasty Recipes

HAM N CHEESE QUICHES

Steps:

• In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups. , In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or until golden brown. Let stand for 5 minutes before serving.

HAM 'N' CHEESE QUICHE

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.

HAM AND CHEESE LATTICE QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (177°C).
• On a floured surface, trim the pie crusts to fit a 9x9-inch (23x23-cm) square pan.
• Overlap the pie crusts slightly and use a rolling pin to roll out until smooth.
• Place the large pie crust onto the parchment paper-lined square pan, so that the edges hang over the sides of the pan
• Line the asparagus stalks along the edge of the pan.
• Cover the asparagus border with pie the crust, trimming any excess.
• Place a parchment paper square at the base of the pie crust and add dried beans.
• Bake the pie crust for 40 minutes.
• In a bowl, whisk the eggs.
• Add in the asparagus, zucchini, tomatoes, mozzarella, pepper, salt, and heavy cream, whisking to combine.
• Pour the mixture into the baked pie crust and bake for another 40 minutes.
• On a sheet of parchment paper, assemble the ham and cheese lattice.
• Lay the lattice on top of the quiche.
• Bake for another 20 minutes.
• Remove the parchment paper and cut the quiche into 9 servings.
• Enjoy!