HAM SPINACH QUICHE
This quiche is so easy to make and great way to use leftover ham. Great way to start your day and it keeps well.
Provided by The Southern Lady Cooks
Categories Breakfast Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a large mixing bowl toss together the ham, baby spinach, green onions and 1 cup of the cheddar cheese. Add this to your pie shell. In the same bowl whisk together the eggs, milk, salt, pepper, nutmeg and cayenne.
- Pour this over the ham mixture in your pie shell. Sprinkle on the other 1/2 cup cheese. Bake in a preheated 350 degree oven for 50 minutes or until center of pie is set. Makes 1 quiche.
HAM, MUSHROOM & SPINACH FRITTATA
Try a filling frittata that's low in calories and guaranteed to keep you going until lunch. Save half in the fridge overnight if you're cooking for one
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 13m
Number Of Ingredients 6
Steps:
- Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
- Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.
Nutrition Facts : Calories 226 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
CHEESY HAM AND MUSHROOM STRATA
Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
SPINACH AND HAM QUICHE
Easy breakfast quiche. It is light, but filling and healthy too.
Provided by Elizabeth Savino
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
- Press spinach in an even, compact layer into the bottom of the prepared pie plate.
- Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
- Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.7 g, Cholesterol 128.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 16.9 g, SaturatedFat 7.4 g, Sodium 682.4 mg, Sugar 4.3 g
HAM AND SPINACH QUICHE
Bump up the richness of this from-scratch quiche by adding Monterey Jack to the ham-and-spinach filling.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 14
Steps:
- Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees F.
- Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
- Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
MUSHROOM, SPINACH AND HAM TARTS/QUICHES
From a national chain supermarket as part of their Feed You Family for Under $10 - recipe created by Aussie Chef Curtis Stone. Have not included 1 1/2 hour chilling times for the pastry.
Provided by ImPat
Categories Breakfast
Time 1h20m
Yield 4 tarts/quiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make pastry crusts - combine flour, butter and salt in a food processor and blend until the mixture resembles bread crumbs.
- Add 3 tablespoons of ice cold water and continue to blend until moist clumps begin to form.
- Transfer the dough to a work surface and cut the dough into 4 pieces and flatten each piece into a disc and wrap in plastic wrap and refrigerate for 1 hour.
- Lightly coat four 6 1/2 diameter tart pans with removable bottoms with butter.
- Unwrap the dough discs and roll out each disc on a lightly floured work surface to a 6 1/2 inch round.
- Transfer the dough to the prepared tart pans, fold the overhang in and press gently to adhere.
- Refrigerate for 30 minutes, or until the pastry shells are cold.
- Preheat the oven to 200°C.
- Line the pastry shells with foil and weight the foil down with pie weights or dried beans.
- Place the tarts on a heavy baking tray and bake for 15 minutes.
- Remove the weights and foil and return to the oven and bake for a further 8 minutes or until the crusts are pale golden in colour.
- Meanwhile to prepare the filling - heat the oil in a large heavy pan over medium-high heat and add mushrooms and onion and saute for 3 minutes or until the mushrooms soften.
- Add the spinach and saute for 1 minute or just until the spinach wilts.
- Remove the pan from the heat and cool and the divide the mix among the 4 warm crusts.
- Top each with an equal amount of ham and cheese.
- Mix the cream, eggs, salt and pepper in a medium bowl to blend.
- Divide the egg mix between the 4 tarts over the filling and bake for 18 minutes or until it is just set in the centre.
- Cool for 5 minutes and then remove from and pans and you could serve with a salad if so inclined.
Nutrition Facts : Calories 405.4, Fat 29.2, SaturatedFat 17.1, Cholesterol 191.5, Sodium 808.4, Carbohydrate 23.9, Fiber 1.6, Sugar 1.8, Protein 12.8
MUSHROOM AND SPINACH SAUTE
Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
More about "mushroom spinach and ham tartsquiches recipes"
DELICIOUS SPINACH AND HAM CRUSTLESS QUICHE
From moneywisemoms.com
4.7/5 (3)Total Time 1 hrCuisine BreakfastCalories 283 per serving
- In a large skillet, melt butter over medium-high heat. Add onion and mushrooms. Cook until tender, about 3 to 5 minutes.
- In a mixing bowl, whisk eggs. Pour eggs over ham and gently move ham and vegetables until the egg mixture is evenly distributed. Pat the quiche flat.
LEFTOVER HAM AND SPINACH CASSEROLE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
CHEESY HAM, MUSHROOM AND SPINACH CRêPES RECIPE
From deliciousmagazine.co.uk
MUSHROOM, SPINACH AND HAM TARTS/QUICHES RECIPE
From recipezazz.com
45 DELICIOUSLY EASY ITALIAN RECIPES ANYONE CAN MAKE AT HOME - MSN
From msn.com
QUICHE RECIPE WITH SPINACH AND MUSHROOMS - PECIRES.NETLIFY.APP
From pecires.netlify.app
QUICHE RECIPE HAM SPINACH MUSHROOM - PECIRES.NETLIFY.APP
From pecires.netlify.app
EASY STUFFED MUSHROOMS WITH SPINACH AND HAM RECIPE
From thespruceeats.com
MUSHROOM, SPINACH AND HAM TARTS/QUICHES RECIPE
From recipezazz.com
MUSHROOM, SPINACH AND HAM TARTS/QUICHES RECIPE
From foodhousehome.com
SPINACH AND MUSHROOM RECIPES
From allrecipes.com
25 BEST SPINACH AND MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MUSHROOM AND HAM QUICHE RECIPE - CHANTAL LEROUX - FOOD & WINE
From foodandwine.com
EASY SPINACH MUSHROOM QUICHE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
RECIPE FOR QUICHE SPINACH AND MUSHROOM - PECIRES.NETLIFY.APP
From pecires.netlify.app
MUSHROOM, SPINACH AND HAM QUICHE - PLATING PIXELS
From platingpixels.com
BULGUR WITH CARAMELIZED ONIONS, MUSHROOMS AND SPINACH - RECIPE ...
From bonapeti.com
SPINACH QUICHE RECIPE SMITTEN KITCHEN - PECIRES.NETLIFY.APP
From pecires.netlify.app
BEST MUSHROOM SPINACH AND HAM TARTSQUICHES RECIPES
From recipert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love