Ham & Cheese Impossible Quiche
Ham & Cheese Impossible Quiche
1-1/4 cup shredded cheddar cheese
1/2 cup Parmesan cheese
4-5 oz diced ham
1/4 cup bacon bits (optional)
1/4 cup diced onion
1/3 self-rising flour
1/2 tsp salt
1/4 tsp black pepper
1-1/2 cup milk ( I use half & half)
4 eggs
Preheat oven to 390 degrees. Spray a quiche pan or pie dish. Combine 1 cup cheddar cheese, Parmesan cheese, ham, bacon bits, onion, flour, and salt & pepper, then pour it into sprayed dish. Whisk eggs & milk, then pour over ingredients in quiche dish. Top with remaining cheddar cheese. Bake for 40 minutes or until Golden brown and no longer runny.
Ham & Broccoli Quiche
In this video, you will see me make Quiche from scratch. I go through it all step by step. There is an ingredient list for you & a full recipe too. I hope you enjoy the video.
Ham & Broccoli Quiche
Ing;
12 large eggs
2 cups Broccoli
1 cup Ham
1/2 cup Carrot
1/4 cup Red Pepper
3/4 cup Milk
1 cup Grated Cheese
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Parsley Flakes
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Method;
- Make & per-heat the pie crust. Allow the crust to fully cool.
- Prep and cut the veggies.
- Prep and cut the meat.
- Grate the cheese.
- In a large bowl mix together the eggs, milk and seasonings.
- Spread the veggies, meat & cheese into the pie crust.
- Pour the egg mixture over evenly over the ingredients already inside your pie crust.
- Bake in a preheated 375-degree oven for 35-40 mins till top is spongy and golden brown.
- Cool 5-10 mins before serving.
- It can be stored in the fridge for up to 3 days or kept frozen in the freezer for up to 1 month.
Quiche Variations;
- Corn Quiche, 1 cup corn, 3/4 cup cheese, 1/4 cup onion, 2 tbsp parsley.
- Quiche Lorraine, 6 slices of bacon, 1 cup of swiss cheese, 1/4 cup green onion, 1/4 cup red pepper, 1/4 cup green pepper, 1/4 tsp ground nutmeg, 1/4 tsp ground mustard.
- Mushroom Quiche, 1 cup of mushrooms, 1/2 cup of cheese, 1 tsp thyme.
- shrimp or Crab Quiche, 1 cup shrimp or crab, 3/4 cup of cheese, 1/4 cup of onion, 1/4 cup green pepper, 1 tsp tarragon.
- Ham & Cheese Quiche, 3/4 cup ham, 3/4 cup cheese, 1/4 cup mixed peppers, 2 tsp fresh chives.
As I have stated in other videos. I'm not an expert or anything, so I'm sorry if the video shakes, is a bit fuzzy or out of frame here and there. I don't have a tripod to use to stabilize it. I'm also sorry for the sound quality as I only have the sound from the camera, I don't have a microphone for it either. I'm still learning and right now all I have is a second-hand, regular Canon PowerShot SX100 IS camera, it doesn't have a flip screen so I have to always take a video so I can see out through the camera (yes, I'm currently saving up for a new better camera that has a flip screen) or take pictures and make them into the video. You will also have to forgive my spelling and grammar it's awful at times. I'm now using a free program to edit with but it doesn't flag everything. Hopefully, after all, that has been said you are still enjoying the video, if not I'm sorry! I'm also learning to use the editing software (its a free one, so it's limited in what I can do with it, sorry!) right now as well. So as I make and edit each new video, they should both get better (meaning the video's as well as myself).
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Kim
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Enterprise: Broccoli cheese and ham pies(22.08.2012)
Broccoli cheese and ham pies
(serves 8)
400g puff pastry, defrosted
375g broccoli florets, chopped and blanched
100g Enterprise sliced meats, chopped
100g Parmalat cheese slices, cut into thick strips
250g fresh ricotta or feta, crumbled
4 eggs, lightly whisked
80ml (1/3 cup) milk
2 spring onions, chopped
Salt & ground black pepper, to taste
1. Preheat oven to 220°C.
2. Roll the puff pastry out thinly and cut out 2 discs to fit a pie dish or make mini pies in large muffin trays. Press the 1 circle into the tin and prick with a fork a few times. Sprinkle with a little of the cheese. Set aside the pastry lids.
3. To make the filling, arrange the broccoli, Enterprise meats and Parmalat cheese slices in layers over pastry. Combine the ricotta, eggs, milk, spring onions, salt and pepper in a medium bowl and mix well. Pour over the broccoli mixture. Top each pie with a pastry lid and close the edges tightly. Brush with a little milk.
4. Bake in preheated oven for 15 minutes. Reduce oven temperature to 180°C and bake for a further 50-60 minutes (large pie) or 20-30 minutes (for small pies) or until the filling is set and pastry is golden.