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Ham and courgette quiche recipe

Ham and courgette quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Courgette quiche

A quiche unlike the others! This is made with courgettes, tomatoes and ham. It's flavourful and children love to eat their vegetables this way.

5 people made this

IngredientsServes: 6

  • 1 puff pastry sheet
  • 4 eggs
  • 100ml milk
  • 3 tablespoons olive oil
  • 1 onion, minced
  • 2 courgettes, chopped
  • 1 fresh tomato, minced
  • salt and ground black pepper
  • 1 tablespoon soy sauce
  • 250g ham, diced
  • 2 tablespoons grated Gruyère cheese

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat the oven to 200 C / Gas 6. Butter a tart tin or line with baking parchment.
  2. Unroll the puff pastry and line the prepared tart tin with the pastry. Pierce several times with a fork. Beat the eggs with the milk in a bowl.
  3. Heat the olive oil in a frying pan over high heat, and cook and stir the onion until translucent, about 3 minutes. Stir in the courgettes and tomato and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Reduce the heat and add the soy sauce.
  4. Spread the vegetable mixture and the ham pieces into the pastry base. Pour in the egg mixture, then sprinkle with the Gruyère cheese.
  5. Bake in the preheated oven until a knife inserted near the centre comes out clean, about 30 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I am a novice cook and found this recipe nice and easy to follow normally get put off following recipes with loads of ingredients but this was nice and simple and actually had all of the ingredients in the house already I tweaked it alittle and added a few mushrooms and also a little pepper. i didnt remeber about blind baking the pastry as it didnt mention here so i had a soggy bottem so i would recomend doing that but it was still really nice.-12 Aug 2013


Basic ham and cheese quiche

The classic ham and cheese quiche has long been a favourite in French cuisine, which has filtered into Australian cooking. The combination of a crumbly, golden crust with a fluffy cheese, egg and ham filling makes this savoury tart a brilliant family dish.

Ingredients

  • 1 1/2 cup plain flour
  • 125 gram chilled butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • 1 tablespoon olive oil
  • 15 gram butter
  • 1 onion, finely sliced
  • 100 gram sliced ham, chopped
  • 3/4 cup grated tasty cheese
  • 300 millilitre cream
  • 4 eggs
  • 1/4 cup milk

Method

Notes

To bake blind, line pastry case with baking paper and fill with dried pasta, rice or beans. bake as directed. To make pastry in a food processor: mix flour and butter until it resembles fine breadcrumbs. Add egg yolk and enough water to bring ingredients together. You could also use pre-made shortcrust pastry, to save time.


Ingredients

  • 6 pieces of square puff pastry or use 1 large sheet
  • 2 zucchini or 4/5 small ones
  • 2 garlic cloves
  • 1 onion
  • 3 eggs
  • 400 ml cream
  • pepper and salt to taste
  • handful of cherry tomatoes
  • about 150 gram grated Emmentaler cheese
  • 6 Serrano ham slices
  • butter for coating


&uarr click on the photo to enlarge

Kitchen equipment

  • oven
  • pie dish
  • silicone kitchen brush
  • fork
  • cutting board & chef's knife
  • coarse grater
  • cheesecloth or clean kitchen towel
  • medium-sized bowl
  • whisk

View the original recipe via:
https://ohmydish.com/recipe/quiche-with-zucchini-and-serrano-ham

Preparation -- 15 minutes

COAT the pie dish with butter and transfer the puff pastry to the pie dish. Use a fork to create some holes in the bottom. PRE-HEAT the oven to 180 degrees Celsius.

REMOVE the ends of the zucchini and coarsely grate them. TRANSFER the zucchini to the cheesecloth and squeeze to get rid of as much moisture as possible.

PEEL and grate the onion and garlic clove and COMBINE them with the grated zucchini. CUT 3 of the serrano ham slices into strips and also ADD them to the zucchini.

DIVIDE the mixture over the puff pastry bottom.

Quiche with zucchini and Serrano ham

Finishing the quiche with zucchini and Serrano ham -- 35 minutes

COMBINE the eggs and cream and SEASON with pepper and salt. DIVIDE the mixture over the quiche. CUT the cherry tomatoes into halves and divide them over the quiche.

FINISH with grated cheese and BAKE in the oven for about 30 minutes. Exact time depends on the oven. As soon as the quiche is beautiful golden brown, you can finish it with serrano ham slices and serve immediately. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped sliced deli ham (5 ounces)
  • 2 small zucchini, sliced into 1/4-inch half-moons (2 cups)
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated Gruyere cheese (1 1/2 ounces)

Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.

Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.


Recipe Summary

  • 6 tablespoons all-purpose flour, plus more for work surface
  • 1/2 recipe Flaky Tart Dough
  • 10 large eggs
  • 2 cups creme fraiche
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh thyme
  • 5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
  • 1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
  • 1/2 cup gruyere

On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap chill tart shell until firm, about 20 minutes.

Preheat oven to 375 degrees.

Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack let cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.

Place creme fraiche in a medium bowl and whisk until smooth add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.

Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.


Melt 1 tablespoon unsalted butter in a skillet or saucepan over medium heat. Add the sliced mushrooms and cook until the mushrooms are tender and have released their liquid. Drain them and set aside.

Preheat oven to 375 F / 190 C / Gas 5.

Line the pie crust with foil and fill with weights or dry beans. Bake pie crust for about 10 minutes or until it looks dry and lightly browned. Remove the foil and weights and let the crust cool.

In a bowl, combine the milk, eggs, remaining 2 tablespoons unsalted butter, flour, salt, pepper and 3/4 cup of the cheddar cheese whisk until well blended. Set aside.

Sprinkle the remaining 1/4 cup of cheddar cheese over the crust. Layer the drained broccoli, ham, and mushrooms on the cheese layer.

Pour the milk and egg mixture over all, taking care not to overfill. Depending on the size of your pie dish, you might have to discard a little of the egg mixture. Or bake the extra mixture in a buttered ramekin.

Arrange the tomato slices over the top of the quiche filling.

Place the quiche a foil-lined baking sheet or large square of foil under the pie dish to catch any drips.

Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.


For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.

Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin – the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.

While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.

Use the pastry to line the tin. Work it into the corners , then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.

Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom
of the tart case.

Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.

PER SERVING

330 kcals • fat 24g • saturates 14g • carbs 18g • sugars 2g • fibre 1g • protein 10g • salt 0.5g


Ingredients

For the pastry:
175g (6oz) plain flour, plus extra for dusting
100g (4oz) butter, cubed
1 egg, beaten
1 tbsp water
For the filling:
a knob of butter
1 onion, chopped
baby spinach
4 eggs, beaten
300ml (½ pint) double cream
100g (4oz) ham, diced
100g (4oz) Gruyère or Emmental cheese, grated
salt and freshly ground black pepper

Gluten Free Quiche Recipe

This gluten free quiche recipe can be made using chopped ham, chopped veggies, bacon, or crumbled breakfast sausage. You can also add additional veggies if you like.

I use my gluten free pie crust recipe, which I included in the recipe card below. You can use store bought gluten free pie crust if that works easier for you.

You can bake this quiche the night before and reheat it when you're ready to serve it. You can also bake it and freeze it for a later date.

Around the holidays we will make 3-4 quiches and freeze them for Thanksgiving or Christmas morning. We also like to make quiche for brunch on Mother's Day.

How to make gluten free quiche

  1. Par-bake the pie crust for 15 minutes while you prepare your filling ingredients. Add eggs, half and half, salt and pepper to a large mixing bowl.
  2. Whisk until well combined.
  3. Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust. If you want to add chopped green onion, or other veggies, add them here.
  4. Pour the egg mixture over top of the chopped ingredients in the pie crust.
  5. Sprinkle the remaining ½ cup cheese on top.
  6. Bake for 35-40 minutes until the center is completely set. Let cool for 10-15 minutes before slicing. Serve warm.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Is ham gluten free?

While pork is naturally gluten free and most manufacturers don't use gluten in their processing, there is a chance that gluten could be introduced during the processing. Always check labels.

Dairy-Free Gluten Free Quiche

To make a dairy-free gluten free quiche simply swap the milk with a plain unsweetened dairy-free milk and the cheese with your favorite dairy-free equivalent.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

Make ahead and freeze

The gluten free quiche recipe can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw and reheat before serving.

Have you ever made donuts? You'll definitely want to make my Gluten Free Vanilla Donuts. Both recipe are simple to make, are incredible with brunch, and you can double or triple the recipes to feed a crowd.

Did you make this gluten free quiche? Leave a comment below letting me know if you used my pie crust or yours.


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