Best Artichoke Leek And Ham Quiche Filling Recipes

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ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST



Artichoke and Ham Quiche with Cheesy Hashbrown Crust image

You can prepare all ingredients in advance so assembly is easy the next day for a quick brunch.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups Idahoan® Steakhouse Cheesy Hashbrowns, rehydrated
¼ cup zucchini, shredded
¼ cup sweet potato, shredded
¼ cup carrot, shredded
4 tablespoons butter, melted
1 teaspoon salt
4 large eggs
1 ½ cups whip cream, un-whipped (or half and half for a lighter quiche)
8 ounces artichokes hearts, coarse chop
½ cup leeks, chopped and sauteed to soften
¾ cup cooked ham, small dice
1 cup Swiss cheese, shredded
⅛ teaspoon cayenne red pepper
1 teaspoon dried sage
¾ teaspoon salt
Crunchy onion packet for garnish

Steps:

  • For the crust: Preheat oven to 450 degrees F.
  • Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
  • For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
  • When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

ARTICHOKE AND FETA QUICHE



Artichoke and Feta Quiche image

A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.

Provided by Food Network Kitchen

Time 3h30m

Yield 6-8

Number Of Ingredients 13

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon sugar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more as needed
1/2 cup thinly sliced shallots
1 cup chopped thawed frozen artichoke hearts
1 cup crumbled feta
1 1/4 cups half-and-half
2 tablespoons chopped fresh flat-leaf parsley
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third 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. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. 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.0 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 flour a work surface, then roll the dough 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, then 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.
  • Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
  • 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. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

LEEK QUICHE



Leek Quiche image

We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

1 sheet refrigerated pie crust
1 tablespoon olive oil
1 cup chopped leek (white portion only)
1/2 cup chopped baby portobello mushrooms
3 frozen fully cooked breakfast sausage links, thawed and chopped
2 garlic cloves, minced
3/4 cup shredded Swiss or Gruyere cheese, divided
2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
3 large eggs
1/2 cup heavy whipping cream
2 tablespoons sour cream
2-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

ARTICHOKE, LEEK, AND HAM QUICHE FILLING



Artichoke, Leek, and Ham Quiche Filling image

Only one word describes this quiche....WOW!! It is so flavorful and rich that it is best served as an appetizer. Use with the Quiche Crust #200939. Both are from Jan Roberts-Doninguez's "The Onion Cookbook".

Provided by Acerast

Categories     Cheese

Time 1h5m

Yield 1 11-inch quiche, 8 serving(s)

Number Of Ingredients 12

2 (6 ounce) jars marinated artichoke hearts
3 garlic cloves, minced
1 cup leek, chopped (white and pale green portions only, about 1 large leek)
1/2 cup ham, finely minced
1 cup swiss cheese, grated
1 cup parmesan cheese, grated
1 1/4 cups ricotta cheese
1/2 cup sour cream
4 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme

Steps:

  • Preheat the oven to 375°F.
  • Drain the artichoke hearts, reserving the marinade.
  • Chop the artichoke hearts into 1/4 inch dice and set aside.
  • Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
  • Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
  • Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
  • In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
  • Stir in the artichoke mixture.
  • Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
  • Remove the quiche from the oven and serve either warm or at room temperature.

Nutrition Facts : Calories 269.8, Fat 17.9, SaturatedFat 10.4, Cholesterol 155.1, Sodium 480.4, Carbohydrate 10, Fiber 2.6, Sugar 1.5, Protein 18.1

HAM, LEEK AND GRUYERE QUICHE



Ham, Leek and Gruyere Quiche image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into small cubes
2 tablespoons sour cream
Ice water, as needed
2 tablespoons unsalted butter
2 large leeks, white and light green parts chopped
3/4 cup heavy cream
3/4 cup whole milk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Pinch cayenne pepper
Pinch nutmeg
5 large eggs
1 cup shredded gruyere cheese
1 cup diced honey-baked ham

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes. Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve. Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray. Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature.

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