Ham and Broccoli Quiche and Ham and Cheese Muffins - KOTA Territory News

Ham and Broccoli Quiche and Ham and Cheese Muffins

Ham and Broccoli quiche

1 cup sliced fresh mushrooms

1 clove garlic minced

2 teaspoons margarine

1/2 cup shredded Swiss cheese

1 cup cooked chopped broccoli

1/2 cup chopped red pepper

1 1/3 cups chopped fully cooked ham

4-6 eggs, depending on the depth of the shell

1 cup milk

2 teaspoons all-purpose flour

1/4 teaspoon pepper

dash ground nutmeg

prepared 9-inch pastry shell

4 slices bacon, chopped browned, and drained

parmesan cheese

In a skillet, over medium-high heat, saute mushrooms and garlic in hot margarine until tender. Sprinkle cheese evenly in pastry shell; top with mushroom mixture, broccoli, red pepper, and ham.

In a mixing bowl, combine eggs, milk, flour, pepper and nutmeg; pout into pastry shell.  Sprinkle with bacon and Parmesan Cheese.  Bake in a 350 degree F. oven for 35-40 minutes or until knife inserted in the middle comes out clean.  Let stand 5 minutes before serving.  Garnish with cherry tomatoes and parsley.

Ham and Cheese Muffins

2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 cups diced fully cooked ham or sausage

1 1/2 cups grated cheddar cheese

1 cup buttermilk

1 egg

1/4 cup vegetable oil

4 bacon slices, browned and chopped

Heat oven to 350 degrees F.  Lightly grease 12 large muffin tins, or line them with paper liners.  In a large, stir together the flour and baking powder; stir in the ham or sausage and the cheese, set aside.  Whisk together with buttermilk, egg and oil in a small bowl.  Stir the egg mixture into the dry ingredients just until combined.  Do not over mix.  Fill prepared muffin cup about 2/3 full.  Sprinkle with bacon bits if desired.  Bake about 20 minutes or until golden brown and a tooth pick comes out clean.  Remove from muffin tin and let cool.