We've got the perfect solution: a tortilla as a base! Yes, the one you have left over from your fajita party! It's ultra-convenient, light and a great way to get by. Just add a simple filling of eggs, ...

HAM AND CHEDDAR QUICHE Start to finish: 40 minutes Servings: 8 1 prepared uncooked pie crust, room temperature 8 ounces deli-sliced ham, chopped 6 ounces (1 1/2 cups) grated cheddar cheese 8 eggs ...

Place the ham, mushrooms, onion and red bell pepper in the pie plate. In a small bowl, lightly beat the 2 whole eggs and 4 egg whites with a fork. Add the nutmeg, milk, cheese and salt and pepper ...

Ingredients 1 prepared uncooked pie crust, room temperature 8 ounces deli-sliced ham, chopped 6 ounces (1 1/2 cups) grated cheddar cheese 8 eggs 1/3 cup milk 1 teaspoon dried thyme 1/2 teaspoon ...

Remove the tart shells from the refrigerator. Check for any holes and patch them with leftover dough. Line each tart shell (or the pie shell) with parchment paper and baking beans and bake the ...

Pie dough for single-crust pie, store-bought or homemade 1 large onion, chopped 1 tablespoon olive oil Salt and pepper to taste 1½ cups small broccoli florets, cooked 1½ cups ham, chopped 1 cup ...

Once the crust is baked, I add the ham and vegetable mixture followed by the cheddar and Parmesan. Then, I pour the egg base over the top and bake the quiche for 25 minutes until golden brown. The ...

To prepare the filling: Melt butter in large saucepan over medium heat. Add leeks and cook, stirring, until the leeks begin to soften, about 3 minutes. Add cabbage and continue to cook, stirring ...

Purchased pie dough won't win you any baking competitions, but it's completely respectable for a quiche crust. I try to always keep a package of rolled crusts in the freezer.