Ham, Cheese, and Veggie Tortilla Pinwheels

 I hope all of you had a wonderful Christmas! We are still in the holiday season so I thought I'd share yummy Ham and Cheese Tortilla Pinwheels, (or roll-ups), with you . I made these several times before Christmas for various parties and gatherings. Even though these type of recipes date back to the 80's or so, they are still delicious, and festive little appetizers when sliced and plated, or they can be cut in half and served for lunches or carried in lunch boxes. You can use any type of deli meats and cheeses. For these I also added leaf lettuce and red bell pepper that had been cut in thin strips. Stack each ingredient evenly across the tortillas, and then roll each one up as tightly as possible to keep stuff from falling out. Then enjoy these pretty, festive roll-ups whatever the occasion. Here's my method.

Ham, Cheese and Veggie Tortilla Pinwheels (or roll-ups!)
From Lynda's Recipe Box
Note: you can mix herbs into 8 ounces of plain cream cheese to use, or you may purchased the herbed cream cheese from your local store. Deli meats should be thinly sliced or even shaved. Count your meat and cheese slices so you can evenly divide it among the 8 tortillas. Makes 8 rolls.

Ingredients:
1 package of burrito sized tortillas- I used the spinach flavor tortillas. They add a nice touch of color.
8 ounces softened cream cheese, mixed with about 1 tablespoons fresh, chopped green onion or chives, and 1 tbls. parsley. Or to save time, buy the herbed cream cheese from your market.
1/2 pound thinly sliced deli ham, or other meat of choice,
1/2 pound sliced Provolone cheese, or cheddar or other cheese of choice
1 red bell pepper, sliced thin
leaf lettuce, washed and large ribs cut out

To assemble Tortilla Rolls:
Lay tortillas out on a flat surface. With a knife, spread the softened cream cheese mixture thinly over the tortillas. The cream cheese is going to act like a glue to hold everything together.
Now at the end closest to you, start the layering. Lay out a couple of slices of ham that are folded in half, next cover with cheese, then the lettuce and ending with some sliced bell pepper. These ingredients will be stacked on top of each other, hopefully evenly all the way across.
Now, start rolling the tortilla and holding firmly to the ingredients as you roll, until each tortilla is rolled all the way. When rolled all the way, the cream cheese should hold it together. Wrap each rolled tortilla in plastic wrap and place in the refrigerator for at least 2 hours, or overnight. To serve, remove the plastic wrap and cut the ends off of each tortilla rolls. Cut the roll into 8 equal slices and place on a serving tray. Enjoy!

Farmer's Breakfast Casserole

 It's the time of year when I usually begin craving comfort food, as the temperature has cooled down some, and the mornings and evenings are crisp. I adore fall and always look forward to cooking up some meals that are heartier than summer's fare. This dish is perfect for any meal, as we've eaten it not only for breakfast, but it makes a tasty lunch or dinner as well.

 This delicious Farmer's Breakfast Casserole is the perfect 8x8 inch size for my husband and I. There's just enough yummy leftovers for us for a couple of days, plus this dish reheats really well. The casserole starts with a layer of frozen hash browns, then ham, green onion and cheese is layered over the potatoes. Beaten eggs are pour over all. It bakes for about an hour. Don't expect the hash browns to be crispy though. The hash browns are soft and very moist after baking. If not baked long enough I think it could be watery, so be sure to allow time for it to fully cook.

Farmer's Breakfast Casserole
Slightly adapted from here-
This dish can be put together the night before, covered and placed in the fridge, and baked in the morning. Baking time may be longer. Also, according to BHG, you can double the ingredients and place in a 9x13 baking pan. Again I imagine baking time would be longer, and I have not tried it.

Ingredients:
3 cups of frozen hash browns- I use the shredded ones
1/4 cup diced green onions
1 cup of diced ham, or can use cooked sausage
1 cup shredded cheese- I used Colby-Jack
4 eggs, beaten
1 1/2 cups whole milk
1/8 teaspoon salt- I used less because the ham was so salty
1/8 teaspoon black pepper

Method:
Preheat oven to 350 degrees F. Grease an 8x8x2 inch (2 quarts), baking pan. Pour the 3 cups of frozen hash browns into pan and distribute evenly in the pan. Sprinkle potatoes with the green onions, ham and then the cheese. Mix eggs, milk, salt, and pepper together and pour over all. Bake in oven for about 50 minutes, until eggs are set and top is golden. Pierce middle with a knife to test for it to be done. The casserole will puff up during baking. Hope you enjoy!

What to do with left-over Ham

Our family Easter dinner was last night and I didn't get any pictures of our ham. Sorry, it was beautiful, delicious and everyone was hungry. So we ate. I baked a ham and I'll just have to bake another soon, when I can take pictures. But we have plenty for some great tasting leftovers, that won't taste like leftovers. Sandwiches are wonderful, but here's some other ideas if you have a good portion of ham hanging out in your fridge.

 Scalloped Potatoes and Ham are awesome. Really, this is a dish that's easy to overindulge in. I have to be very careful because it is so delicious!

 White Beans and Ham Soup. I use great northern dried beans for this hearty dish.

 Asparagus, Ham and Fried Egg Stacks. So yummy and perfect for breakfast, lunch or dinner.

 Red Beans and Rice. If your craving a little southern comfort, then look no further. Spice it up as much as you like.

 I love a good Western Omelet, made with ham or bacon. Perfect for anytime of day.

 Green Beans and New Potatoes. Of course this dish is best with garden beans, but I froze my ham bone to use for the season's first green beans. Don't ever throw out your ham bone! Just wrap it in plastic wrap, then in heavy foil or put it in a freezer bag. Date it and freeze to use in green beans, or soup. It will last several months in the freezer.

 

And this is a tree, not food. I was outside today and it is so beautiful that I had to take some pictures. It is 70 plus degrees and gorgeous! Our trees are beginning to bloom. Spring just may have arrived, for a few days anyway.

I hope you all have had a fantastic Easter and hopefully you've  found some good ham recipes. Love to my readers!

 

 

 



Scalloped Potatoes and Ham

I've always loved using leftover ham in scalloped potatoes for a delicious, hearty casserole. I had 2 cups of ham pieces leftover from my Easter ham, so this casserole was born today. It was creamy and cheesy and had chunks of ham scattered throughout it. Potatoes are either sliced with a mandolin, or very thinly sliced by hand with a sharp knife. The only change I will make next time is too add more milk for just a bit more sauce, a change I added to the recipe. Other than that, this was a very tasty dish. Got Leftover ham? Give this a try.

Scalloped Potatoes and Ham
From Lynda's Recipe Box
I used unpeeled Yukon Gold potatoes. When I use russets, I always peel them because they have a thicker peel.

2 pounds Yukon Gold potatoes, or russet potatoes
2 cups diced ham
1 cup heavy cream
1 1/2 cups milk-I used 2%
2 tablespoons butter
2 tablespoon flour
1/2 onion, diced
1 1/2 cups shredded cheese- I used Colby/Jack
salt to taste
pepper, to taste

Preheat the oven to 350 degrees F. Since I used Yukon Gold potatoes, I left the peels on. If using russets, they need to be peeled. So, slice all the potatoes, using a mandolin or a knife. In a 12 inch skillet, melt the butter and add in the diced onion. Saute the onion for about 2 minutes, then sprinkle in the flour. Stir and cook for about 1 minute. Pour the milk into the skillet and stir until the mixture begins to thicken. Add in the ham, and heat one minute. Add the cream, and also the potatoes. Taste and adjust the salt and pepper if needed. Butter a 9x13 inch baking dish. Pour half of the potato mixture into the baking dish. Sprinkle with half the cheese. Top with remainder of the potato and cream mixture. Top with the remaining cheese. Cover dish well with aluminum foil. Bake for 50 minutes covered. Then, uncover the pan and bake for another 10-15 minutes until cheese is bubbly and potatoes are done. Remove from oven and enjoy!

Aspargus, Ham and Fried Egg Stacks for Brunch

 I have news today. I have purchased my own domain so I am now Lynda's Recipe Box dot com! I had thought about it for awhile and am glad I did it. Those of you who have subscribed to my site should not have any trouble recieving my posts, according to Google, but if you do, let me know.
Now to the food. Boy was this small meal delicious. I've made it for breakfast and for dinner lately when I was alone for a meal. My husband hasn't been interested so far, but that just leaves more for me! So easy to put together and it tastes fantastic. My egg looks rather bad because I spooned hot butter over the top of it when it was cooking. I wasn't thinking how it would look in pictures, but trust me it tasted great. I'd been lazy making breakfast lately, giving in to a bowl of cold cereal for several weeks. I guess I finally got hungry for a good morning meal again after reading Larry's breakfast posts. I've been looking for different ways to prepare asparagus when I came across this idea. It was love at first bite. It will be my lunch tomorrow also. I hope you'll give this Asparagus, Ham and Fried Egg Stack a try.

Asparagus, Ham and Fried Egg Stacks
from Lynda's Recipe Box- the idea came from here

No recipe needed really. I put about an inch of water in a skillet and brought it to a boil. Cook the asparagus in the boiling water for 1-2 minutes, until crisp tender, then drain. In a skillet over medium heat add 1 tablespoon butter and lightly brown ham. Remove ham, reduce heat and add 1 egg to skillet. I cooked it sunny side up so the yolk would be runny and I think that's the best way, but cook it anyway you wish. Place ham on plate and stack with the asparagus and egg. Salt and pepper to taste. I'm sure you can tell I like pepper. Enjoy this meal any time of day!
What are some of your favorite ways to prepare asparagus?

White Bean and Ham Soup

 Christmas is over for another year. It takes so long to get ready for Christmas, and then it's over so quickly. And the meals take hours of  preparation, and then we eat and you have a ton of leftovers. It's a good thing we like leftovers.But we'll do it all agin next year, and enjoy every minute of it.
 We always bake a bone-in ham for our Christmas dinner. No other kind will do, and that gives me a ham bone to use for cooking a pot of bean soup. I make sure to leave some meat on the bone so that the beans will have some meat in them too.

 I chop up some vegetables to add to the pot and let it all cook into a delicious and hearty soup. And of course there must be corn bread. I used Great Northern Beans for this soup, but you could also use navy, or cannellini beans. Sometimes I make Pinto Beans and Ham, which are also delicious. So leftover ham is a good problem to have. I always soak the beans in water overnight, or else I use a quick soak method, where you bring the beans to a boil, then cover and remove from the heat to let them soak for 1 hour. Then pour off the water. Add more water to the pot, then begin to cook. After wards you'll have a pot of delicious comfort food, White Bean and Ham Soup.

White Bean and Ham Soup

2 pounds dried white beans, I used Great Northerns
1 ham bone with meat
1 large onion, diced
1 cup diced carrots
2 stalks of celery, diced
3 garlic cloves, minced
2 dried bay leaves
1 can of low sodium chicken broth, or about 2 cups chicken stock
about 6 cups of water
salt and pepper to taste
fresh minced parsley- optional

1. Sort the beans and then soak the beans. I pour part of the beans on the counter and go through them to remove any dirt or small particles of rock that may have snuck in the bag. Repeat until all the beans have been sorted. Rinse the beans well under water. Place in a soup pot. Add water to cover. I gave the beans a quick soak by bringing the pot to a boil, then turning off the burner, cover and let them soak for 1 hour. Pour off the water. Place the beans back in the soup pot on the burner. Add the ham bone, the chicken broth and the water. Bring to a boil, reduce heat to low and cover.
2. While the beans are cooking, dice the onion, celery and carrots. Add to the pot with the bay leaves. Cook, covered for about 1 1/2 hours, or until the beans are tender. Beans will smash easily against the side of the pan when they are done.
3 Remove the ham bone from the beans and cool until cool enough to handle. Now, I like the bean soup to be a bit creamy with a thick broth, so I take a big spoon and smash some beans against the side of the pan  and stir them back in. I do this several times until the soup begins to look creamy. I guess you could use an immersion blender, but I haven't tried that.
4. After the ham bone has cooled enough, take the meat off the bone and discard any fat. Put the ham into the soup and season well with salt and pepper. I used about 1 1/2 teaspoons salt in this soup, but it will depend on how salty the ham is as to how much you have to add. Serve this soup with a huge chuck of corn bread and enjoy!

NOTE: Dried beans will take longer to cook in high altitudes. Also if the beans are older, they will also take longer to cook, so plan plenty of time when cooking dried beans.

Slow Cooker Ham with Brown Sugar and Pineapple

I've been experimenting again. Sometimes I think I have such a great idea and I won't quit thinking about it until I just follow through with it. Sometimes it turns out well, sometimes not. This method turned out very good! We loved the ham cooked this way.
I decided to try cooking a ham in my crock pot, thinking it would make an occasional Sunday dinner a bit easier. I don't want to be sitting in church and wondering if the ham in my oven is burning, so thus the crock pot reasoning. If I cook Easter dinner this year, I want it to be easy. I want a great meal, and I want my day of rest too! Ha Ha!
Technically, the crock pot did work. I knew that other people use it for ham, but I hadn't tried it. Also, I love an orange glaze on ham, but decided to try pineapple this time. I had the idea of using crushed pineapple, so I poured a can of it over the ham, added some brown sugar, (I wanted to add some maple syrup but was out), and let it cook away. Son number 1 stopped by to pick up my little granddaughter, and couldn't resist carving himself a hunk of ham. He declared that it had great flavor. Really great flavor.
My husband and daughter said it was good also. Me? I have to admit that the combination of the brown sugar and pineapple was delicious. It cut through the saltiness of the ham quite nicely. Here's the experiment; I thought I'd try cooking down the juices and the crushed pineapple to use as a chunky sauce. It was very rich, way too rich, and it was hard to skim all the fat off of the chunky pineapple broth. I won't try that again. The next time, I'll just cook the ham in the pineapple and brown sugar, and leave it at that. The ham was very flavorful and it was so easy. I will not thicken the sauce next time. So, using the slowcooker did work for me, I just need to tweak my method some. Here's what I did this time. I'll update this post when I am completly satisfied with the outcome. UPDATE: 3-23-12- we still love the ham cooked this way. Don't mess with making a sauce, but you can spoon the pineapple over the sliced ham if desired, but it really doesn't need it.

Slow Cooker Ham with Brown Sugar, Pineapple Sauce
 1 6-9 pound ham- I used a fully cooked Pork Shoulder Picnick Ham half
 1 20 ounce can crushed pineapple in unsweetened juice, or 2 cups of pineapple juice
 1/2 cup packed, light brown sugar

Place the ham in slowcooker cut side down. Pour the can of crushed pineapple over it along with the brown surgar. Cook covered for about3-4 hours on high, or 5-6 hours on low.  Since I used a fully cooked ham it mostly just needed to be heated, but I like it cooked a bit longer for tenderness. Just don't overcook or it will be dry. Here's how I made the too rich sauce;  pour it into a sauce pan and let set untill the fat separates and rises to the top. Carefully skim all the fat off the pineapple mixture and discard. Bring the mixture to boil, reduce heat to a simmer and cook until it is reduced and somewhat thickened. Serve along side the ham. So, the results of my experiement? I will use my slow cooker for ham again. But don't thicken the sauce. So, cook your ham in the slowcooker with brown sugar and pineapple. It will be delicious. But don't make my sauce!
Have you tried using the slow cooker for ham and were you happy with the results? I could use some ideas!

NOTE: If you don't use a fully cooked ham, cooking time will be longer. Also, make sure the ham you buy will fit into your slowcooker.

Ham and Pinto Beans

Comfort food. That's what comes to mind when I think of my Mother's Ham and Pinto Beans. I guess I was a strange kid, but I loved Ham and Beans and everything else Mom made, even Liver and Onions (gasp). Mom almost always fried potatoes to go with the beans, along with some biscuits or corn bread. It was a feast to me!
I still love a meal like this, so for New Years my husband I had Ham and Beans, accompanied by the Cheese and Jalapeno Corn Bread of my last post. This was great meal and it's not hard to do.
If you have not cooked dried pinto beans before, you have to soak them in water overnight, or give them a quick soak the day of cooking. The beans cooked in less than 2 hours. However, if you live in a high altitude, it will take longer for dried beans to get done. My mother used a pressure cooker for beans when we lived in Colorado, as they cooked much quicker. I used 1 pound of dried Pinto Beans this time and that made 2 meals for my husband and I. When my kids were still all home, I cooked 2 pounds of beans.
I saved the ham bone from our Christmas dinner to use in our beans. It still had a good amount of meat on it, so that made for some really tasty beans. When cooking a ham bone with beans, I don't add salt until after the beans are done, because the ham bone will add some salt flavor as it cooks. So it's better to add salt after the beans are done. I remove the bone from the pot and separate the meat from the bone and add it back to the soup. Then I season it. Here's my method.
HAM and PINTO BEANS

1. You must go through the beans by hand first. To do this, pour a small amount of beans on your counter and go through them looking for any tiny pebbles, dirt or bad beans. Throw those away and scoop the good beans into a colander. Rinse beans with water. Pour beans into a soup pot, and pour water over them to cover a couple of inches. Place lid on pot and let soak overnight.

2. When ready to cook, drain off all the water from the beans. Place the ham bone in the soup pot. Pour the drained beans into the pot. Then refill the pan with enough water to cover the beans at least an inch. At this time, add a small chopped onion. Bring soup to a boil; reduce heat to low and simmer, covered until beans are tender. Check the beans fairly often as they really can use up the water, so you may need to add more water during cooking. So make sure the pan does not get dry and cause the beans to burn. Burned beans do not taste good! (I learned this from experience too!) Beans are done when you can easily smash them with a fork, or taste them to check tenderness. In my altitude, the beans are done in less than 2 hours.

3. Carefully remove the ham bone from the soup. When cool enough to handle, remove the ham from the bone and take off any fat that may be still attached. Add the ham pieces back to the soup. I then taste them to see how much salt and pepper to add.

4. As you can see, this is a very basic method. If you like beans with a kick, add some seeded hot peppers while cooking. My Mother sometime added a dried Bay leaf to the pot. It just depends on what you like. My husband and I love to eat our Ham and Pinto Beans with a spoonful of spicy salsa added. Delicious! If you haven't cooked dried beans before, I hope you'll give these a try. They are not only tasty, but healthy as well. Enjoy!

NOTE: IF the beans are almost done and there happens to be more liquid than you want in the pot, just remove the lid and let the broth cook down some.

Red Beans and Rice

A few weeks ago I had a craving for Red Beans and Rice, which is odd considering that I had not made it before, except from a box many years back. So I looked for a recipe on Mary's blog where she has all things southern and Cajun. I was not disappointed as it is so good! I've made Red Beans and Rice twice now, and it has been deliciously spicy and full of flavor. I found that I can handle more pepper than I thought I could. I used a ham bone that I had left over from Christmas, stored in the freezer. This gave a wonderful, smokey flavor to this dish, more so than just using ham pieces. Ham hocks would be a good choice to use also. Here's how I made it;

RED BEANS and RICE

adapted from Deep South Dish

1 ham bone with ham cut off in pieces, or some diced ham, or ham hocks

1 package (14 ounces) Hillshire Farms Beef Sausage

1 pound dried small red beans (store brands were all that I could find)

2 tablespoon oil, or bacon grease

1 onion, diced

1 green bell pepper, diced

1 large stalk celery, diced

2-3 cloves minced garlic

1 teaspoon dried basil

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon, or more of cayenne pepper

fresh ground pepper to taste

salt if needed (you'll get lots of salt from the meat)

2 quarts, or more water

cooked rice

1. Sort through the beans and remove any dirt or debris. Place in a soup pot and rinse with water. Drain. Add fresh water to the pot and bring the beans to a rolling boil. Remove from heat and cover. Let set for 1 hour. Drain well.

2. In the soup pot, heat the oil or bacon grease over medium high heat. Add the diced onions, bell pepper, and celery to the pot. Stir and cook until softened. Add the sausage and ham, if using and stir and brown lightly. Stir in the garlic, basil, thyme, cayenne and black pepper. Cook and stir until fragrant, about 1 minute.

3. Add the drained beans and the water to the pot with the vegetable meat mixture. Add in the ham bone and simmer until done, about 1 1/2 - 2 hours, or until beans are tender. I added the cooked ham the last 30 minutes of cooking. Taste, and add salt if needed. When I used the ham bone and smoked sausage, I did not need any additional salt. Serve over hot cooked rice and a pan of hot, crusty cornbread fresh from the oven. Enjoy!

NOTE: You need to make sure beans do not get too dry while cooking. Add more water if necessary.

The first time I made this, I used less water, but my family wanted more broth, so, this time I have more broth to make them happy.

Corn and Potato Chowder with Butternut Squash and Ham

We had some unseasonably cool weather early this week , so my cravings turned to thoughts of soup. Looking through my fridge, I found that I had the makings for a really good chowder. I looked through numerous recipes, all a little different, and decided on a recipe of my own making so that I could use the ingredients I had on hand. This chowder turned out to be delicious! We loved how the smokey flavor of the ham contrasted with the sweetness of the butternut squash and corn. I used unpeeled red skinned potatoes, but you could use whatever variety you like. A pinch of cayenne pepper added a subtle "kick" of flavor to this amazing soup. I made a small batch, but now wish it had been larger as my husband and I both loved it. This chowder is very satisfying and easy to make. Let me show you how.

CORN and POTATO CHOWDER with BUTTERNUT SQUASH and HAM

1 cup diced onion

1 tablespoon butter

2 cups of fresh or frozen corn (thawed)

1 cup diced ham

2 cups diced potatoes (I used red skinned)

2 cups butternut squash, peeled and diced

1/4 cup diced red bell pepper

1 T. corn starch or 2 T. flour

2 cans low fat, low sodium chicken broth

3/4 cup half and half

salt and pepper to taste

pinch of cayenne pepper

Prepare all the vegetables before starting the chowder. Heat the butter in a soup pot. When butter is melted, add the onion to the pan and cook until soft. Add the corn and ham and stir and let corn roast a minute. Mix the chicken broth and the cornstarch and add to the pan. Bring to a boil; stir in the diced potatoes,red pepper and squash. Cover pan with a lid and reduce heat. Simmer for 15 minutes, or until the potatoes and squash are tender. Pour in the half and half and heat through, but do not boil. Remove chowder from the heat. Adjust the seasonings. I only needed about 1/2 teaspoon of salt because the ham was salty. A couple a shakes of the pepper shaker was enough because I added a pinch of cayenne pepper. Ladle into bowls and enjoy! Makes about 7 cups of delicious chowder! The squash and the red pepper give this chowder a rich color and great flavor. Next time I will add a little more corn, but that's the only change I'll make. I'll be making this tasty chowder again and again!

Ham and Asparagus Quiche

This last week, I had some leftover ham after our Easter meal, so I decided to make a quiche with some of it. I hadn't made one in quite awhile, so I began looking to see if I had the right ingredients, or if I would need to go to the store first. I decided to use what cheese I had at home, which would be cheddar cheese instead of Swiss, but that sounded good to me! I didn't have a prepared crust, so I made one and prebaked it for about 10 minutes, and let it cool while preparing the rest of the filling. I used some steamed asparagus and fresh herbs also.

After the crust was cool, I first sprinkled some preshredded cheddar jack into the crust,and then topped it with a cup of diced ham and some cooked asparagus cut in about 1 inch lengths. I added some sauteed onion next, and then I mixed my eggs and some half and half together really well. To the eggs, I added parsley, chives, salt and pepper, and poured it in the pan.

I placed some asparagus spears on top just for decoration and popped this baby in the oven for about 50-55 minutes, as this is a large quiche. When done, let it rest for 20 minutes or so before delving into it. It was so delicious, even if it didn't have Swiss cheese. The cheddar was great with the ham and asparagus and I loved the fresh herbs in it. My husband loved it and was more than happy to eat it, which was great, as I was wondering why I had made such a large quiche? This recipe will fill a 10 inch deep dish pie pan. You may make your own crust or buy a premade crust from the store. So, let's make some quiche!

Ham and Asparagus Quiche

1 baked 10", deep dish pie shell, cooled

1 1/2 cups cheese, Cheddar, Swiss, parm, or cheese of your choice

1 cup diced, cooked ham

1/4 cup diced, cooked onion, if desired

1 cup cooked asparagus, cut into 1 inch pieces

5 large eggs, beaten

2 cups half and half, or you may use half milk and half heavy cream

1 T. chopped flat leaf parsley

1 T. chopped chives

salt and pepper to taste

Using a fork, prick the bottom of a 10 inch, deep dish, pie shell and then bake at 425 degrees for about 10 minutes and remove to a rack to cool. REDUCE heat to 350 degrees. After crust has cooled, add the cheese, then the ham and onion if using, and then the asparagus. Next, mix the eggs and half and half together. Stir in the herbs and salt and pepper and pour over the asparagus. Add some asparagus spears on top, if desired. Transfer the pie to a baking sheet and place in the oven. Bake at 350 degrees for about 50-55 minutes until done. Quiche will puff up when done and when given a shake the filling will not jiggle. You can test it, if desired, by inserting a knife in the middle and it will come out clean when it's done. Cool at least 20 minutes before slicing. Enjoy! Do you like quiche?