Ham and Broccoli Quiche & Oreo Cookie Cheesecake

Ham and Broccoli Quiche

Ingredients

1 frozen 9-inch deep-dish pie crust, thawed
1 1/2 cups cubed, cooked ham*
1 1/2 cups grated cheddar cheese*
1 cup broccoli cut into small pieces*
4 eggs
1 cup whole milk or heavy cream
1/2 cup chopped green onions
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Instructions

Preheat oven to 375 degrees. Layer ham, cheese and broccoli and green onions, in the pie crust.
In a medium bowl, whisk together eggs, milk, salt, dry mustard, and pepper. Pour egg mixture over the broccoli. Gently use your fingers to press the broccoli and other filling ingredients into an even layer in the dish.
Bake for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the quiche to rest for at least 20-30 minutes before slicing and serving.

Recipe and photo credit: The Seasoned Mom
*In Flyer April 3-9, 2022

Oreo Cookie Cheesecake

For the Oreo Crust:

24 Oreo cookies*
1/4 cup unsalted butter, melted 

For the New York-Style Oreo Cheesecake:

8 oz full-fat cream cheese, very soft
1 cup full-fat sour cream*
1 and 1/4 cups granulated sugar
3 large eggs plus 2 large egg yolks, at room temperature
1/2 cup heavy cream
16 Oreo cookies, roughly chopped, divided* 

Instructions

Preheat oven to 325 degrees (F). Wrap a 9" spring form pan in multiple layers of heavy-duty tin foil.  Lightly grease the pan and set aside until needed.
Place the Oreo cookies in the body of a small food processor and pulse until the cookies are fine crumbs. Pour the crumbs into a large mixing bowl and stir in the melted butter; mix well to combine. Scrape the mixture into the prepared pan and firmly press the crust down the center of the pan and slightly up the sides. Bake in preheated oven for 12 minutes. Remove from oven and set on a cooling rack until needed.
In the body of a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, beat the softened cream cheese and sour cream until completely smooth, scraping down the sides and bottom of bowl as needed.
Add in the sugar and beat smooth. Add in the eggs and yolks, one at a time, beating well after each addition.
Pour in the cream and beat just until it's evenly incorporated in the batter. Turn the mixer off and, use a spatula, fold 3/4 of the chopped Oreo cookies into the batter.
Pour filling into prepared crust and spread evenly. Sprinkle the top with remaining Oreo cookies.
Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water.
CAREFULLY place the pan in the oven and bake cheesecake for 1 hour and 20 minutes. If the top begins to get too brown, place a piece of tinfoil on top of the pan.
Once the baking time is up, turn the oven off but allow the cheesecake sit, undisturbed, inside the oven with the door shut, for another 30 minutes.
Remove the cheesecake from the oven and place it on a cooling rack. Gently run a knife around the edge of the cake. Cool to room temperature, then cover the pan with aluminum foil and refrigerate for at least 6 hours before slicing.
When ready to serve, top with a dollop of whipped cream and extra Oreo cookies. And enjoy!

Recipe and photo credit: Baker by Nature
*In Flyer April 3-9, 2022