Quiche


	Quiche Recipes Broccoli &Cheese Quiche Garden Vegetable Quiche (Low Fat) Spinach and Mushroom Quiche Tomato-Onion Quiche Vegetable Quiche Seafood Quiche Crab Quiche Crab Quiche 2 Quiche Lorraine Quiche Lorraine 2 Quick Quiche Quick and Easy Crustless Quiche Breakfast Quiche Little Quiches Easy Fieldcrest Quiche Broccoli & Cheese Quiche Ingredients Pastry for 10-inch single pie crust 1-1/2 cups chopped broccoli 1 1/2 cups grated cheddar cheese 4 eggs 1 1/2 cups cream 1/4 teaspoon salt Dash of pepper Dash of nutmeg Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the custard mixture over cheese and broccoli. Place in preheated over at 375 degrees 35-40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean. Yield: 8 main dish servings. ----------------------------------------------- Garden Vegetable Quiche (Low Fat) Ingredients Spinach or Broccoli 1/8 to 1/4 cup minced yellow onion 1 tender chopped celery 1 whole thin sliced carrot 6 slices crisp drained bacon 1/2 to 3/4 cup low fat deli (your choice) 1/2 cup medium cheddar cheese 3/4 cup low fat mozzarella or swiss cheese 1/4 cup grated Parmesan cheese 2 to 5 eggs (your choice for the count) 2-1/2 cups low fat milk 1/3 cup Bisquick if using 4 to 5 eggs; (2/3 cup if using 2 to 3 eggs) salt, pepper, and parsley to taste Preheat oven to 375 degrees. Whip eggs and milk together in a blender. Whip in Bisquick. Boil vegetables lightly, then drain off water. In a large bowl, gently mix vegetables and batter together. Stir vegetables gently while adding low fat white and cheddar cheeses. Add bacon broken into bite size pieces. Add deli and minced onion. Pour into 9 x 13 x 2 inch glass baking dish. Add a sprinkle of Parmesan cheese on top before baking. Bake at 375 degrees for 25 to 30 minutes. Add parsley and Parmesan cheese on top after baking. Serve warm, cut in rectangular sections. Serves: 6 --------------------------------------------------- Spinach and Mushroom Quiche Ingredients One 9-inch pie shell, baked 6 large eggs 1 cup heavy whipping cream Pinch of salt Pinch of rainbow pepper 1/8 teaspoon nutmeg 1/4 teaspoon paprika Filling: Half of one 10-ounce package of frozen spinach, thawed and drained 1 small can of sliced or chopped mushrooms Preheat oven to 350 degrees. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings, and spices). Thaw spinach and let drain, squeezing out as much moisture as possible. Place drained spinach on bottom of baked pie shell. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45 to 50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once. I serve it with a side of grits, bacon, and garnish. Serves: 6 generously. ------------------------------------------------------ Tomato-Onion Quiche Ingredients 1 partially baked pie shell 2 cups shredded cheese (cheddar and mozzarella) 3 tomatoes, sliced thinly 1/2 cup onion, sliced thinly 1 teaspoon dried basil 1/4 teaspoon garlic salt Cracked pepper, to taste 2 eggs 3/4 cup milk 3 Tablespoons grated Parmesan cheese Sprinkle shredded cheese on the bottom of a pie shell. Layer tomatoes and onions over cheese. Sprinkle basil, garlic salt, and pepper on top. Beat eggs and milk together and pour over tomatoes and onions. Sprinkle Parmesan on top. Bake at 350 degrees for 45 to 50 minutes. --------------------------------------------------------- Vegetable Quiche Ingredients: 1 frozen deep dish pie crust 1 can Campbell's cream of broccoli, mushroom, or asparagus soup 1/4 cup milk 1/2 cup shredded cheese (cheddar, Swiss, or mozzarella) 1 onion, minced Sprinkle of bread crumbs 4 eggs 1 cup fresh chopped vegetables (zucchini, red pepper, mushroom, broccoli, asparagus) Saute fresh vegetables and onion until soft and set aside. Mix together undiluted soup, milk, and eggs until smooth. Add in bread crumbs, cheese, and vegetables and mix well. Pour into frozen pie crust and bake at 360 degrees until golden, about an hour. Let quiche stand 10 minutes before cutting. -------------------------------------------------------- Seafood Quiche Ingredients: Pastry for one-crust pie 1 cup crab, shrimp, or smoked salmon 4 ounces Swiss cheese, shredded (1 cup) 1/2 cup mayonnaise 3 eggs 2/3 cup milk 1/2 teaspoon lemon-pepper (optional) fresh or dried dill weed to taste Line pie plate with crust. Fill with seafood, cheese, and dill. Beat remaining ingredients. Pour over filling. Bake in 375 degree oven until lightly browned and set in the center, about 30 to 40 minutes ------------------------------------------------------ Crab Quiche Ingredients 1 unbaked 9-inch pie shell 4 ounces crab meat 4 eggs 1-1/2 cups cream or half & half 6 ounces Parmesan cheese 1/4 teaspoon salt Tabasco pepper sauce to taste Line 9-inch pie pan with pastry and crimp edges (William Sonoma Breakfast and Brunches has a good pastry recipe.) Mix remaining ingredients together and pour into pie shell. Bake in a 400-degree oven until knife inserted in center comes out clean, about 35 to 40 minutes. --------------------------------------------------------- Crab Quiche 2 Ingredients: 2 eggs, beaten 1/2 cup milk 1/2 cup mayonnaise 2 Tablespoons all purpose flour 1 can (6 ounces) flaked crab meat, drained 1 Tablespoon chopped parsley 2 Tablespoons chopped onion 2 cups (8 ounces) shredded Swiss cheese 1 unbaked pastry shell (9 inches) In a mixing bowl, combine mayonnaise, flour, eggs and milk. Stir in crab, onion, parsley and cheese. Pour into pastry shell. Bake at 350 degrees for 1 hour. Other suggested filling: broccoli and mushrooms or tomato and pepperoni or spinach and bacon. Serves: 6 to 8 --------------------------------------------------------- Quiche Lorraine Ingredients: 5 pounds bacon 1 big or 2 medium onions, minced 1 pint whipping cream 1 block Swiss cheese, shredded 6 to 10 eggs 1 Tablespoon dry mustard 1 Tablespoon ginger, ground 1 Tablespoon nutmeg 5 to 6 drops Tobasco to taste (or salt and pepper) 4 to 5 pie shells butter Fry and drain the bacon well (with lots of paper towels.) Crush/crumble the bacon. Sauté the onion in butter until the center is clear and the edges start to brown. Drain well in a strainer lined with paper towels. In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and Tobasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and cheese. Pour into pie shells and bake in a preheated oven at 375 degrees F -------------------------------------------------------- Quiche Lorraine 2 Ingredients One 9-inch pie shell, unbaked 2 cups half and half 3 eggs 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon nutmeg 1 teaspoon chives 1/4 pound bacon, cooked and crumbled 1/2 cup Swiss cheese, grated Brush shell with egg white. Sprinkle bacon and cheese in shell. Scald half and half and cool slightly. Beat eggs, salt pepper, nutmeg and chives. Pour into shell. Bake in a 350-degree oven for 40-45 minutes. Cool 10 minutes. Serves: 6 ---------------------------------------------------------- Quick Quiche Ingredients: 4 eggs 2 cups milk 1 cup Bisquick baking mix 2 cups shredded cheddar cheese 1 small onion, chopped 1/2 to 3/4 cup favorite meat (dried beef, hamburger, ham, sausage, pork roll). Brown meat and onion (until clear). Blend other ingredients in mixing bowl. Stir in meat and onion. Place into a 9 inch deep-dish, sprayed or buttered pie pan (Glass pan is best). Let stand 10 minutes and place into half of preheated oven; bake at 325 degrees for 40 to 50 minutes or until center sets. Let stand for at least 5 minutes. Then serve! -------------------------------------------------------- Quick and Easy Crustless Quiche Ingredients: 3 eggs 1/3 cup margarine 1/2 cup Bisquick 1-1/2 cups milk 1 teaspoon dried onion salt and pepper to taste 1 cup chopped ham 1 cup sliced mushrooms 1 cup shredded cheese Mix eggs, margarine, Bisquick, milk, onion, salt and pepper in a blender for about 30 seconds. Pour into a bowl along with ham, mushrooms, and cheese. Pour into a 9 inch pie pan that has been sprayed with non-stick food spray and bake at 350 degrees for 40 minutes. ----------------------------------------------------------- Breakfast Quiche Ingredients One 9 inch pie shell, unbaked 1/2 cup real mayonnaise (light) 2/3 cup milk 3 eggs 1 Tablespoon cornstarch 1-1/2 sharp cheddar cheese, shredded 1/2 cup browned sausage (Italian sweet is best) 1/3 cup finely chopped onion 1/8 teaspoon white pepper 1/2 cup finely chopped mushrooms Mix mayonnaise, milk, eggs and cornstarch. Layer remaining items into pie shell. Pour egg mixture over all. Bake at 325 degrees for 40 to 45 minutes, or until center is firm. Let stand for 5 to 6 minutes before cutting. This is a very tender filling. You may also use bacon or ground beef. For a very good vegetarian dish mix parmesan and mozzarella or jack cheese with the cheddar. ----------------------------------------------------------- Little Quiches Ingredients 1 pound small curd cottage cheese 1/4 pound ricotta cheese, or hoop cheese or farmers cheese 3 heaping Tablespoons sour cream 1/2 cup Bisquick baking mix 3 eggs, beaten 1/4 pound butter, melted 1/2 pound Swiss cheese, shredded In a large bowl, mix together all ingredients. Spray mini muffin tins with vegetable spray. Using a pastry bag, fill muffin tins almost to top. Bake at 350 degrees for 30 minutes. Serve immediately, or these may be frozen for later use. If frozen, pop them in the microwave for a minute or two to heat, then serve. Serves: 48. ------------------------------------------------------------ Easy Fieldcrest Quiche Ingredients: 6 slices bacon, fried crisp and crumbled 1 cup shredded cheddar cheese 1/2 cup chopped onion 1/2 cup sliced mushrooms 1-3/4 cup milk 3/4 cup Bisquick 4 eggs 1/2 teaspoon salt 1/2 teaspoon pepper Place first 4 ingredients in quiche pan. Blend the remaining ingredients for 1 minute and pour in quiche pan. Bake at 350 degrees for 50 to 55 minutes. Allow to stand 5 to 10 minutes before serving. You can change the types of cheese to give this quiche a different flare. Taco cheese recommended. Back to Index