Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone ground whole wheat crackers
1/4 cup finely chopped walnuts
2 large tart apples, peeled, cored and sliced
3 eggs
1 cup cream style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nuts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350F degree oven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt and dash pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325F oven about 45 minutes or until knife inserted off center comes out clean. Let stand 10 minutes. Makes 5 servings.
Asparagus Quiche
1 uncooked pastry crust
1 1/2 pounds fresh asparagus spears
1 3 ounce package cream cheese
1 cup half and half
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon
1/3 cup Parmesan cheese
Place pastry crust in a 10 inch tart pan or shallow baking dish of equivalent size. If pan is larger, reduce cooking time to compensate. Quiche will be thinner, but still tasty and acceptable. Chop bacon and scramble fry until crisp. Drain well. Arrange bacon in bottom of baking dish. Cut asparagus spears to 2 1/2 inch length. Arrange spears on top of bacon, heads facing out from center, to create a sunburst pattern. Cut remaining edible ends of asparagus into 1/2 inch pieces and place in center of sunburst, desired. Soften cream cheese, add eggs and beat well. Add half and half, salt and pepper and beat. Pour cheese egg mixture over asparagus. Sprinkle with Parmesan cheese. Bake at 375F for 30 to 45 minutes or until a knife inserted in center of quiche comes out clean. Allow quiche to stand 15 minutes before serving. Serve with fresh fruit.
Bacon and Green Chili Quiche
half of 1 15 ounce refrigerated pie crust, room temperature
8 strips bacon
1 4 ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt
Preheat oven to 425F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9 inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400F. Cook bacon in heavy large skillet over medium high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and Cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust. Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve. Serves 6.
Broccoli Cheese Quiche
1 10 inch 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 blended creamy mixture over cheese and broccoli. Place in preheated over at 375F 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean. 8 servings.
Corned Beef Quiche
1 pastry crust
1/2 pound cooked corned beef, diced
1 cup Swiss cheese, grated
2 teaspoons caraway seeds, optional
4 eggs
2 cups whole milk
1/4 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon onions or to taste
Press pastry crust into a 9 inch pie plate. Flute edges. Dice corned beef and place in pastry shell. Add grated cheese. Sprinkle with caraway seeds. Beat eggs. Add milk, salt, pepper and onion. Mix well. Pour custard over meat and cheese. Bake at 375F for 40 to 45 minutes or until golden brown and center is cooked through. Allow quiche to stand 10 minutes before cutting. Serve with fresh fruit.Serves 6.
Crab Quiche
4 ounces shredded Swiss cheese
1 7 ounce can crab meat
2 green onions, chopped
3 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon peel
1/4 teaspoon dry mustard
1/8 teaspoon ground mace
1/4 cup sliced almonds
Preheat oven to 325F. Layer shredded Swiss cheese, canned crab and chopped green onions in a 9 inch unbaked pie shell. In a small bowl combine eggs, cream, salt, pepper, grated lemon peel, dry mustard and mace; mix well. Pour into the pie shell then sprinkle with sliced almonds. Bake for 45 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings.
Crustless Tomato Pepper Quiche
2 teaspoons extra virgin olive oil
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1 medium onion, minced
1 cup chopped tomato
2 whole eggs
3 egg whites
1 cup low fat milk
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup flour
1 cup bottled salsa
Preheat oven to 350F. Spray 9 inch quiche pan without a removable bottom with nonstick cooking spray. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion and cook, stirring frequently, until vegetables have softened, about five minutes. Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature. In a large bowl, beat together whole eggs and egg whites. Stir in milk, Parmesan, salt and black pepper and mix until well combined. Whisk in flour. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes. Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa. Serves 6.
Denver Quiche
1 tablespoon olive oil
8 ounces ham, diced into chunks
1/2 cup diced green bell pepper
1 tomato, diced
7 eggs
1 1/2 cups Mexican cheese, shredded
1/4 cup cream
Put olive oil in a skillet and brown ham slightly. Add the green pepper and tomato. Saute until tender crisp. Pour into a pie or quiche pan sprayed with nonstick spray. In a large bowl mix eggs with cheese and cream. Beat well with fork. Pour egg mixture over veggies and bake at 350F for about 40 minutes or until brown on top. Let stand for 5 minutes before serving
Favorite Quiche
4 ounces cream cheese, softened
1/4 cup half and half cream
4 eggs
1/2 cup chopped onion
1 cup grated cheese
2 cups cooked chicken
1/2 teaspoon black pepper
1/2 teaspoon salt
1 deep dish pie crust
Combine cream cheese and half and half to make a slightly lumpy paste. Add eggs and mix well. Stir in remaining ingredients. Spoon into unbaked pie crust and bake at 400F for approximately 20 minutes or until center is set and pie crust is nicely browned. Serve hot. Any left over portions should be refrigerated and then reheated in the microwave to desired temperature.
French Onion Quiche
1 cup water
1/2 cup raw cashews, prewashed
12 ounces tofu, rinsed and drained
2 tablespoons arrowroot
1 tablespoon fresh lemon juice
1/2 tablespoon salt
1 teaspoon sweet basil or 1 tablespoon fresh
1/4 teaspoon oregano or 1 teaspoon fresh
1/4 teaspoon garlic powder or 1 fresh clove
1 to 2 onions, thinly sliced
1 tablespoon onion flakes or 2 tablespoon onion powder
prepared pie crust
Gently saute sliced onions in oil or water. Once softened, remove onions and set aside. Add remaining ingredients, except sauteed onions, stir well until boiling, simmer for a few minutes then remove from heat and liquefy in a blender. Stir in onions. Pour mixture into prepared pie crust. Cover edge with foil to keep rim from burning. Sprinkle top with paprika. Bake at 350F for about 50 minutes, depending on dish size until knife inserted in middle comes out clean.
Gourmet Quiche
1 cup onion, chopped
2 tablespoons vegetable oil
1 1/2 cups chopped broccoli
1 cup milk
1 cup shredded Cheddar cheese
2 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup wheat germ
1/8 teaspoon paprika
1 9 inch unbaked pie shell
Preheat oven to 350F. Saute onion in oil. Add broccoli and saute another minute. In a small bowl, mix together milk, Cheddar cheese, eggs, Parmesan cheese and wheat germ. Place the onion broccoli mixture in the unbaked pie shell, pouring the egg mixture on top. Sprinkle with paprika. Bake 40 to 45 minutes or until the center is set. Cool before cutting. Makes 6 servings.
Ham and Cheese Quiche
1 9 inch deep dish frozen pie shell
4 ounces chopped ham
4 ounces shredded Cheddar cheese
4 eggs
1 cup whipping cream, half and half or milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 375F. Sprinkle ham and cheese over the bottom of the prepared frozen pie crust. Beat together eggs, whipping cream and salt and pepper in a medium bowl and pour over other ingredients. Place on a baking sheet and bake for 40 to 50 minutes, until center is puffed. Allow to sit 5 minutes before cutting. Makes 4 to 6 servings.
Jalapeno Quiche
1 frozen pie shell, baked but not browned
1/2 cup ham, chopped
4 slices bacon, crumbled
1 cup Swiss cheese, grated
1 cup Cheddar cheese, grated
1/4 cup onion, chopped
1 medium tomato, chopped
2 jalapeno peppers, chopped
2 tablespoons chopped mushrooms
1 tablespoon parsley
4 eggs, beaten
1 teaspoon dry mustard
1/2 cup sour cream
Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean. If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.
Lamb's Quarter Quiche
1 9 inch unbaked pie crust
1/2 teaspoon salt
4 cups young lamb's quarter leaves, cut up
3 eggs
1 3/4 cups milk
1/4 cup chopped onion
2 cups grated Swiss cheese
2 tablespoons butter
1 tablespoon flour
Partially bake pie crust at 450F for 5 to 7 minutes or until light brown. Reduce heat to 325F. Cook onion and leaves until tender and limp. Stir in flour and salt. Beat together eggs and milk; add vegetables. Sprinkle cheese in pie shell; pour in eggs. Bake 40 to 45 minutes or until knife comes out clean when its inserted off center. Let stand 10 minutes before serving.
Leek and Stilton Quiche
2 tablespoons vegetable oil
1 ounce butter
12 ounces onion, finely sliced
1 pound leeks, shanks only, sliced
2 garlic cloves, crushed or finely chopped
2 teaspoons soft thyme leaves
1 teaspoon caster sugar
1 tablespoon plain flour
3 eggs
1/2 pint double cream
4 ounces stilton cheese, cubed
2 tablespoons fresh grated Parmesan
12 ounce short crust pastry
salt and pepper
Line a 10 inch flan tin or dish with the pastry. Place in the refrigerator to chill. Heat the oil and the butter in a pan until melted. Add the onions, leeks, sugar, garlic and thyme and cook gently until they have started to turn golden brown and are soft. Allow to cool slightly. Fold in the flour and add seasoning. Beat the eggs and cream together and add to the onion mix. Fold in half the Parmesan and the stilton cheese. Spoon the mixture into the flan case and sprinkle with the remaining parmesan. Bake in a preheated oven at 375F for about 50 minutes until golden brown and set. Serves 4 to 6.
Lobster Quiche
9 inch pie crust, raw
4 slices bacon
1 1/2 to 2 cups lobster meat
1/4 cup scallions, sliced
1 cup Swiss cheese, shredded
3 eggs
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
dash of pepper
dash of nutmeg
Preheat oven to 375F. Line a quiche or pie pan with pie crust. Cook bacon until crisp and set on paper towel to drain. Layer half of the lobster meat, scallions and Swiss cheese in pie crust. Repeat process for remaining half. Beat eggs and then add milk, cream, salt, pepper and nutmeg. Pour over lobster mixture. Crumble bacon into small pieces and sprinkle on top. Bake for 25 to 30 minutes until filling is sturdy.
Onion Cheese Quiche
1 9 inch pie crust
4 medium onions
butter or oil (or frying
8 ounces grated mozzarella cheese
8 ounces grated mild Cheddar cheese
4 eggs
1/2 cup fresh parsley, chopped
2 tablespoons dried sage
1 tablespoon sugar
2 teaspoons cinnamon
1 teaspoon ginger
handful currants
Chop onions, saute in butter or oil until soft. Transfer to bowl, mix in everything else, blend well. Fill crust and bake uncovered at 350F for about 30 to 35 minutes, until the top browns. Serves 6 to 8.
Portobello Broccoli Quiche with Tempeh
4 ounces garden veggie tempeh, cut into bite size squares
2 tablespoons shiitake mushroom sauce or teriyaki sauce
2 teaspoons canola oil
1/2 yellow onion, chopped
1 1/2 cups portobello mushrooms, chopped
1 cup broccoli flowers, coarsely chopped
1/2 teaspoon basil
1 tablespoon extra virgin olive oil
pinch of salt
fresh ground black pepper to taste
4 eggs
1/2 cup yogurt
1/2 cup milk
salt to taste, if desired
1 unbaked 9 inch pie shell
1/2 cup grated white cheese, such as provolone or Swiss
3 thinly sliced red pepper rings
Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour. Saute in oil until browned. Set aside. Preheat oven to 375F. Saute the onion, mushrooms and broccoli in olive oil for 7 minutes with salt and pepper. Add this to the tempeh. In a separate bowl, whip together the eggs with the yogurt and milk. Add the tempeh veggie mixture, seasoning with salt, if desired. Pour into pie shell. Top with grated cheese. Lay the red pepper rings over the top and bake for 45 minutes. Allow this to cool for about 10 minutes before slicing. Serves 6.
Quiche Lorraine
1 9 inch pastry crust
12 slices bacon, crisply fried and crumbled
1 cup shredded Swiss cheese
1/4 cup minced onion
4 eggs
2 cups whipping cream or light cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne red pepper
Heat oven to 425F, prepare pastry, sprinkle bacon, cheese and onion in pastry lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake for 15 minutes. Reduce oven temperature to 300F and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Makes 6 main dish servings.
Riviera Quiche
16 long wide carrot peels, blanched
4 English muffins, split
3 eggs
1 cup half and half or light cream
1/4 teaspoon freshly ground pepper
3 ounces prosciutto, chopped
1/4 cup red pepper, diced
1 cup Gruyere or Swiss cheese, shredded
1 ounce Asiago or Parmesan cheese, grated
24 asparagus tips, blanched
Wrap each muffin half perimeter with one slice blanched carrot peel, securing ends with toothpicks. Place on foil lined and greased baking sheet. Beat eggs, cream and pepper until blended. Stir in prosciutto, red pepper and cheeses. Spoon about 1/4 cup quiche mixture onto each muffin half. Arrange three asparagus tips on top. Bake in preheated 375F oven for 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand for 5 minutes before serving. Remove toothpicks. Serves 4.
Russian Quiche
1 10 inch pastry pie shell
1/2 cup beets, chopped
1/4 cup onions, chopped
1 cup shredded cabbage
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon poppy seed
1/4 teaspoon caraway seed
1 cup shredded beef or sausage, cooked
1/8 teaspoon celery seed
1 1/2 cups provolone cheese, shredded
3 eggs
1 1/2 cups milk
Bake pie shell in 350F oven for 5 to 10 minutes. In bowl add all ingredients except eggs and milk. Combine very well. Fill pie shell and flatten top. Beat eggs, add milk and mix well. Pour over filling. Bake in preheated 350F oven for 30 to 40 minutes or until center of pie is baked firm. Cool 10 minutes before cutting and serving. Serve hot. Serves 8.
Salmon and Dill Quiche
1 pie shell
6 ounces fresh salmon fillet
2 tablespoons white wine vinegar
1 bay leaf
5 peppercorns
1 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon chopped shallots
1 1/2 teaspoons butter
3 eggs
1 cup half and half
1 1/2 teaspoons Dijon style mustard
1/2 teaspoon salt
6 ounces cottage cheese
2 ounces Cheddar cheese, grated
Roll out the pastry and put it into a 9 inch ceramic pie dish. Bake the pastry shell blind in a 400F oven until lightly cooked. Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook. Flake the salmon into 1/2 inch pieces and mix in the herbs. Saute the shallots in the butter until lightly browned. Remove from the heat and mix with the salmon and herbs. Beat the eggs with the half and half, mustard and salt. Put the salmon mixture in the pie shell. Add the cottage cheese, followed by the egg mixture. Sprinkle the Cheddar cheese over the top. Bake for 10 minutes at 450F, then turn the oven down to 350F and bake until the filling is firm, about 20 minutes longer. Let the pie cool for a few minutes before slicing. 6 servings.
Sausage Quiche
4 sausages, 2 hot or Italian and 2 regular; not the small breakfast type
1/3 cup chopped onion
4 ounces mushrooms, chopped or sliced
2 eggs, beaten
1/2 cup mayonnaise
1/2 cup water
1/4 cup heavy cream
6 ounces Cheddar cheese, grated
salt and pepper
Cook sausages and set aside to cool. Saute onions and mushrooms in the same frying pan while sausages are cooling. Chop sausages into 1/2 size pieces when cool enough to handle. Put chopped sausages, mushrooms and onions in the bottom of a sprayed pie plate. Mix eggs, cheese, mayonnaise, cream, water, salt and pepper and pour over ingredients in pie plate. Bake at 350F 40 to 45 minutes. Let stand for 10 minutes. Can be frozen and reheated in individual portions if desired. Good for breakfast alone or with a salad for lunch.
Smoked Salmon Quiche
1 frozen pie pastry sheet
2 cups shredded smoked salmon
3 pieces bacon, crumbled
1 cup shredded mozzarella or gruyere cheese plus 1/2 cup for garnish
3 scallions
4 eggs
1 cup heavy cream
1 teaspoon black pepper
Heat oven to 425F. Shape pastry into pie pan. Toss together smoked salmon, bacon, one cup of cheese and the scallions. Place into pastry lined pan. Slightly beat eggs with cream and pepper. Pour over ingredients in pan. Bake uncovered for 15 minutes. Reduce oven temperature to 325F and bake 25 to 30 minutes longer or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving. Garnish edge with remaining cheese. Serves 4.
Spinach and Mushroom Quiche
1 9 inch pie shell, baked
6 large eggs
1 cup heavy whipping cream
pinch of salt
pinch of pepper
1/8 teaspoon nutmeg
1/4 teaspoon paprika
half of one 10 ounce package of frozen spinach, thawed and drained
1 small can of sliced or chopped mushrooms
Preheat oven to 350F. 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. 6 servings.
Wild Mushroom Quiche
half of 1 frozen fresh puff pastry
4 ounces bacon, sliced into cubes
4 ounces porcini mushrooms
4 ounces shiitake mushrooms
4 ounces girolles or chanterelles
4 ounces pied bleu mushrooms
2 large ceps
7 ounces small white mushrooms
2 cloves garlic, chopped
1 bunch curly parsley, chopped
5 eggs
8 ounces double cream
3 ounces low fat milk
5 ounces freshly grated percorino
grated lemon peel to taste
freshly ground pepper
Line a quiche pan or tin with the pastry. Fry the bacon and garlic and add the sliced mushrooms, pepper and lemon peel. Leave to cool. Mix the eggs, cream, milk and chopped parsley. Add the cooled mushroom mix and 4 ounces of pecorino cheese. Pour into the pastry lined tin and sprinkle with the rest of the cheese. Bake for 40 minutes in a preheated oven at 400F. Serves 4.
Zucchini Tomato Quiche
1 1/2 pounds zucchini
salt
3 medium ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs, separated
2 cups Swiss cheese, grated
1/2 cup feta cheese
freshly ground pepper
1 tablespoon fresh basil, chopped or mint
Wash the zucchini, trim and cut into 1/4 inch slices. Salt, drain and pat dry. Meanwhile, peel the tomatoes, halve horizontally and remove the seeds. Heat 2 tablespoons butter with the oil in large saute pan. Lightly brown the zucchini on both sides, drain on brown paper. Lightly brown the tomatoes until they soften slightly but do not become limp. Cool. When you are ready to assemble the pie, beat the egg yolks, set aside. Place half the zucchini in 9 x 12 inch dish. Sprinkle with 1/3 of the grated Swiss cheese and half the feta cheese, dot with 1 tablespoon butter and sprinkle with salt, pepper and half the basil or mint. Beat the egg whites and fold into the yolks. Spread half of this mixture over cheeses. Slightly flatten the halved tomatoes and arrange across the pie. Sprinkle with 1/3 of the Swiss cheese, half of the Feta cheese and the remaining basil or mint. Top with the remaining zucchini slices and season with salt and pepper. Spread with remaining egg mixture, top with the remaining Swiss cheese and dot with remaining tablespoon of butter. Bake in a preheated 400F oven for 25 to 30 minutes or until the eggs are set.
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