Care to share your best, most favorite quiche recipe?

no websites please, I already know what they are. Thanks so much!Care to share your best, most favorite quiche recipe?
this is one my boss paid me to make for her sister's baby shower among others and I think this is the best ever, yes I originally got it from this web site, but changed it to suit me.





A Bed and Breakfast at


Llewellyn Lodge


Lexington, Virginia


Specialty Recipe


Mile High Quiche











Pastry to fit bottom and side of a 9-inch springform pan ( I used 1 deepdish PET RITZ vegetable oil pie shell, frozen)


1/2 pound sliced bacon


3 cups natural Swiss Cheese, grated ( best you can by makes a difference)


6 whole eggs


1 egg yolk (save white to brush on crust)


1-1/4 teaspoon salt


1/8 teaspoon nutmeg


1/8 teaspoon freshly ground black pepper


dash of cayenne pepper


3 cups light cream ( I used heavy whipping cream)


2 green onions, chopped (optional)


(2 washed and well drained handfuls of fresh baby spinach leaves) ( also my idea)


Preheat oven to 375 degrees. Fit the pie crust into the springform pan.( or pie crust) Brush the pie crust with the egg white. Fry the bacon until crisp; drain and crumble. Sprinkle the bacon and then the green onions and spinach over the bottom of the crust. Sprinkle the grated cheese over the bacon and onions and spinach. In a large bowl add the whole eggs, egg yolk, salt, nutmeg, pepper, cayenne, and beat mixture until well combined, but not frothy. Slowly, pour the mixture over the bacon and cheese in the pie shell. Bake 50-55 minutes, or until top is a golden brown and puffy and the center seems firm when it is gently pressed with fingertips. Remove to a wire rack and let cool 15 minutes. With a sharp knife, loosen edge of pastry from the side of the pan, and gently remove side of springform pan. Leave the bottom of pan in place and put on a serving plate to serve. Serve warm.





Serves: 6 to 8.





try it my way, I promise you'll love itCare to share your best, most favorite quiche recipe?
SPINACH QUICHE





1 pkg (8 oz.) cream cheese, softened


4 eggs


1 cup pet evaporated milk


1/4 to 1/2 tsp. ground red pepper


1 pkg (10 oz.) frozen, chopped spinach, thawed and thoroughly drained


1/2 cup diced ham and/or chopped onion


1 prepared deep-dish pie crust, frozen





In a medium bowl, beat cream cheese with electric mixer until creamy. Beat in eggs, evaporated milk and red pepper.


Squeeze spinach between paper towels until almost dry. Stir spinach and ham or onion into egg mixture.





Pour into frozen pie crust. Sprinkle with salt and pepper to taste.





Bake in a preheated 350 degree F. oven on a preheated baking sheet for 55 to 65 minutes, or until a knife inserted in center comes out clean.





Makes 6 servings.
But do you know my website?


Got 17 recipes for mini-quiche (with can be made in large too)


Featuring pear, brie, broccoli, sauerkraut and much more :)
i have three that i make for my family all the time, i actually get requests for them... i make spinach, broccoli and cheeseburger quiche...basically i use pre made pie shells, deep dish, mix three eggs per quiche, add Cheddar cheese, Swiss cheese, evaporated milk, the main ingredient, salt and pepper...cook on 375 degrees for about an hour...they are delicious
Pepperoni Onion Quiche





Ingredients





(6 servings)





6 c Minced sweet onions


1 ts Salt


2 tb Olive oil


1/8 ts Fresh ground pepper


1 tb Butter


1/8 ts Ground nutmeg


1 1/2 tb Flour


1/2 c Grated Swiss cheese


3 Eggs


18 Thin slices pepperoni


1/2 c Half and half


8 In prebaked pastry shell


1/3 c Yogurt








Instructions





Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more.











Zucchini Pesto Quiche





Ingredients





(8 servings)





1 9'; prebaked pastry shell


3 sm Zucchini (halved and cut


In 1/4'; slices


2 tb Pesto


2 c Swiss cheese, grated


1 1/4 c Jack cheese, grated


2 Cloves garlic, minced


1/2 ts White pepper


1/4 ts Cayenne pepper


1/4 c Red bell pepper, chopped


3 Eggs


1 c Half-and-half








Instructions





Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.)