Sunday, December 20, 2009

Does anyone have an easy/quick/tasty quiche recipe?

Here's a quick spinach quiche.


2 eggs


6 oz. milk


4 oz. frozen chopped spinach or fresh, blanched and chopped


4 oz. swiss cheese (or more if you like a lot of cheese)


pinch nutmeg


seasoned salt and ground black pepper to taste


1 9'; frozen pie crust





Preheat oven to 350. Mix eggs through salt in a stainless steel bowl with a whisk. Pour into pie shell. Bake until top is browned and mixture is set, about 45 minutes to 1 hour.Does anyone have an easy/quick/tasty quiche recipe?
Easy Seafood Quiche Recipe





8 ounces frozen crabmeat or shrimp, thawed and drained


1 cup shredded Monterey jack cheese


1 package (3 ounces) cream cheese, cut into about 1/4 inch cubes


1/4 cup thinly sliced green onions


2 cups milk


1 cup biscuit/baking mix


4 eggs


1 teaspoon coarse salt


1/2 teaspoon freshly ground black pepper





Heat oven to 400 degrees.





Lightly grease a medium-sized pie plate.





Place the crabmeat or shrimp, and the cheeses and onions in bottom of the pie plate, distributing them evenly.





Place the milk, the biscuit/baking mix, the eggs and the salt and pepper in a blender. Blend the ingredients together on high speed for about 15 seconds, or until they are thoroughly combined and frothy.





Pour the mixture over the ingredients in the pie plate.





Bake the quiche on the middle rack in the oven for 35 to 40 minutes, or until a knife inserted halfway between center and edge comes out clean.





Remove the quiche from the oven and allow it to stand for 5 minutes before serving.Does anyone have an easy/quick/tasty quiche recipe?
Ham, Tomato and Swiss Quiche Recipe


1 package pillsbury crescent rolls


1 cup grated swiss cheese


3/4 cup diced smoked ham


1/2 cup diced tomato


3 eggs, lightly beaten


1 cup cream, light or heavy


Salt


Pepper





Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm.
It all depends on what you like. Some people go with the classics - egg and cheese with maybe sundreid tomatoes or something, while I enjoy something a bit different. My two favorite are Asparagus Quiche and Mediterenian Quiche. Both are real simple and have great flavor. The Asparagus one is rather simple while the mediteranien one is chock full of delicious items.





Mediterenain Quiche





Cooking spray


3 1/2 cups frozen hash brown potatoes


1 tablespoon butter


1 cup chopped onion


1 large clove garlic, minced


2 cups thinly sliced and quartered zucchini


1 cup diced sweet red pepper


1 cup chopped oil-packed artichoke hearts, drained


4 large eggs


1/2 cup skim milk


1/2 cup shredded reduced-fat mozzarella cheese


1/2 teaspoon each dried crushed basil and oregano


2 cups prepared tomato sauce, warmed





Preheat oven to 425掳F. Evenly coat a 10-inch quiche or pie plate with cooking spray, Spread potatoes to cover bottom and sides of dish; lightly coat with cooking spray. Bake until potatoes are lightly browned and crisp, about 30 minutes.


In large skillet, melt butter; cook onion and garlic until tender, about 3 to 4 minutes. Stir in zucchini, pepper, and artichokes, cooking until crisp-tender.


In large bowl, beat together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour into potato shell.


Reduce heat to 375掳F and bake until knife inserted near center comes out clean, about 45 minutes.


Serve with 1/2 cup sauce over each portion.


Makes 4 servings





Asparagus Quiche





1 pound fresh asparagus, trimmed


1 9-inch unbaked pastry shell


3 tablespoons butter


3 tablespoons all-purpose flour


1/2 teaspoon salt


1 1/2 cups milk


4 eggs, beaten


1/2 cup shredded Swiss cheese


1/4 cup dry bread crumbs





Cut eight asparagus spears into 4-inch pieces; cut remaining spears into 1/2-inch pieces. Cook all of the asparagus in a small amount of water until tender; drain and set aside.


Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F (230*C) for 5 minutes. Remove foil; bake 5 minutes longer. Set aside.


In a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into beaten eggs; return all to pan. Stir in cheese and 1/2-inch asparagus pieces. Pour into crust. Sprinkle with bread crumbs. Bake at 400*F (205*C) for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-inch asparagus pieces in a spoke pattern on top.


Makes 6 to 8 servings.





YUMMY





~Chaya Rina~
how about hamburger helper or tuna salid onions ceryly ,manaise mix togearther how about tacos lettecue sour cream and hamburgeryummy

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