Anyone have any good recipes and tips on how to make quiche.Quiche recipes?
One of my favorite dishes and so easy to do!!
One 9'; deep dish pie shell
1 1/2 cups shredded cheese divided -- cheddar, swiss, cheddar %26amp; monteray jack, parmeasan
4 eggs beaten
2 cups of milk or half %26amp; half
1/2 cup of melted butter
1/2 - 1 cup veggies of your choice (spinach is my favorite)
1/2 cup meat of your choice (chopped bacon or ham is always good)
preheat oven to 400 degrees
put about 1/2 cup of the graded cheese in the bottom of your pie crust and put into the oven only until the cheese begins to melt (about 5 minutes or less)
combine your cheese, veggies and meat
spreead into the pie crust
combine the milk, melted butter and eggs
pour over cheese an meat mixture
put alumin foil around the edge of the pie crust to keep it from burning
bake for about 15 minutes then turn the oven down to 350 degrees continue to bake for about 30 more minutes. Take off the alumin foil and finish baking for about 15 minutes until the quiche is set.
The first step with the cheese will help keep your bottom crust from getting soggy.
Let set for about 15 minutes before serving.Quiche recipes?
TOMATO QUICHE
3 large tomatoes, chopped
1 medium onion, finely chopped
3 Tb. butter
1 tsp. salt
1/4 tsp. thyme
1 8'; prepared pie shell
1/2 lb. Swiss cheese, diced
3 eggs, well beaten
1 c. half %26amp; half
Combine tomatoes, onion, butter, salt %26amp; thyme in a saucepan and cook over medium heat until mixture is reduced by half. Place cheese on bottom of prepared pie shell. Pour tomato mixture over the cheese. Mix eggs %26amp; cream and pour over tomatoes. Bake for 10 min at 425; reduce temp to 375 and bake another 35 min (or until set). Let quiche rest a few minutes before cutting.....
I checked kraftfoods.com and I found 112 recipes for quiche {click on the link in source}. Good Luck hope you like some I love this website oh and you can sign up for a free magazine. ^_^ DJfood
I tried this recipe from FoodNetwork and it was great!
Hash Brown Quiche from Paula Deen
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