Cheese and Eggs forum: Quiche

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Feb 5, 2010 12:15 PM CST
Name: Patricia
Central TX 7b/8a

1 1/2 c flour
1/2 tsp salt
2 TBSP Crisco shortening
6 TBSP chilled butter (not margarine)
5 TBSP ice water

Mix flour and salt in a bowl and blend in shortening and butter with a pastry cutter until crumbly. Add ice water a little at a time, mixing with a fork until well blended. Place dough in a gallon ziplock bag and gently press into a flat disk. Chill for 1 to 1 1/2 hrs to allow gluten to develop.
Roll dough on a floured board into circle large enough to fit a 10" x 2" deep quiche pan. Lift carefully into pan and trim and roll edge under. Flute the crust.
Put a layer of foil over crust and fill up with pie weights or dry beans (like pinto beans). Bake at 400 degrees for 15 min. Remove weights or beans and foil. Prick crust several times with fork. Return to oven and bake 10 min longer. The crust is now ready to be filled.

Source: adapted from The Peach Tree Tea Room Cookbook

*NOTE: If you use dry beans, store them for future pie crust baking as they will not cook properly for eating.

[Last edited Mar 11, 2010 12:16 PM CST]
Quote | Post #10951 (1)
Mar 11, 2010 9:09 PM CST
Name: Patricia
Central TX 7b/8a

1 Basic Quiche Crust, partially baked as directed *See NOTE at end.
1 c mushrooms, sliced
2 small carrots, sliced thin
1 TBSP butter, margarine, or vegetable oil
10 eggs
1/2 tsp white pepper
1/2 tsp salt
1 tsp cumin (I prefer 1/2 tsp chile powder instead)
1 TBSP pickled jalapeno pepper slices with juice
2 1/2 c evaporated milk
2 c grated Monterey Jack cheese
1/2 c canned chopped green chiles, drained (your choice of hot or mild)
1 c cooked chicken, chopped
sour cream and black olives for garnish, if desired

Saute mushrooms and carrots in butter or oil. Beat eggs in blender with white pepper, salt, cumin (or chile powder) and jalapenos. Add milk to egg mixture.
Sprinkle half of cheese in bottom of partially baked crust. Then spread the mushrooms and carrots, green chiles, and chicken over the cheese. Sprinkle remaining cheese on top of this layer. Pour egg and milk mixture over the cheese.
Bake in 350 degree oven for 1 hr 45 min or until knife inserted in the middle comes out clean. Allow quiche to stand for 15 min before serving. Garnish each slice with a dollop of sour cream and a black olive, if desired.
8 to 10 servings

[Source:] adapted from The Peach Tree Tea Room Cookbook

*Note: I have substituted two refrigerated 9" pie crusts for the 1 quiche crust. Partially cook the crusts before filling and check for doneness sooner as the smaller, shallower pies will cook more quickly.
[Last edited Mar 11, 2010 9:10 PM CST]
Quote | Post #116712 (2)
Mar 18, 2010 12:32 PM CST
Name: Patricia
Central TX 7b/8a

9" or 10" quiche crust or pie crust, partially baked *See NOTE at end.
1/2 lb asparagus, chopped
2 TBSP butter or margarine
1/2 cup mushrooms, chopped
4 green onions, thinly sliced
3/4 c ham, cubed
1 small tomato, peeled, seeded, diced
1 1/2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups half-and-half
1/2 tsp salt
1/8 tsp black pepper
dash nutmeg

Steam asparagus for 5 min. Set aside. Melt butter in skillet over medium-low heat. Add mushrooms and saute until tender. Add green onions and cook 1 min more. Set aside.
Arrange ham, vegetables, and shredded cheese in crust. Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Bake in 350 degree oven for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
6 to 8 servings

*NOTE: Here's the recipe for Basic Quiche Crust. You can also use a refrigerated pie crust like Pillsbury's.
Apr 3, 2010 1:38 PM CST
Name: Patricia
Central TX 7b/8a

3 eggs, beaten
1/2 c milk
2 TBSP flour
1/2 c mayonnaise
1 c crab meat (or imitation crab)
1 c Swiss cheese, shredded
1/2 c green onions,
salt to taste
pepper to taste
cayenne pepper to taste
9" unbaked pie crust

Combine eggs, milk, flour, and mayonnaise. Stir in crab meat, cheese, green onions, and, as desired, salt, pepper, and cayenne. Pour into crust.
Bake at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Jul 1, 2010 12:14 PM CST
Name: Patricia
Central TX 7b/8a
Turkey and Mushroom Quiche

9" pie shell, unbaked
1/2 c onion, chopped
1/2 c mushrooms, sliced or 4 oz can sliced mushrooms, drained
1 TBSP butter or margarine
2 c (8oz) Swiss or Gruyere cheese, grated
1 c cooked turkey, cubed
4 eggs, slightly beaten
2 c milk
1 tsp salt
1/4 tsp nutmeg
1/8 tsp cayenne or black pepper
1 TBSP flour

Prick pie shell with fork or use pie weights and bake at 375 degrees until lightly browned, about 5 minutes. Remove from oven.
Saute mushrooms and onions in butter. Sprinkle mushrooms, onions, and turkey over crust. Top with grated cheese.
Combine eggs, milk, flour, salt, nutmeg, and pepper and pour into pie shell.
Bake at 375 degrees for 50 to 60 minutes or until a knife inserted in the center comes out clean.

6 to 8 servings
Aug 7, 2010 1:43 PM CST
Name: Patricia
Central TX 7b/8a
Artichoke and Ham Quiche

2 TBSP butter
1 medium onion, chopped
4 oz mushrooms, sliced (or small can sliced mushrooms, drained)
1 clove garlic, minced
1/2 c sour cream
4 large eggs
1/2 c half-and-half
2 c Swiss cheese, shredded
2 TBSP fresh parsley, chopped, or 1 TBSP dried parsley
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup ham, chopped
1 can artichoke hearts, drained and chopped
10” unbaked pie shell

Saute onion and garlic in butter until tender.
In large bowl whisk together well sour cream, eggs, and half-and-half.
Stir in remaining ingredients and mix well.
Pour into pie shell.
Bake for 15 min at 350 degrees.
Reduce temperature to 325 degrees and bake another 25 min or until set.
Cool for about 30 min before serving.
8 servings.
Aug 23, 2010 2:07 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Breakfast Pies

I guess this is close to a quiche

3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough (not Grands brand)
3 eggs, beaten
1/2 cup shredded Colby-Montery Jack cheese (spicey if you like)

Preheat oven to 400 degrees F (200 degrees C)

In a skillet over medium high heat combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble and set aside.

Seperate the dough into 10 invdividual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. )The Grand bramd overflows the muffin tin).

Evenly distribute sausage mixture between the cups.

Mix the eggs and mild together in a large measuring cup or anything that makes pouring easy.

Divide the mixture evently between the cups. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set. Let cool to 10 minutes.

Makes 10 pies

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Jan 30, 2011 7:38 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Pesto-Quinoa-Spinach Quiche

1 refrigerated Pillsbury pie crust, softened as directed on box
4 oz. provolone cheese, shredded (1 cup)
1 cup water
1/2 cup uncooked quinoa, rinsed, well drained
1/4 cup basil pesto
1/4 cup pine nuts, toasted
1 box (9 oz.) frozen chopped spinach, thawed and squeezed to drain
1 1/4 cups grated Parmesan cheese
4 eggs
1 1/2 cups half and half
1/4 tsp salt
1/8 tsp pepper
2 tbls thinly sliced fresh basil leaves, if desired

Heat oven to 425 deg F. place pie crust in 9 1/2 inch deep dish glass pie plate as directed n box for one crust filled pie, flute edges. Bake 5 minutes. remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350 deg F.

Meanwhile, in 2 quart saucepan, heat water to boiling over high heat. Stir in quinoa, reduce heat tto low. Cover, simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese.

In a large bowl, beat eggs, half and half, salt and pepper with a wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 deg F. 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown. Sprinkle with basil. Let stand 10 minutes before serving

Source: Pillsbury
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Mar 11, 2011 1:22 PM CST
Name: Patricia
Central TX 7b/8a
Crustless Zucchini and Mushroom Quiche

2 tsp vegetable oil
1/2 c onion, chopped
1 garlic clove, minced
2 c zucchini, thinly sliced
1 c mushrooms, sliced
1/2 c red bell pepper, diced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
4 eggs, beaten
1 c (or more) Monterey jack or Swiss cheese, shredded
nonstick cooking spray

In large skillet saute onion and garlic in oil until onion is translucent.
Add zucchini, mushrooms, red pepper, and seasonings and stirring constantly, saute about 5 min or until vegetables are just crisp tender.
Remove from heat.
In bowl stir together beaten eggs, half the cheese, and vegetables.
Pour mixture into baking dish coated with nonstick spray and sprinkle with remaining cheese.
Bake at 400 degrees for 20 to 25 min or until knife inserted in center, comes out clean.
4 servings

Aug 27, 2018 11:15 AM CST
Name: Patricia
Central TX 7b/8a
Spinach And Cheddar Crustless Quiche

4 c spinach
1 tsp olive oil, packed
1 1/2 c cheddar cheese or other cheese of your choice, shredded
1/3 c green onions thinly sliced (or diced white onion)
12 eggs lightly beaten
salt and pepper or Mrs. Dash, to taste

Preheat oven to 375 degrees.
Spray a 9x13 baking dish with non-stick cooking spray.
Heat oil in a large non-stick frying pan.
Add spinach and stir until just wilted, about 2 min.
Spread spinach evenly in baking dish.
Sprinkle onions evenly over the spinach and then sprinkle the cheese over the onions.
Season eggs, to taste, and pour on top of other layers.
Swirl around the pan a few times with a flat bladed knife to combine ingredients.
Bake about 35 min or until the mixture is completely set and starting to brown slightly.
Let cool about 5 min before serving
6 servings.

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