Quiche Anyone?

Question

Does anyone have a really yummy and DIFFERENT recipe for a quiche? I'm looking for quiches with different ingredients - not the regular ham and cheese or broccoli.

Thanks so much :)

Answer 1

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.



Impossible Bacon Breakfast Pie Quiche

Ingredients

(4 servings)

1 lb Bacon
1 cn Green Chili (chopped)
1 c Grated cheese (Jack)
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
1 Salt & Pepper to taste


Instructions

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min)



Quesadilla Quiche

Ingredients

(8 servings)

15 oz Ready to use pie crust
1 ts All-purpose flour
1 c Coarsely chopped onion
1 tb Vegetable oil
1 c Coarsely chopped tomatoes
4 oz Sliced ripe olives
1/2 ts Garlic powder
1/2 ts Chili powder
1/8 ts Black pepper
2 Eggs, beaten
Hot pepper sauce to taste
4 oz Shredded Monterey Cheese
4 oz Shredded cheedar cheese
1 c Sour cream
2 tb Watkins Salsa and Sour
Cream snack dip seasoning
1 c Finely chopped tomatoes


Instructions

Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and blackpepper; set aside. In small bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture. Bake at 375 degrees for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes. Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures.



Chorizo Quiche in Cornmeal Crust

Ingredients

(6 servings)


CORNMEAL CRUST:
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)

FILLING:
6 sl Monterey Jack cheese
1/2 lb Chorizo; casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream =OR=- Half and Half
Salt, pepper


Instructions

To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute.
Arrange cheese slices on bottom of crust. Fry sausage until cooked and crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with green onions. Lightly beat eggs in bowl, stir in whipping cream and season to taste with salt and pepper. Pour over cheese and chorizo mixture. Place on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and bake additional 25 to 30 minutes. Let stand 10 minutes before cutting.

Answer 2

One of my favorite recipes is for Quiche Lorraine. Line the bottom of a pie crust with 6 slices of bacon. Cut it up so the quiche cuts well after it is baked. Add a 1/4 cup diced cooked onion, I saute it in butter. Top with 6 ounces of shredded Swiss cheese. Now this is what makes my quiche light, 3 eggs plus 1 egg yolk added to a quart of heavy cream. Season with salt pepper and a little fresh grated nutmeg if available. I find that many people over power products with nutmeg. Ground nutmeg purchased ready to use is very strong. You be the judge. I then put the quiche on a baking sheet that has been preheated, this adds for a crispier pie crust. I use frozen pie shells and always have them on hand. 1 quart of cream should yield 2 quiche. Bake at 425 for the first 15 minutes then drop down to 350. The quiche will rise up high, light and fluffy. The quiche should take about 45 minutes total.

Answer 3

Try sundried tomatoes, goat cheese, and appropriate seasonings such as basil, italian seasoning, garlic (whatever suits by your taste)

i am planning a raspberry cheese quiche for an upcoming breakfast meeting ~ I will pare down the seasonings on this one.

Below I have attached two recipes that are unusual ~


Title: Apple Cinnamon Quiche
Yield: 6 Servings

Ingredients

1 apple; tart, shredded
2 tb butter
7 oz cheddar cheese; shredded,
-(aged vermont)
1 10 inch pie crust; homemade
1 tb sugar
1/4 ts cinnamon
3 lg eggs
1 1/2 c whipping cream

Instructions

Preheat oven to 375 degrees F. Saute the apple for 5 minutes in the butter.
Combine with the cheese and place in the pie shell. Combine the sugar and
cinnamon and sprinkle over the apple and cheese. In a bowl lightly whisk
together the eggs and whipping cream, and pour over the apple and cheese.
Bake for 35 minutes or until set.

Recipe by: Captain Ezra Nye House, Sandwich, Ma.

Ingredients

(6 servings)

10 oz Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 c Cream
1 1/4 c Milk
2 tb Lemon juice
2 tb Parsley, chopped
1/4 lb Feta cheese, crumbled
3 tb Parmesan or Romano
Cheese **


Instructions

Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6

Go to the link listed below ~ quiche recipes abound!!

Answer 4

Chesapeake Crab Quiche presented by Back Creek Inn Bed & Breakfast

Combine and spread in 9" unbaked pie shell:

1/2 cup mayonnaise
3 beaten eggs
1 2/3 cup crabmeat
1/3 cup sliced red onion
2 tablespoon flour
8 ounces grated Swiss cheese
1/2 teaspoon fresh thyme leaves

Bake in 350° oven for 40-45 minutes. Garnish each slice with fresh sprig of thyme. Enjoy!

Answer 5

I have three =
Quiche Florentine - it has spinach, bacon and cheese
Swiss Chicken Quiche
and spinach and mushroom Quiche
If any of these sound good - contact me for the recipe- I will be happy to give them to you.

Answer 6

Honestly, I think if you just use the basic quiche ingredients--eggs and cream--you could add, within reason, whatever seasonings and ingredients you wanted.

Answer 7

my mom puts spinach and cheese and bacon
i dont like any kind of quiche :P, but my family sure does

Answer 8

Add tomatoes - so yummy!