Quiche Recipe?

Question

I am going to a fondue and quiche party and I need a good (Impress everyone) Quiche recipe! The party is tommorow! HELP!!

Answer 1

just made the best quiche my husband ever tasted, well that's what he said. He usually does all our cooking.

use a refrigerator pie crust, bought from store.
put it in pie pan, poke it, cook it 20 min at 375.

meantime, take 1/2 lb of bacon, cut it whole into 1 inch chunks, brown it, then drain it.

chop 1 onion, saute it. set aside

saute 8 oz of mushrooms.

trim 1 cup of broccoli into bite size pieces and steam it. (our microwave has a fresh vegetable button). drain.

take 8 oz of your favorite cheese, grated. (i used a german swiss.)

whisk together 6 eggs and 1 1/2 cups half and half and salt and pepper.

to assemble:
spread onions, mushrooms, broccoli over bottom of pie crust, cover evenly with bacon then cheese. Slowly pour egg mixture over the top.

Bake for about 35-40 min until 'set'. Serve about 1 hour after it comes out of the oven.

I used a number of different recipes for inspiration, then just put in our favorite ingredients. The vegetables have to be precooked and drained. Below is one of my favorite recipe sites.

http://www.epicurious.com/recipes/find/results?type=advanced&search=quiche&operator=All&att=&att=&att=&att=&att=&src=&exclude_other=

Answer 2

I always bring Quiche to the party this is my very own triple tested recipe

8 Eggs
1/2 cup bacon
1 cup cream
1 cup cheddar cheese grated
2 tbls shredded Parmesan cheese
1/2 cup spring onions
1 sheet Puff pastry
1tsp salt and paprika (pepper optional)

Place thawed pastry in 3inch deep dish. Lightly whisk eggs cream spring onions, Parmesan, salt, pepper and paprika. Cook bacon and place in pastry sprinkle with cheese then pour over egg mixture and bake in oven for 20-35 minutes or until cooked in centre.

Answer 3

Pre-baked pastry shell for 9-inch pie
(takes about 9 minutes and can be done ahead)
Pre-heat oven to 400 degrees F
Ingredients
1 pound leanest bacon (cooked to crumble stage without burning)
1/4 to 1/2 pound Swiss cheese (depends on how cheesy you like your food)
Filling:
2 cups heavy cream
4 whole eggs
1 clove of garlic crushed
1/4 to 1/2 teaspoon of white pepper
1/4 to 1/2 teaspoon paprika
1/2 to 1 teaspoon of salt (to taste)
1/4 cup finely chopped onion
parsley (to sprinkle on top of liquid mix)
Mix eggs and spices together well (but do not beat), add cream and mix again. Spread bacon evenly in pastry shell, layer cheese over bacon and press down. Pour liquid mix over cheese to fill shell. Sprinkle parsley on top of liquid mix.

Bake for 15 minutes at 400 degrees then reduce temperature to 325 degrees and continue baking for 20 to 25 minutes until golden or a knife inserted comes out clean or with just the cheese clinging.

Everything can be prepared a day or two before and refrigerated, then assembled at the last minute just before cooking

Answer 4

HAM AND BROCCOLI QUICHE


1 refrigerated piecrust

1 ½ c cubed cooked ham
1 ½ c shredded Swiss cheese
1 c frozen broccoli florets, thawed, drained thoroughly on paper towel
4 eggs
1 c milk
½ tsp. Salt
½ tsp. Dry mustard
½ tsp. Pepper

Heat oven to 375. Prepare piecrust as directed on pkg. For one crust filled pie using 9-inch glass pie pan.

Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, combine all remaining filling ingredients; beat well. Pour over broccoli

Bake for 35-45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Answer 5

Title: Swedish Meatballs
Categories: Main dish, Meats, Christmas
Yield: 4 servings

2 c Soft bread crumbs
2/3 c Milk
1/2 c Minced onion
4 T Butter
1 1/2 lb Ground beef or veal
3 ea Eggs, slightly beaten
2 t Salt
1/2 t Pepper
1 t Nutmeg
1 t Paprika
1 T Concentrated meat extract
3 T Flour
1 c Water
1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat wxtract and
3 Tbsp flour. Stir untl well blended. Add water, and a few grains of
pepper. Cook, stirring constantly until thickened. Reduce heat very
low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
time, stirring until thoroughly blended after each addition of sour
cream. Return meat balls to gravy, cover pan and simer very gently 10
minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield: 70 to 80 meat balls.

Answer 6

These are my favorites!!

Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ham and Tomato Quiche
Serves 4

1 (8 oz pkg.) Pillsbury Crescent Rolls
1 Cup Monterey Jack Cheese, shredded
3/4 Cup Smoked Ham, diced
1/2 Cup Diced Tomatoes
3/4 Cup Eggbeaters
1 Cup Heavy Cream
1/4 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper

Instructions:
Preheat the oven to 350ºF

Pat crescent rolls into a 9 inch deep dish pie plate to form a crust.

Sprinkle in 1/2 cup of the cheese on the bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper.

Pour the mixture into the prepared pie plate and top with remaining cheese and bake for 40 minutes or until firm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pepperoni Onion Quiche
Yield: 6 servings

6 c Minced sweet onions
1/2 c Grated Swiss cheese
1 ts Salt
3 Eggs
2 tb Olive oil
18 Thin slices pepperoni
1/8 ts Fresh ground pepper
1/2 c Half and half
1 tb Butter
8 Inch prebaked pastry shell
1/8 ts Ground nutmeg
1/3 c Yogurt
1 1/2 tb Flour

Preheat the oven to 450ºF

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.
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Shrimp Quiche
Serves 6

1-1/2 lb Small Shrimp, precooked and deveined
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 TspS alt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the shrimp, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the shrimp mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the shrimp mixture and bake for about 40-45 minutes.

Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Zucchini Pesto Quiche
Yield: 8 servings

1 ( 9 inch) prebaked pastry shell
2 Cloves garlic, minced
3 small Zucchini (halved and cut into 1/4 inch slices)
1/2 Tsp White pepper
1/4 Tsp Cayenne pepper
2 Tbsp Pesto
1/4 Cup Red bell pepper, chopped
2 Cups Swiss cheese, grated
3 Eggs
1-1/4 Cup Jack cheese, grated
1 Cup Half-and-half

Preheat the oven to 375ºF

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 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.)

Answer 7

put in your quiches eg; cheese,bacon,tomoto,mushrooms also what ever you have in your fridge like left overs