Can anyone please help me with a "Quick Quiche" Recipe?

Question

I already have the pie crusts-I just need the ingredients and amounts and cooking time. Thank You - It will really be appreciated.

Answer 1

Spinach Quiche


"This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!"
Original recipe yield: 1 - 9 inch quiche.

INGREDIENTS:
1/2 cup ( = 115 g ) butter
3 cloves garlic, chopped
1 small onion, chopped
10 ounce ( = 284 g ) frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
6 ounce ( = 170 g ) herb and garlic feta, crumbled
8 ounce ( = 225 g ) shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in
center. Allow to stand 10 minutes before serving.

Answer 2

My sister just wrote about quiche here: http://mysisterskitchen.wordpress.com/2006/11/28/vegetable-romano-quiche/

This is what she says: I started with a store-bought frozen pie crust–one of the cheap ones that are already in the pie-plate. In the bottom of this, I put a layer of frozen mixed Oriental vegetables (I get it in a big bag at Sam’s Club). Then I grated some Romano cheese and spread about 1/2 c. of this on top of the veggies.

Then, in a bowl, I mixed 6 large eggs, about 1/3 c. of milk, a few sprinkles of seasoning salt, a little pepper, and a shake or two of dried oregano. I mixed this well, and poured over the veggies and cheese. I put the quiche on a cookie sheet and stuck it in the oven at 375ºF for 30-40 minutes. (The center should not be wobbly, and the crust should be golden brown.)

That’s all there is to it. I actually made enough egg mixture for TWO quiches, and put half of it in a ziploc bag in the freezer–when I’m ready to make that, I’ll thaw the bag, haul the crust and veggies out, and have the quiche done in no time.

Variations: If I had HAD a bit of diced prosciutto or bacon, I would’ve thrown that in. I’ve used various kinds of cheeses, from gouda to swiss to jack to cheddar–it’s all good. I’ve used other kinds of frozen vegetables, as well as fresh. My favorite was using fresh asparagus, sautéed fast and chopped into the crust. You could use some spicy breakfast sausage, or chunks of ham. There’s infinite variation possible here.

Answer 3

"Ham and Cheese Quiche" - Yields one 9" quiche

Pastry for a 9" quiche
1/2 cup (2 oz.) shredded Swiss cheese
1 cup (4 oz.) shredded sharp Cheddar cheese; divided
2 tbsp. all-purpose flour; divided
1/2 cup diced cooked ham
2 tbsp. honey mustard
5 eggs; beaten
1 1/4 cups half-and-half
1/4 cup chopped green onions (scallions)
1/4 tsp. salt

Line a 9" quiche dish with pastry; trim excess pastry around edges. ***** bottom and sides of pastry with a fork. Bake at 400* - 5 minutes; remove from oven and gently ***** with a fork. Bake an additional 5 minutes.
Combine Swiss cheese, 1/2 cup of the Cheddar and 1 tbsp. of the flour; toss gently. Sprinkle evenly in pastry shell. Combine ham and honey mustard; toss gently to coat. Spoon ham mixture over cheese.
Combine eggs, half-and-half, green onions, remaining 1 tbsp. flour and salt; stir well. Pour mixture into pastry shell; top with remaining 1/2 cup Cheddar. Bake at 350 for 40-45 minutes or until set. Let stand 10 minutes before serving.

Answer 4

Quick Quiche

Vegetable Base :
2 cups of your favorite ingredients chopped (some suggestions are bacon, ham, ground beef, spinach, broccoli, zuchini, etc...a favorite combination if mine is one cup of bacon bits with frozen chopped spinach [thaw the spinach and squeeze the water out as much as possible])
1 cup shredded cheese (cheddar tastes good)
1/2 cup bell pepper (optional)
1/2 cup onion (optional)

1) arrange above ingredients in your pie crust.

Egg Mix :
1 cup of milk
2 eggs
1/2 baking mix (such as Bisquick)
1/2 teaspoon salt (mol)
1/4 teaspoon pepper

2) Beat in blender on high for 15 seconds, or one minute with a hand mixer
3) pour egg mixture over chopped ingredients.
4) bake at 400 (F) about 35 minutes. cool 5 minutes before serving.

Answer 5

Just ingredients and baking time?
1 pound pumpkin ( you can use canned)
2 strips bacon
3 green onions
1 garlc clove
8 ounces feta ceese
3 eggs
2/3 cuplight cream
3 TBSPs chopped parsely

Peel pumpkin (unless using canned), boil or staeam in usual way until tender, drain well and cool. Finely chop bacon, cook in pan until crisp, add chopped oinon and cruhed garlic and Cook a few minutes. Push cheese and pumpkin through a sieve,add the beaten eggs, cream, parsley and pepper then mix well; add the bacon mixture. Bake crsutr at 425 for 10 minutes. Pour filling into it and bake at 375 f. for 30 minutes, or until set. If you take it to a pot luck, be sure to tell the host or hostess, it's a side dish and should be warmed up, before it' s served.

Chocolate Snowswirl Fudge
Perfect for the holidays, this delicious fudge treat is so easy to make, yet so hard to resist. EAGLE BRAND® Sweetened Condensed Milk makes it wonderfully rich and creamy - the way fudge should be!

Servings: Makes about 2 pounds
Serving Size: not available
Nutrition: not available
Prep Time: 10 minutes
Cook Time: 0
Total Time: 0


Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 tablespoons butter or margarine, divided
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts
2 cups miniature marshmallows
Instructions
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®, 2 tablespoons butter and salt. Remove from heat; stir in vanilla and nuts. Spread evenly into wax paper lined 8- or 9-inch square pan.
In medium-sized saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.


Notes: Tip:
Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with white ribbons as a pretty birthday or "just because" gift.