looking for quiche recipes?

Question

I love quiche....i would love some of your favorite recipes for quiche
thanks in advance

Answer 1

Here is my favorite:
Crab Quiche by Cindy

1/2 cup mayonnaise
2 Tbs all-purpose flour
3 eggs, beaten
1/2 cup milk
1 cup crab meat
2 tsp Old Bay seasoning
1 cup chopped spinach (optional)
2 dashes tabasco (optional)
mushrooms, sauteed (optional)
1 cup diced Swiss cheese (or Cheddar cheese)
1/2 cup chopped green onions (or regular onion)
1 (9 inch) unbaked pie crust (optional)

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, onion and any additional ingredients. Spread into pie shell.
3 Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.


Servings: 10
Yield: 1 - 9 inch pie
Preparation time: 10 minutes
Cooking time: 45 minutes
Ready in: 1 hour

Here is another:

Spicy Sausage Quiche
1 lb bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 Tbs minced jalapeno pepper
10 eggs, lightly beaten
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
3 Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.


Servings: 8
Preparation time: 25 minutes
Cooking time: 25 minutes
Ready in: 1 hour

Answer 2

Mexican Quiche

Spicy version of classic quiche that uses tortillas in place of a crust

Ingredients

1-1/2 tsp Cooking oil
7 Corn tortillas
1/3 cup All-purpose flour
1-1/2 tsp Chili powder
1/2 tsp Salt
2 Medium tomatoes, chopped
2/3 cup Salsa
6-8 Green onions, sliced
1 Or 2 jalapeno peppers, seeded and finely chopped (1 to 2 Tbsp)
8 Slightly beaten eggs
1 cup 1% lowfat milk
1 10-oz Package frozen chopped spinach, thawed and well drained
1 cup Shredded Monterey Jack cheese (4 oz)

Preparation

1. Lightly brush the oil on the bottom and up the sides of a 2-quart rectangular baking dish. Place tortillas in the bottom of the baking dish, overlapping and cutting to fit as necessary; set aside.


2. Combine the flour, chili powder, and salt. Sprinkle half of the flour mixture over tortillas. Combine tomatoes, salsa, green onions, and chopped jalapenos. Spoon over tortillas. Sprinkle with remaining flour mixture.


3. In a medium bowl combine the eggs, 1% lowfat milk, and spinach. Pour egg mixture evenly over the veggie mixture in baking dish. Bake, uncovered at 350 for 30 minutes. Sprinkle with cheese and bake 5 minutes more. Let stand for 10 minutes before serving. If desired, garnish with sliced jalapenos.

Cook's Notes
You can make it less spicy by leaving out the jalapenos - but why would you want to do that! :-)

Answer 3

Basic Quiche:

1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

Heat oven to 375° F.

In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.

Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.

Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.

Yield: Makes 4 servings

Answer 4

Six eggs, sauteed mushrooms and leeks, half can of evaporated milk, salt and pepper .. mix well and pour into a deep dish pie crust .. bake at 350 for 35 minutes or until set.

Answer 5

I love quiche also. I get a little creative. I like to add broccoli, mushrooms and make it one huge omelet.

Answer 6

Look on my question. They have some great recipes there.

<3,

Answer 7

here is a site for many different types of quiches:http://www.basic-recipes.com/r/quiche/index.htm

Answer 8

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=quiche

Answer 9

try southern recipies

Answer 10

Mini Wonton Quiches

4 eggs
1 ounce finely chopped lean cooked ham
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red bell pepper
1 tablespoon flour
cooking spray
24 3 1/4 x 3 inch wonton wrappers
sweet and sour sauce, optional
hot mustard, optional

In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended. Set aside. Evenly coat 24 miniature muffin cups with spray. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup. Spoon about 1/2 Tbsp. egg mixture into each wrapper-lined cup. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 12 - 15 minutes. Serve with sweet & sour sauce and/or mustard, if desired.
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Cheesy Fiesta Quiche

Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.

Crust
1 (4.6-oz.) box Old El Paso® White Corn Taco Shells (12 shells)
3 tablespoons butter or margarine, melted
Filling
3 eggs
1 cup small-curd cottage cheese
8 oz. (2 cups) shredded Mexican 4-cheese blend
1/2 cup milk
2 tablespoons butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons drained Old El Paso® Chopped Green Chiles (from 4.5-oz. can)
2 tablespoons chopped ripe olives
Topping
6 tablespoons sour cream
6 tablespoons Old El Paso® Thick 'n Chunky Salsa

1. Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
2. Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
3. Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4. Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
5. Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
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Summer Squash & Vidalia Onion Quiche

2 cups yellow squash, chopped
½ cup vidalia onions, chopped
1 Tbsp. butter
1½ cups half & half
3 large eggs
1 cup grated cheddar cheese
½ tsp. dill
½ tsp. onion powder
1 tsp. garlic powder

Preheat over to 350ºF. Saute squash and the onion in butter until tender, and place in prepared quiche shell (9 inch). Sprinkle the mixture with the cheese. Beat eggs and fold in the half & half, add seasonings and then pour into the pie shell. Bake for about 45-50 minutes or until set.

NOTE: This makes a nice lunch/brunch addition to the summer table.
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Italian Squash Pie

1 (8 oz) can crescent rolls
2 tsp Dijon mustard
¼ cup butter or margarine ( I used EVOO)
1 ½ lb yellow squash (about 4 cups) thinly sliced
1 medium onion, thinly sliced
1 garlic clove, pressed
¼ cup fresh parsley
1 T chopped fresh basil or ½ tsp dried basil
2 tsp chopped fresh or ½ tsp dried oregano
2 tsp chopped fresh or ½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 large eggs
¼ cup milk
2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)

Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation. ( I just used a casserole dish)
Bake at 375ºF for 6 min. or until lightly browned. Spread crust with mustard, set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 min or until tender. Remove from hear; stir in parsley, and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and veg. mixture. Pour over crust. Bake at 375ºF for 20 to 25 min.

--Southern Living