Helen's Favorite Quiche
Bacon And Double Cheese Quiche
Ham And Swiss Quiche
Quiche Lorraine
Crustless Seafood Quiche
Deep Dish Ham Quiche With Herb And Asparagus Salad
Helen's Favorite Quiche
Serving Size: 4
2 Pie crust
6 Tbsp Spanish onion ; minced
1 cup Black forest ham ; cubed
1/4 cup Grated mozarellla
1/4 cup Smoked gruyere
1/2 cup Grated cheddar
6 Eggs
2 cup Milk
1 Mushrooms ; brocolli chives As desired
Remove pie crust from freezer and allow to thaw.
Preheat oven to 375F
Grate cheese and spread on bottom of crust.
Saute onions and sprinkle on top of cheese.
Cut ham into cubes and sprinkle on top of onion.
Mix eggs and milk and pour over filling.
Bake for 35 minutes.
Bacon And Double Cheese Quiche
Serving Size: 6
10 strips bacon
4 large eggs
1 cup heavy cream
1/2 cup water
1/4 teaspoon dried thyme
1/8 teaspoon freshly-ground white pepper
1/2 cup shredded Gruyere cheese
1/2 cup shredded white Cheddar cheese
Preheat oven to 375 degrees.In medium skillet, cook bacon over medium heat
until crisp (approximately 8 to 10 minutes). Transfer to paper towel to
drain.In a small bowl, whisk together the eggs, cream, water, thyme and
pepper. Pour into greased pie dish. Crumble bacon. Sprinkle the egg
mixture with the bacon, Gruyere cheese and Cheddar.Bake until golden and
custard is set, (about 30 minutes). Allow to cool 10 minutes before
slicing. Enjoy!This recipe yields 6 servings; 2 carb grams per serving.
Source: "Low Carb Recipes at http://www.lowcarbluxury.com"
Per Serving (excluding unknown items): 241 Calories; 23g Fat (84.8%
calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber;
188mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Non-Fat Milk; 4 Fat.
Ham And Swiss Quiche
Recipe By: Back of the Box Recipes at www.backofthebox.com
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Egg Dishes
1 unbaked 9" deep-dish pie shell ; (4-cup volume)
1 can Nestle Carnation Evaporated Milk - (12 oz)
3 large eggs
1 cup all-purpose flour
1 cup shredded Swiss cheese ; divided
1 cup cubed cooked ham
1 cup sliced green onions
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly-ground black pepper
Preheat oven to 350 degrees.
Whisk together evaporated milk, eggs and flour in large bowl. Stir in 1/2
cup cheese, ham, green onions, thyme, salt and pepper. Pour mixture into
pie shell; sprinkle with remaining cheese.
Bake for 45 to 50 minutes or until knife inserted near center comes out
clean. Cool on wire rack for 5 to 7 minutes before serving.
This recipe yields 6 to 8 servings.
Variation: For a lattice top quiche, use ready-made pie pastry for single
crust pie. Cut pastry into 1/2-inch-wide strips. Lay pastry strips over
filling in lattice-fashion, turning pastry over outside edge of dish.
Bake as directed above.
Formatted by Joe Comiskey - [email hidden]
Quiche Lorraine
Recipe By: Back of the Box Recipes at www.backofthebox.com
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Egg Dishes
Pastry for 10-inch pie crust
2 ounces thinly-sliced Smithfield ham ; diced
1 cup shredded Swiss cheese
5 eggs
1 cups milk
1 cup light cream
1 teaspoon McCormick Bon Appetit Seasoning
1 teaspoon McCormick Ground Red Pepper
1 dash McCormick Ground Nutmeg
Preheat oven to 350 degrees.
Line 10-inch pie plate or quiche pan with pastry and sprinkle ham and
cheese over pastry.
Place eggs in medium-size bowl and beat lightly. Stir in milk, cream, Bon
Appetit, red pepper, and nutmeg. Mix well and pour over cheese and ham.
Bake in preheated 350 degree oven 45 to 50 minutes.
This recipe yields 8 wedges, 3 1/2 inches each.
Variations: Crab Meat Quiche: Follow recipe above but eliminate ham and
substitute 2 cups crab meat, picked over.
Vegetable Quiche: Follow recipe above but eliminate ham and substitute 2
cups chopped, cooked vegetables of your choice. Add 1/4 teaspoon salt.
Bacon Quiche: Follow recipe above but eliminate ham and substitute 12
slices crisp-cooked, finely crumbled bacon.
Formatted by Joe Comiskey - [email hidden]
Crustless Seafood Quiche
Recipe By: Leslie, Anchorage, Alaska
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Fish/ Seafood, Alaska Seafood Marketing Inst.
4 eggs
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup Parmesan cheese
4 tablespoon flour
1 teaspoon onion powder
1/4 teaspoon salt
1 4-ounce ca mushrooms ; drained
2 cups shredded Monterey Jack cheese ; 1/2 pound
CHOICE OF FILLING
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops ; chopped
OR
8 ounces crab or surimi
1 teaspoon lemon zest
1 cup sliced almonds
OR
15 ounces canned red salmon ; flaked
1/2 teaspoon dill weed
1 cup grated Cheddar cheese instead of one of th
In a blender combine first 7 ingredients. Blend until smooth. Arrange
cheese, seafood, mushrooms and seasoning in quiche dish. Pour blended
ingredients over. Bake 350=BAdegrees for 45 minutes or until knife
inserted in center comes out clean. Let stand 5 minutes before cutting.
Source: "Alaska Seafood Marketing Institute"S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Per Serving (excluding unknown items): 387 Calories; 29g Fat (65.3%
calories from fat); 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 192mg
Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.
NOTES : For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
Deep Dish Ham Quiche With Herb And Asparagus Salad
Recipe By: FOOD 911 with Tyler Florence - (Show # FO-1D54) -
Serving Size: 12
~~ PASTRY ~~
2 cups all-purpose flour ; plus
more for dusting
1 teaspoon salt
1 teaspoon sugar
3 cup unsalted butter - (1 1/2 sticks) ; cold, and
cut into small chunks
1 large egg yolk
3 tablespoon ice water ; plus
more if needed
~~ FILLING ~~
3 tablespoon extra-virgin-olive oil
2 large Vidalia onions ; sliced
3 pound smoked ham ; cubed
8 large eggs
1 quart heavy cream
Kosher salt ; to taste
Freshly-ground black pepper ; to taste
~~ ASPARAGUS SALAD ~~
2 bunches asparagus - (abt 1 lb ea) ; stems trimmed
4 ounces Parmesan ; shaved with a peeler
2 handfuls fresh flat-leaf parsley ; hand-torn
1 handful fresh mint ; hand-torn
1 handful fresh dill ; hand-torn
Extra-virgin olive oil
1 lemon ; juiced
Kosher salt ; to taste
Freshly-ground black pepper ; to taste
To make the Pastry: Combine the flour, salt, and sugar in a large mixing
bowl. Add the butter and mix with a pastry blender or your hands until
the mixture resembles coarse crumbs.
Beat the egg yolk and ice water in a small bowl to blend, add it to the
pastry. Work it in to bind the dough until it holds together without
being too wet or sticky. Squeeze a small amount together, if it is
crumbly, add more ice water, 1 tablespoon at a time.
Form the dough into a disk and wrap in plastic wrap; refrigerate for at
least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough
out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough
up onto the pin (this may take a little practice) and lay it inside a
9-inch springform pan. Press the dough firmly into the bottom and sides
so it fits tightly; trim the excess dough around the rim. Place the pan
on a sturdy cookie sheet so it will be easier to move in and out of the
oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees.
To make the Filling: Heat a skillet over medium-low heat, coat the pan
with oil, and add the onions. Slowly cook the onions, stirring, until
they caramelize and release their natural sugars. Add a couple of
tablespoons of water to help the onions break down, if needed. Toss in
the ham, cook, stirring, for about 10 minutes to get some color on it.
Remove from heat.
In a large bowl, beat the eggs until frothy, pour in the cream; season
with salt and pepper. Arrange the caramelized onions and ham over the
bottom of the crust and carefully pour in the cream and egg mixture; the
filling should be about 1-inch from the top of the pan.
Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the
foil and continue to bake for 15 minutes or until the quiche is set,
puffy, and jiggles slightly. Remove to a wire rack and let cool for 30
minutes. In the meantime make the asparagus salad.
To make the Asparagus Salad: In a large pot of boiling salted water,
blanch the asparagus for 4 minutes, or until they are just crisp-tender.
Drain the asparagus, transfer to a bowl of ice water to stop the cooking,
and drain well.
Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.
Add the Parmesan and herbs, drizzle the herb and asparagus salad with
olive oil, a squeeze of lemon juice, season with salt and pepper. Toss
gently to combine.
Loosen the quiche from the sides of the pan by running a thin metal
spatula around the inside rim. Carefully unmold the ring, and transfer
the quiche (with the bottom base) to a serving plate. Cut it into wedges,
drizzle with a little olive oil, and a few turns of freshly ground black
pepper. Garnish with the asparagus salad on top.
This recipe yields 10 to 12 servings.
Formatted by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 406 Calories; 33g Fat (72.4%
calories from fat); 8g Protein; 20g Carbohydrate; 1g Dietary Fiber; 251mg
Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
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