Posts tagged quiche

Cheeseburger Quiche

 

 

 

 

 

 

 

 

 

ingredients:
pie crust
olive oil
12 oz lean ground beef
¼ c. ketchup
¼ tsp salt
¼ tsp dried oregano
1/8 tsp pepper
1 large onion, thinly sliced
2 cloves garlic, minced
¾ c. milk
¾ c. heavy cream
2 large eggs (we did one duck and one small/med egg)
½ c. shredded Monterey jack cheese
½ c. shredded cheddar cheese

 

directions:
1. fully cook beef until browned (after this I suggest draining/rinsing your meat), mix in ketchup, salt, oregano and pepper – set aside on a plate
2. in same pan (without the meat and sauce mixture in it) sauté onion, garlic for ~10 mins
3. in a bowl whisk eggs, then whisk in cream and milk
4. pour beef mixture in the pie pan, top with onion/garlic mixture, pour egg mixture over all
5. top with cheese and bake uncovered for 30 mins @ 350

 

Great American Home Baking – Main Dish – card 30

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Spinach & Cheese Quiche

 

1 prepared pie crust – you can make this yourself or use a frozen one that you defrosted
1 ½ cup heavy cream
Cayenne pepper (1/8 tsp for filling – and if you make your own crust it asks that you put in 1/8 tsp)
3 large eggs
¼ tsp salt
1/8 tsp nutmeg
1 tbsp unsalted butter
½ cup chopped onion
1/8 tsp black pepper
2 tsp chopped garlic
3 cups lightly packed, rinsed, chopped spinach
2 oz gouda (or equivalent)
2 oz sharp white cheddar (or equivalent)

1. roll dough over your pie pan and press into sides, crimp edges if you’d like, and prick some small holes in the bottom
2. whisk eggs in large mixing bowl, add in cream, 1/8 tsp salt, cayenne pepper, nutmeg
3. in large skillet melt butter and sauté onions with a 1/8 tsp salt and all your black pepper, cook ~3mins
4. add in garlic and spinach and cook until wilted ~2mins, remove from heat
5. pour spinach mixture in your pie pan, evenly spread it out, top with all your yummy cheese and then pour egg/cream mixture over everything
6. bake for ~45mins @ 350
7. let sit for ~10mins, serve and enjoy

** adapted from Emeril’s Ever Day’s a Party – page 266

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Asparagus & Artichoke Quiche

1 pie pastry (we are making ours from a box of Jiffy pie crust mix – you can make your own OR buy a pre-made)
5oz asparagus (cut into small pieces)
3 eggs, beaten
½ cup cream
1/3 cup gruyere cheese (we are using swiss)
Salt
Pepper
4.5 oz marinated artichoke hearts
½ cup grated cheddar

1. line your pan with your pastry, set aside
2. blanch asparagus in salted water, then refresh in cold water, drain
3. beat eggs, whisk in cream, stir in gruyere (swiss) cheese, salt, pepper (you can season with the salt and pepper in your own amts, a pinch here, a pinch there… you chose your sodium intake)
4. cut up artichoke hearts, into quarters the recipe says
5. spread your cooled/refreshed asparagus and artichoke hearts over the pastry, pour egg mixture on top, top with cheddar cheese
6. bake at 350 for 25 mins, or until filling is set and a toothpick/sharp knife comes out clean

**adapted from The Essential Baking Cookbook – page 201

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EZ Onion Quiche Recipe

If onions are healthy and good to have around… you might want to try this recipe – sounds good!!! (we may be giving this one a go once the onions come up from the garden)

eatates

  1. 1  cup saltines rolled into crumbs
  2. 1  cup butter melted
  3. 4  cup sweet or Vidalia onion thinly sliced
  4. 4  large eggs beaten
  5. 2  cup milk
  6. 1  cup sharp cheddar cheese-grated

salt and pepper to taste

Mix 1/2 cup butter with cracker crumbs and pat into 9-inch pie plate.saute onion in 1/2 cup butter.put onion into pie shell.Slowly add milk to eggs.pour over onion.sprinkle top with cheese.bake at 325F about 30 -35 minutes or until is cheese is light brown

Any questions  feel free to ask.

~Chef Enes~

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Deep dish quiche

My husband LOVES making quiches, this one might be right up his ally. We are working on eating more locally grown foods, and the items you have in this recipe are all items we’ll be able to purchase from our local farmer’s market this season… I think we’ll give it a go, well at least I’ll make him give it a go and I’ll eat it! 😉

Wendy's Place

This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.

This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform…

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