Quiche Ingrediants?!
Quiche Ingrediants?
I need to make 4 Quiche for a party. What ingrediants go best together?
Answers: Broccoli & bacon
Bacon & Sharp Cheddar
Mushroom & Onion
Broccoli & Cheddar
Spinach & Onion try this one..
Quiche
My sisters and I used to make this for our family for dinner when we were young. Not only is this a very easy recipe to make but it is quite tasty as well.
by Caryn
1 9 inch pie shell
3/4 cup swiss cheese, grated
3/4 cup mozzarella cheese, grated
1/2 cup pepperoni, diced
1 tablespoon onions, finely chopped
1 cup milk
3 eggs
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
Layer the swiss cheese, mozzerella cheese, pepperoni, and onion in the pie crust.
In a small bowl, mix together the milk, eggs, salt, oregano, and garlic powder.
Pour this mixture over the cheese in the pie crust.
Bake for 45 minutes. I made one last night I enjoyed the results, here is the link. The one I used called for 4 egg 1/2 cream. I used milk. 1 cup of sourcream . 3 table spoons of flour .for the mix. I put bacon ham, cheese, green onions, mushrooms
I made it for someone who has never tried quiche and they loved it. Spinich/swisscheese/bacon or ham/
asparagus/swiss cheese
mushrooms and ham/swiss cheese
red pepper You can add almost any ingredients you like. I'm partial to spinach or seafood. Mini quiches are fun for a party, as well.
http://www.eggs.ab.ca/recipes/appetizers...
Here are a few ideas from my collection. Have a great time.
Greek Spinach Feta Quiche
Serving Size : 12
2 Tbsp. butter
1 medium onion, chopped
2 tsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
1/2 cup mushrooms, chopped
10-oz. package frozen chopped spinach, thawed
6 large eggs
1/4 cup milk
6 oz. feta cheese, crumbled
1/4 tsp. salt
1/8 tsp. pepper
9-inch unbaked deep-dish piecrust
2 tsp. grated Parmesan cheese
Preheat oven to 375oF. Melt butter in skillet over medium heat. Add onion, parsley, basil and mushrooms; cook, stirring occasionally, for 4 to 5 minutes, until softened. Remove from heat. Squeeze excess liquid from thawed spinach; add to onion mixture and stir.
In bowl, whisk together eggs and next four ingredients; stir in spinach mixture. Pour into piecrust and spread evenly. Sprinkle Parmesan evenly over top. Bake for 30 minutes, until puffed and lightly browned and center is set. Serve with sliced tomatoes and toast.
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Smoked Salmon Asparagus Quiche
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
Substitution - Use 8 ounces of fresh asparagus spears (about 25) for the frozen, blanching spears first. To blanch, place spears in boiling water for 2 to 3 minutes or until bright green; immediately rinse with cold water.
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TOMATO BASIL QUICHE
10 servings
1 unbaked pastry shell
1 cup chopped onion
2 garlic cloves, chopped
1 teaspoon olive oil
8 ounces part-skim mozzarella, shredded
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon fresh pepper
3 eggs
Place pastry in 10-inch deep-dish pie pan. Softly sauté onion and garlic in olive oil until golden. Spread onions and then cheese over pastry. Arrange tomatoes decoratively in a single layer over cheese. Arrange chopped basil atop tomatoes. (You can prepare ahead this far, making later preparations extra quick.)
In a blender, combine remaining ingredients and blend well. Carefully pour into pie shell without disturbing tomatoes. Bake 45 minutes at 350F or until knife inserted in middle can be removed clean. Remove from oven and let stand 10 minutes before serving.
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http://allrecipes.com/recipe/tomato-and-... http://southernfood.about.com/od/quicher...
I love Quiche ! the best quiche I've had was close to 30 years ago
it was served for breakfast.
it had one slice of ham and "left over veggies from her dinner.
with a shredded cheese mix ??? it served the three of us.
so just select ANY combineation and just do your 4. There are very few things that DON'T go together well in a quiche. My favorite treat is to bake mini quiches inside portabello mushrooms. That can be a fun thing for a party (get the smaller ones though, too big and it doesn't cook right) also make sure you poke holes in the bottoms of the mushrooms (not all the way through) to let out the moisture that the mushrooms will release during cooking. oh yes! that's right - I found out that dusting the inside of the mushroom with bread crumbs takes away some of the runniness that can happen from that moisture release on the inside. Zuchinni, kale and onion quiche by La Tartine Gourmande:
http://www.latartinegourmande.com/2006/0...