I need different Idea on how to make different kinds of Quiche's anyone have any creative ones?!
Answers: I would like to make a homemade Quiche and I need a recipe that would feed about 2 people and I am needing to know if their are different kinds and how to make them and ingredients that are needed to be used Please. I am tired of the kind I have been getting at the grocery store I want to make some with different flavors and ingredients inside. The kind I have been eating from the grocery store only has bell peppers and onions in it and I have been having to eat a semi-soft diet until I can get one of my teeth fixed which has broken off for the 3rd time and I have to wait two weeks to get it fixed because I am on anti-biotics and I have to finish them before any work can be done. Help me out Please. I'd greatly appreciate it.
I have made all of these & all good.
Easy Mini Quiche
INGREDIENTS
6 slices bacon, chopped
1 onion, chopped
3 eggs
3/4 cup buttermilk baking mix
1 1/2 tablespoons chopped fresh parsley
2 cups shredded American cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Sausage Mushroom Quiche
INGREDIENTS
1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
1/2 cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1 (9 inch) unbaked 9 inch pie crust
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.
Quick Quiche
INGREDIENTS
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Country Quiche
INGREDIENTS
8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
Bake in preheated oven until lightly brown on top and firm in the middle. Serve warm.
Try these. You can use the base recipe (1st 6 ingredients) then get creative with your own ideas.
Crab Quiche
4 eggs, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
Salt & pepper to taste
One 9-inch unbaked pie crust
1 can of crab meat, flaked
1-1/2 cups shredded Swiss cheese
Preheat oven to 350 degrees. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the crab and Swiss cheese. Pour into pie shell. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes
Variations:
Spinach Quiche
2 cups grated Monterey Jack or Swiss cheese
One 10-ounce package frozen spinach, thawed and squeezed dry.
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Broccoli Quiche
1 cup small broccoli florets
2 sliced mushrooms
3 green (spring) onions, including some tender green tops, thinly sliced .
Individual Ham and Cheese Quiches
Prep: 40 min.
Bake: 20 min.
Ingredients
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
1/2 cup shredded Italian cheese blend
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped peppered or smoked cooked ham
1 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
1-1/2 teaspoons all-purpose flour
1/4 teaspoon Italian seasoning, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 eggs, slightly beaten
1/2 cup half-and-half, light cream, or milk
Fresh herb springs, such as basil, oregano or thyme (optional)
Directions
1. Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Cut each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans* with removable bottoms. Trim excess dough from top of pans.
2. Line each pastry shell with a double thickness of foil. Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
3. In a medium bowl combine shredded Italian cheese blend, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.
4. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. If desired, top with a fresh herb sprig.
5. Makes 8 individual servings
6. To make one large quiche: Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F. oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.
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Spinach and Bacon Quiche
Prep: 25 minutes
Bake: 57 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie
1/2 cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
1/2 cup dairy sour cream
1/2 cup half-and-half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
2/3 cup shredded mozzarella cheese (about 3 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
Cherry tomatoes, cut up (optional)
Directions
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
2. Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
3. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.
4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
5. Makes 6 to 8 servings
6. Spinach Quiche: Prepare as above, except omit the bacon. Cook the onion in 1 tablespoon butter or margarine. Stir into egg mixture with spinach and cheeses.
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Crab Quiche
8 main-dish servings
Prep: 10 minutes
Bake: 30 minutes
Ingredients
1 recipe Baked Pastry Shell (see recipe below)
3 tablespoons finely chopped green onion
1 tablespoons butter or margarine
3 eggs
1/2 pound cooked crabmeat (2 cups) or one 6- to 8-oz. package flake-style imitation crabmeat
1 cup half-and-half, light cream, or milk
3 tablespoons dry vermouth (optional)
1 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese (2 oz.)
Directions
1. Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat.
2. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese.
3. Bake the quiche in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings.
Test Kitchen Tip: You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium).
Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with 4 to 5 tablespoons cold water total, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.
I make spinach and cheese quiche. cook spinach with a chopped onion add a small tub cottage cheese and grated tasty cheddar beat eggs with some milk add salt and pepper . Nutritous and delicous
Oh i have heard quiche is even more delicious if you make it with a hashbrown crust rather than a pastry. The crust makes the dish even better! I highly recomend trying this!
ZUCCHINI QUICHE
4 C. thinly sliced zucchini
1 C. chopped onion
2 C. butter
1 C. chopped fresh parsley (or 2 Tbs. parsley flakes)
1 tsp. Salt
1 tsp. pepper
1 tsp. Garlic Powder
1 tsp. Basil
1 tsp. oregano
3 or 4 beaten eggs
2 C. shredded Mozzarella Cheese
3 Tbsp. flour
1 tsp. baking powder
1 (8 oz). can of Crescent Rolls
2 Tbs. Mustard
Cook stir zucchini and onion in butter for 10 minutes, drain off some of the juices. Stir in parsley, salt, pepper, garlic powder, basil and oregano. In a separate bowl, combine eggs, mozzarella Cheese, flour and baking powder. Stir in zucchini mix. Separate crescent rolls into 8 triangles, and place in ungreased 10 pie pan. Press over bottom and sides of pan to form crust. Spread with mustard and prick crust with a fork. Pre-cook pie crust for about 5 min. until crust starts to harden. Pour mix into crust and bake at 375 F. for 18-20 minutes or until the center is set. Cover crust with foil for last 10 minutes. Cut into slices and serve. Serves 6-8.
HAM QUICHE
3 eggs
1/2 C. melted butter
1/2 C. Bisquick
1 1/2 C. milk
1 C. shredded cheese (Jack or Swiss)
1/2 C. chopped ham
Mix all ingredients except cheese and ham in blender. Pour into a 9-inch pie plate. Put ham and cheese on top and push down into the mix. Bake at 350 F. until done. Allow to set for 10 minutes before serving.
SPINACH AND TOMATO QUICHE
1 pastry crust
1 1/2 lbs. spinach
1 tsp. chopped rosemary
4 tomatoes
3 eggs
3 egg yolks
2 c. milk
Salt
Ground black pepper
1/2 c. grated Gruyere cheese
2 tbsp. chopped chives
2 tbsp. chopped parsley
Heat oven 400 F. Line quiche pan with pastry. Break stems from spinach. After washing spinach, put in saucepan using no extra water other than from washing and rosemary. Cook over low heat about 10 minutes. Drain well. Chop finely. Scald skin and chop tomatoes. Beat eggs and yolks together and milk. Fold in spinach, tomatoes, cheese, chives and parsley. Pour into quiche shell and bake about 40 minutes until set and golden brown.
I make many frittatas which are basically a quiche without the crust or pastry. Of course, the fillings can be used in a pastry or filo case equally successfully. The mixtures I quote make enough for 6 servings and are baked in a 29 x 19cm oven tray on moderate oven temperature for about an hour until firm.
The basic mixture for my frittata is:
8 eggs
300 ml of sour cream or thickened cream
1 large chopped fried onion or 5 chopped shallots
1 to 2 cups grated tasty cheese
250gm chopped bacon
Beat together eggs and cream, and then mix in cheese, onion or shallots. The varieties I've many are as follows. Pour mixture into greased overproof dish and bake on moderate until set.
Varieties:
Chicken & Avocado
Add 500 gm chopped cooked or left-over shredded chicken and diced avocado.
Chicken, Sweet Potato and Basil Pesto
Cook 1 large sliced sweet potato in microwave till tender. Mix 500gm chopped cooked chicken with 200g basil pesto. Pour basic frittata mix in bottom of dish and top with a layer of sweet potato, a layer of basil/chicken, another layer of egg mix, etc.
Chicken (or Ham) and Asparagus
500gm chopped or shredded cooked chicken or ham, 2 cans of asparagus cuts drained on paper towel. Top the frittata with a can of drained asparagus spears and halved cherry tomatoes to make it more visually appealing.
Spinach & Feta
Thaw 3 packs of “home-brand” frozen spinach in microwave and squeeze out excess fluid with gloved hands. Add 200g chopped fetta cheese, 1/2 cup parmesan.
Vegetable
Microwave or fry with garlic and your herbs of choice (such as mint, basil and/or coriander) a selection of veges such as chopped broccoli, sliced zucchini, grated carrot, peas, chopped sweet potato, pumpkin, potato.... pretty much anything! Maybe add some feta.
Mushroom Frittata
Fry 1 kg mushrooms with 2 tsp curry powder and add to basic frittata mix.
Red Salmon, Spinach and Feta
Two 400gm cans red salmon (drained), 2 packs frozen spinach defrosted and squeezed well of moisture, 200 gm chopped feta.
This one sounds unappealing but it's delicious. Don't use the basic frittata mix here. This one is a stand alone recipe.
Pea and Mint Frittata
Fry 2 chopped leeks, and microwave until tender 200g peas and 500g spinach. Combine 300g crumbled fetta and 150g grated haloumi cheese with 1/2 cup grated parmesan. Beat 6 eggs and 3/4 of cheeses together. Add veges, 1/2 cup chopped mint leaves, 40g breadcrumbs. Pour into greased tray and top with remaining cheeses.