Mix in a bowl:
1 cup any grated cheese, 1 cup milk or heavy cream, 4 well-beaten eggs, salt and pepper to suit your tastes.
Add any of the following:
1 cup diced celery
1 cup chopped kale
1 can creamed corn
1 can niblet corn
1 cup chopped cooked brocolli florets
1 cup chopped cooked cauliflower florets
1 pkg. chopped cooked Brussel sprouts
1 can mixed vegetables
1 can diced tomatoes with basil
1 cup Prepared Pantry julienned sundried tomatoes
1 grated carrot
1 cup chopped bell peppers
1 can green chilies, drained
1 grated zuchini
1 grated yellow squash
1 can chopped asparagus
1 cup grated eggplant
1 can black olives, sliced
1 can sliced water chestnuts, drained
1 cup chunky salsa
1 cup fresh sprouts
1 cup diced onions
1/2 cup chopped parsley
1 cup diced cooked turkey ham
1 cup crushed pineapple, drained
1 cup cooked crumbled turkey sausage
1 cup cooked crumbled turkey bacon
1 can boneless, skinless salmon, drained
1 can cooked diced chicken, drained
1 pkg. chopped spinach, drained and squeezed dry
1 jar sliced mushrooms, drained
1 can corned beef hash
1 cup shredded hash browns
Use a bought pie crust and prebake it. Brush the inside of the baked crust with beaten eggwhite to seal it and keep it from getting soggy. Pour the well-beaten egg/cheese mixture over your selected item(s) in the crust and bake at 350 degrees for 1 hour or until set.
I have given you 40 suggestions just on this one quiche recipe. Serve with a tossed green salad and you have a meal. You can served diced peaches or yogurt for dessert.
TURKEY HAM QUICHE
Beat 6 eggs, 1/4 tsp. thyme, salt and pepper to suit taste, 1/2 cup heavy cream, 1/2 cup diced onions, 1/2 cup diced cooked turkey ham, and 1 tsp. minced garlic. Pour in a baked pie shell. Bake at 400 degrees for one hour.
QUICHE LORRAINE
Mix 6.5 oz. diced cooked turkey ham with 1 cup grated Swiss cheese, 6 beaten eggs, 1 cup milk or heavy cream, and a dash of cayenne pepper. Pour into prebaked pie shell. Bake at 350 degrees for 45 minutes or until set.
CHILIE PEPPER QUICHE
2 cans chopped chilies, drained
2 cups shredded cheese
1 tsp. cayenne
3 eggs, beaten
1/2 cup heavy cream
1 pie crust
Line bottom of pie crust with drained chilies. Top with grated cheese. Sprinkle on cayenne. Beat eggs and heavy cream. Pour over cheese. Bake at 350 degrees for 40 minutes. Serve.
CRAB QUICHE
1 unbaked pie crust
1 red onion, diced
1/2 cup diced green bellpepper
2 Tbsp. butter
4 eggs, beaten
2 cups heavy cream
8 oz. grated Swiss cheese
1 tsp. salt
1/2 tsp. Old Bay seasoning
6.5 oz. imitation crabmeat
Sauté onion and bellpepper in the butter until transparent, approx. 5 minutes. Mix together the eggs, heavy cream, salt, cheese, Old Bay seasoning, and imitation crabmeat. Add sauteed onions and bellpepper. Mix well. Pour into pie crust. Bake at 425 degrees for 30 minutes until the center is firm. Serve.
INDIVIDUAL BREAKFAST QUICHES
1 lb. turkey sausage, turkey bacon, or turkey ham cooked
2 cans biscuit dough
2 cups grated cheese
3 eggs, beaten
Brown your choice of meat, then crumble it. If you use a regular muffin tin, place one biscuit in each tin on the bottom of butter sprayed muffin pans. If you use mini-muffin tins, butter spray each one of them, then divide each biscuit dough into three pieces, and use one per mini-muffin in the bottom. Beat the eggs, and add the crumbled meat of choice, and the grated cheese. Spoon mixture into each muffin
tin over the dough. Bake at 350 degrees for 20 minutes.
LAVENDER AND THYME QUICHE
One 9-inch pie shell, unbaked
1-1/4 cups grated Swiss cheese
2 Tbsp. butter
1-1/2 cups mushrooms
2 Tbsp. fresh thyme leaves
4 large eggs, beaten
1 cup evaporated milk
1 Tbsp. pulverized culinary lavender
1/2 tsp. salt
1/8 tsp. grated nutmeg
Pre-heat oven to 350 degrees.
Bake pie shell for 10 minutes until golden brown. Sprinkle 1/4 cup grated cheese over the bottom of the crust and bake for about 5 minutes, or until the cheese is melted.
In a large skillet, heat the butter. Add the mushrooms and saute, stirring often. In a large bowl combine the eggs, evaporated milk, lavender, 1 cup grated cheese, salt, and nutmeg. Stir in the mushrooms and pour into the crust. Bake at 350 degrees for about 35 minutes, or until the top is set. Serve warm or cold. Makes 8 servings.
SPINACH QUICHE
2 prepared pie crusts
6 eggs, beaten
1-1/2 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. lavender vinegar
10 oz. pkg. chopped spinach, squeezed dry of its water
1 small onion, chopped finely
1 cup grated Swiss cheese
1 cup grated Cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, beat eggs, milk, dry mustard, salt and pepper. Add the spinach, lavender, onions and grated cheeses to the egg mixture. Stir until well-blended. Equally divide the mixture between the two pie crusts. Bake at 350 degrees for 1 hour, or until center of quiche is firm and golden brown.
TOMATO-MOZZARELLA-BASIL QUICHE
Line a pie crust with sliced tomatoes, slices of mozzarella cheese, then some fresh basil leaves or use baby spinach leaves if you cant find basil. Repeat same layers. Then beat 3 eggs with 1/4 cup heavy cream and pour this over the contents. Bake at 350 degrees for 45 minutes or until set. You can use dried basil if you cant find the fresh. It works just as well in this recipe. Just sprinkle some over the tomatoes, then top with mozzarella cheese. You can use grated mozzarella if you like. You could use Swiss cheese or French Brie cheese, but its more expensive to use.
TOMATO QUICHE
Mix into the basic quiche recipe 1 can drained, diced tomatoes that have Italian spices mixed into them already. Pour into pie shell. Bake at 350 degrees for 45 minutes or until set.
