Quiche Recipes Please?)

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https://www.backyardchickens.com/forum/viewtopic.php?pid=1316240

 

[2DogsFarm]

I use yogurt to make quiche.
1 8oz carton of plain yogurt & 3 eggs for one 9-inch deep dish crust.
Mix together and pour into the unbaked crust.
Add about 2 cups of whatever cheese you like - cheddar & Swiss work well, mozzarella gets too stringy - some chopped onions or ham or crumbled crispy bacon or browned sausage, green pepper or all of them.
Bake at 375 until it tests done - a knife poked in the center comes out clean.
It will puff up while baking and fall some when it cools but that doesn't mean it won't taste good.

 

[Sissy]

I use 4 med. eggs whipped to cooked broculli and chopped onion
chopped ham into a pie crusts ..
for an hour and its great.dont measure much just fill the pie crust.to your liking.bake for an hour. 350*oven.

 

[sunnychooks]

Check out the Recipe Index at the top of this forum (stickied and locked). There are some great recipes for quiche, including a wonderful zucchini quiche that I submitted!

 

[Crusty McPottydoodle]

I don't usually like quiche, but my mum made this when I was visiting and it was so good I had a second piece and asked her for the recipe.

Broccoli Quiche oven 375 F
2 Tbsp. butter (I use Becel)
1 onion minced
1 Tsp. minced garlic
2 cup fresh broccoli
1 (9") unbaked pie crust
11/2 cup shredded mozzarella cheese ( you can use cheddar)
3 eggs well beaten
3/4 cup milk
1 tsp. salt
1/2 tsp black pepper
1 Tbsp. butter (marg) melted
dash cayenne pepper

Over Med. heat melt butter in large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until vegetables are soft. Spoon veg. into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over veg & cheese. Bake in pre-heated oven for 30 min. or until centre has set.

 

[Renee]

I think the secret to great quiche (besides a great crust)is using heavy whipping cream to make the custard.

Chile Relleno Quiche
Serves 4 to 6


Ingredients

1 frozen or home-made pie crust pre-baked and cooled

6 medium to large fresh eggs
1 cup heavy whipping cream
1/8 teaspoon black pepper
1 teaspoon Tabasco Sauce
1 cup shredded Mexican melting cheese or Monterey Jack
1 can green chiles, drained and chopped into small pieces

Preparation

Preheat oven to 350 degrees.

Lightly whisk the eggs, cream, pepper, and hot sauce in a bowl just until combined.
Arrange the drained chopped chiles over the bottom of the pie crust.
Arrange the shredded cheese over the chiles.
Place the baking sheet in your pre-heated oven, and place the pie tin on the baking sheet.
NOW pour the egg mixture over the cheese, filling the crust, and slowly push in the rack.

Bake at 350 degrees for 40 minutes, until the top of the quiche is browned, and the center is still jiggly.

Cool on a rack for 15 minutes minimum. Serve with salad.
This quiche may be served hot or cold, and reheats well.

 

[heyeddah]

Easiest ever.
Pie shell
cheese
any filling meat or veg
8 eggs
1pt half and half
salt and pepper to taste.
Fill and bake until done not raw in the middle.

 

[Kim_NC]

Here are a couple personal favoites

Denver Quiche
photo & printable version here: http://www.millriverfarm.com/recipe.cfm?id=274&catname=Meat%20and%20Eggs

2 c. fine egg noodles, cooked and drained
1 c. green peppers, chopped
3 Tbsp. onion, chopped
1 Tbsp. water
1 c. (4 oz.) cooked lean ham, chopped
6 eggs
1 c. milk
2 tsp. prepared mustard

To form crust, press noodles over bottom and up sides of lightly greased deep 9-inch pie pan.

In small covered saucepan over medium heat, cook peppers and onion in water until peppers are crisp-tender. Stir in ham. Sprinkle evenly over noodle crust. Beat together eggs, milk and mustard until thoroughly blended. Carefully pour over vegetables and ham.

Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.


Mexican Quiche
photo & printable version here: http://www.millriverfarm.com/recipe.cfm?id=301&catname=Meat%20and%20Eggs

1 (9 in.) unbaked deep-dish pie shell (frozen is fine or make your own)
1 c. four-cheese Mexican blend, shredded
1 can (4 oz.) diced green chilies
3/4 c. mild salsa
2 large green onions, sliced
4 eggs, lightly beaten
1 large green or red bell pepper, chopped
3/4 c. evaporated milk

Preheat oven to 375°F.

Sprinkle cheese, bell pepper, chilies and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.

Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.

Note: For a lower calorie version, substitute shredded light cheese and evaporated fat free milk

I have lots of egg recipes for other quiches, frittatas, tarts, stradas, etc posted here. Most have photos:
http://www.millriverfarm.com/recipes.cfm?catname=Meat and Eggs