Foodie Friday: Quiches

Asparagus Bacon Quiche
Via The Lady Behind the Curtain

Quiches are terrific and flexible dishes.  They can be served for breakfast, lunch or even dinner.  They are a wonderfully delicious way to sneak veggies in your diet.  That's always a plus!  And they are relatively easy to make.  We've found some delicious quiches to give a try.  Have fun and enjoy!

Asparagus Bacon Quiche

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 8

1 store bought prepared pie crust
8 ounce sliced mushrooms
1 tablespoon oil
1/2 pound asparagus cut into 2-inch pieces
6 large eggs
3/4 cup heavy cream
4 green onions, sliced
1 roasted red pepper, sliced
1 1/2 cup white cheese, shredded (jack and muenster)
6 strips of smoky bacon, cooked and cut into bite size pieces
salt and pepper

Preheat oven to 375 degrees.
Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
In a medium skillet saute mushrooms with oil until golden.
Set aside to cool.
Fill a medium saucepan with enough water to cover the asparagus.
Bring water to a boil; add asparagus and boil 1 minute.
Drain immediately and set aside to cool.
Roll out the prepared pie crust, press into the sides of the tart pan.

In a large bowl lightly beat the eggs, add the cream and stir together.
Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
Salt and pepper to taste.
Gently fold all ingredients together and pour into prepared tart pan.
Set pan on a cookie sheet, bake 50 minutes or until a knife inserted into the center comes out clean.
Cool in the pan 15 minutes before removing the tart pan sides.

Ham, Spinach and Mushroom Quiche
Via Miss In The Kitchen

Ham, Spinach and Mushroom Quiche

1 refrigerated pie crust
1 tablespoons butter
1 cup sliced mushrooms
3 green onions, sliced
3 cups fresh spinach or 1 10 oz package frozen spinach
3 large eggs
1/2  teaspoon salt
1 1/2 cups milk
1 cup shredded Swiss Cheese
1/2 cup shredded smoked Gouda cheese
3/4 cup diced cooked ham

Preheat oven to 425 degrees F.

Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.  Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.

Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often. Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.

Add eggs to a large bowl, add milk and salt and whisk until well combined. Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.

Pour into pie shell and bake for 50-55 minutes or until center is set.
Remove from oven and allow to rest 10 minutes before slicing.

Broccoli Cheddar Quiche
Via Clean Eats Fast Feets

Broccoli Cheddar Quiche
Serves 6
Prep Time 30 min 
Cook Time 40 min 
Total Time1 hr 10 min

1 Quiche Crust or premade
2 Tbsp. Olive Oil
1 medium onion, diced (about 1/3 to 1/2 a cup)
2 cloves garlic, minced
2 bunches of broccoli, chopped (about 4 cups)
3/4 cup of sharp cheddar cheese, shredded
3 Jumbo Eggs or 4 Large Eggs
1 cup milk of choice (I used plain Almond Milk or Soy Milk)
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. dry mustard
1/4 tsp. red pepper flakes
1/4 tsp. nutmeg

Preheat oven to 350.

Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.

In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.

While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.

Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.

Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.

Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.

Remove from oven and enjoy.

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