Foodie Friday: Quiches

Caprese Quiche
Via Lemon Tree Dwelling

Quiches are such versatile dishes.  They can be served for breakfast, lunch or dinner.  It goes without saying they are a terrific choice for brunches.  With Mother's Day coming up we thought we would share some delicious quiche recipes with you.  Enjoy!



Caprese Quiche
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: Cathy Trochelman

Ingredients:
5 large eggs
5 large egg whites
1 c. Kemps Organic Milk
1 c. shredded mozzarella cheese
2 Tbsp. sliced fresh basil packed
1 tsp. garlic salt
1/4 tsp. pepper
1-2 fresh Roma tomatoes thinly sliced

Instructions:
Preheat oven to 350 degrees.
Combine all ingredients except tomatoes in a large mixing bowl.
Whisk well.
Pour into greased 9 inch pie plate or 8 inch square baking pan.
Top with thinly slice tomatoes and extra basil as desired.
Bake at 350 degrees 45 minutes.


Sweet Onion and Herb Quiche
Via The View from Great Island


Sweet Onion and Herb Quiche

Ingredients:
1 frozen pie crust
1 medium sweet onion
5 large eggs
1 cup half and half
1/3 cup chopped herbs, I used thyme and chives
2 Tbsp whole grain Dijon mustard
3 Tbsp Parmesan cheese
1/2 tsp salt
fresh cracked black pepper to taste
1 cup shredded cheese (I used an Italian blend, you can use cheddar, or whatever you like)
4 ounces goat cheese

Instructions:
Set oven to 400F

Peel and very thinly slice the onion. I used the 1/8 inch setting on my mandoline, but you can use a knife if you like, just get the slices as thin as possible. Break apart the rings and pile the onions right into the frozen (not thawed) crust. Even them out from side to side. you may not need the entire onion if yours is large.

Whisk the eggs and cream together, making sure to break up the eggs completely. Stir in the herbs, mustard, and Parmesan. Add salt and pepper.

Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that.

Pour the egg mixture over all. Spread out the herbs, if necessary, across the surface of the quiche (they can tend to clump toward the center after you add the liquid.)
Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center.

Notes:
Use whatever cheese you like, but I think stronger flavor works best.  You might try a smoked cheese.

Sweet onions work perfectly for this quiche because they are mild and delicate and don’t require long cooking.  Use any variety you can find, right now it’s Vidalia season, so that’s what I used.  Generic sweet onions can be found right next to the regular yellow, white, and red onions in your produce aisle.


You can cut down on calories by using whole or even low fat milk in place of the half and half.


Bacon, Spinach & Mushroom Cheesy Quiche Pie
Via The Gold Lining Girl


Bacon, Spinach & Mushroom Cheesy Quiche Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 -8 servings
Author: Sarah @ The Gold Lining Girl

Ingredients:
1 prepared refrigerated pie crust
10 slices center-cut bacon
1/2 large onion chopped
1 - 8 oz. container sliced white mushrooms
1 c. loosely packed spinach
1 c. whole milk
3 eggs
1/2 c. pasteurized egg whites
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded Swiss or sharp Cheddar cheese
Greek yogurt or sour cream for topping

Instructions:
Unroll the pie crust and arrange it in the bottom of a 9-inch deep dish pie plate.
In a large skillet over medium heat, fry the bacon until crispy. Discard all but 2 tbsp. grease, and drain bacon on paper towels.
Crumble bacon.
Add the onions and mushrooms to the skillet with the bacon grease, and cook for 8-10 minutes, or until soft and golden.
Turn the heat to low, and add the spinach.
Cook 1 minute, or until wilted.
Remove from heat. Make sure that any liquid is drained from the veggies.
In a large bowl, whisk together milk, eggs, egg whites, salt, and pepper.
Stir in veggies, bacon, and cheese.
Pour into pie crust.
Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted near the center comes out clean, and the center doesn't jiggle.
Remove to a wire rack.
Cool for 10-15 minutes before cutting and serving.
Top with Greek yogurt or sour cream.



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