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Subject: Quiche Recipes
Replies: 9 Views: 1284
seastarr 30.04.08 - 08:22pm
we will use this area to post our favorite quiche recipes. *
seastarr 30.04.08 - 08:27pm
Sausage Quiche
1 lb Sausage
1 Onion
8 Strips of bacon
1/2 c Chopped bell pepper
2/3 c Cream
2/3 c Milk
4 Large eggs
4 oz Sharp cheddar cheese
1/2 ts Salt
1/4 ts Black pepper
Prebake crust in a 10 pan. Form sausage ba11s with
your sausage meat. Bring large pot of water to a boil;
add sausage ba11s. Reduce heat and simmer 5 minutes.
Drain and reserve. Cut bacon into 2 inch squares and
fry until crisp. Drain. Saute peppers and onions,
drain. Beat eggs with cream and milk. Add salt and
pepper. Scatter half the cheese in bottom of pie
shell, cover with bacon, onions, and peppers. Layer
sausage ba11s next. Scatter the rest of the cheese.
Gently pour egg mixture into shell over meats and
cheese. Bake for 25 to 30 minutes at 350 degrees.
*
seastarr 30.04.08 - 08:28pm
Seafood Quiche
1 unbaked pastry shell -- regular size baking
1/2 pound sliced Swiss cheese
1/2 cup sm. shrimp
4ounces frozen canned crabmeat
2 eggs -- beaten
1 cup whippingcream
1/2tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon sherry wine
1tablespoon melted b*tter
Line shell with double slices cheese. Cover with layer of shrimp & layer crab. Beat together remaining ing. Pour over seafood *
seastarr 30.04.08 - 08:34pm
Seafood Quiche Squares
2 cans Pillsbury refrigerated -- (8 oz.)
quick crescent dinner rolls
1 cup shredded Swiss cheese -- (4 oz.)
1 cup shredded sharp cheddar -- (4 oz.)
cheese
1 6 ounces pkg frozen -- cooked shrimp,
thawed and drained
1 6 ounces can crabmeat -- drained and flaked
1 3/4 cups half & half
1 teaspoon dry mustard
1/2 teaspoon Worchestershire sauce
1/8 teaspoon hot pepper sauce
6 eggs -- beaten
Chopped fresh parsley -- (optional)
Heat oven to 400 degrees F. Unroll dough into 4 long rectangles. Place crosswis
e in ungreased 10 x 15 inch jelly roll pan; press over bottom and 1 inch up sid
es to form crust. Firmly press perforations to seal. Bake at 400 degrees F. for
5 minutes. Remove from oven. Sprinkle partially baked crust with cheeses, shri
mp and crabmeat. In large bowl, combine half & half, dry mustard, sauces and eg
gs; mix well and pour over ingredients. Sprinkle with parsley. Bake for additio
nal 25 to 35 minutes or until knife inserted in center comes out clean and edge
s are golden brown. Cool 5 minutes; cut into squares. Serve warm. Makes 60 appe
tizers. Delicious made with 12 ounces broken lobster meat instead of shrimp and
crabmeat. Recipe from One Million Recipes CD
*
seastarr 30.04.08 - 08:38pm
Salmon Quiche
1 cup cheddar cheese -- shredded
2 tablespoons onion -- chopped
14 ounces salmon
3 eggs
1 cup milk
1/4 teaspoon basil
1/4 teaspoon tarragon
1/4 teaspoon oregano
1/4 teaspoon parsley
Grease an 8 inch pie plate. Sprinkle cheese and onion on bottom. Drain
salmon and flake over cheese and onion. Mix together eggs and milk and
pour evenly over all. Sprinkle with seasonings and herbs. Bake at 350
- 375 for 50 minutes or until set. Serve hot.
*
seastarr 30.04.08 - 08:40pm
Reuben Quiche
dough for 10-inch quiche pan
1 Tbsp. caraway seed
10 Oz. corned beef -- shredded
1 1/4 Tbsp. Dijon mustard
2/3 C. sauerkraut -- unwashed and
squeezed very dry
3 C. Swiss cheese -- grated
3 eggs -- beaten
1 C. heavy cream
1 Tsp. grated onion (optional)
1/2 Tsp. dry mustard
Preheat oven to 375 degrees. Put dough into quiche pan and
flute edges; sprinkle with caraway seed and bake 7 minutes.
Fill shell with corned beef. Spread with mustard. Top with
sauerkraut, then cheese. Mix eggs, cream, onion and dry
mustard; blend well. Pour over contents and bake 40 minutes or
until inserted knife comes out clean. Remove and cool for 5
minutes. Then serve. Serves 6 to 8.
*
seastarr 30.04.08 - 08:47pm
Quiche Lorraine
6 sl bacon
4 ea egg
1/2 c swiss cheese
1/2 t salt
1/2 c onion
1/8 t freshly grated nutmeg
1/4 t cayenne
1 ea pie shell
1 c half and half
sprinkle bacon, cheese and onion in bottom of pie shell.
beat together eggs, cream and seasonings.
pour egg mixture into pie shell.
bake in preheated 425 degree oven for 15 minutes on bottom shelf.
reduce temperature to 325f and continue baking 20 minutes or till knife
inserted comes out
clean.
let stand for 10 minutes before cutting.
serve warm or at room temperature.
*
seastarr 30.04.08 - 08:55pm
Asparagus Quiche Lorraine
1 pie crust (9 inch) -- unbaked
1/2 pound swiss cheese -- sliced
10 ounces asparagus
1/2 pound bacon -- crumbled
4 eggs
1 tablespoon flour
1/2 teaspoon salt
dash cayenne
dash nutmeg
2 cups milk
1 tablespoon b*tter
Line 9 inch pie pan with apstry. Cover with cheese, asparagus, and
bacon. Beat eggs with flour, salt, cayenne, nutmeg, milk, and melted
butter. Pour custard over bacon, asparagus and cheese. Bake at 375
for 40 minutes until set. Cut into wedges. Serve warm. Source:
Calico Pantry Cookbook.
*
seastarr 30.04.08 - 11:28pm
Remainder of seafood Quiche Recipe. Pour custard mixture over seafood. Bake @ 375 40min. Til light brown. Remove allow to stand 20min before slicing. I'm sorry for the omission. I will repost complete recipe soon. Thanks. 
*
seastarr 11.06.08 - 02:51pm
Seafood Quiche
1 unbaked pastry shell -- regular size baking
1/2 pound sliced Swiss cheese
1/2 cup sm. shrimp
4ounces frozen canned crabmeat
2 eggs -- beaten
1 cup whippingcream
1/2tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon sherry wine
1tablespoon melted b*tter
Line shell with double slices cheese. Cover with layer of shrimp & layer crab. Beat together remaining ing. Pour over seafood Pour custard mixture over seafood. Bake @ 375 40min. Til light brown. Remove allow to stand 20min before slicing.
*
