Quiche Recipes

Spinach and Ricotta Quiche:

Line a deep 10 inch quiche pan with pastry
Wash the spinach and cook it for a few minutes. Squeeze out all the water and chop (approximately 3/4 cup)
Combine the Ricotta cheese, nutmeg and 1/2 cup Parmesan cheese. Spread over the bottom of the pastry shell
Beat eggs lightly. Combine with cream and milk. Season with salt and pepper and pour over Ricotta cheese spinach mixture
Sprinkle remaining cheese over top
Bake in a preheated 375°F oven for 30 minutes until puffed and set
Let the quiche rest for 5 to 10 minutes before serving
Serve and garnish

Feta cheese can be used in place of the ricotta
A store bought (pre-made) pastry crust can be used instead of preparing one from scratch
Can be served with breakfast items, fresh fruit, a side salad, etc.
Can be garnished with fresh herbs

Line a 9 inch pie plate with the pastry crust
Prick the crust with a fork and bake in a preheated 375°F oven for about 7 minutes
Fill pie shell with corned beef, sauerkraut and cheese
Mix the remaining ingredients and pour into the pie shell
Bake for 40 minutes in a preheated 375°F oven
Allow to stand for 5 minutes before cutting
Serve and garnish

A store bought (pre-made) pastry crust can be used instead of preparing one from scratch
Can be served with breakfast items, fresh fruit, a side salad, etc.
Garnish with fresh herbs, onion curls, etc.

Bake the pastry shell in a preheated 400°F oven for 7 minutes
Mix avocados, garlic, lemon juice, 1 chopped tomato, 1 tablespoon chilies and pepper sauce. Cover and refrigerate
Reduce oven to 375°F. Sauté beef, onion, rest of chilies and chili powder, drain
Layer cheese and beef mixture in shell
Combine eggs, heavy cream, salt and pepper. Whisk until mixed. Pour over meat in shell
Bake for 45 minutes or until firm. Let stand 10 minutes or refrigerate
Top with avocado mixture
Serve with chips. Bed of shredded lettuce (optional), with more tomato
Serve and garnish

A store bought (pre-made) pastry crust can be used instead of preparing one from scratch
Can be served with breakfast items, fresh fruit, a side salad, etc.
Can also be served or garnished with salsa sauce, guacamole and sour cream

Arrange broccoli and cheese in pastry-lined pan
Beat together eggs, cream, and spices in bowl. Pour the custard mixture over cheese and broccoli
Place in preheated oven at 375°F for 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean
Allow to cool for at least 5 minutes before serving
Serve and garnish

A store bought (pre-made) pastry crust can be used instead of preparing one from scratch
Many other vegetables can be used in quiches, some of which should be blanched prior to production of the recipe
Can be served with breakfast items, fresh fruit, a side salad, etc.
Can be garnished with sprigs of fresh herbs, onion curls, blanch broccoli florettes, tomato wedges or roses, etc.

In a medium size bowl, combine the rice, egg and parmesan
Press the rice mixture firmly into a deep (10-inch) quiche dish or pie pan to form a crust
Bake in a preheated 425°F oven for 3 minutes. Remove from oven. Reduce the oven temperature to 350°F
In a skillet, sauté the onion in butter, stirring until onion is soft. Remove from heat. Stir in tomato and cheeses
Spoon the tomato mixture into the rice crust
In large bowl beat together remaining ingredients and pour this mixture into the rice crust
Bake for about 35 minutes, or until just set
Let stand for 5 minutes, then slice to serve
Serve and garnish

A store bought (pre-made) pastry crust, or a pie dough made from scratch can be used instead of preparing the above rice crust
Can be served with breakfast items, fresh fruit, a side salad, etc.
Garnish with sprigs of fresh oregano and or basil, onion curls, etc.

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