Ingredients:
1 Pastry shell (9 to 10 inches)
2 Eggs, lightly beaten
Salt
Fresh ground black pepper
1/4 t. Dijon mustard
1/4 C. Onion, diced
1 C. Cheddar cheese, grated (well packed)
1 Tomato, thinly sliced
1 Green pepper, cut in thin strips
1 T. Oregano
1/4 Lbs. Genoa salami, thinly sliced
Procedure:
Line a pie pan with the pastry dough to form a shell for the quiche
Combine eggs, salt, pepper, mustard, onion and cheese. Spread in
bottom of shell
Arrange tomatoes, pepper slices and salami on top and sprinkle with
oregano
Bake for 35 to 40 minutes in a preheated 350°F oven, or until the
pastry is cooked and the eggs are set
Allow to cool for about 10 minutes before serving
Notes:
Can be garnished with sprigs of fresh oregano, onion curls, tomato
roses or wedges, etc.
Can be served with side salad, fruit, vegetable, or other breakfast items
A store bought (pre-made) pastry crust can be used instead of
preparing one from scratch
Other cheese, such as parmesan can be used in place of the Swiss
Ingredients:
6 C. Sweet onions, minced
1 t. Salt
2 T. Olive oil
1/8 t. Fresh ground black pepper
1 T. Butter
1/8 t. Ground nutmeg
1 1/2 T. Flour
1/2 C. Swiss cheese, grated
3 Eggs
18 Thin slices pepperoni
1/2 C. Heavy cream
1 Pastry shell (9 to 10 inches)
1/3 C. Yogurt
Procedure:
Line a pie pan with the pastry dough to form a pastry shell for the
quiche
Sauté the onions with oil and butter in a skillet over low heat
until well done, stirring often. Do not brown
Sprinkle with flour and continue cooking slowly for about 2 minutes.
Cool well
Beat eggs, then add heavy cream, yogurt, salt, pepper, and nutmeg
Add the above egg mixture to the cooled onions
Sprinkle half the cheese on the bottom of the pre-baked pastry shell
and fill with egg-onion mixture
Arrange pepperoni slices on top. Sprinkle with remaining cheese
Bake for 10 minutes in a preheated 450°F oven, reduce the heat to
300°F and bake for 20 minutes more
Allow to cool for about 10 minutes before serving
Notes:
Can be garnished with onion curls, sprigs of fresh herbs, etc.
Can be served with side salad, fruit, vegetable, or other breakfast items
A store bought (pre-made) pastry crust can be used instead of
preparing one from scratch
Other cheese, such as parmesan can be used in place of the Swiss
Ingredients:
1 Pastry shell (9 to 10 inches)
1 C. Heavy cream
4 Eggs
10 oz. Asparagus spears, blanched
7 oz. Corn kernels
7 oz. Ham, diced
1 C. Cheddar cheese, grated (4 oz.)
2 T. Onion, diced
1/2 t. Salt
1/8 t. Fresh fround black pepper
1/2 C. Cheddar cheese, grated (2 oz.)
Procedure:
Line a pie pan with the pastry dough to form a pastry shell for the
quiche
In a bowl, beat the heavy cream with eggs. Stir in asparagus, corn,
ham, 1 cup cheese, onion, salt and pepper
Pour into an unbaked pastry shell
Sprinkle with remaining 1/2 cup cheese
Bake in a preheated 375°F for 45 minutes, or until when a knife
inserted near center comes out clean and the eggs are set
Allow to cool for about 10 minutes before serving
Notes:
Can be garnished with onion curls, sprigs of fresh herbs, etc.
Can be served with side salad, fruit, vegetable, or other breakfast items
A store bought (pre-made) pastry crust can be used instead of
preparing one from scratch
Other cheese, such as Parmesan or Swiss can be used in place of the
Cheddar
Ingredients:
1 Pastry shell (9 to 10 inches)
2 T. Dijon mustard
3 C. Zucchini, diced
Salt
8 Mushrooms, sliced
2 T. Butter
2 C. Monterey Jack cheese, grated
8 oz. Cream cheese
1/2 C. Whipped cream
2 Egg yolks
1 Egg
Salt
Fresh ground black pepper
Procedure:
Line a pie pan with the pastry dough to form a pastry shell for the
quiche
Spread the bottom of a pastry shell with mustard. Bake in a preheated
450°:F oven for 10 minutes. Cool. Reduce oven heat to 350°F
Place zucchini in a colander, sprinkle with salt and drain for 5
minutes
Sauté the mushrooms in butter
Sprinkle 1 cup of Jack cheese in the bottom of the pastry shell.
Spoon mushrooms on top
Squeeze zucchini to remove excess moisture. Place in shell, separating
and fluffing with fingers
Beat together cream cheese, cream, egg yolks and egg, season with salt
and pepper
Place the pastry dish on a baking sheet and carefully pour in the egg
cream mixture. Sprinkle the remaining Jack cheese on top
Bake in a 350°F oven for 45 minutes, until top is puffed and
golden and when a knife inserted in center comes out clean
Let stand for about 5 minutes before cutting
Serve and garnish
Notes:
Can be garnished with onion curls, sprigs of fresh herbs, etc.
Can be served with side salad, fruit, vegetable, or other breakfast items
A store bought (pre-made) pastry crust can be used instead of
preparing one from scratch
Other cheese, such as Parmesan or Swiss can be used in place of the
Monterey Jack
Ingredients:
1 Pastry shell (9 to 10 inches)
3 Tomatoes, peeled, seeded and chopped
1 Onion, chopped
3 T. Butter
1/2 t. Salt
1/2 T. Fresh basil, chopped
1/2 Lbs. Swiss cheese, grated
3 Eggs, well beaten
1 C. Heavy cream
Procedure:
Line a pie pan with the pastry dough to form a pastry shell for the
quiche
Bake pie crust for 10 minutes in a preheated 400°F oven
Combine tomatoes, onion, butter, salt and thyme or basil in saucepan
and cook over medium heat until it is reduced by 1/2
Place cheese on the precooked and cooled crust. Pour tomato mixture
over the cheese
Mix eggs and cream and pour over tomato mixture
Bake for 10 minutes in a preheated oven at 425°F, then reduce to
375°F for 35 minutes or until set
Let quiche rest a few minutes before cutting
Serve and garnish
Notes:
Can be garnished with sprigs of fresh basil, onion curls, tomato roses
or wedges, etc.
Can be served with side salad, fruit, vegetable, or other breakfast items
A store bought (pre-made) pastry crust can be used instead of
preparing one from scratch
Other cheese, such as parmesan can be used in place of the Swiss