Crazy for Quiche! - KCBD NewsChannel 11 Lubbock

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Crazy for Quiche!

Asparagus Quiche Asparagus Quiche
Better-than-Ever Quiche Better-than-Ever Quiche
Crustless Bacon and Cheese Quiche Crustless Bacon and Cheese Quiche
Savory Leek and Ham Quiche Savory Leek and Ham Quiche
Spinach Quiche Spinach Quiche
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    Favorite Recipe Collections

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    Check here for the full archive of recipe collections.
  • Savory pies

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    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
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    Graham cracker classics

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Asparagus Quiche
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Better-than-Ever Quiche
2 whole wheat English muffins, split
2 Tbsp. KRAFT Light Zesty Italian Dressing
1 whole egg
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. flour
4 egg whites
1 cup fat-free milk
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 slices OSCAR MAYER Turkey Bacon, crisply cooked, crumbled
1 green onion, sliced

Preheat oven to 350°F. Cut each muffin half crosswise in half. Brush with dressing; set aside. Beat whole egg, mayo and flour in large bowl with wire whisk until well blended. Add egg whites, then milk, cheese, turkey bacon and onion, mixing until well blended after each addition. Pour into 9-inch pie plate sprayed with cooking spray. Arrange muffin pieces around edge of plate, with rounded sides facing out to form a scalloped edge. Bake 30 to 35 min. or until puffed and knife inserted in center comes out clean.

Breakfast-on-the-Go Quiche
1 cup flour 1/2 cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 tsp. salt
6 Tbsp.  margarine or butter, divided
4 to 5 Tbsp. cold water
1 cup  frozen shredded hash browns or cubed potatoes
1/2 cup chopped green pepper
1/2 cup  onion slices
8 oz. sweet Italian turkey sausage, cooked, sliced
4   eggs
1-1/4 cups fat-free milk
1/2 tsp.  dried thyme leaves
1/3 cup KRAFT Shredded Swiss

Mix flour, cereal and salt in large bowl. Using a pastry blender or 2 knives, cut in 5 Tbsp. of the margarine until mixture forms fine crumbs. Gradually add 4 Tbsp. of the water, stirring until mixture forms ball. Add remaining 1 Tbsp. water, if necessary for ball to stick together. Roll pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake at 450°F for 7 minutes. Remove from oven. Reduce oven temperature to 375°F. Melt remaining 1 Tbsp. margarine in large skillet on medium heat. Add potatoes, green pepper, onion and sausage. Cook and stir 3 minutes or until onions are tender. Pour into pastry shell. Beat eggs, milk and thyme with wire whisk until well blended. Stir in cheese. Pour into pastry shell; stir gently until well blended. Bake 40 to 50 minutes or until knife inserted in center comes out clean.

Broccoli-Cheddar Quiche
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half

Preheat oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust. Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Canadian Bacon Quiche
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
3 KRAFT Deli Fresh Swiss Cheese Slices, cut into quarters
6 slices OSCAR MAYER Ready to Serve Canadian Bacon, cut into bite-sized pieces
4 eggs
3/4 cup milk
1/4 cup green onion slices
1/4 cup KRAFT Shredded Sharp Cheddar Cheese
1 Roma tomato, thinly sliced

Preheat oven to 400°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate sprayed with cooking spray. Arrange Swiss cheese pieces evenly on bottom of pie crust; top with the Canadian bacon. Beat eggs and milk with wire whisk until well blended; pour into crust. Sprinkle with onions and shredded cheese; top with tomato slices. Bake 15 min. Reduce heat to 350°F; continue baking 25 to 30 min. or until center is set and top is lightly browned. Let stand 10 min. before cutting into 6 wedges to serve.

Country Quiche
8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Crab and Swiss Quiche
2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crab meat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Crustless Bacon and Cheese Quiche
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Bacon
1 cup  sliced fresh mushrooms
12 eggs
1/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Heat oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 Tbsp. drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses. Bake 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Hash Brown Quiche
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C).
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Quiche Lorraine
1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Quick Quiche
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Salsa Sausage Quiche
3/4 pound bulk pork sausage
1 (9 inch) unbaked pastry shell
2 cups shredded Cheddar cheese, divided
3 eggs
1 cup salsa

Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
Bake at 375 degrees F for 30-35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Savory Leek and Ham Quiche
1 Tbsp. oil
3/4 lb. leeks (about 3 medium), halved lengthwise, cut into 1/4-inch-thick slices (2-1/2 cups)
1/2 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup KRAFT Shredded Swiss Cheese
4 eggs
1-1/2 cups half-and-half

Preheat oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Seafood Quiche
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (6 oz.) crabmeat, drained, flaked
4 eggs
1/2 cup milk
1/2 cup sliced green onions
1/2 tsp. dill weed
1/2 tsp. lemon pepper seasoning
1 baked pastry shell (9 inch)

Preheat oven to 350°F. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended. Pour into pastry shell. Bake 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Spinach Quiche
1 pastry crust for 9-inch pie
2 cups KRAFT Shredded Sharp Cheddar Cheese
2 Tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1 cup milk
2 eggs, lightly beaten
3 slices OSCAR MAYER Bacon, crisply cooked, crumbled 1/2 tsp.  salt
Dash of pepper

Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edge; flute. Toss cheese with flour in medium bowl. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell. Bake 1 hour or until set.

Tomato and Basil Quiche
1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Zucchini Quiche
1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Sources: allrecipes.com & kraftfoods.com

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