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Get French & Quiche It Up!

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Broccoli-Cheddar Quiche Broccoli-Cheddar Quiche
Savory Leek and Ham Quiche Savory Leek and Ham Quiche
Pepperoni Pizza Quiche Pepperoni Pizza Quiche
Spinach Quiche Spinach Quiche
Zucchini Quiche Zucchini Quiche
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Asparagus Swiss Quiche
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain. Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain. In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

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.

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 until lightly brown on top and firm in the middle. Serve warm.

Crab Quiche
1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (Tabasco), or to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Fresh Green Chile Quiche
1 tablespoon olive oil
4 green chile peppers, seeded and chopped
1 small onion, diced
1/4 cup crumbled feta cheese
1/2 cup sour cream
1/4 teaspoon salt, or to taste
1 (9 inch) unbaked pie crust
8 ounces Monterey Jack cheese, shredded
3 eggs, beaten
3/4 cup milk
4 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt. Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese. Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

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.

Mushroom Chicken Quiche
2-1/2 cups cooked brown rice
5 egg whites, divided
1/2 tsp. dried rosemary leaves, divided
1/2 lb. (8 oz.) Velveeta, cut up
1/4 cup fat-free milk
1 cup chopped cooked chicken
1 cup sliced mushrooms
1/8 tsp. pepper

Mix rice, 2 of the egg whites and 1/4 tsp. of the rosemary. Press mixture onto bottom and up side of lightly greased 10-inch quiche dish or pie plate to form crust. Bake at 350°F for 10 minutes. Mix prepared cheese product and milk in medium saucepan; cook on low heat until smooth, stirring frequently. Add remaining 3 egg whites and remaining ingredients; mix until well blended. Pour into crust. Bake at 350°F for 35 to 40 minutes or until filling is set. Garnish with fresh rosemary.

Pepperoni Pizza Quiche
1 (9 inch) unbaked pastry shell
1 cup shredded Swiss cheese, divided
4 eggs
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup sliced ripe olives

Bake unpricked pastry shell at 375 degrees F for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated. Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Quiche Lorraine
1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1 onion, chopped
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Preheat oven to 450 degrees F (230 degrees C).
Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Quiche Seville
1 recipe pastry for a 9 inch single crust pie
1 cup sour cream
10 thick slices bacon
1 cup shredded Monterey Jack cheese
2 3/4 ounces French-fried dried onions
6 eggs, beaten
1/2 teaspoon Worcestershire sauce
ground black pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Bake thawed pastry shell at 375 degrees F (190 degrees C) for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees F (175 degrees C). Meanwhile, in a medium bowl, combine the sour cream, bacon, cheese, French-fried onions, eggs, Worcestershire sauce and ground black pepper. Mix all together well and pour into the cooled pie shell. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until quiche is set.

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.

Ranch-Style Quiche
1 cup shredded Swiss cheese
1 (9 inch) baked pastry shell, cooled
3 eggs
1 1/4 cups whipping cream
1 (1 ounce) package ranch salad dressing mix
4 bacon strips, cooked and crumbled

Sprinkle cheese into pastry shell. In a bowl, whisk eggs until foamy. Add the remaining ingredients. Pour over cheese. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F. Cover edges with foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean.

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.

Sour Cream Chicken Quiche
1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese
2 eggs, slightly beaten
3/4 cup milk
3/4 cup sour cream

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill. In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

Spicy Sausage Quiche
1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Spinach Quiche   
1 9-inch pie crust
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.

Spinach Wild Rice Quiche
1 (9 inch) unbaked pastry shell
3 eggs
1 cup half-and-half cream
1 cup vegetable wild rice or cooked wild rice
1 cup shredded Swiss cheese
3 bacon strips, cooked and crumbled
1/2 cup frozen chopped spinach, thawed

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F. In a bowl, beat the eggs and cream. Add rice, cheese, bacon and spinach; mix well. Pour into prepared crust. Cover edges of pastry with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean.

Vegetarian Quiche
1 (9 inch) unbaked pastry shell
1 1/2 cups chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup chopped zucchini
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground cinnamon
5 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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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