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mmchummel
August 9th, 2005, 02:01 PM
California Quiche

1 c chopped, fresh mushrooms
½ c finely chopped green onion
½ c finely chopped celery
2 T butter
6 eggs
1 ½ c milk
¼ c flour
1 t. seasoned salt
1 t. paprika
1/8 t red hot pepper sauce
1 c chopped crisp bacon or ham
1 c shredded Swiss cheese
1 c shredded Cheddar Cheese
2 T dry white wine

Sauté mushrooms, celery, and onion in butter until soft. Set aside. Beat eggs. Add milk, flour, salt, paprika and pepper sauce. Stir in bacon, cheese and wine Cover and chill. To bake, stir well and turn into a buttered 9” quiche dish or deep pie plate. Bake at 350, about 1 hour, or until knife inserted 1” from edge comes out clean.


Source My CB’s: Tiny Tim Auxiliary of Children’s Home Society (CHS) Rainbow of recipes cookbook 1981



Quiche Lorraine

This easy, elegant quiche makes a delicious brunch, lunch or dinner served with a fresh fruit salad. Quiche Lorraine can be prepared 2-4 hours in advance of baking; chill until ready to bake.

1 unbaked 9-inch (4 cup volume) deep-dish pie shell
6 slices bacon, chopped
1/2 cup chopped onion
1 1/2 cups (6 ounces) shredded Swiss cheese
1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
3 large eggs, well beaten
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp ground nutmeg

1. Preheat oven to 350° F.

2. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.

3. Bake for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

Servings: 8
Preparation time: 10 minutes
Cooking time: 50 minutes




Quiche Lorraine

10- strips bacon, crisply cooked and crumbled
1 C. (4 oz.) shredded Swiss or Gruyere cheese
3 eggs
1 ½ C. Half and Half (light Cream)
1/8 t. Nutmeg

Pre-heat oven to 450o F. On a lightly floured board, roll out pastry to about 1/8 in. thick. Fit to a 1½ in. deep, 9” pie pan; flute edges. Or press into a quiche dish. Place a piece of foil inside pastry shell and partially fill with uncooked beans or rice. Bake in the pre-heated oven (450o) for 10 minutes. Lift off foil and beans; return pastry to oven for 5 more minutes or until lightly browned. Let cool. Reduce oven temperature to 350o.
Scatter bacon in pastry shell; sprinkle evenly with cheese. In a bowl, beat eggs with half and half, then pour onto cheese. Sprinkle nutmeg over filling. Bale for 35-40 minutes or till knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Serves 6


Cheese and Chile Quiche

1 ½ C. (6 oz.) shredded Mild Cheddar
1–4 oz can diced green chilies
3 eggs
1 ½ C. Half and Half (light Cream)
1/8 t. Cumin

Pre-heat oven to 450o F. On a lightly floured board, roll out pastry to about 1/8 in. thick. Fit to a 1½ in. deep, 9” pie pan; flute edges. Or press into a quiche dish. Place a piece of foil inside pastry shell and partially fill with uncooked beans or rice. Bake in the pre-heated oven (450o) for 10 minutes. Lift off foil and beans; return pastry to oven for 5 more minutes or until lightly browned. Let cool. Reduce oven temperature to 350o.
Sprinkle evenly with cheese, sprinkle green chilies over cheese. In a bowl, beat eggs with half and half, and then pour onto cheese. Sprinkle nutmeg over filling. Bale for 35-40 minutes or till knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Serves 6



Crust less Quiche

Give it a crust, if you wish. Spray an 8” quiche dish with Pam or?
Pre-heat oven to 325. Arrange in dish:

1 c blanched chopped broccoli
1 ½ c diced ham
1 ½ c grated Swiss or Jack Cheese
Whip together:
4 eggs
2 c light cream
2 t. lemon juice
White pepper and nutmeg to taste

Pour over ham, cheese, and broccoli mix. Bake 25-30 min. or until set. Rest at least 5 min. before serving.

Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.



HOT BROCCOLLI DIP

SERVE IN HOLLOWED OUT BREAD ROUND
VARIATION: THIS MIXTURE IS AN EXCELLENT FILLING FOR COCKTAIL TARTLETTES OR QUICHE.


1 BUNCH BROCCOLI
OR 1 PKG (10 OZ) FROZEN CHOPPED BROCCOLI
½ CUP BUTTER, MELTED
1 ONION, CHOPPED
6 OZ BOURSIN OR HERB & GARLIC RONDELE CHEESE
¾ LB FRESH MUSHROOMS, CHOPPED
1 CAN MUSHROOM SOUP


IF USING FRESH BROCCOLI, COOK UNTIL CRISP TENDER, DRAIN AND CHOP.

IF USING FROZEN BROCCOLI, COOK BRIEFLY AND DRAIN. COMBINE ALL INGREDIENTS OVER LOW HEAT AND COOK UNTIL CHEESE IS MELTED.

SERVE HOT OR WARM WITH FRENCH OR PUMPERNICKEL BREAD, MELBA TOASTS OR CRUDITES.



MAKES ABOUT 3 CUPS.



Italian Asparagus Quiche

1/2 cup sliced carrots
1/2 cup chopped onions
1 prepared 9-inch pastry pie crust
3/4 cup lowfat cottage cheese
1 Tbs flour
1/2 tsp salt
1/2 tsp Italian seasoning
1 tsp Dijon mustard
1/4 tsp red pepper sauce
2 eggs
1/2 cup milk
1 cup shredded Cheddar cheese
2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained

1. Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside.

2. Bake pastry crust at 350° F about 15 minutes or until very lightly browned.

3. In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed.

4. Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese.

5. Bake at 350° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.

Servings: 6

Source: Michigan Asparagus Advisory Board


Lou’s Quiche

1 unbaked piecrust
1 egg, beaten
1 c canned milk
½ t. salt
¼ t. Worcestershire Sauce
1 c shredded cheese
1 c fried onion rings
1 c diced ham

Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle ham and ½ of onion rings over unbaked crust. Pour egg mixture into crust and sprinkle with remaining onion rings on top. Bake at 325, for 40-45 minutes. Serves 6


Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.



Mushroom Quiche
¾ lb. Mushrooms
4 T. Butter
1 un-baked 9” pie shell
¾ C Onions finely chopped
4 Eggs, lightly beaten
2 C. Heavy Cream
¼ t. Nutmeg
Cayenne pepper to taste
Salt and freshly ground black pepper to taste

1.Chop the mushrooms until they are very fine. Melt two tablespoons of the butter; add the mushrooms and cook, stirring, until wilted. Cover and simmer slowly about thirty min. let cool slightly.

2.Pre-heat oven to 450oF
3.Bake the pie shell 5 min.
4.Meanwhile, melt the remaining butter, add the onions and cook until wilted but not browned.
5.Combine the eggs, cream, nutmeg, cayenne, salt and pepper. Stir in the mushrooms and onions and pour all into the partly baked pie shell.
6.Bake 15 min. reduce the oven temp. to 350oF and bake about 10 more min. or until a knife inserted one inch from the pastry edge comes out clean.
Serve hot.
Yields: 6-10 servings



Quiche Baskets

Take 12 cooked crepes
4 slices Canadian bacon
½ c grated Parmesan cheese
½ c grated Swiss cheese
2 T flour
1/8 t. salt
2 eggs beaten
1 c milk

Line muffin tins with cooked crepes. Cook bacon and slice into small pieces. Sprinkle pieces in crepes and top with cheeses. Combine flour, salt and eggs with milk. Pour over cheese. Bake at 350 for 15 – 20 min. Cool for 5 min. Remove from pan and serve hot garnished with grapes and apple slices.


Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.

mmchummel
August 9th, 2005, 02:06 PM
Quiche Baskets

Take 12 cooked crepes
4 slices Canadian bacon
½ c grated Parmesan cheese
½ c grated Swiss cheese
2 T flour
1/8 t. salt
2 eggs beaten
1 c milk

Line muffin tins with cooked crepes. Cook bacon and slice into small pieces. Sprinkle pieces in crepes and top with cheeses. Combine flour, salt and eggs with milk. Pour over cheese. Bake at 350 for 15 – 20 min. Cool for 5 min. Remove from pan and serve hot garnished with grapes and apple slices.


Source My CB’s: The Best Recipes from Gold Country Bed & Breakfast Inns of Tuolumne County California.



Shrimp Appetizer Quiches

1 (8oz.) pkg. Refrigerated butter flake dinner roles
¾ c (4oz.) small cooked shrimp
1 egg
1 T minced green onions
¼ t. dill
½ c (2oz) Shredded Swiss Cheese
½ c whipping cream or half & half
½ t. salt
1/8 t. cayenne pepper

Generously grease 2 dozen 1 ¾” muffin cups. Separate rolls into 12 equal pieces. Cut each in half and press each half over bottom and sides of a muffin cup. Divide shrimp among pastry shells. Beat together egg, cream, onion, salt, dill and cayenne until well blended. Using about 2 t. for each, divide evenly among shells. Sprinkle cheese over tops. Bake at 375 for 20 minutes or until edges are brown and centers appear set. Cool 5 minutes and serve warm. Can be frozen. To reheat, place on baking sheet and bake at 375 for 15 minutes or until heated through.

Source My CB’s: Tiny Tim Auxiliary of Children’s Home Society (CHS) Rainbow of recipes cookbook 1981

davidmiclon
March 25th, 2010, 12:50 PM
Wow, these are really some different dishes I have seen here. I will definitely try this one on my girl friends home>