Quiche Lorraine

Quiche Lorraine (beachbrat)
I got this recipe from a co-worker and my family loves it...enjoy!!!

1- 9 inch pie crust, unbaked
1 teaspoon butter
4 slices turkey bacon
1/4 cup finely chopped onion
1/2 cup Swiss cheese (bag of shredded)
4 eggs, slightly beaten
1 cup milk
1 cup half and half
Pinch of nutmeg
1/2 tsp salt
1/4 teaspoon pepper

In a small saucepan heat butter, add bacon and cook 5 minutes or until golden brown. Remove bacon and set aside. Add onions to pan cook 5 minutes. Cover pie crust with bacon and onions and 1/4 of the cheese. In mixing bowl, combine remaining cheese, eggs, milk, half/half, nutmeg, salt and pepper. Mix well pour over bacon mixture.

Bake at 450 for 15 minutes then reduce to 350 for another 20 minutes or until custard is well set. Serve hot.....Serves 4-6

Spinach Quiche

Spinach Quiche (Allison711)

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
4 slices of cooked bacon, crumbled
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach Sausage Brunch Casserole

Spinach Sausage Brunch Casserole (Irish July Bride)
(Pillsbury Simply Delicious brunches)

1 blk Italian sausage
1 C chopped onions
1 jar (7.25 oz) mild roasted red bell peppers drained, chopped
1 package (9 oz) Green Giant Harvest Fresh Frozen Chopped spinach thawed, well drained
1 C all purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1tsp dried basil
1/2 tsp salt
2 C milk
8 eggs
1 C shredded Provolone Cheese (4 oz)

Heat oven to 425 Grease 13x9 pan. In 10 inch skillet brown sausage and onions. Remove from skillet, drain on paper towels. Arrange sausage mixture in greased pan. Sprinkle chopped red peppers over sausage mixture; top w/ spinach.

In large bowl, combine flour, parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 for 20-25 minutes or until knife inserted in center comes out clean. Sprinkle casserole w/ Provolone cheese. Bake at 425 for 1to 2 more minutes enough for cheese to melt.

Let stand for 5 minutes and then cut into squares.

Spinach and Cheese Strata

Spinach and Cheese Strata (LizDP)
(Gourmet February 2003)
Active time: 30 min start to finish: 10 hr (includes chilling)
Makes 6 to 8 servings.

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard


Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Mini Quiche Variation

Mini Quiche Variation (Aveline)

Take your favorite recipe for quiche filling and turn it into an appetizer for your family or breakfast for your toddler! The biscuit rounds are a good size, just peel into 2 or 3 layers each & fill with the mixture of your choice. Can be made ahead (and even frozen), then reheated on a baking sheet in the oven…microwaving not recommended.

Ingredients:
Refrigerated butter flake biscuits (Pillsbury) that separate into layers.

Filling for Quiche (can use this or any recipe):
4 slices bacon
1/4 c Finely chopped onion
1 1/2 c Shredded cheddar cheese
4 Eggs slightly beaten
1 1/3 c Milk
3/4 t Salt
1/2 t Dry mustard
1/8 t White pepper
1/8 t Ground nutmeg


Pre-heat oven to 350 degrees. Grease/spray mini muffin tins & line each with a layer of biscuit dough.

Combine filling ingredients OR combine egg/milk/seasoning ingredients only.
Place small amounts of cheese, bacon, veggies, etc. on each quiche crust and top with liquid ingredients. OR, pour all combined ingredients into each quiche crust.

Bake for 25-30 minutes.

Ham and Cheese Mini Frittatas

Ham and Cheese Mini-Frittatas (alicianrj)(From Rachel Ray)
Note: You must use 2 mini-muffin tines with 2-inch cups to make these easy party bites. Most hold 12 muffins per tin, some hold 24. This recipe will make 24.

¼ pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds of black pepper
8 eggs or 1 pint of egg beaters
2 tablespoons melted butter

Preheat oven to 375.

Mix together the chopped cheese, Canadian bacon, and chives. Season with black pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs.

Bake until golden, about 12 minutes. Remove and let cool to handle. Then arrange the egg bites onto a plate and serve.

Bacon Quiche

Bacon Quiche (Aveline)
(White Lilac Bed & Breakfast Inn --Spring Lake, NJ)

1/4 c. melted butter
1 1/2 c. milk
1 tsp. Salt
dash pepper
3 eggs
1/2 c. Bisquick
1 c. Swiss Cheese (shredded)
1/2 c. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.

Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix).

Bake at 350 degrees for 45 minutes.

Best when made the night before and served by heating in microwave with plastic wrap covering.

American Frittata Casserole

American Frittata Casserole (smallbutfeisty)

**This isn't quite a quiche, but it's darn close. It's really easy, and it's from allrecipes.com. You can add or subtract pretty much any of the ingredients to make your own, kind of like you would an omelet.

8 eggs
2 cups sour cream
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 green onion, minced
1/4 cup chopped fresh parsley
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped red pepper
1/4 cup bacon bits
1 cup fresh salsa

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.

Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.