GRANDMA'S QUICHE
This was my grandm's recipe and it is so good. It freezes really well. When I make this I usually cut into pieces and just freeze it.
Provided by Leanne
Categories Savory Pies
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and add first amount of salt, add cauliflower and broccoli.
- Cook until tender.
- Grease a 9x13 pan.
- Drain cauliflower and broccoli, add all vegtables to the pan.
- Beat together, eggs, milk,pancake mix, salt and pepper.
- Pour over vegatbles, add cheese on top and bake at 350 for about 50 minutes.
Nutrition Facts : Calories 236.3, Fat 11.9, SaturatedFat 6.3, Cholesterol 137.5, Sodium 789.3, Carbohydrate 19.8, Fiber 2.5, Sugar 2, Protein 13.2
QUICHE RECIPE
This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.
Provided by Sally
Categories Breakfast
Time 4h
Number Of Ingredients 8
Steps:
- I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
QUICHE LORRAINE
This is my 88 year young Mother's recipe. I love that the crust is butter and saltine crackers (I used the unsalted ones). I also used turkey bacon to cut down on calories. This is soo delicious!
Provided by Barbara Kipp @BabsCooks
Categories Eggs
Number Of Ingredients 7
Steps:
- Mix 1 stick of butter melted with the saltine crackers and press into 10 inch. pie plate. Fry up the bacon and crumble into a bowl Next, saute the chopped onions in 2 tbs. of butter Add the onions to the bacon
- Sprinkle the bacon mixture on top of the cracker crumbs Cube 1/2 lb. of swiss cheese and spread that on top of the bacon mixture
- Scald the milk. Meanwhile beat the 3 eggs and then add to the milk. Pour over the top of the pie mixture. Bake at 350 for 45 min. Bon Appetit!
GRANDMA'S CHICKEN SPINACH QUICHE
Wonderful flavor and richness. Grandma had a great idea here. You can substitute the Brandy with Frangelica, also the milks with low fat.
Provided by mewmew
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of green tips intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain; reserve leek.
- Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 minutes. Add spinach and leek to chicken mixture,; cook 1 to 2 minutes longer. Remove from heat.
- Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine half and half, eggs, brandy (Frangelica can be used in place of brandy), salt, pepper and nutmeg in medium bowl. Pour egg mixture over cheese.
- Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.
Nutrition Facts : Calories 442, Fat 32.5, SaturatedFat 17.3, Cholesterol 208.6, Sodium 518.3, Carbohydrate 19.5, Fiber 1.2, Sugar 2.6, Protein 15.3
GRANDMA'S CHRISTMAS MORNING QUICHE
My grandma has made this quiche for Christmas morning ever since I can remember (and I'm sure before I was around). I love it!
Provided by Amanda Michelle
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Brown sausage in skillet and set aside on paper towels to drain.
- 2. Cube 3/4 of a loaf of Pepperidge Farm bread. Butter a 9x13 dish and spread cubed bread evenly to cover bottom.
- 3. In a medium mixing bowl whisk together 6 eggs, salt, and milk until smooth.
- 4. Evenly sprinkle cooked sausage over bread cubes. Top with all shredded cheese. Then pour egg mixture over entire dish making sure to evenly coat all ingredients.
- 5. Cover with foil and let refrigerate overnight.
- 6. The next morning, preheat oven to 350. Bake uncovered for about 45 min or until cheese is bubbly and begins to brown. ( I check at 30 min) Enjoy!
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