Hidden Valley Quiche Food

DOUBLE ONION QUICHE

Steps:

• Preheat oven to 350°F.
• In a medium skillet over medium heat, melt the butter. Add the onions and cook for 15 minutes, stirring often until onions have lightly caramelized; cool.
• In a large bowl, whisk the eggs, then add cream, cheese and dressing, stirring until smooth. Fold in the caramelized and green onions.
• Pour mixture into the pastry shell and bake for 30 to 40 minutes or until top is golden and a knife inserted in center comes out clean. Cool on a wire rack 10 minutes before serving.

HIDDEN VALLEY RANCH QUICHE LORRAINE

Steps:

• Preheat oven to 400℉ (200℃). Sprinkle ½ cup cheese into pie crust. Whisk eggs . Add other ingredients including the remaining ½ cup of cheese. Mix well. Place in pie shell. Bake 15 minutes. Reduce oven to 350℉ (180℃). and bake 15 to 20 minutes longer, until center is set.

HIDDEN VALLEY QUICHE

Steps:

• Preheat oven to 400.
• Sprinkle bacon and cheese into the pie shell.
• Beat eggs until frothy.
• Add cream and dressing mix, mixing well.
• Pour into pie shell covering the cheese.
• Bake 20 minutes at 400.
• Reduce heat to 350 and bake 15-20 minutes until center in set.
• Cool 10 minutes before cutting.

CRUSTLESS INDIVIDUAL BREAKFAST QUICHE

Steps:

• In a large pan over low heat, cook onion over low heat until softened. About two minutes.
• Add pepper, cover and cook an additional two minutes.
• Add sausage, mushroom, and salsa. Put lid back on and turn off heat.
• In a large bowl, beat eggs and egg white until frothy.
• Stir in salsa.
• Add cooled vegetables and stir,.
• Generously spray a muffin pan with cooking spray.
• Pour 1/2C of mixture into each muffin cup.
• Add a healthy pinch of cheddar cheese to each cup.
• Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese.
• Bake in a 350 oven for approx 20 minutes.
• *You can bag individually and freeze for later use.
• * You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.

FIDDLEHEAD QUICHE

Steps:

• Sauté onions until golden brown.
• Remove to a plate; set aside.
• In a small sauce pan; fill with water to a depth of about 2 inches.
• Add 1/2 teaspoon of salt.
• Bring water to a boil; add fiddleheads.
• Cook for about 10 minutes.
• Drain well and set aside.
• Bake the pie crust at 375° for 10 minutes to partially cook the crust.
• Sprinkle 3/4 cup cheese and onions over bottom of shell.
• Add fiddleheads in an even layer.
• Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
• Sprinkle with remaining cheese.
• Set the pie on a cookie sheet in a preheated 350° oven.
• Bake for 45 minutes or until knife inserted comes out clean.
• Makes 6 servings.

RANCH-STYLE QUICHE

Steps:

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

SAUSAGE AND ASPARAGUS QUICHE

Steps:

• Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
• Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
• Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
• Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
• Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
• Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
• Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.