PIZZA QUICHE ***FAMILY FAVORITE!***
(1) Pillsbury All Ready Pie Crust
FILLING:
1 c shredded mozzarella cheese
1-1/2 c shredded Cheddar cheese
2 oz. sliced pepperoni*
7-8 med. sz sliced fresh mushrooms (or 4.5 oz can drained)
1 c milk (better if use part half ‘n half or whipping cream)
4 eggs
1 t Italian seasoning
1/8 t minced garlic or garlic powder
OPT: sliced black olives, green onions sliced fine
Preheat oven to 400°. Prepare pie crust in quiche dish or pie plate according to directions. Place both cheeses in pie crust. In medium bowl, beat well eggs, milk and garlic and pour over cheese, mashing with fork & making sure it runs thru and covers the cheese WELL. (If not—beat another egg with some milk and add to it).
Top with mushrooms and pepperoni. Sprinkle Italian Seasoning on top. Bake for 25-35 min. or til knife inserted near center comes out clean. Let stand 15 min before serving.
SUBSTITUTION:
*1/4 lb ground Italian sausage, sliced, cooked and drained can be substituted for pepperoni, or added to it.
*Add ½ t salt if not using pepperoni;
Sliced black olives – optional
Can spoon heated spaghetti or pizza sauce over each wedge, if desired.
BASIC CHEESE QUICHE
9” frozen UNBAKED pie shell–DEEP dish kind
OR: (1) Pillsbury All Ready Pie Crust
1-1/2 to 2 cups whipping cream
or evaporated milk
or half and half
or whole milk
or a combination of these
4 eggs
½ t salt
½ t pepper
1-1/2 c grated cheese (your choice) (2 kinds cheese=better or a mix)
OPT: (cooked bacon, sausage, ham, onions, broccoli, olives, potatoes, peppers, etc. )
Meats MUST be precooked; most veggies are OK raw.
Preheat oven to temperature on pie shell directions. (often 400°)
Spray quiche pan or pie plate with non-stick spray.
Prepare pie crust according to directions in quiche dish.
Bake pie shell 5 min. and remove from oven. If rushed, skip this step.
Beat eggs in cup with fork. Add eggs, milk, salt, pepper. Stir well.
Spread cheese/s evenly in pie shell. Then top with other ingredients
Pour milk/egg mixture over cheese etc. Make sure liquid gets mixed in good.
Place quiche on cookie sheet and bake UNcovered at 375° for 25-30 min. or til knife inserted near center comes out clean
Let quiche stand for 10 min. before slicing, so it will cut nicely.
Leftovers heat up in microwave nicely or can be taken for lunches.
See other Quiche recipes for ingredients that can be added.
QUICHE LORRAINE
Add to basic recipe above:
1/2 c chopped, sauteed onions
8 slices crumbled, cooked bacon
1 c grated Swiss cheese
Usual treatment.
CRAB QUICHE
Add to basic quiche recipe:
3 T minced green onions
1 c shredded crab meat (6-1/2 oz thawed, frozen) (or part uncooked shrimp)
1 T flour
l c shredded Swiss Cheese pr Monterrey Jack or Guyere
2 T Parmesan cheese
Mix onions, crab and flour. Sprinkle half cheese in pie shell; spread with crab mixture. Sprinkle with remaining cheese.
Then usual treatment.
SAUSAGE QUICHE
Add to Basic Quiche recipe:
1/2 lb bulk pork sausage
1/4 c chopped onion
1/2 c sliced fresh mushrooms
1/4 t basil leaves
1/4 t chili powder
3/4 c cheddar cheese, shredded
3/4 c mozzarella cheese, shredded or Monterrey Jack
Brown sausage with onions and crumble.
Then usual Quiche treatment
BREAKFAST QUICHE
Add to Basic Quiche Recipe:
8 oz. cooked ham, cut in bite-sized pieces
OR ½ lb ground sausage, browned
3/4 c shredded Mozarella cheese or Monterrey jack
3/4 c shredded cheese (cheddar)
OPTIONAL: 2-3 hard cooked eggs, chopped
Then usual Quiche treatment
COWBOY QUICHE (Deborah Donley 3/07)
1 uncooked pie crust
1 lb J.C. Potter mild country sausage
½ c diced red bell pepper
2 green onion, chopped fine
1 c loosely packed fresh spinach leaves, torn
4 eggs, lightly beaten
1 cup milk, evaporated milk or half and half
1/3 c mayonnaise (optional)
1 c shredded Monterrey Jack cheese
1 cup shredded hot pepper jack cheese (or 8 oz sliced)
Preheat oven to 325°.
Shape pie crust in quiche dish. Set aside.
Cook and crumble sausage with bell pepper and onion.
When done, add spinach and stir til wilted. Remove from heat.
Meanwhile, Mix well: eggs, mayo and milk in bowl
Spread meat mixture in quiche dish. Top with shredded cheeses.
Pour egg mixture evenly over meat. Bake uncovered for 35 min.
MAMA SANCHEZ’S SEAFOOD QUICHE
3 eggs
1 T flour
½ c mayonnaise
1 cup whipping cream or half and half
8 oz grated Monterrey Jack cheese or Gruyere
4 oz flaked crab meat (can use fake crab)
4 oz uncooked, peeled, deveined small or med. shrimp
3-4 T finely chopped green onion
1 unbaked 9” pie crust
Preheat oven to 350°.
Beat eggs with wire wisk.
Mix mayonnaise with flour. Add eggs. Mix well. Add milk.
Place pie crust in quiche dish or pie plate. DO NOT PRICK
Spread seafood in pie shell. Sprinkle onions on top. Top with cheese.
Spread milk-egg mixture over top.
Bake for 45 minutes or til toothpick inserted in center comes out clean
MACARONI QUICHE
8 oz small elbow macaroni noodles, cooked and drained
½ cup milk
1 egg, beaten
½ t salt
14 oz. jar pasta sauce—any flavor
2 cups shredded mozzarella cheese
Toppings – your choice – see below
Note this is very good plain like mac & cheese–without any sauce or toppings!
Blend milk, egg, salt in bowl. Mix in cooked macaroni.
Spread evenly in greased 14” round pizza pan (or 9 x 13 pan).
Spoon sauce evenly over macaroni.
Add desired TOPPINGS (see list on back).
Bake at 350 for about 30 min, til macaroni is set.
Top with cheese and leave in oven just til cheese melts.
Let stand 5 minutes before cutting.
OR Microwave at 50% power til its set and doesnt shake.
TOPPINGS:
Meats – Choose ONE
½ lb browned ground beef,
3 oz sliced pepperoni
½ lb sliced smoked sausage
8-10 oz cooked, crumbled bacon
Vegetables – any combination
4 oz cooked mushrooms
1 small tomato diced
Red or green bell pepper
Onion, sliced or chopped
Black olives – ½ c sliced