{"id":139,"date":"2014-08-20T01:20:18","date_gmt":"2014-08-20T01:20:18","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=139"},"modified":"2016-08-24T15:26:26","modified_gmt":"2016-08-24T15:26:26","slug":"quiche","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/quiche\/","title":{"rendered":"Quiche"},"content":{"rendered":"

PIZZA QUICHE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ***FAMILY FAVORITE!***<\/strong>
\n(1) Pillsbury All Ready Pie Crust<\/p>\n

FILLING:
\n1 c shredded mozzarella cheese
\n1-1\/2 c shredded Cheddar cheese
\n2 oz. sliced pepperoni*
\n7-8 med. sz sliced fresh mushrooms (or 4.5 oz can drained)
\n1 c milk (better if use part half \u2018n half or whipping cream)
\n4 eggs
\n1 t Italian seasoning
\n1\/8 t minced garlic or garlic powder
\nOPT:\u00a0 sliced black olives, green onions sliced fine<\/p>\n

Preheat oven to 400\u00b0.\u00a0 <\/strong>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.<\/strong> (If not\u2014beat another egg with some milk and add to it).
\nTop with mushrooms and pepperoni. Sprinkle Italian Seasoning on top.\u00a0 Bake for 25-35 min. or til knife inserted near center comes out clean.\u00a0 Let stand 15 min before serving.<\/p>\n

SUBSTITUTION:<\/strong>
\n*1\/4 lb ground Italian sausage, sliced, cooked and drained can be substituted for pepperoni, or added to it.
\n*Add \u00bd t salt if not using pepperoni;
\nSliced black olives \u2013 optional<\/p>\n

Can spoon heated spaghetti or pizza sauce over each wedge, if desired.<\/p>\n

\n

BASIC CHEESE QUICHE <\/strong><\/p>\n

9\u201d frozen UNBAKED pie shell–DEEP dish kind
\nOR:\u00a0 (1) Pillsbury All Ready Pie Crust
\n1-1\/2 to 2 cups whipping cream
\nor evaporated milk
\nor half and half
\nor whole milk
\nor a combination of these
\n4 eggs
\n\u00bd t salt
\n\u00bd t pepper
\n1-1\/2 c grated cheese (your choice) (2 kinds cheese=better or a mix)
\nOPT:\u00a0 (cooked bacon, sausage, ham, onions, broccoli, olives, potatoes, peppers, etc. )
\nMeats MUST be precooked; most veggies are OK raw.<\/p>\n

Preheat oven to temperature on pie shell directions. (often 400\u00b0)<\/strong>
\nSpray quiche pan or pie plate with non-stick spray.
\nPrepare pie crust according to directions in quiche dish.
\nBake pie shell 5 min. and remove from oven.\u00a0 If rushed, skip this step.<\/p>\n

Beat eggs in cup with fork.\u00a0 Add eggs, milk, salt, pepper. Stir well.
\nSpread cheese\/s evenly in pie shell.\u00a0 Then top with other ingredients
\nPour milk\/egg mixture over cheese etc. Make sure liquid gets mixed in good.<\/p>\n

Place quiche on cookie sheet and bake UNcovered at 375\u00b0 for 25-30 min. or til knife inserted near center comes out clean
\nLet quiche stand for 10 min. before slicing, so it will cut nicely.
\nLeftovers heat up in microwave nicely or can be taken for lunches.<\/p>\n

See other Quiche recipes for ingredients that can be added.<\/p>\n

\n

QUICHE LORRAINE<\/strong><\/p>\n

Add to basic recipe above:<\/p>\n

1\/2 c chopped, sauteed onions
\n8 slices crumbled, cooked bacon
\n1 c grated Swiss cheese<\/p>\n

Usual treatment.<\/p>\n

\n

CRAB QUICHE<\/strong><\/p>\n

Add to basic quiche recipe:<\/p>\n

3 T minced green onions
\n1 c shredded crab meat (6-1\/2 oz thawed, frozen) (or part uncooked shrimp)
\n1 T flour
\nl c shredded Swiss Cheese pr Monterrey Jack or Guyere
\n2 T Parmesan cheese<\/p>\n

Mix onions, crab and flour. Sprinkle half cheese in pie shell; spread with crab mixture. Sprinkle with remaining cheese.<\/p>\n

Then usual treatment.<\/p>\n

\n

SAUSAGE QUICHE<\/strong><\/p>\n

Add to Basic Quiche recipe:<\/p>\n

1\/2 lb bulk pork sausage
\n1\/4 c chopped onion
\n1\/2 c sliced fresh mushrooms
\n1\/4 t basil leaves
\n1\/4 t chili powder
\n3\/4 c cheddar cheese, shredded
\n3\/4 c mozzarella cheese, shredded or Monterrey Jack<\/p>\n

Brown sausage with onions and crumble.<\/p>\n

Then usual Quiche treatment<\/p>\n

\n

BREAKFAST QUICHE<\/strong><\/p>\n

Add to Basic Quiche Recipe:<\/p>\n

8 oz. cooked ham, cut in bite-sized pieces
\nOR \u00bd lb ground sausage, browned
\n3\/4 c shredded Mozarella cheese or Monterrey jack
\n3\/4 c shredded cheese (cheddar)
\nOPTIONAL:\u00a0 2-3 hard cooked eggs, chopped<\/p>\n

Then usual Quiche treatment<\/p>\n

\n

COWBOY QUICHE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Deborah Donley\u00a0 3\/07)<\/strong><\/p>\n

1 uncooked pie crust
\n1 lb J.C. Potter mild country sausage
\n\u00bd c diced red bell pepper
\n2 green onion, chopped fine
\n1 c loosely packed fresh spinach leaves, torn
\n4 eggs, lightly beaten
\n1 cup milk, evaporated milk or half and half
\n1\/3 c mayonnaise (optional)
\n1 c shredded Monterrey Jack cheese
\n1 cup shredded hot pepper jack cheese (or 8 oz sliced)<\/p>\n

Preheat oven to 325\u00b0.<\/strong>
\nShape pie crust in quiche dish.\u00a0 Set aside.
\nCook and crumble sausage with bell pepper and onion.
\nWhen done, add spinach and stir til wilted.\u00a0 Remove from heat.
\nMeanwhile, Mix well:\u00a0 eggs, mayo and milk in bowl
\nSpread meat mixture in quiche dish.\u00a0 Top with shredded cheeses.
\nPour egg mixture evenly over meat.\u00a0 Bake uncovered for 35 min.<\/p>\n

\n

MAMA SANCHEZ\u2019S SEAFOOD QUICHE<\/strong><\/p>\n

3 eggs
\n1 T flour
\n\u00bd c mayonnaise
\n1 cup whipping cream or half and half
\n8 oz grated Monterrey Jack cheese or Gruyere
\n4 oz flaked crab meat (can use fake crab)
\n4 oz uncooked, peeled, deveined small or med. shrimp
\n3-4 T finely chopped green onion
\n1 unbaked 9\u201d pie crust<\/p>\n

Preheat oven to 350\u00b0.\u00a0<\/strong>
\nBeat eggs with wire wisk.
\nMix mayonnaise with flour.\u00a0 Add eggs.\u00a0 Mix well.\u00a0 Add milk.
\nPlace pie crust in quiche dish or pie plate. DO NOT PRICK
\nSpread seafood in pie shell.\u00a0 Sprinkle onions on top. Top with cheese.
\nSpread milk-egg mixture over top.
\nBake for 45 minutes or til toothpick inserted in center comes out clean<\/p>\n

\n

MACARONI QUICHE<\/strong><\/p>\n

8 oz small elbow macaroni noodles, cooked and drained
\n\u00bd cup milk
\n1 egg, beaten
\n\u00bd t salt
\n14 oz. jar pasta sauce\u2014any flavor
\n2 cups shredded mozzarella cheese
\nToppings \u2013 your choice \u2013 see below
\nNote this is very good plain like mac & cheese–without any sauce or toppings!<\/p>\n

Blend milk, egg, salt in bowl.\u00a0 Mix in cooked macaroni.
\nSpread evenly in greased 14\u201d round pizza pan (or 9 x 13 pan).
\nSpoon sauce evenly over macaroni.
\nAdd desired TOPPINGS (see list on back).
\nBake at 350 for about 30 min, til macaroni is set.
\nTop with cheese and leave in oven just til cheese melts.
\nLet stand 5 minutes before cutting.<\/p>\n

OR Microwave at 50% power til its set and doesnt shake.<\/p>\n

TOPPINGS:<\/strong>
\nMeats \u2013 Choose ONE
\n\u00bd lb browned ground beef,
\n3 oz sliced pepperoni
\n\u00bd lb sliced smoked sausage
\n8-10 oz cooked, crumbled bacon<\/p>\n

Vegetables \u2013 any combination
\n4 oz cooked mushrooms
\n1 small tomato diced
\nRed or green bell pepper
\nOnion, sliced or chopped
\nBlack olives \u2013 \u00bd c sliced<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

PIZZA QUICHE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ***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 \u2018n half or whipping cream) 4 eggs 1 t Italian seasoning […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-139","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":9,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/139\/revisions"}],"predecessor-version":[{"id":1333,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/139\/revisions\/1333"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}