>Can anyone help with some quiche recipes that are quick and easy and
>Thanks to everyone.
OK..here are a few to choose from! Connie
Bacon Spinach Quiche
6 slices bacon, cooked and crumbled (retain fat in pan)
1/4 cup onion, minced finely
1 tsp Basil
1/2-3/4 lb Swiss cheese, shredded
1 10oz pkg Spinach,thawed and squeezed dry
1/4 cup mushrooms,sliced
1 1/2 cups heavy cream or half and half
4-5 Eggs, beaten
2 Tbsp Dijon or Brown Mustard
Add basil and onions to bacon fat and saute for about 10 minutes until
Whisk eggs, mustard and cream.
In a buttered quiche dish,or pie pan, layer the Swiss cheese, spinach,
mushrooms, onion mixture and bacon crumbles. Pour egg mixture over
everything, being careful to cover all the layers.
Bake in a 325 oven for 45 min to 1 hour.
Mexican Sausage Quiche
1 LB bulk sausage
2 cups mixed grated cheese (I use Mexican blend)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 tsp. finely chopped onion
1 4oz can chopped green chilies
Pre-heat oven to 375. Brown sausage until it is just brown-not pink. Drain
Beat eggs with all ingredients except cheese, then add cheese. Place sausage
in the bottom of a 9x13x2 baking dish and carefully pour egg and cheese
mixture over the sausage. Bake for about 25 minutes. Cool and cut into
squares for a delicious appetizer or brunch treat. It's even better cold.
Sausage & Egg Casserole
2 lb. Sausage, browned and drained
2 cups of grated cheese
1 cup flour
1/4 cup chopped onion
1 few good dashes of hot sauce
Mix all ingredients and press into a 9"x13" pan.
Bake at 350* until lightly brown.
Cut into squares to serve.
Can be made the night before and warmed in the oven.
Variation on a theme: leave out the flour and substitute slices of green
chile rellenos peppers.
Layer the cheese, sausage, and peppers like lasagna if you let it cool, it
is less liquid.
Company Breakfast Casserole
1 pound sausage( for large families you can use 2 lbs)
8 ounces sour cream
1 small can green chiles( I like to use a large can)
1 cup grated cheese
1 pre-bought crust
Grease a 9 X 13 inch baking pan. Bake crust according to pkg directions.
Brown and drain the sausage and set aside. In a large bowl, combine eggs,
sour cream, grated cheese, and green chiles. Mix well with a whisk or fork.
Stir in cooled sausage and pour in the crust. Cover with plastic wrap or
foil and refrigerate overnight. The next morning, remove the casserole from
the refrigerator and let it set at room temperature while preheating oven to
350 F. When the oven is hot, uncover the casserole and bake about 30 minutes
or until firm and lightly brown. For freezing, you do not have to let it sit
overnight..this is just a suggestion if you have company and want to spend
the morning relaxing rather than mixing, chopping, etc.
1 sm pkg spinach, squeeze out water
1/3 cup chopped onion
1/2 cup sour cream
1/2 cup heavy whipping cream
1 Tbs. cornstarch
2 cups shredded mozzarella cheese / or swiss
Stir all ingredients together and pour into baking dish. Bake at 350 degrees
for 45 to 50 minutes. Until slightly brown on top. Serves 6.
3 Links Italian sausage
1 cup mushroom -- sliced
1 red bell pepper -- julienne
2 TBSP onion -- minced
1 clove garlic -- minced
3 TBSP olive oil
2 TBSP fresh basil
1/4 tsp salt
1/4 tsp pepper
1 cup heavy cream
3/4 cup mozzarella cheese -- shredded
Crumble and brown sausages; drain. Saute mushrooms in 2 Tbsp olive oil until
cooked; add red bell pepper, onion and garlic and saute 3-5 minutes, adding
oil if needed. Stir in basil, salt and pepper. Remove from heat. Whisk eggs;
whisk in cream until smooth. Place sausage and mushroom mixture in pie
plate; top with mozzarella, then pour custard over. Bake at 425F for 30-35
minutes, or until set. Cool at least 10 minutes before slicing.Original
recipe called for 3 shallots
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