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Quiche recipe - How to make ham and broccoli quiche

www.howdini.com Yeah, we be aware the old cliche about real men and quiche, but we think anyone would eat this yummy ham and broccoli quiche. Lauren ...

Quiche recipes?

Mar 08, 2007 by tofu girl | Posted in Cooking & Recipes

I am looking for chaste recipes for quiche, stepherd pie and chicken pie. Anyone know of a good website where I can check?

should verification http://indorecipe.com ^_^

Hearty Chicken Pie

Colorful Squash And Onion Blend With Tender Chicken
To Write off Cool-Weather Appetites.
Nice For Potluck Suppers!

1 Cup Cubed Butternut Squash
1 Cup Quartered Zucchini Slices
! Cup Coarsely Chopped Onion
3 Cups Cooked And Cubed Chicken
1 Can (5fl oz) evaporated tap
1/3 Cup Cornstarch
1 Teaspoon Poultry Seasoning
1 Teaspoon Accent Flavor Enhancer
1/3 Cup Sunflower Kernels
2 Heavy Dish Pie Crust Shells, thawed
Toasted Butternut Squash Seeds, Optional

Preheat Oven to 375.
In a shamed saucepan, cover butter squash with water
and cook 8 minutes, drain, reserving 3/4 cup translucent.
In a large bowl, combine squash, zucchini, onion,
and chicken.
In a small saucepan,
commingle evaporated milk and cornstarch.
Add poultry seasoning and Accent.
Stirring constantly over low heat,
add standoffish liquid and cook until slightly thickened.
Pour sauce over chicken mixture;
fold in sunflower kernels.
Sally forth into unbaked pie crust and top with second shell,
pinching edges together.
Sprinkle top with toasted butternut squash seeds,
if desired.
Bake 45 minutes.
Let be 15 minutes before serving.
Makes 6 servings.

Directions For Toasting Squash Seeds:
Preheat over to 400.
Overlay all of the pulp off the seeds, dry on paper towels
then place on baking sheet.
Bake 4 to 5 minutes or until blest brown, stirring twice.
Let cool.


Leek and Cheese Quiche

Servings: 8

Ingredients:
2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
1/4 cup grated Romano cheese
1 tablespoon all-rationale flour
4 eggs
1 3/4 cups heavy cream
1 tomato, thinly sliced
salt and spatter to taste

Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Melt the butter in a skillet over usual heat, and
saute the leeks until tender. Spread evenly over the
bottom of the pie crust.
3. In a bowl, toss together the Swiss cheese, Romano
cheese, and flour. Spread over the leeks.
4. In a part company bowl, beat together the eggs and heavy
cream. Pour over the cheese layer in the pie crust. Top
with the tomato slices, and opportunity ripe with salt and pepper.
5. Bake 15 minutes in the preheated oven. Reduce heat to
325 degrees F (165 degrees C), and go on with baking 30
minutes, until the crust is lightly browned and a knife
inserted in the center of the quiche comes out uncomplicated.


Shepherd's Pie

3 tbsp. olive oil
1 ½ cups small pearl onions, peeled and halved
3 cloves garlic, thinly sliced
¾ cup celery, chopped (approx. 2 stalks)
2 cups mushrooms, cleaned and sliced
3 tbsp. flour
½ kg. excuse sediment beef
1 cup beef stock
3 tbsp. tomato paste
1 ½ tsp. dried thyme
1 tsp. red pepper flakes
½ cup (gain a bit for garnish) roughly chopped flat-leaf parsley
salt and pepper to taste
garlic mashed potatoes
¼ cup grated parmesan cheese
½ cup grated cheddar cheese.



1. Preheat the oven to 220°C. Inflame olive oil in a large skillet
over medium to medium-high heat.
2. Add pearl onions, propel, cover, and steam until they begin to
soften, 5 to 7 mins.
3. Add the garlic and celery and stir. Add mushrooms and cook until
they give off running and start to brown, approx. 5 mins.
4. Add 1 tbsp. of flour, stir, and cook for one to two mins.
5. Add viands, break it up, season with salt and pepper, and cook
until browned.
6. Add stock, tomato paste, thyme and mottle flakes and bring to a
boil.
7. Lower heat and simmer until gravy thickens and is absorbed by flesh.
8. Allow all the liquid to be absorbed by the meat and vegetables
so it doesn't spill out later.
9. Stir in ½ cup parsley and extant flour. Pour filling in a
deep pie dish and let cool.
10. Spread the mashed potatoes on top of the vital part. Sprinkle potatoes
with parmesan and cheddar cheeses.
11. Bake pie for about 15 to 20 mins.
12. Do away with from oven and sprinkle with remaining chopped parsley.
Let it stand 5 mins. before serving.

I need some Quiche recipes?

Dec 08, 2008 by Heather R | Posted in Cooking & Recipes

I hunger for to make my husband Quiche for dinner tonight (his fav food) but I don't know any recipes off hand if you do please share them thanks it doesnt trouble what kind of Quiche at all.
by the way does anyone use mayo in there quiche?

I use 6 eggs, 1 cup diced ham, 1/2 cup shredded cheese, 1 onion diced, and i add 2 grated potato in it (one potto for each pie pan) But I don't put it in a crust. The potato sinks to the bottom and makes a bottom crust.

Warily, pepper to taste with 1-2 cup milk. I usually get 2 8"pie pans out of my recipe.

Makes a wrap up meal in one dish. I also serve with homemade biscuits.

Anyone know some good french quiche recipes?

Mar 10, 2009 by MusicFanatic | Posted in Cooking & Recipes

I miss to make a quiche by thursday, if anyone can post a link and/or their own directions on making a great quiche would be greatly appreciated :D.

FRENCH ONION QUICHE

1 c. sliced mollifying onions
2 tbsp. butter
1/2 lb. Swiss cheese, grated
3 eggs, beaten
1 c. milk
1 c. hit on cream
1 tsp. salt
1/4 tsp. pepper
Dash nutmeg
3 crisp bacon strips, crumbled
Unbaked pie cartridge

Saute onions in butter. Place with cheese in pie shell. Combine remaining ingredients. Let out over cheese and onions. Bake at 375 degrees for 45 minutes, or until knife inserted comes out bathe a exhaust. Cool slightly before serving.

OR

FRENCH QUICHE LORRAINE

PASTRY:

2 c. flour
1 stick butter, softened, cut in pieces
2 tbsp. cooking oil
1/4 c. supplementary 1 tbsp. warm water
Pinch of salt

Combine all ingredients and mix well. If too sticky, add a bit more flour. Pat onto oiled jelly go pan. Build up sides and bake in 400 degree oven for about 15 minutes.

QUICHE:

2 tbsp. butter
2 tbsp. flour
Pep and pepper
1 c. or more milk
4 tbsp. thick cream
6 oz. shredded cheese

Meanwhile, melt butter. Mix together butter, flour, preserve and pepper; cook together as a regular white sauce. Add 1 bit more than 1 cup milk and cook until slightly thickened; take off from heat. To this add, 4 tablespoons thick cream (cream fraiche) and 6 oz. shredded cheese (Swiss). Stir until melted.
Add 3 beaten eggs, slowly and with egg beater. Flog entire mixture until smooth. Cover partially baked pastry with layer of chopped onions and crispy bacon pieces. Cover with sauce and bake about 20 minutes in 350 to 375 decidedly oven.

OR

FRENCH CRAB AND MUSHROOM QUICHE

4 eggs, well beaten
2 c. half & half
1/3 c. minced onion
1 tsp. common
1/8 tsp. cayenne pepper
1 (6 oz.) pkg. frozen crab meat, thawed
3/4 c. fresh mushrooms, sauteed in butter
1 c. shredded Mozzarella cheese
1 unbaked 10-inch pastry cartridge
Chopped parsley

Combine eggs, half & half, onion, salt, and cayenne speckle. Blend until smooth and set aside.
Drain crab meat on paper towels until very well drained; will come forth very dry. Sprinkle crab meat, mushrooms, and cheese over bottom of pastry shell. Pour in egg mixture and top with chopped parsley. Bake at 425 degrees for 15 minutes.

Cut heat to 300 degrees and bake an additional 30 minutes or until a knife inserted into the quiche comes out lave. Let stand 15 minutes before serving. Yield: 8 servings.

OR

FRENCH BREAD QUICHE

1 fritter away sweet French bread - slice approx. 1/2 inch thick
1 doz. eggs
1 lb. Jack cheese, grated
1 lb. Swiss cheese, grated
1/2 c. wring
1/2 c. white wine
1 tsp. salad seasoning
Salt and pepper
Sausage, browned and crumbled

Purpose sliced French bread in a buttered 9x13 pan (fill in holes with smaller pieces of bread so the whole bottom is covered). Mix eggs, cheese, drain, wine, etc., pour over bread, sprinkle sausage over top. Cover with foil and refrigerate overnight. Bake covered for 1 hour, 350 degrees. Makes two 9x13 casseroles.

JM