Tuesday, March 5, 2013

Recipes: Quiche

Here are two more meat-free recipes for our Lenten series. If you choose to substitute light cream (half-and-half) in either recipe, please share your results in comments below.

"Quiche can be served any time of the day. Enjoy it as a brunch entrée with fruit, pair it with salad for lunch or dinner, or cut it into small servings to serve as an hors d'oeuvre.

I've always used frozen deep-dish pie crusts for this recipe, so it's really easy to make. If you like, use one of our recipes to make your own pie crust.

Despite the heavy cream, these are still my favorite Spinach Quiche and Mushroom Quiche recipes. Next time I prepare this recipe, however, I plan to use the liquid egg whites, measuring as the carton directs to equal 4 eggs.

You can also vary this recipe to make Swiss Cheese Quiche (use only the Swiss Cheese Base) and by adding your own favorite filling to the Swiss Cheese Base. Maybe a holiday splurge? After all, St Patrick's Day and Easter are just around the corner!"

Spinach Quiche
(and variation for Mushroom Quiche below)
Makes 6 to 8 (entree) servings
Ingredients for Swiss Cheese Base:
1 (9-inch) deep-dish pie shell (frozen is fine-- follow package instructions for thawing)
1 Tablespoon butter or margarine, softened
2 cups heavy cream
4 eggs
3/4 teaspoon salt
1/4-pound Swiss cheese, shredded (1 cup)

For the Spinach Filling:
2 Tablespoons butter or margarine
2 Tablespoons minced scallions
1 (10-oz) pkg frozen chopped spinach, thawed and well-drained
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon pepper

Directions:
  1. About 2 hours before serving, preheat oven to 425ºF. Gently spread the 1 Tablespoon butter or margarine inside the pie shell; set aside on a foil-covered baking sheet.
  2. In a medium bowl, whisk together the cream, eggs and salt until well blended; stir in cheese and set aside. (For Swiss Cheese Quiche, go now to Step 6.) 
  3. In 1-quart saucepan over Medium heat, melt 2 Tablespoons butter or margarine.
  4. To the pan, add the minced scallions and sauté until tender, about 5 minutes.
  5. Stir sauté mixture, spinach, nutmeg and pepper into the cream mixture. 
  6. With prepared pie shell on the prepared baking sheet, slowly pour the cream mixture inside; bake for 15 minutes. 
  7. Then, turn oven control to 325ºF and bake 35 minutes longer, or until knife inserted in center comes out clean.
  8. Allow quiche to rest several minutes before slicing.
  9. Serve warm or cold. 
  10. To reheat entire quiche, cover it with foil and bake in preheated 325ºF oven until heated through, about 40 minutes.



Mushroom Quiche
Makes 6 to 8 (entree) servings
Use the Swiss Cheese Base above and omit the Spinach Filling ingredients. Add  the Mushroom Filling.

Ingredients for the Mushroom Filling:
1/4 cup butter or margarine
1/2-pound fresh mushrooms, very thinly sliced
2 Tablespoons minced scallions
1/4 teaspoon salt
1/8 teaspoon pepper
Splash of wine, if I have it

Directions:
  1. About 2 hours before serving, preheat oven to 425ºF. Gently spread the 1 Tablespoon butter or margarine inside the pie shell; set aside on a foil-covered baking sheet.
  2. In a medium bowl, whisk together the cream, eggs and salt until well blended; stir in cheese and set aside.
  3. In 10-inch skillet over Medium-High heat, melt 1/4 cup butter or margarine. 
  4. To the skillet, add the mushrooms, scallions, salt and pepper; sauté until vegetables are tender, about 5 minutes, stirring frequently. 
  5. Stir sauté mixture into the cream mixture. 
  6. With prepared pie shell on the prepared baking sheet, slowly pour the cream mixture inside; bake for 15 minutes. 
  7. Then, turn oven control to 325ºF and bake 35 minutes longer, or until knife inserted in center comes out clean.
  8. Allow quiche to rest several minutes before slicing.
  9. Serve warm or cold.
  10. To reheat entire quiche, cover it with foil and bake in preheated 325ºF oven until heated through, about 40 minutes.
To view all family recipes on this website, click here. Find our (public) recipe list here.


What's your favorite egg dish? We'd love to have your recipes!

No comments:

Post a Comment

We appreciate all feedback and encourage you to comment on this blog. Our online team will respond to new issues addressed in comments with future posts on this blog. If you are asking a question click the 'Subscribe By Mail' link below the comment form to be notified of replies.

Our e-mail address is bigfamilynews.info@gmail.com. You can find us on Twitter @BigFamilyNews, or by subscribing to our RSS feeds.