Lindsay Quiche & Tell

1 1/2 cups whipping cream
1/2 cup buttermilk
4 eggs, lightly beaten
1/4 teaspoon salt
Dash of pepper
1/4 pound bacon, cooked and crumbled
1/4 pound Swiss cheese, shredded (2 cup)
2 tablespoons sliced scallions
1 (6 ounce) can Lindsay? Large Pitted, Ripe Olives, drained
1 pastry-lined 9-inch pie plate or quiche dish (unbaked)

Preheat oven to 375 degrees F.

Heat cream and buttermilk; whisk in eggs and seasonings. Stir in cheese, bacon, onions and Lindsay? Olives. Pour into pastry shell. Bake for 30 to 35 minutes, until custard is set and golden.

Garnish with chopped parsley, if desired.

Makes 6 servings.

Buddig Ruben Quiche

1 (4 ounce) package Buddig? Sliced Corned Beef or Pastrami
1 cup sauerkraut, drained
1 Pet-Ritz? Deep Dish Pie Crust Shell
1 cup (4 ounce) Swiss cheese, grated
5 eggs
3/4 cup milk

Preheat oven and cookie sheet to 425 degrees F.

Cut Buddig? Corned Beef or Pastrami into 1/2-inch squares. Squeeze excess moisture from sauerkraut.

Line pie crust with sauerkraut, meat and cheese. Beat together eggs and milk. Pour over meat mixture. Bake on preheated cookie sheet 15 minutes.

Reduce oven temperature to 300 degrees F and continue baking an additional 40 to 45 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before cutting.

Reuben Quiche

Source: Waverly Crackers

35 Waverly Crackers, finely rolled
    (about 1 1/2 cups crumbs)
1 1/2 teaspoons caraway seed
1/4 cup butter or margarine, melted
1 cup shredded Swiss cheese, divided
4 ounces deli sliced corned beef, chopped
1/2 cup sauerkraut, well drained
2 tablespoons sliced pimientos
4 eggs, beaten
1 cup milk
1 tablespoon Grey Poupon Dijon Mustard
Sliced dill pickles, for garnish

Mix cracker crumbs, caraway seed and butter or margarine; press on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned.

Sprinkle half the cheese over crust; top with corned beef, sauerkraut, pimientos and remaining cheese. Beat eggs, milk and mustard; pour over pie filling.

Bake at 375 degrees F for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; serve garnished with pickles if desired.

Makes 6 servings.

Jalapeno Quiche

Posted by Lorraine38 at recipegoldmine.com 9:36:15pm 9/28/02

8 eggs
1/2 cup flour
3/4 teaspoon salt
1 teaspoon baking powder
16 ounces shredded Monterey jack cheese
1 1/2 cups cottage cheese
1/4 cup chopped jalapenos

Beat eggs for 3 minutes. Combine and mix well with eggs the flour, salt and baking powder. Add to mixture the shredded Monterey jack cheese, cottage cheese and chopped jalapenos. Pour into greased 9 x 13-inch dish. Bake at 350 degrees F for 30 to 35 minutes. Let stand 10 minutes before cutting.

Broccoli Quiche

Posted by JBic01 at recipegoldmine.com 8/1/02 9:47:01 am

Crust
2 cups leftover rice (white or brown)
1 egg, beaten
1 teaspoon soy sauce

Mix together rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate. Bake crust at 350 degrees F for 10 minutes. Remove from oven.

Filling
1/2 pound broccoli, (fresh or frozen), cooked until tender but not soft
4 eggs, beaten
1 1/2 cups milk, cream or half-n-half (whichever you prefer)
1 cup mild cheese, grated (such as Monterey jack, Colby – in any combination)
Salt and pepper to taste
Dash nutmeg or ground mace

Place broccoli in bottom of crust. Mix together eggs, milk, and spices. Pour over broccoli. Top with cheese. Bake at 350 degrees F for 45-50 minutes, or until knife inserted near center of pie comes out clean. Remove from oven and let sit 10 minutes before slicing.

Serves 4-6.

Green Chile Quiche

Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 cup grated Parmesan cheese
1/2 cup sour cream, light or regular
2 extra-large eggs
1 (7 ounce) can green chiles, drained and rinsed
1 jalape?o chile, seeded and minced (optional)
1/4 cup chopped onion
1 tablespoon minced cilantro
1 1/2 cups grated Monterey jack cheese
Chile powder or paprika

Preheat oven to 350 degrees F. Mist a 13 x 9-inch baking dish or other shallow ovenproof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in the microwave to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chiles, the jalape?o, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika.

Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces.

Serves 6 as part of a brunch buffet.

Per serving: 323 calories, 16 g protein, 28 g carbohydrate, 17 g fat (9 g saturated), 108 mg cholesterol, 457 mg sodium, 1 g fiber

Chicken and Potato Quiche (T&T)

Posted by BettyBoop at recipegoldmine.com 10/10/2001 5:50 am

Good morning everyone!

Just wanted to share this recipe which I made last night for dinner. This is a very tasty and very delicious quiche. The only thing I did different is to season my chicken breasts with some flour, salt, pepper, parsley, Italian seasonings, garlic powder and onion powder, mixing all of the ingredients together. I dredged the chicken breasts in this mixture and then saut?ed it in some canola oil until lightly browned. Believe it or not, it added a wonderful taste to the quiche instead of using plain cooked chicken. The amount of seasonings will depend on your taste. If you make more chicken breasts than you need, just slice it up for a delicious and tasty chicken sandwich. Hope you enjoy it as much as we did. Sorry for the lengthy results.

1 unbaked pie shell
4 ounces Swiss cheese shredded
1 cup cooked chicken cubed or seasoned
1 can condensed cream of potato soup ( this soup
    is great because it has chunks of potatoes)
1/2 cup milk
6 large eggs lightly beaten

Preheat oven to 350 degrees F.

Sprinkle Swiss cheese over pie crest. Then sprinkle the chicken evenly on top of the cheese. Set aside.

Combine the soup and milk mixing until well blended. Stir in the eggs mixing well.

Pour into the pie shell and bake for 35 to 40 minutes or until golden in color and knife inserted in center comes out clean.

Remove from oven onto a wire rack and let stand 5 minutes before serving.

Note: this quiche puffs up beautifully while baking and then settles. This would also taste great with some peas and carrots. ( it can almost be called chicken pot quiche without the crust on top.

Hope everyone enjoys it as much as we did. This is a keeper at out house.