If you live near a farmer’s market, you’ll probably agree how great it is to be able to buy fresh produce, much of it organic, to use in summer recipes. Zucchini is a veggie I use a lot, and here’s a really good Savory Zucchini Pie that I found in a cookbook called Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table. Author Tammy Algood, food personality and columnist, put together a great collection of recipes you can make with ingredients fresh from the farmers’ market, local produce stands, or your own garden. Continue reading
I think I’ve mentioned this before, but I haven’t had much success with making homemade pie crusts. I know I need more practice, and just don’t seem to have the time. Which is why this quiche appeals to me, because I can use frozen pie crusts in it. If you are a good pie crust-maker, then you could use your own homemade crusts.
I also like this quiche because it has bacon, green onions and mushrooms in it. I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes. So you can make this quiche the real easy way or make it a little more homemade, depending on how much time you have. Another great thing about this recipe is that it makes two quiches (you can halve the recipe if you just want to make one). Perfect for breakfast or brunch!
BACON ONION MUSHROOM QUICHE by NancyC
Makes two 9″ quiches
- 2 frozen 9″ deep dish pie shells
- 1 (3-ounce) package real bacon pieces (about 3/4 cup)–or substitute 3/4 cup chopped tomatoes
- 5 green onions, finely chopped
- 1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
- 6 eggs
- 1 1/4 cups Half & Half (light cream)
- 1/2 cup sour cream or plain Greek yogurt
- a few dashes of salt
- a dash of pepper
- 1 Tbsp. flour
Position your oven rack in the center of the oven, and preheat oven to 375˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350˚F.
In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in large bowl, and mix well. Then distribute mixture evenly between the two pie crust shells, put in the 350-degree oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18 baking pan while the quiches are baking–it’s easier to put them in and take them out that way). Also, you can cover the quiches with foil the last 10 minutes of baking if your crusts are getting too browned.
Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.
I like making the full recipe so I have two quiches–one to eat now and one to freeze for later! Do you enjoy making quiche and do you make your own crust or use pre-made crusts?
I have always been a fan of quiche. It’s makes a great breakfast, especially on the weekends when there’s more time to linger at the table and enjoy it with coffee or tea. I like all kinds of quiche and a few years ago I made a tomato quiche–that was one type of quiche I hadn’t tried. It didn’t turn out that great, though–the filling was runny and it wasn’t cheesy enough. I didn’t try making another until now and this time I made one with cherry tomatoes. And more cheese!
I loved the way this tasted! The tomatoes are so good with that touch of dried basil added in, and the chopped yellow onion gives it a subtle savory flavor. It’s easy to make, too, because you can use a frozen pie crust–all you have to do is add the filling ingredients. There’s no meat in this recipe, but it’s brimming with tasty cherry tomatoes. So if you are a tomato-lover, this is the quiche for you!
A little note: when I cut the first piece of quiche, the crust stuck to the bottom of the foil pie plate, so the first piece was kind of messy. But all the other pieces came out fine. Just so you know! 🙂
CHEESY CHERRY TOMATO QUICHE by NancyC
Makes about 6 servings
- 1 (9-inch) frozen deep dish pie crust (or you can use homemade pie crust)
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1/2 cup finely chopped yellow onion
- 2 cups sliced cherry tomatoes (cut in halves or thirds, depending on size)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried basil
- 2 Tablespoons all-purpose unbleached flour
- 2 large eggs
- 1 cup Half & Half (light cream)
Thaw the frozen 9″ deep dish pie crust for 5 minutes, then place in oven on a cookie sheet and bake at 400˚F for 8 minutes; remove from oven–let cool for 5 minutes (If your pie crust puffs up a little in some places, just pat it back down). If you’re using homemade pie crust, bake for 6 to 7 minutes. Pricking the dough in the bottom of the pie plate should help the crust from puffing up).
Sprinkle 1/2 cup of the cheese on the bottom of the pie crust. Layer the chopped yellow onion evenly over the cheese, then add the chopped tomatoes over both. Sprinkle with salt, pepper, garlic powder, and basil. Then top with the remaining 1 1/2 cups of cheese.
In small bowl, mix flour, eggs, and Half & Half until well-blended. Pour over tomato filling.
Bake at 375˚F for 40 minutes or until toothpick inserted near center comes out clean (to prevent over-browning, cover quiche with foil the last 10 minutes of baking). Let quiche cool for 10 to 15 minutes before cutting.
If you live in a warmer climate and still happen to have garden cherry tomatoes, this is a great way to use them! We’ve had a pretty warm November so far, but it will be cooler the week of Thanksgiving–how has the weather been where you live?
When I make quiche, it’s usually on the weekends, because I don’t have time to make it for breakfast during the week. I suppose I could make quiche for dinner every now and then, which isn’t a bad idea! This quiche would be great for dinner because it has lots of broccoli and swiss cheese in it, so you get your veggies and protein. And if you’re not that crazy about swiss cheese you could use cheddar cheese instead. There are also mushrooms and onions in this quiche, which make it a wonderful cheesy blend of veggies!
You’ll find that the quiche puffs up a little while it’s baking. When you take it out of the oven and let it cool slightly before cutting, it settles some–so don’t be alarmed when you see that it’s not as puffy as it was in the oven! Next time you get a craving for quiche you may want to try this out!
CRUSTLESS BROCCOLI QUICHE by NancyCreative, adapted from Food.com
Makes about 6 servings in a 9″ deep dish pie plate
- 5 large eggs
- 1 cup light cream (Half & Half) or milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 small to medium-size onion, finely chopped
- 4 cups fresh broccoli florets, cooked first (blanched) and then finely chopped (if you run out of florets, you can chop some of the upper stems; you can also use frozen broccoli, but thaw before using)
- 1 (4-ounce) can sliced mushrooms (or pieces and stems), drained
- 2 cups (8 ounces) shredded Swiss cheese (or substitute Cheddar cheese)
- Optional: 1/4 cup crushed croutons or 1 Tablespoon bread crumbs, for sprinkling on top (I prefer using crushed croutons, but in the quiche pictured here I used breadcrumbs)
Preheat oven to 350˚F. Grease or spray a deep dish 9″ pie plate.
Whisk eggs and light cream together, then add salt, garlic powder, and pepper, blending well.
Add chopped onion, broccoli, mushrooms, and shredded cheese, blending mixture well.
Spoon into a 9″ deep dish pie plate and bake at 350˚F for 30 minutes. Remove from oven and sprinkle with crushed croutons or bread crumbs, if using, Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set and knife inserted in center comes out clean. Let quiche set for 10 minutes before cutting and serving.
If you like the idea of crustless quiche, there’s a recipe for a really good Crustless Spinach Quiche here. What’s your favorite kind of quiche?
One of my favorite breakfast dishes is quiche. When I make one, it’s usually on the weekend since I’m pressed for time on weekday mornings. But every so often, we have morning birthday celebrations in our department at work–and when we do, sometimes Jessica brings her wonderful Crustless Spinach Quiche! Jessica, a talented designer (you can see some of her work at JessicaWei.com), enjoys baking and makes great sugar cookies and cupcakes, too, which we’ve enjoyed at afternoon birthday celebrations.
Jessica shared her quiche recipe with me and I had the chance to make it myself last weekend. It’s really easy to make and has no crust, so it’s a little lower in calories, which is nice! She found the recipe at Allrecipes.com. Sometimes Jessica substitutes kale for the spinach and she also told me you can add other vegetables (like mushrooms, sun-dried tomatoes, etc.) to the quiche mix. She uses another egg if she adds these extra veggies.
So I tried this two ways–one with just the spinach and green onion; the other with 1/4 cup chopped roasted red peppers added in with the spinach and green onion. I liked it with the roasted red peppers, and I think chopped sun-dried tomatoes would be great in this, too. I did not add an extra egg since I was only adding an additional 1/4 cup to the recipe. You can experiment and add in or substitute other veggies that you like…I recommend not adding more than two extra veggies, and keeping the amount to not more than 1/3 cup each…and you’ll probably want to add an extra egg in there.
Here’s the recipe!
JESSICA’S CRUSTLESS SPINACH QUICHE (adapted from Allrecipes.com)
Makes 8 servings, 231 calories per serving
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 bunch green onions, finely chopped (use just the white parts of the onions–depending on the size of your green onions, this should give you about 1/4 to 1/3 cup chopped onions)
- 1/4 to 1/3 cup of an additional veggie or two, optional (try sun-dried tomatoes, roasted red peppers, or mushrooms)
- 4 eggs, beaten (if adding extra veggies, use an additional egg)
- 1 (16-ounce) container cottage cheese
- 2 cups shredded Cheddar cheese
- 1/4 cup crushed croutons for sprinkling on top (instead of using crushed croutons, Jessica just sprinkles some bread crumbs very lightly on top, about 1/2 Tablespoon)
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9″ pie plate or quiche pan.
Place thawed spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Remove from heat and drain off any remaining liquid. Stir in green onions, other veggies if using (optional), eggs, cottage cheese, and Cheddar cheese. Pour mixture into prepared pan.
Bake uncovered in preheated oven for 30 minutes. Remove from oven and sprinkle with crushed croutons (or bread crumbs). Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set (if you are adding extra veggies and an egg, your baking time may be a little longer).
Do you like having quiche for breakfast? What’s your favorite kind?