Tag Archives: Swiss Cheese

Crustless Broccoli Quiche

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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.

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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?

French Onion Turkey Casserole

French Onion Turkey Casserole1 @ NancyCThis is a great recipe if you have any turkey left over from your big holiday meals! I found this recipe for French Onion Turkey Casserole at CampbellsKitchen.com. As I typically do, though, I added extra cheese to this, and I’m glad I did–I thought it was great with the extra cheese! Continue reading

Ham and Asparagus Quiche

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Quiche is one of my favorite breakfast foods and asparagus is one of my favorite vegetables. So of course I had to try this quiche recipe when I saw it at Miz Helen’s Country Cottage! To save time, I was going to use a frozen unbaked pie shell  instead of making my own crust. As I started preparing the ingredients, it just didn’t seem like everything would fit in just one pie shell, so I changed the recipe slightly and ended up with two delicious quiches! In addition to ham and asparagus, the quiche also has red bell pepper, mushrooms, and green onions, so it’s filled with lots of delicious veggies. If you don’t like ham, you could substitute chicken or turkey. Or if you’re not a meat-eater, you could increase the amounts of the veggie ingredients to make up for the ham and it would still be delicious. This is a great breakfast or brunch item you can serve any time of the year…and it goes great with Kiwi-Cantaloupe Fruit Salad!

HAM AND ASPARAGUS QUICHE by NancyCreative, adapted from Miz Helen’s Country Cottage

Makes 2 quiches

  • Two 9″ unbaked pie shells (I used Pillsbury® Pet Ritz® Frozen Pie Crusts)
  • 2 Tablespoons butter
  • 2 cups chopped asparagus, plus asparagus spears to garnish the top, if desired (you can use 6 to 9 spears for each quiche in a spoke-like pattern on top, or just lay one long spear across the top of each quiche, which is what I did)
  • 1 red bell pepper, chopped (about 3/4 to 1 cup)
  • 1 cup chopped fresh mushrooms (or you can substitute canned mushroom pieces)
  • 1/2 to 3/4 cup green onions, chopped (chop both the onion tops and the stems)
  • 1/2 teaspoon salt
  • 7 eggs at room temperature
  • 2 cups half & half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
  • 1 Tablespoon fresh Thyme leaves (or 1 teaspoon dried Thyme)
  • 3 cups shredded Swiss cheese, divided
  • 1 cup ham, chopped in small cubes

Prepare your favorite pie crust or use unbaked frozen pie crusts, thawed for about 5 minutes. Bake crusts at 350 degrees for 5 minutes, just until they begin to turn brown. Remove from oven and let cool completely.

In a hot skillet, melt 2 Tablespoons butter and add the chopped asparagus, red bell pepper, mushrooms, green onions, and 1/2 teaspoon salt. Saute the mix until the onions begin to turn translucent. Remove from heat, set aside, and let cool.

In a large bowl, beat 7 eggs at room temperature with 2 cups half & half. Add  1/2 teaspoon salt, 1/4 teaspoon pepper, parsley, and thyme; mix well. Add 2 cups of the Swiss cheese, the chopped ham, and the sautéed vegetables, and blend, distributing the ingredients evenly in egg mixture.

With the remaining cup of shredded Swiss cheese, sprinkle 1/2 cup over the bottom of each lightly browned pie crust. Pour the egg, ham and vegetable mixture into the pie crusts, dividing mixture evenly between the two. Place whole asparagus on top for garnish, if desired. Bake at 350 degrees for 1 hour. Cool completely before serving.

Linked to Strut Your Stuff, Show Off Your Stuff, Taking Time Out Thursday.