#savoryquiche

[dearmisterfantasist]

Potato Crusted Quiche is a tasty and filling dish made with crispy potatoes and a quiche filling that is creamy, cheesy, and full of ham. You can eat it for breakfast, lunch, or even dinner.

Ingredients: 4 large eggs. 1 cup heavy cream. 1 cup grated cheddar cheese. 1 cup diced ham. 1 cup sliced mushrooms. 1 cup thinly sliced potatoes. 1/2 cup diced onions. 2 cloves garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil. 1 tablespoon butter.

Instructions: Preheat your oven to 350F 175C. In a skillet, heat olive oil and butter over medium heat. Add sliced potatoes and cook until they turn golden brown and slightly crispy. Remove from heat and set aside. In the same skillet, saut diced onions and minced garlic until they become translucent. Add diced ham and sliced mushrooms to the skillet. Cook until the mushrooms are tender and the ham is heated through. Remove from heat. In a bowl, whisk together eggs, heavy cream, grated cheddar cheese, salt, and black pepper. Grease a pie dish and arrange the cooked potato slices on the bottom to create a crust. Spread the sauted ham, mushroom, and onion mixture evenly over the potato crust. Pour the egg and cheese mixture over the top. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown. Allow it to cool slightly before slicing and serving. Enjoy your delicious Potato Crusted Quiche!

Prep Time: 20 minutes

Cook Time: 35 minutes

Sirius Star Blog

[leaderbum]

This Sweet Corn Quiche is a delightful and savory dish that combines the sweetness of corn with the creaminess of eggs and cheese. Perfect for brunch or a light dinner.

Ingredients: 1 pie crust. 1 cup sweet corn kernels. 1/2 cup diced red bell pepper. 1/2 cup diced onion. 1 cup shredded cheddar cheese. 4 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika.

Instructions: Preheat your oven to 350F 175C. In a skillet, saut the diced onion and red bell pepper until they become tender. In a separate bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Place the pie crust in a pie dish and sprinkle half of the shredded cheddar cheese on the bottom. Spread the sauted onions and red bell pepper over the cheese. Add the sweet corn kernels evenly over the vegetables. Pour the egg mixture over the sweet corn and vegetables. Top with the remaining shredded cheddar cheese. Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your Sweet Corn Quiche!

Prep Time: 20 minutes

Cook Time: 40 minutes

RPTS

[glassolive]

a quick pit stop your car your life

[thefrikist]

A classic French quiche recipe with a flavorful twist of chicken, spinach, and Gruyere cheese, all nestled in a buttery pie crust.

Ingredients: 1 store-bought pie crust. 2 cups cooked chicken, shredded or diced. 1 cup shredded Gruyere cheese. 1/2 cup chopped spinach. 4 large eggs. 1 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg.

Instructions: Warm the oven up to 190C 375F. Put the pie crust in a tart pan and cut off any extra dough. Put the cooked chicken, Gruyere cheese, and chopped spinach in a bowl and mix them together. Put the chicken mixture on top of the pie crust in a thin layer. Add the eggs, heavy cream, salt, pepper, and nutmeg to a different bowl and mix them together using a whisk. Cover the chicken filling with the egg mix. Heat the oven to 350F. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Let the tart cool a bit before cutting it into pieces and serving it.

Prep Time: 20 minutes

Cook Time: 40 minutes

pulvis et umbra

[lessavyfav]

This gluten-free Mexican quiche features a delicious gluten-free pastry crust filled with sautéed chicken, bell peppers, onions, and cheese. It's a flavorful and satisfying dish that's perfect for breakfast, brunch, or dinner.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cold butter, cubed. 1/4 cup ice water. 1/2 teaspoon salt. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup diced onion. 1 cup cooked and shredded chicken breast. 1 cup shredded cheddar cheese. 4 large eggs. 1 cup milk. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Salsa and chopped fresh cilantro for garnish.

Instructions: Put the gluten-free all-purpose flour, cold cubed butter, and salt in a food processor and blend them together. Pulse the ingredients together until they look like big crumbs. While pulsing, slowly add ice water until the dough comes together. Roll the dough into a ball, cover it with plastic wrap, and put it in the fridge for 30 minutes. Warm your oven up to 375F 190C and grease a 9-inch pie plate. On a lightly floured surface, roll out the chilled gluten-free pastry dough. Carefully move it to the pie dish. It should be pressed into the dish's bottom and up its sides. Cut off any extra dough. Dice the red and green bell peppers and onion and cook them in a skillet until they get soft. Put in the chili powder, cumin, salt, and pepper, along with the cooked and shred chicken. After another two to three minutes of cooking, take the food off the heat. Cover the gluten-free pastry crust with the chicken and vegetable mixture. Add the chopped cheddar cheese on top. Whisk the eggs and milk together in a bowl. Put this mix on top of the filling in the pie dish. Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown. Wait a minute or two before cutting the quiche into pieces. Put salsa and chopped fresh cilantro on top. Good luck with your gluten-free Mexican quiche! Serve it hot.

Prep Time: 20 minutes

Cook Time: 35 minutes

Willow Glen Performing Arts

[roadieconquest]

This quiche with cheesy crust and zucchini is a tasty dish with a cheesy and buttery crust and a filling of zucchini and onions. It's great for brunch or dinner.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/2 cup shredded cheddar cheese. 1/4 cup ice water. 1 tablespoon olive oil. 1 small zucchini, thinly sliced. 1/2 onion, finely chopped. 4 large eggs. 1 cup milk. Salt and pepper to taste. 1/2 cup shredded Swiss cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. Fresh parsley for garnish.

Instructions: In a food processor, combine flour, cold cubed butter, and cheddar cheese. Pulse until the mixture resembles coarse crumbs. Add ice water and pulse until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the dough on a floured surface and place it in a greased 9-inch 23 cm quiche or pie dish. Trim the edges. Heat olive oil in a skillet over medium heat. Add chopped onion and zucchini slices, saut until they soften, about 5 minutes. Season with salt and pepper. In a bowl, whisk together eggs, milk, Swiss cheese, Parmesan cheese, and nutmeg. Spread the sauted zucchini and onions over the crust, then pour the egg mixture over the top. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly browned on top. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, slice, and enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

18 Aces To Conquer Cancer

[slothsimmer]

This quiche with cheesy crust and zucchini is a tasty dish with a cheesy and buttery crust and a filling of zucchini and onions. It's great for brunch or dinner.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/2 cup shredded cheddar cheese. 1/4 cup ice water. 1 tablespoon olive oil. 1 small zucchini, thinly sliced. 1/2 onion, finely chopped. 4 large eggs. 1 cup milk. Salt and pepper to taste. 1/2 cup shredded Swiss cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. Fresh parsley for garnish.

Instructions: In a food processor, combine flour, cold cubed butter, and cheddar cheese. Pulse until the mixture resembles coarse crumbs. Add ice water and pulse until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the dough on a floured surface and place it in a greased 9-inch 23 cm quiche or pie dish. Trim the edges. Heat olive oil in a skillet over medium heat. Add chopped onion and zucchini slices, saut until they soften, about 5 minutes. Season with salt and pepper. In a bowl, whisk together eggs, milk, Swiss cheese, Parmesan cheese, and nutmeg. Spread the sauted zucchini and onions over the crust, then pour the egg mixture over the top. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly browned on top. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, slice, and enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

18 Aces To Conquer Cancer

[ataboh]

This quiche with cheesy crust and zucchini is a tasty dish with a cheesy and buttery crust and a filling of zucchini and onions. It's great for brunch or dinner.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/2 cup shredded cheddar cheese. 1/4 cup ice water. 1 tablespoon olive oil. 1 small zucchini, thinly sliced. 1/2 onion, finely chopped. 4 large eggs. 1 cup milk. Salt and pepper to taste. 1/2 cup shredded Swiss cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. Fresh parsley for garnish.

Instructions: In a food processor, combine flour, cold cubed butter, and cheddar cheese. Pulse until the mixture resembles coarse crumbs. Add ice water and pulse until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 375F 190C. Roll out the dough on a floured surface and place it in a greased 9-inch 23 cm quiche or pie dish. Trim the edges. Heat olive oil in a skillet over medium heat. Add chopped onion and zucchini slices, saut until they soften, about 5 minutes. Season with salt and pepper. In a bowl, whisk together eggs, milk, Swiss cheese, Parmesan cheese, and nutmeg. Spread the sauted zucchini and onions over the crust, then pour the egg mixture over the top. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly browned on top. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, slice, and enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

18 Aces To Conquer Cancer