Quiche Recipes - Spinach, Crustless, Gourmet, Lorraine & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/quiches/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 06 May 2025 21:05:54 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Quiche Recipes - Spinach, Crustless, Gourmet, Lorraine & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/quiches/ 32 32 Elise Jesse’s Slow-Cooker Ham and Gruyere Quiche https://www.tasteofhome.com/recipes/elise-jesses-slow-cooker-ham-and-gruyere-quiche/ Wed, 16 Apr 2025 20:16:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2134483

Ingredients

  • 1 sheet refrigerated pie crust
  • 9 large eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1 cup diced ham
  • 1 cup shredded Gruyere cheese
Text Ingredients

Directions

  1. Place a piece of parchment paper into a 7-quart slow cooker. It should be big enough to cover the bottom and go up the sides. Unroll the pie crust and add to the slow cooker. I like to pinch the sides where there is extra crust for a prettier finished look.
  2. Add the eggs, whipping cream, diced ham, cheese, salt, pepper and onion to a large bowl. Mix until combined (save 1 to 2 ounces of cheese for the top). Pour the egg mixture into the slow cooker.
  3. Place the lid on your slow cooker and cook on high for 2 hours; you will know it's done when the center is firm.
  4. Sprinkle the remaining cheese on top and replace the lid. Once the cheese is melted, lift your quiche from the slow cooker, place it on a cute dish, and enjoy!
]]> Southwestern Quiche https://www.tasteofhome.com/recipes/southwestern-quiche/ Thu, 20 Mar 2025 01:39:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011501

Ingredients

  • 1 sheet refrigerated pie crust
  • 1/2 pound bulk spicy pork sausage
  • 1 cup frozen cubed hash brown potatoes
  • 1/2 small onion, thinly sliced
  • 1/2 cup julienned green pepper
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup fresh or frozen white corn
  • 4 ounces fresh honey goat cheese
  • 1 cup shredded pepper jack cheese
  • 5 large eggs
  • 1-1/2 cups heavy whipping cream
  • Optional: Sour cream and pico de gallo
Text Ingredients

Directions

  1. Unroll crust into a deep dish 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. Reduce oven temperature to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-5 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels.
  4. Add hash brown potatoes, salt and pepper to the same pan. Cook and stir until potatoes are browned and tender, 6-8 minutes. Add onion, peppers and corn. Cook until onions are tender, 4-5 minutes longer.
  5. Spread goat cheese over bottom of the pie crust. Top with sausage, vegetables and potatoes; sprinkle with cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
  6. Bake on a lower oven rack until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting. If desired, serve with sour cream and pico de gallo.

Nutrition Facts

1 piece: 485 calories, 39g fat (21g saturated fat), 212mg cholesterol, 476mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 15g protein.

]]> Torta Pasqualina https://www.tasteofhome.com/recipes/torta-pasqualina/ Fri, 07 Mar 2025 16:07:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112986 torta pasqualina, a savory pie that's as beautiful as it is delicious.]]>

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 3 large eggs, beaten, divided
  • 1-3/4 cups whole-milk ricotta cheese
  • 2 pounds frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup grated Parmigiano Reggiano cheese
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 5 hard-boiled large eggs
  • 1 tablespoon water
Text Ingredients

Directions

  1. Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
  3. Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
  4. In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
  5. Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.

Nutrition Facts

1 piece: 661 calories, 44g fat (22g saturated fat), 272mg cholesterol, 939mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 23g protein.

]]> Crustless Quiche https://www.tasteofhome.com/recipes/crustless-quiche/ Mon, 29 Apr 2024 19:50:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978912

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
  • 1 cup shredded cheddar or Monterey Jack cheese
Text Ingredients

Directions

  1. In a large bowl beat eggs, milk, salt and pepper; add mix-ins and cheese until combined. Spread evenly into a greased 9-in. pie plate or quiche dish.
  2. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece (calculated without mix-ins): 130 calories, 9g fat (4g saturated fat), 157mg cholesterol, 454mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 9g protein.

]]> Spinach Quiche https://www.tasteofhome.com/recipes/gruyere-spinach-quiche/ Wed, 01 May 2024 22:17:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978080

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 large shallot, chopped
  • 1 tablespoon butter
  • 8 cups fresh baby spinach
  • 1 cup shredded Gruyere cheese
  • 4 large eggs
  • 1-1/2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake at 450° for 5 minutes. Remove foil and weights; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
  2. In a skillet, sauté the shallot in butter until tender. Stir in spinach; cook until wilted. Remove from the heat. Sprinkle cheese into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust.
  3. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 590 calories, 48g fat (29g saturated fat), 258mg cholesterol, 649mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 16g protein.

]]> Quiche Recipe https://www.tasteofhome.com/recipes/basic-quiche/ Fri, 22 Mar 2024 20:58:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972908

Ingredients

  • Dough for single-crust pie
  • 1 cup shredded or crumbled cheese (like Swiss, cheddar, pepper jack or feta)
  • 2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
  • 4 large eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 375°.
  2. Sprinkle cheese over crust. Top with up to 2 cups cooked mix-ins. In a large bowl, whisk eggs, cream, salt and pepper; pour over filling. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 300 calories, 21g fat (12g saturated fat), 151mg cholesterol, 378mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 10g protein.

]]> Mini Quiche https://www.tasteofhome.com/recipes/basic-mini-quiches/ Thu, 14 Mar 2024 20:40:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1963529

Ingredients

  • 3 sheets refrigerated pie crust
  • 1 cup shredded or crumbled cheese (like Swiss, cheddar, pepper jack or feta)
  • 1 cup cooked mix-ins (like cooked sausage or sauteed vegetables)
  • 4 large eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 2-1/2-inch round cutter, cut out 36 circles. Press circles onto bottoms and up sides of 36 greased nonstick miniature muffin cups. Chill at least 30 minutes.
  2. Preheat oven to 325°. Sprinkle cheese over crusts. Top with cooked mix-ins. In a large bowl, whisk eggs, cream, salt and pepper; pour over filling to three-fourths full.
  3. Bake on a lower oven rack until a knife inserted in the center comes out clean and crusts are golden brown, 30-35 minutes. Cool 10, minutes before removing from pan. Serve warm.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 quiche: 112 calories, 7g fat (3g saturated fat), 30mg cholesterol, 134mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 3g protein.

]]> I Made Ree Drummond’s Cowboy Quiche—And It’s Big Enough to Feed Everyone on the Ranch https://www.tasteofhome.com/article/ree-drummond-cowboy-quiche/ Wed, 09 Nov 2022 14:05:45 +0000 https://www.tasteofhome.com/?p=1822359 Do cowboys really eat quiche? According to the Pioneer Woman, they do—as long as it's a Cowboy Quiche.

The post I Made Ree Drummond’s Cowboy Quiche—And It’s Big Enough to Feed Everyone on the Ranch appeared first on Taste Recipes.

]]>

Ree Drummond’s Cowboy Quiche recipe upgrades a classic quiche by swapping out Swiss cheese and mushrooms for cowboy-approved sharp Cheddar and savory-sweet caramelized onions. Oh, and bacon. Plenty of bacon.

Because it’s a deep-dish quiche, the slices are hearty enough to make a satisfying dinner after a long day, whether you work on a ranch, in an office or at home.

What do people love about this recipe?

In her recipe post, Ree says not only is this quiche tasty enough to please everyone, but it can also be “merely a canvas” for home cooks to add their favorite ingredients like herbs, cream cheese and diced veggies. And that’s exactly what her fans seem to love about this recipe. Some of the add-ins her readers have tried and recommend for this quiche include chipotle peppers, broccolini, bell pepper, diced ham and Gruyere cheese.

As one reader put it, “Everybody always loves this. No matter the occasion, it is always a hit!!”

Here are more comfort foods Ree makes to feed her hungry family.

How to Make The Pioneer Woman’s Cowboy Quiche

This recipe from Ree Drummond’s website makes a hearty quiche large enough to feed 10 people. Use store-bought dough or a frozen, deep-dish shell. If you’re making your own dough, Ree recommends using all shortening or half butter and half shortening for the best texture.

Ingredients

  • 1 unbaked, deep-dish pie crust
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, sliced
  • 8 slices smoked bacon
  • 8 large eggs
  • 1-1/2 cups heavy cream or half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups grated sharp cheddar cheese

Tools you’ll need

Rolling Pin
Skillet
Deep Dish Quiche Pan
  • Rolling pin: Roll out your pie crust until it’s large enough to fit in the pan.
  • Skillet: Use it to cook the onions and bacon. A cast iron skillet is a great choice here.
  • Deep dish quiche pan: This pan has tall, 2-inch high sides to hold all that quiche filling.

Check out Ree Drummond’s Walmart line of essential kitchen tools.

Directions

Step 1: Prepare the pie crust

Have ready a deep-dish quiche pan, preferably with a removable bottom. Roll out the pie crust dough into a round; It should be large enough to fit across the base of the pan and over the sides. Fit the dough into the pan, pressing it across the bottom and sides. Let the extra drape over the edges of the pan. Loosely cover the dough and place it in the fridge.

Step 2: Cook the onions and bacon

Heat a large skillet over medium-low heat. Add the butter to the pan. Once melted, add the sliced onions and stir to coat them in butter. Slowly cook the onions for 15 to 20 minutes, stirring occasionally, until they’re soft and deep brown. Remove them to a plate and hold them aside. Add the strips of bacon to the skillet and cook over medium heat, turning once, until cooked through and crispy.

Use paper towels to pat the bacon strips dry, then chop them into small pieces.

Step 3: Make the quiche batter

Preheat the oven to 400°F. Whisk together the eggs, cream (or half-and-half), salt and pepper in a large mixing bowl or 2-quart pitcher. Stir in the cooled onions, chopped bacon and shredded cheese until everything is thoroughly combined.

Step 4: Fill the pie shell and bake

Take the pan with the quiche shell from the fridge and set it on a baking sheet. Roll a rolling pin across the top of the pan to cut off the excess dough. The shell should have a neat edge all the way around. Pour the quiche filling into the shell and use a spoon to spread the onions, bacon and cheese evenly throughout.

Place the baking sheet with the quiche into the oven. The baking sheet will catch any grease or overflow.

Bake the quiche for 50-60 minutes or until the top and crust are browned and it has little to no wobble. Cover loosely with foil if the top gets too dark before the quiche is done.

Remove the pan to a cooling rack and let the quiche rest for 10 to 15 minutes. Slip the outside of the pan off the quiche, then slice and serve. If you like this, then you must try this meat loaf recipe.

Here’s What I Thought

My family loves quiche, and we loved Ree Drummond’s Cowboy Quiche! The larger size is great for fulfilling slices to serve for supper, but it would be welcome at brunch, too. While it’s delicious when prepared exactly as written, like the Pioneer Woman’s other fans, I’m looking forward to making it again with my own twists—perhaps with pepper jack cheese, diced green pepper and crumbled sausage.

The post I Made Ree Drummond’s Cowboy Quiche—And It’s Big Enough to Feed Everyone on the Ranch appeared first on Taste Recipes.

]]> Mexicali Quiche with Avocado Crust https://www.tasteofhome.com/recipes/mexicali-quiche-with-avocado-crust/ Wed, 05 Oct 2022 16:15:01 +0000 https://www.tasteofhome.com/recipes/mexicali-quiche-with-avocado-crust/

Ingredients

  • 6 ounces fresh chorizo
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups crushed Ritz crackers (about 38 crackers)
  • 1/2 teaspoon salt
  • 2/3 cup butter-flavored shortening
  • 1/2 cup cubed ripe avocado
  • 2 cups shredded Swiss cheese
  • 1 plum tomato, seeded and chopped
  • 1 can (4 ounces) chopped green chiles, drained
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1/2 teaspoon ground cumin
  • Additional ripe avocado, peeled and sliced, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. In a small skillet, cook chorizo over medium heat until cooked through, 4-5 minutes, breaking into crumbles; drain. Meanwhile, in a large bowl, mix flour, crackers and salt. Cut in shortening and avocado; toss with a fork until dough holds together when pressed. Press dough onto bottom of a greased 13x9-in. baking dish; prick with a fork.
  2. Spoon chorizo over crust; top with cheese, tomato and chiles. In a large bowl, whisk eggs, heavy cream, half-and-half and cumin until blended; pour over top.
  3. Bake on a lower oven rack until a knife inserted near the center comes out clean, about 30 minutes. Let stand 10 minutes before cutting. If desired, serve with additional avocado.

Nutrition Facts

1 piece: 475 calories, 36g fat (15g saturated fat), 139mg cholesterol, 481mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 14g protein.

]]> 20 of Our Best Quiche Recipes and Ideas https://www.tasteofhome.com/collection/top-10-quiche-recipes/ Mon, 15 Nov 2021 08:00:00 +0000 https://toh.test.rda.net/top-10-quiche-recipes In our best quiche recipes, you'll find fresh ingredients like asparagus, zucchini and bacon baked right into the creamy filling. Serve it as a flavorful breakfast, lunch or even dinner!

The post 20 of Our Best Quiche Recipes and Ideas appeared first on Taste Recipes.

]]>

Best Crustless Spinach Quiche

This veggie-filled crustless quiche will please everyone at the table, even the people who claim they dislike vegetables will love it! Mushrooms, spinach, gooey cheese and ham make up this easy quiche recipe.

By the way, these are the mistakes you might be making with eggs.

Go to Recipe

Roadside Diner Cheeseburger Quiche

53 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 10 min
Servings8 servings
Go to Recipe
From the Recipe Creator:My savory main-dish quiche tastes just like its burger counterpart. Easy and appealing, this cheeseburger quiche is pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota

This savory main-dish quiche tastes just like a classic diner cheeseburger. Both kids and adults will be itching to take a second slice!

Mushroom Asparagus Quiche

76 Reviews
Test Kitchen Approved
Total Time45 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. The crescent roll crust makes it easy to throw together on a busy weeknight.

The Best Quiche Lorraine

6 Reviews
Test Kitchen Approved
Total Time2 hours 15 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. —Shannon Norris, Cudahy, Wisconsin

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. Splurge on high-quality cheese to achieve that “best” flavor.

Cheesy Zucchini Quiche

38 Reviews
Test Kitchen Approved
Total Time1 hour
Servings8 servings
Go to Recipe
From the Recipe Creator:Put together your pastry dough the night before and stash it in the fridge till morning. That rest time will give the quiche a more tender crust. —Karen Howard, Lakeville, Massachusetts

Zucchini quiche is quick to prepare and freezes well, too. It’s the perfect make-ahead brunch recipe.

Cheese and Fresh Herb Quiche

4 Reviews
Test Kitchen Approved
Total Time40 min
Servings6 servings
Go to Recipe
From the Recipe Creator:With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California

Put your garden-fresh ingredients to good use. Here’s a quiche filled with herbs and cheeses like basil, parsley, dill, feta, Swiss, Gruyere and mozzarella.

Still hungry? Give these egg recipes a try.

Chiles Rellenos Quiche

15 Reviews
Test Kitchen Approved
Total Time1 hour
Servings6 servings
Go to Recipe
From the Recipe Creator:To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona

The smoky flavor of roasted green chiles livens up this quick and easy quiche recipe. You’ll turn to this dish when you don’t know what to fix for dinner.

Rainbow Quiche

40 Reviews
Test Kitchen Approved
Total Time1 hour 10 min
Servings8 servings
Go to Recipe
From the Recipe Creator:With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio

With plenty of veggies and a creamy egg-cheese filling, this tasty quiche will get rave reviews every time you make it. The colorful veggies, like broccoli and peppers, inspired the name of this recipe.

Mini Sausage Quiches

30 Reviews
Test Kitchen Approved
Total Time45 min
Servings4 dozen
Go to Recipe
From the Recipe Creator:These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch, holiday or gathering.

For more delicious ideas, check out these budget-friendly breakfast options.

Bacon and Cheese Quiche

29 Reviews
Test Kitchen Approved
Total Time55 min
Servings6 servings
Go to Recipe
From the Recipe Creator:With a quiche like this, you don't need a lot of heavy side dishes. It's got everything—eggs, bacon, cheese and a touch of apple juice for a salty-sweet fix. —Colleen Belbey, Warwick, Rhode Island

This main-dish quiche has got everything—eggs, bacon, cheese and a touch of apple juice for a salty-sweet fix. Prepare it up to three days in advance for a quick-to-fix meal.

Asparagus Bacon Quiche

10 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour
Servings8 servings
Go to Recipe
From the Recipe Creator:Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions—it's a welcome addition to any brunch buffet. —Suzanne McKinley, Lyons, Georgia

Asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. It’s a welcome addition to any brunch or breakfast table.

Salmon Quiche

11 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 15 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Cooking is something that I’ve always liked doing. I pore over cookbooks the way other people read novels. This recipe came to me from my mother—it’s the kind of recipe you request after just one bite. And unlike some quiches, it’s very hearty! —Deanna Baldwin, Bermuda Dunes, California

Try a different idea and bake up a seafood quiche, like this salmon quiche recipe. This easy recipe is doable for quiche-pros and newbies alike.

Three-Cheese Quiche

2 Reviews
Test Kitchen Approved
Total Time1 hour
Servings6 servings
Go to Recipe
From the Recipe Creator:Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You'll love it! —Judy Reagan, Hannibal, Missouri

Try eggs and cheese at their best. This tall, light and fluffy quiche is bursting with ooey-gooey, cheesy flavor.

Hash Brown Quiche Cups

8 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

Quiche cups are a showstopper idea for gatherings. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest.

Best Chicken Taco Quiche

19 Reviews
Test Kitchen Approved
Total Time1 hour 15 min
Servings2 quiches (6 servings each)
Go to Recipe
From the Recipe Creator:I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! —Tamie Bradford, Grand Forks AFB, North Dakota

Not-your-mother’s quiche recipe! The flavors of green chiles and taco-seasoned chicken pair well together.

Broccoli Ham Quiche

25 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 15 min
Servings8 servings
Go to Recipe
From the Recipe Creator:This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida

This rich ham and broccoli quiche is proof that quiche can satisfy even the biggest of appetites. Serve it as a main with fruit, hashbrowns or salad on the side.

Best Breakfast Quiche

21 Reviews
Test Kitchen Approved
Total Time45 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.

Here’s a fluffy breakfast quiche recipe with lots of cheese and bacon. It’s the most satisfying entree!

Crab Quiche

18 Reviews
Test Kitchen Approved
Total Time50 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crabmeat and Swiss cheese. —Taste Recipes Test Kitchen

Chopped green onions and sweet red pepper bring a bit of color to this golden entree. The creamy filling features imitation crab meat and Swiss cheese.

Meat-and-Potato Quiche

1 Review
Test Kitchen Approved
Total Time50 min
Servings6 servings
Go to Recipe
From the Recipe Creator:This hearty dish is welcome anytime, of course, but our family especially enjoys it at breakfast! It just seems to get the day off to an extra good start. —Esther Beachy, Hutchinson, Kansas

This hearty dish gets the day off to a good start with its comforting and cozy flavors of shredded potatoes and crumbled taco meat.

Greek Salad-Inspired Quiche

2 Reviews
Test Kitchen Approved
Total Time40 min
Servings6 servings
Go to Recipe
From the Recipe Creator:I love using my cast-iron skillet to create this meatless family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra dishes to wash! — Donna M. Ryan, Topsfield, Massachusetts

Talk about a no-fuss dinner! Pair this easy-to-put-together quiche with a green salad and pita bread for an easy meal.

The post 20 of Our Best Quiche Recipes and Ideas appeared first on Taste Recipes.

]]> Finnish Salmon and Dill Pie https://www.tasteofhome.com/recipes/finnish-salmon-and-dill-pie/ Sat, 26 Sep 2020 11:45:18 +0000 https://www.tasteofhome.com/recipes/finnish-salmon-and-dill-pie/

Ingredients

  • 1 tablespoon butter
  • 1/3 cup finely chopped green onions
  • 3/4 cup flaked smoked salmon fillets
  • 1/4 cup snipped fresh dill
  • Dough for single-crust pie
  • 3 large eggs
  • 1 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 cup shredded Swiss cheese
Text Ingredients

Directions

  1. Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese.
  3. Bake on a lower oven rack until a knife inserted in center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 448 calories, 30g fat (18g saturated fat), 179mg cholesterol, 642mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 16g protein.

]]> Leek Quiche https://www.tasteofhome.com/recipes/leek-quiche/ Fri, 27 Mar 2020 06:53:06 +0000 http://origin-www.tasteofhome.com/recipes/leek-quiche/

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 tablespoon olive oil
  • 1 cup chopped leek (white portion only)
  • 1/2 cup chopped baby portobello mushrooms
  • 3 frozen fully cooked breakfast sausage links, thawed and chopped
  • 2 garlic cloves, minced
  • 3/4 cup shredded Swiss or Gruyere cheese, divided
  • 2 tablespoons chopped soft sun-dried tomato halves (not packed in oil)
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 2-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional fresh thyme, optional
Text Ingredients

Directions

  1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
  3. In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese.
  4. Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

Nutrition Facts

1 piece: 296 calories, 22g fat (10g saturated fat), 109mg cholesterol, 407mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 8g protein.

]]> Greek Salad-Inspired Quiche https://www.tasteofhome.com/recipes/greek-salad-inspired-quiche/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-salad-inspired-quiche/

Ingredients

  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 2/3 cup finely chopped green pepper
  • 1/2 cup thinly sliced red onion
  • 2/3 cup chopped fresh spinach
  • 2 garlic cloves, minced
  • 1 cup crumbled feta cheese
  • 1/2 cup pitted Greek olives, sliced
  • 6 large eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 to 3/4 teaspoon crushed red pepper flakes
Text Ingredients

Directions

  1. Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives.
  2. In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables.
  3. Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 354 calories, 22g fat (9g saturated fat), 175mg cholesterol, 778mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 12g protein.

]]> Pepperoni and Sausage Deep-Dish Pizza Quiche https://www.tasteofhome.com/recipes/pepperoni-and-sausage-deep-dish-pizza-quiche/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pepperoni-and-sausage-deep-dish-pizza-quiche/

Ingredients

  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded sharp cheddar cheese
  • 4 large eggs
  • 4 ounces cream cheese, softened
  • 1/3 cup 2% milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 pound bulk Italian sausage
  • 1/2 cup pizza sauce
  • 1 cup chopped pepperoni
  • Fresh basil, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes.
  2. Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

Nutrition Facts

1 piece: 409 calories, 34g fat (16g saturated fat), 177mg cholesterol, 971mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 21g protein.

]]> Roasted Vegetable and Chevre Quiche https://www.tasteofhome.com/recipes/roasted-vegetable-and-chevre-quiche/ Wed, 09 May 2018 20:28:00 +0000 http://origin-www.tasteofhome.com/recipes/roasted-vegetable-and-goat-cheese-quiche/

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 small eggplant, cut into 1-inch pieces
  • 1 poblano pepper, cut into 1-inch pieces
  • 1 medium tomato, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup half-and-half cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, crumbled
Text Ingredients

Directions

  1. Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line unpricked crust with a double thickness of foil. Fill crust with pie weights, dried beans or uncooked rice. Bake crust on a lower oven rack until edge is golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack.
  3. In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast the vegetables until tender, 15-20 minutes, stirring halfway.
  4. Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese.
  5. Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edge with foil if needed to prevent overbrowning. Let quiche stand 10 minutes before cutting.

Test Kitchen tips
  • For blind baking, place dried beans into an oven bag, then onto the pastry so they are easy to remove.
  • Freeze the goat cheese for 10-20 minutes before crumbling to make it less sticky.
  • Add fresh basil to this quiche if you have some on hand.

    • Nutrition Facts

    1 piece: 219 calories, 14g fat (7g saturated fat), 83mg cholesterol, 471mg sodium, 19g carbohydrate (2g sugars, 0 fiber), 3g protein.

    ]]>         Spinach Quiche with Potato Crust https://www.tasteofhome.com/recipes/spinach-quiche-with-potato-crust/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/spinach-quiche-with-potato-crust/

    Ingredients

    • 1 package (24 ounces) refrigerated mashed potatoes
    • 2 tablespoons olive oil, divided
    • 8 ounces sliced fresh mushrooms
    • 2 garlic cloves, minced
    • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
    • 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
    • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
    • 4 large eggs
    • 1 cup 2% milk
    • 1/4 teaspoon pepper
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.
    2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture.
    3. Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

    Nutrition Facts

    1 piece: 284 calories, 17g fat (7g saturated fat), 126mg cholesterol, 495mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.

    ]]>         Asparagus Ham Quiche https://www.tasteofhome.com/recipes/asparagus-ham-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/asparagus-ham-quiche/

    Ingredients

    • 2 packages (10 ounces each) frozen cut asparagus, thawed
    • 1 pound fully cooked ham, chopped
    • 2 cups shredded Swiss cheese
    • 1/2 cup chopped onion
    • 6 large eggs
    • 2 cups whole milk
    • 1-1/2 cups buttermilk baking mix
    • 1 tablespoon dried parsley flakes
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In 2 greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.

    Nutrition Facts

    1 piece: 261 calories, 14g fat (6g saturated fat), 148mg cholesterol, 772mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 18g protein.

    ]]>         Ham ‘n’ Cheese Pie https://www.tasteofhome.com/recipes/ham-n-cheese-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/ham-n-cheese-pie/

    Ingredients

    • 1 cup diced fully cooked ham
    • 3/4 cup shredded Swiss cheese
    • 5 bacon strips, cooked and crumbled
    • 3/4 cup shredded sharp cheddar cheese
    • 3 tablespoons chopped onion
    • 3 tablespoons chopped green pepper
    • 1 cup milk
    • 1/4 cup biscuit/baking mix
    • 2 large eggs
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    Text Ingredients

    Directions

    1. In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green pepper. Place the remaining ingredients in blender in the order given; cover and process for 35-40 seconds. Pour over the meat, cheese and vegetables; do not stir.
    2. Bake, uncovered at 350° for 30-35 minutes or until set and lightly browned. Let stand for 5 minutes before cutting.

    Nutrition Facts

    1 slice: 182 calories, 12g fat (6g saturated fat), 90mg cholesterol, 529mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 12g protein.

    ]]>         Potato Crust Quiche https://www.tasteofhome.com/recipes/potato-crust-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/potato-crust-quiche/

    Ingredients

    • CRUST:
    • 5 to 6 medium potatoes, peeled
    • 1 cup all-purpose flour
    • 1/2 cup chopped onion
    • 1 large egg, lightly beaten
    • 1/2 teaspoon salt
    • FILLING:
    • 1-1/2 cups shredded Colby cheese, divided
    • 1/2 cup chopped onion
    • 1-1/2 cups cubed fully cooked ham
    • 1-1/2 cups fresh broccoli florets
    • 3 large eggs, lightly beaten
    • 1 cup half-and-half cream
    • 1/2 teaspoon salt
    • Dash ground nutmeg
    • Paprika
    • Minced fresh parsley, optional
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Shred potatoes into a large bowl to measure 4 cups. Immediately cover potatoes with water to prevent browning. Drain shredded potatoes in a colander, pressing to remove water. Transfer to a clean kitchen towel. Squeeze out as much liquid as possible. In a large bowl, combine potatoes, flour, onion, egg and salt; press into a well-greased 10-in. deep-dish pie plate. Bake until edges are lightly browned, 35-40 minutes.
    2. Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
    3. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Sprinkle with remaining 1/2 cup cheese. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

    Nutrition Facts

    1 piece: 338 calories, 14g fat (7g saturated fat), 144mg cholesterol, 798mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 19g protein.

    ]]>         Tex-Mex Quiche https://www.tasteofhome.com/recipes/tex-mex-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/tex-mex-quiche/

    Ingredients

    • 1 teaspoon chili powder
    • 1 pastry shell (9 inches), unbaked
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1 tablespoon all-purpose flour
    • 3 large eggs, beaten
    • 1-1/2 cups half-and-half cream
    • 1 can (4 ounces) chopped green chiles, well drained
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust.
    2. Combine eggs, cream, chiles, olives, salt and pepper. Pour over cheese.
    3. Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.

    Nutrition Facts

    1 piece: 438 calories, 30g fat (17g saturated fat), 180mg cholesterol, 985mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 15g protein.

    ]]>         Crustless Spinach Quiche https://www.tasteofhome.com/recipes/crustless-spinach-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/crustless-spinach-quiche/ There's no crust to roll out, so it's ready in a snap, perfect for weekend brunches and impromptu get-togethers.]]>

    Ingredients

    • 1 cup chopped onion
    • 1 cup sliced fresh mushrooms
    • 1 tablespoon canola oil
    • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
    • 2/3 cup finely chopped fully cooked ham
    • 5 large eggs
    • 3 cups shredded Muenster or Monterey Jack cheese
    • 1/8 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

    Crustless Quiche Recipe Tips

    Is a frittata the same as a crustless quiche?

    The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.

    Why is my crustless quiche watery?

    Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.

    How do you keep a crustless quiche from sticking?

    Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!

    Can you freeze a crustless quiche?

    Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through.

    Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

    Nutrition Facts

    1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.

    ]]>         Ground Beef Snack Quiches https://www.tasteofhome.com/recipes/ground-beef-snack-quiches/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/ground-beef-snack-quiches/

    Ingredients

    • 1/4 pound ground beef
    • 1/8 to 1/4 teaspoon garlic powder
    • 1/8 teaspoon pepper
    • 1 cup biscuit/baking mix
    • 1/4 cup cornmeal
    • 1/4 cup cold butter, cubed
    • 2 to 3 tablespoons boiling water
    • 1 large egg
    • 1/2 cup half-and-half cream
    • 1 tablespoon chopped green onion
    • 1 tablespoon chopped sweet red pepper
    • 1/8 to 1/4 teaspoon salt
    • 1/8 to 1/4 teaspoon cayenne pepper
    • 1/2 cup finely shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large saucepan over medium heat, cook the beef, garlic powder and pepper until meat is no longer pink; crumble beef; drain and set aside.
    2. Meanwhile, in a small bowl, combine biscuit mix and cornmeal; cut in butter until crumbly. Add enough water to form a soft dough.
    3. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a teaspoon of the beef mixture into each shell.
    4. In a small bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over beef mixture. Sprinkle with cheese.
    5. Bake for 20 minutes or until a knife inserted in the center comes out clean.

    Nutrition Facts

    1 snack quiche: 93 calories, 6g fat (3g saturated fat), 27mg cholesterol, 137mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 3g protein.

    ]]>         Ham and Cheese Puffs https://www.tasteofhome.com/recipes/ham-and-cheese-puffs/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/ham-and-cheese-puffs/ party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa]]>

    Ingredients

    • 1 package (2-1/2 ounces) thinly sliced deli ham, chopped
    • 1 small onion, chopped
    • 1/2 cup shredded Swiss cheese
    • 1 large egg
    • 1-1/2 teaspoons Dijon mustard
    • 1/8 teaspoon pepper
    • 1 tube (8 ounces) refrigerated crescent rolls
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups.
    2. Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

    Nutrition Facts

    1 appetizer: 110 calories, 6g fat (2g saturated fat), 25mg cholesterol, 263mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 4g protein.

    ]]>         Ham and Broccoli Quiche https://www.tasteofhome.com/recipes/broccoli-ham-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-ham-quiche/

    Ingredients

    • 1 unbaked deep-dish pie crust (9 inches)
    • 1 cup shredded Swiss cheese
    • 1 cup shredded part-skim mozzarella cheese
    • 2 tablespoons all-purpose flour
    • 4 large eggs, lightly beaten
    • 1-1/2 cups whole milk
    • 2 tablespoons chopped green onion
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/8 teaspoon dried thyme
    • 1/8 teaspoon dried rosemary, crushed
    • 1/2 cup diced fully cooked ham
    • 1/2 cup chopped fresh broccoli
    Text Ingredients

    Directions

    1. Line unpricked dough with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack while preparing filling.
    2. Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour into prepared crust.
    3. Bake at 350° for 55-60 minutes or until set. Let stand 10 minutes before cutting.

    Nutrition Facts

    1 piece: 269 calories, 16g fat (7g saturated fat), 124mg cholesterol, 436mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 15g protein.

    ]]>         Cheesy Egg Puffs https://www.tasteofhome.com/recipes/cheesy-egg-puffs/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-egg-puffs/

    Ingredients

    • 1/2 pound sliced fresh mushrooms
    • 4 green onions, chopped
    • 1 tablespoon plus 1/2 cup butter, cubed, divided
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 10 large eggs, lightly beaten
    • 4 cups shredded Monterey Jack cheese
    • 2 cups 4% cottage cheese
    Text Ingredients

    Directions

    1. In a skillet, saute the mushrooms and green onion in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
    2. In another bowl, combine eggs and cheeses. Melt remaining 1/2 cup butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
    3. Fill 30 greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

    Nutrition Facts

    2 puffs: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.

    ]]>         Asparagus Swiss Quiche https://www.tasteofhome.com/recipes/asparagus-swiss-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/asparagus-swiss-quiche/

    Ingredients

    • 10 bacon strips, diced
    • 1/2 cup chopped onion
    • 1 pound fresh asparagus, trimmed
    • 1 cup shredded Swiss cheese
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 sheet refrigerated pie crust
    • 3 large eggs
    • 1/2 cup half-and-half cream
    Text Ingredients

    Directions

    1. In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
    2. Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
    3. In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Unroll crust into a 9-in. pie plate; flute edge. Pour bacon mixture into crust. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

    Nutrition Facts

    1 piece: 390 calories, 31g fat (13g saturated fat), 124mg cholesterol, 450mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.

    ]]>         Ham and Cheese Quiche https://www.tasteofhome.com/recipes/ham-n-cheese-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/ham-n-cheese-quiche/

    Ingredients

    • 2 sheets refrigerated pie crust
    • 2 cups diced fully cooked ham
    • 2 cups shredded sharp cheddar cheese
    • 2 teaspoons dried minced onion
    • 4 large eggs
    • 2 cups half-and-half cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Unroll pie crusts into two 9-in. pie plates; flute edges. Line unpricked pie crusts with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake until light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on wire racks.
    2. Divide ham, cheese and onion between crusts. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into crusts. Cover edges loosely with foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before cutting.

    Nutrition Facts

    1 piece: 349 calories, 23g fat (12g saturated fat), 132mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 0 fiber), 13g protein.

    ]]>         Crab Quiche https://www.tasteofhome.com/recipes/crab-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/crab-quiche/

    Ingredients

    • 1 sheet refrigerated pie crust
    • 1 cup shredded Swiss cheese, divided
    • 1/2 cup chopped sweet red pepper
    • 1/4 cup chopped green onions
    • 1 tablespoon butter
    • 3 large eggs
    • 1-1/2 cups half-and-half cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3/4 cup flaked imitation crabmeat, chopped
    Text Ingredients

    Directions

    1. Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
    2. Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
    3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
    4. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

    Nutrition Facts

    1 piece: 292 calories, 19g fat (10g saturated fat), 116mg cholesterol, 422mg sodium, 18g carbohydrate (3g sugars, 0 fiber), 10g protein.

    ]]>         Mini Sausage Quiches https://www.tasteofhome.com/recipes/mini-sausage-quiches/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/mini-sausage-quiches/

    Ingredients

    • 1/2 pound bulk hot Italian sausage
    • 2 tablespoons dried minced onion
    • 2 tablespoons minced chives
    • 1 tube (8 ounces) refrigerated crescent rolls
    • 4 large eggs, lightly beaten
    • 2 cups shredded Swiss cheese
    • 1 cup 4% cottage cheese
    • 1/3 cup grated Parmesan cheese
    • Paprika
    Text Ingredients

    Directions

    1. In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.
    2. On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups.
    3. Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika.
    4. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.
    Test Kitchen Tip
  • Make these gluten-free by skipping the crescent roll crust.

    • Nutrition Facts

    1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

    ]]>         Zucchini Quiche https://www.tasteofhome.com/recipes/cheesy-zucchini-quiche/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-zucchini-quiche/ we're building a sandwich. It's a quiche secret that you'll be using for years to come!]]>

    Ingredients

    • Dough for single-crust pie
    • 3 tablespoons butter
    • 4 cups thinly sliced zucchini (about 3 medium)
    • 1 large onion, thinly sliced
    • 2 large eggs, room temperature
    • 2 teaspoons dried parsley flakes
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon pepper
    • 2 cups shredded part-skim mozzarella cheese
    • 2 teaspoons prepared mustard
    Text Ingredients

    Directions

    1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
    2. In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
    3. Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
    4. Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

    Dough for single-crust pie

    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 330 calories, 23g fat (14g saturated fat), 106mg cholesterol, 562mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 11g protein.

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