BLENDER QUICHE - OR WHATEVER YOU HAVE IN YOUR KITCHEN LEFTOVER
The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your choice.
Provided by TishT
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Generously grease a 9 inch pie pan.
- Spread shredded cheese across bottom of pie pan.
- Cover cheese with meat and vegetables.
- In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
- Blend until smooth, then add olive oil.
- Blend until combined, then pour mixture over meat and vegetable layer.
- Sprinkle with paprika.
- Bake in preheated oven for 40 minutes.
- Cool 10 minutes before serving.
BLENDER QUICHE
Blender Quiche? It's just what you think: a super-easy way to blend fresh spinach, chopped ham and other ingredients for a quick and tasty quiche.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Blend first 5 ingredients in blender until well blended. Add spinach; blend 5 sec. Add ham and cheese; blend 10 sec.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
MAGIC CRUST BLENDER QUICHE
Make and share this Magic Crust Blender Quiche recipe from Food.com.
Provided by Food.com
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch deep glass dish pie plate with 1 tablespoon olive oil.
- In a blender, combine milk, eggs, baking mix, 1 teaspoon salt, and 3/4 teaspoon pepper. Blend until smooth. Add parsley and blend just to combine.
- Sprinkle cheddar in an even layer on bottom of pie plate. Top with zucchini, broccoli, and scallions. Pour egg mixture over vegetables. Top with tomatoes and drizzle with remaining 2 tablespoons olive oil. Transfer to oven.
- Bake until quiche is puffed and golden brown and bottom of quiche look baked about 1 hour. Remove and let cool, 15 minutes, before slicing into wedges.
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
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