Copper Country Quiche Recipes

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COUNTRY QUICHE



Country Quiche image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 16 servings

Number Of Ingredients 7

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
  • In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

COUNTRY QUICHE



Country Quiche image

Bacon, eggs, and cheese, all blended in a pie crust!

Provided by Angela

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 11

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
¼ teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
¼ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
  • In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
  • Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 13.4 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 453 mg, Sugar 0.9 g

COPPER MOUNTAIN QUICHE



Copper Mountain Quiche image

I found this recipe on cookingcache.com posted by Denise B. This quiche is easy and it has everything one could want in a quiche!

Provided by Chef Agent of Grace

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup butter
4 ounces cream cheese
1 cup all-purpose flour (divided)
2 tablespoons all-purpose flour (divided)
10 ounces package frozen spinach
1 cup cheddar cheese, grated
1 cup swiss cheese, grated
3 whole eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup bacon bits or 10 slices bacon, crisply cooked and crumbled
8 ounces fresh mushrooms, sliced
1 bunch green onions or 1 bunch scallion, trimmed and sliced

Steps:

  • Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.
  • Place the flour mixture in a 10" pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350°F.
  • Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture.
  • In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions.
  • Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.

QUICHE WITH COUNTRY HAM



Quiche with Country Ham image

Provided by Damaris Phillips

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

Vegetable oil, for poaching and sauteing
1/2 cup diced country ham
3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
1 homemade or store-bought refrigerated 9-inch pie crust
2 to 3 cups dried beans, to use as pie weights
4 large eggs, slightly beaten
3/4 cup half-and-half
Pinch kosher salt
1 teaspoon black pepper
1 cup grated aged gouda
1 green onion, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
  • Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
  • Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
  • In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.

COUNTRY QUICHE RECIPE - (4.6/5)



Country Quiche Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 11

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

OLD COUNTRY QUICHE



Old Country Quiche image

Make and share this Old Country Quiche recipe from Food.com.

Provided by QueenJellyBean

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 prepared pie crust
1 teaspoon unsalted butter or 1 teaspoon margarine
1/2 cup onion, chopped
2 cups swiss cheese, shredded
6 slices lean bacon, cooked and crumbled
2 tablespoons flour
3 large eggs
1 cup 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400 degrees. Line a 9 inch quiche dish with the pastry and flute the edges. Fill with dry beans and bake for 15 minutes or until light brown. Discard the beans and cool on a rack.
  • Meanwhile, in a 6 inch nonstick skillet, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until soft and then transfer to a medium size bowl. Toss with the cheese, bacon and flour. Spread in the pie crust.
  • In the same bowl, whisk the eggs with the milk, salt and nutmeg. Pour over the pie mixture and bake, uncovered for 35 minutes or until the center is set.

Nutrition Facts : Calories 467.1, Fat 33.8, SaturatedFat 13.7, Cholesterol 158, Sodium 564.1, Carbohydrate 21.3, Fiber 1.4, Sugar 3.4, Protein 19.1

COUNTRY QUICHE



Country Quiche image

Make and share this Country Quiche recipe from Food.com.

Provided by Debe6496

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 teaspoon unsalted butter
1/2 cup onion, chopped
6 slices cooked bacon
1/2 lb swiss cheese, shredded (I use low or fat free)
2 tablespoons flour
3 eggs, beaten
1 cup skim milk
1/8 teaspoon ground nutmeg
1 frozen 9-inch pie shell

Steps:

  • Preheat oven to 400 degrees.
  • Melt the butter in a heavy nonstick skillet over medium high heat.
  • Saute onions for 5 minutes, or until tender.
  • Transfer the onions and next 3 ingredients to a bowl.
  • Combine the eggs, milk and nutmeg in another bowl.
  • Season with salt to taste and stir in onion mixture.
  • Pour into pie shell and bake 25-35 minutes or until center is set.

Nutrition Facts : Calories 360.1, Fat 25.8, SaturatedFat 10.5, Cholesterol 118.8, Sodium 362.8, Carbohydrate 16.7, Fiber 0.6, Sugar 1, Protein 14.9

SOUTH-OF-THE-BORDER QUICHE



South-of-the-Border Quiche image

"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 15

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa and sour cream, optional

Steps:

  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

COPPER COUNTRY PASTIES



Copper Country Pasties image

Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!

Provided by yooper

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

3 cups flour
3/4-1 1/2 cup butter (cold and cut into bits)
1 1/2 teaspoons salt
6 tablespoons water
1 lb round steak, coarsely ground
1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
5 carrots, chopped
2 large onions, chopped
1/2 cup rutabaga, chopped (can substitute turnip)
2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
  • Add water, one tablespoon at a time to form a dough.
  • Toss mixture until it forms a ball.
  • Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
  • Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
  • Filling:Combine all filling ingredients in a large bowl.
  • Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
  • Put 1-1/2 cups of filling on one half of the round.
  • Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
  • Pinch the edges together to seal. Crimp edges decorativley with a fork.
  • Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
  • Repeat with the other dough rounds.
  • Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
  • Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
  • Remove from oven, cover with a damp tea towel, cool for 15 minutes.
  • Serve with additional butter and ketchup, if desired.

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