Copper Mountain Quiche Recipes

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COWBOY QUICHE RECIPE



Cowboy Quiche Recipe image

Provided by Rodney Henry, Food Network Star Season 9 Finalist

Time 1h50m

Yield 2 quiches

Number Of Ingredients 18

1 red potato with skin, sliced the short way
1 onion, finely diced
1/2 jalapeno, with seeds finely diced
1 stick butter, melted
Salt for seasoning, plus 1 teaspoon
Black pepper, for seasoning, plus 1 teaspoon
10 white mushrooms, sliced
5 to 7 strips bacon
1/2 cup diced ham
1/2 red pepper, diced
1/2 green pepper, diced
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere
6 eggs
12 ounces milk
1 pint heavy cream
1 teaspoon ground nutmeg
2 (9-inch) unbaked pie doughs

Steps:

  • Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
  • On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
  • Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
  • Add the diced ham to an oven-proof skillet and bake for 8 minutes.
  • Preheat the oven to 350 degrees F.
  • Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
  • In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
  • In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.

COWBOY QUICHE



Cowboy Quiche image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 10 servings

Number Of Ingredients 13

1 unbaked Pam's Pie Crust, recipe follows
All-purpose flour, for rolling
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar
2 1/2 cups all-purpose or pastry flour
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks

Steps:

  • Preheat the oven to 400 degrees F.
  • Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
  • Chop up the bacon into bite-sized pieces.
  • Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
  • Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
  • Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
  • Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
  • Allow to sit for 10 minutes. Fit for a king or a cowboy.
  • Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
  • Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
  • Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

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.

COPPER MOUNTAIN QUICHE



Copper Mountain Quiche image

try soon

Provided by spruceyrx

Categories     Breakfast

Time 30m

Yield 8

Number Of Ingredients 13

1/2 cup butter
4 ounces cream cheese
1 cup + 2 tbsp all purpose flour divided
10 ounces frozen chopped spinach
1 cup cheddar cheese
1 cup swiss cheese grated
3 whole eggs lightly beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 jar bacon bits OR
10 slices bacon crisply cooked and crumbled
8 ounces fresh mushrooms sliced
1 bunch green onions or scallions 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-inch pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350 degrees. 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 2 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.

Nutrition Facts : Calories 645 calories, Fat 56.3652783079152 g, Carbohydrate 9.15916079118094 g, Cholesterol 501.45887600702 mg, Fiber 1.31116547717027 g, Protein 27.3147545418952 g, SaturatedFat 25.0653599745754 g, ServingSize 1 1 Serving (281g), Sodium 816.932932122277 mg, Sugar 7.84799531401068 g, TransFat 5.79674627763681 g

ROCKY MOUNTAIN QUICHE



Rocky Mountain Quiche image

Number Of Ingredients 10

3 tablespoons vegetable oil
2 1/2 cups coarsely shredded Colorado potatoes
1 cup grated Swiss or Cheddar cheese
3/4 cup cooked and diced ham, chicken, or sausage
1/4 cup chopped onion
1 cup evaporated milk
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley flakes

Steps:

  • In a 9-inch pie pan, stir together the oil and potatoes. Press evenly into pie crust shape. Bake at 425° for 15 minutes or until just beginning to brown. Remove from oven. Layer on cheese, meat, and onion. In a bowl, beat together milk, eggs, and seasonings. Pour egg mixture onto other ingredients. Sprinkle with parsley flakes. Return to oven and bake at 425° for 30 minutes or until lightly browned and a knife inserted into the center comes out clean. Allow to cool 5 minutes before cut-ting into wedges to serve.

Nutrition Facts : Nutritional Facts Serves

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 QUICHE



Copper Country Quiche image

From the My Great Recipes collection. If you prefer, you may use a 10 oz. pkg. frozen spinach in place of the fresh. Cook according to package directions, press out excess moisture, then procede with the recipe. Prep time does not include time needed to chill the dough.

Provided by SuzV2796

Categories     < 4 Hours

Time 1h15m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine
1 (3 ounce) package cream cheese
1 cup flour
1 lb spinach, washed and trimmed
2 tablespoons flour
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
3 eggs
1/2 cup mayonnaise
1/2 cup sour cream
8 slices bacon, cooked and crumbled
1 cup sliced fresh mushrooms
1/2 bunch green onion, sliced

Steps:

  • In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough. Refrigerate for 1 hour.
  • Roll doughh out to fit a 9" pie pan or quiche pan. Freeze 10 minutes.
  • In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts, Drain and chop. Drain on paper towel.
  • In a large bowl, combine spinach with the remaininng 2 Tbsp flour, Mix in the remaining ingredients. Pour into prepared pie shell.
  • Bake at 350 degrees for 50-60 minutes until quiche has set in the center.

Nutrition Facts : Calories 654.6, Fat 52.5, SaturatedFat 24.9, Cholesterol 212.7, Sodium 684.1, Carbohydrate 29, Fiber 2.7, Sugar 2.6, Protein 18.6

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