Hiddenvalleyquiche Recipes

HIDDEN VALLEY QUICHE

Hidden Valley Quiche image

Make and share this Hidden Valley Quiche recipe from Food.com.

Provided by LAURIE

Categories Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 8 inch pie shell, baked and cooled
1 cup grated swiss cheese
3 eggs
1 cup whipping cream
1 package buttermilk ranch salad dressing mix
4 slices bacon, cooked and crumbled

Steps:

Preheat oven to 400.
Sprinkle bacon and cheese into the pie shell.
Beat eggs until frothy.
Add cream and dressing mix, mixing well.
Pour into pie shell covering the cheese.
Bake 20 minutes at 400.
Reduce heat to 350 and bake 15-20 minutes until center in set.
Cool 10 minutes before cutting.

CHEESY QUICHE

Cheesy Quiche image

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the muffin pan
3 strips thick-cut bacon, chopped
5 cups cornflakes, lightly crushed
1 1/2 cups grated white sharp Cheddar
1 tablespoon unsalted butter
1/2 Vidalia onion, diced
1 teaspoon ground mustard powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly cracked black pepper
1 bunch collard greens, stemmed and finely chopped (about 3 cups)
1 cup half-and-half
4 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

FIDDLEHEAD QUICHE

Fiddlehead Quiche image

A delightful spring brunch or supper. Please be sure to cook fiddleheads through and discard the dark water. This is one vegetable that is NOT meant to be eaten raw.

Provided by Aroostook

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 unbaked pie shell
1 tablespoon butter or 1 tablespoon margarine
1 cup sliced sweet onion
1 1/2 cups fresh fiddleheads
1/2 teaspoon salt
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese (4 oz.)
3 eggs
1 1/4 cups cream

Steps:

Sauté onions until golden brown.
Remove to a plate; set aside.
In a small sauce pan; fill with water to a depth of about 2 inches.
Add 1/2 teaspoon of salt.
Bring water to a boil; add fiddleheads.
Cook for about 10 minutes.
Drain well and set aside.
Bake the pie crust at 375° for 10 minutes to partially cook the crust.
Sprinkle 3/4 cup cheese and onions over bottom of shell.
Add fiddleheads in an even layer.
Lightly beat eggs with cream, salt and pepper, then pour over vegetables.
Sprinkle with remaining cheese.
Set the pie on a cookie sheet in a preheated 350° oven.
Bake for 45 minutes or until knife inserted comes out clean.
Makes 6 servings.

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