Maui Quiche Recipes

MINI QUICHE

Steps:

• Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
• Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
• Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
• Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
• Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.

VERSATILE VEGAN TOFU QUICHE (EVEN THE CRUST IS VEGAN)

Steps:

• To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
• Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
• Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
• Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
• Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
• Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
• Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
• Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
• Wash the mushrooms and slice them.
• Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
• Beat in the dry spices and nutritional yeast.
• Add the spinach and mushrooms, and whisk in by hand.
• Pour the tofu filling into the pre-baked pie crust.
• Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!

DAVE AND JANIS MURRAY'S MEXICAN QUICHE

Steps:

• Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
• Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
• Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
• Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
• In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
• Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
• Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.

MAUI MARTINI

Steps:

• Measure the vodka, coconut rum and banana liqueur into a cocktail shaker and add a scoop of ice cubes. Cover and shake until the outside is frosty, about 30 seconds. Strain into a martini glass and garnish with a fresh pineapple spear or pineapple ring.n

MOUSSAKA QUICHE

Steps:

• Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
• Drain oil from skillet, leaving a thin coating on bottom.
• Sauté onion until almost soft, and remove to paper towels to drain.
• Sauté mushrooms until moisture evaporates; drain.
• Mix meat with crushed red pepper.
• Preheat oven to 325 degrees.
• In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
• Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
• Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
• Divide egg mixture between quiches to fill.
• Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
• Remove from oven and let stand for about 10 minutes before serving.

SUN-DRIED TOMATO AND OLIVE QUICHE

Steps:

• preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
• Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
• Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
• Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
• You can also cook this in the microwave, haven't tried it personally but it can be done!