My Craze E Kicked Up Quiche Recipes

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MY CRAZE-E KICKED-UP QUICHE!



My Craze-E Kicked-Up Quiche! image

This savory gift of love from my kitchen to yours is perfect as a meal or side dish. Featuring star ingredients from the CRAZE-E Contest cupboard such as zucchini, nutmeg, cumin, chili powder and whole kernel corn giving this quiche great flavor that is sure to please.

Provided by AcadiaTwo

Categories     Lunch/Snacks

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 -2 tablespoon butter
1 onion (sweet)
1/2 cup corn (whole kernel)
1 cup zucchini
1 cup yellow squash
3 eggs
1 cup cream (light)
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper (black)
1/4 teaspoon cumin
1 1/2 teaspoons chili powder
1/4 teaspoon nutmeg
4 ounces monterey jack cheese (shredded)
4 ounces monterey jack pepper cheese (shredded)
1 pie crust (9-inch frozen deep dish)
1 -2 tablespoon chives

Steps:

  • Dice up zucchini, yellow squash and onion.
  • In a skillet on medium heat, add 1-2 tablespoons butter and saute onion, stirring frequently until tender about 3-5 minutes.
  • Add the corn, zucchini, yellow squash pieces to the skillet with the onion and saute for an additional 5 minutes, stirring frequently.
  • Preheat oven to 350°F.
  • In a bowl, whisk eggs, cream, salt, pepper, cumin, chili powder and nutmeg together.
  • Add cheese, zucchini, onion, squash and mix together with bowl ingredients.
  • Pour complete mixture into crust and then cover crust edge loosely with aluminum foil.
  • Bake for 40-50 minutes or until it is no longer jiggly in the center.
  • Cool on rack for 10-15 minutes before serving.
  • Garnish with chives and enjoy.

Nutrition Facts : Calories 953.8, Fat 80.4, SaturatedFat 43.2, Cholesterol 366.1, Sodium 974, Carbohydrate 35.3, Fiber 3.7, Sugar 3.8, Protein 26.2

CRAZE-E SALMON AND BROCCOLI QUICHE



Craze-E Salmon and Broccoli Quiche image

Make and share this Craze-E Salmon and Broccoli Quiche recipe from Food.com.

Provided by evelynathens

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

pastry dough, for a 9-inch or pastry dough, for a 10-inch pie
2 cups fresh broccoli, cut in flowerets
1 (16 ounce) can salmon, drained and broken into chunks
3/4 cup spring onion, sliced fine (mostly white part with a little green)
1 cup feta cheese, crumbled
4 eggs, beaten to blend
3/4 cup sour cream
3/4 cup milk
1 1/2 tablespoons all-purpose flour
1 tablespoon prepared mustard
3/4 teaspoon salt
1 tablespoon fresh dill, finely minced
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350°F.
  • Line a 9-inch or 10-inch deep-dish pie plate with pastry. Line pastry with foil, weight with dry beans (or pie weights) and blind-bake for 15 minutes. Carefully remove foil and beans from pastry.
  • Cover bottom of pastry with broccoli flowerets, chunks of salmon. Sprinkle with spring onion and feta.
  • In bowl, whisk together eggs, sour cream, milk, flour, mustard, salt, fresh dill and nutmeg. Pour over ingredents in crust.
  • Bake in preheated oven for 50-minutes to 1 hour, or until crust and egg mixture are browned. Cool for 10 minutes before plating.

Nutrition Facts : Calories 314.9, Fat 18.8, SaturatedFat 9.7, Cholesterol 219.5, Sodium 748.6, Carbohydrate 10.3, Fiber 2.2, Sugar 2.4, Protein 26.5

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