Putnams Market Quiche Recipes

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QUICHE SUPREME



Quiche Supreme image

This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Provided by prissycat

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 16

Number Of Ingredients 15

2 (9 inch) deep dish frozen pie crusts
1 tablespoon finely chopped green bell pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained and chopped
6 eggs
2 cups heavy cream
8 ounces shredded Monterey Jack cheese
8 ounces shredded Swiss cheese
12 ounces cooked ham, chopped
½ teaspoon vinegar
⅛ teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
  • In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
  • In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
  • Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g

MAKEOVER REAL-MAN QUICHE



Makeover Real-Man Quiche image

This quiche is one of my husband's favorites, probably because it has bacon. Sometimes I add sliced fresh white or baby portobello mushrooms and saute them with the onions for more "meatiness." The makeover version looks wonderful! - Ruby Hochstetler, Holland, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 2 quiches (8 servings each).

Number Of Ingredients 12

2 sheets refrigerated pie crust
8 bacon strips
2 large onions, chopped
8 large egg whites
4 large eggs
3 cups fat-free milk
3 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons cornstarch
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • On a lightly floured surface, unroll crusts. Transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, saute onions until tender., In a large bowl, whisk the egg whites, eggs, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between crusts. Sprinkle with bacon., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 248 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 378mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

PUTNAM'S MARKET QUICHE



PUTNAM'S MARKET QUICHE image

Categories     Brunch

Number Of Ingredients 17

For the crust:
1 cup all-purpose flour
1 teaspoon salt
1/3 cup vegetable shortening, chilled
3 tablespoons iced water
Flour, for dusting
Egg Mixture:
4 eggs
1 cup half-and-half
1 pinch black pepper
1 pinch dry mustard
1 pinch paprika
For the Filling:
6 slices bacon, cooked and chopped coarsely
1/3 cup diced yellow onion, sauteed until translucent
3 ounces Gruyere, grated
3 ounces Swiss Emmental, grated

Steps:

  • Preheat the oven to 350 degrees F. Make the crust: In a large bowl, combine the flour and the salt. Cut in the shortening. Add water to bring the dough together. Roll the dough out on a floured surface and place into a 9-inch pie plate. Make the egg mixture: In another bowl, whisk together the eggs, half-and-half, pepper, dry mustard and paprika. Set aside. Assemble: Sprinkle the bacon, then onion, and then the cheeses on top of the crust, saving 1 chopped slice of bacon for the top garnish. Pour the egg mixture slowly into the shell to the rim. Sprinkle the reserved bacon on top of the quiche. Cover with foil and bake for 35 minutes. Then remove the foil and finish baking for 10 minutes. Cool on wire rack. Serve warm or at room temperature. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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