Texas Quiche Ii Recipes

QUICHE LORRAINE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
• In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
• In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

TEXAS QUICHE

Steps:

• NOTE: I buy the jack cheese and Cheddar cheese in a combined block.
• Mix eggs, cream, salt, pepper, and Tabasco sauce.
• Put cheese and chiles in pie crust.
• Pour cream mixture over it.
• Bake at 375°F for 45 minutes.
• Serve hot with salsa.

CHEESY QUICHE

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.

QUEEN ELIZABETH'S FAVORITE QUICHE

Steps:

• Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.
• Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes. Blind bake in a 375° F oven for 20-25 minutes until edges are slightly colored. Allow to cool to room temperature.
• Lightly rub onions with olive oil, season with salt and pepper and roast in 400° oven soft (about 25 minutes). Allow to cool and cut into small pieces. Sauté artichoke hearts in olive oil and season with salt and pepper. Allow to cool. Sauté zucchini for 45 seconds in olive oil and season with salt and pepper. Allow to cool on a large plate to avoid overcooking them. Sauté portobello mushroom in a very hot pan with olive olive oil so that the mushrooms sear and keep in the natural juices. As all of the ingredients are cooling, combine eggs, milk, cream and seasoning into a bowl and incorporate with a whisk.
• Assemble the quiche by layering each vegetable, one on top of the other, in the pie crust. Use the asparagus tips as garnish for the top of the quiche by placing them in a pinwheel around the dish. Add egg/cream filling so that it stops just before covering the asparagus. Bake in a preheated 350° for about 30 minutes or until filling sets and top of quiche is lightly browned. Allow to cool 10 minutes before serving.
• Combine wine, water, peppercorns and allspice into a pot and bring to a boil. Allow to simmer for 5 minutes. Place tuna in a pot and cook for 3-5 minutes (the tuna will cook very quickly). Remove tuna from bouillon and allow to cool.
• Slice the quiche into wedges. Using a ring 1 1/2 to 2 inches in diameter, layer the small dice of tomato in the ring. Place several pieces of the tuna on top of the tomato, add several capers, place quiche on plate and remove the ring. Garnish with watercress and chive. With the reverie realized, you can now envision your guests as the royal family - what's left of it.

TEX-MEX QUICHE

Steps:

• Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust. , Combine eggs, cream, chiles, olives, salt and pepper. Pour over cheese. , Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.

CRAB QUICHE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.

TEXAS QUICHE II

Steps:

• Coat 9 x 13 inch glass dish with cooking spray (butter also works well, but less friendly on the waistline).
• Spread grated cheese in the dish.
• Sprinkle the bottom of the dish with the chilies.
• Pour the egg substitute (or beaten eggs)evenly over the grated cheese.
• Bake in a 350°F oven for 20-30 minutes. Quiche will be set in the middle and slightly brown on top when done.
• Let stand for about 5-10 minutes before serving. It's good cold, too, if it makes it that long :-).