Three Cheese Quiche Bites Recipes

THREE CHEESE QUICHE

Steps:

• Heat oven to 375°F.
• Cook mushrooms, onions and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
• Whisk eggs and milk in medium bowl until blended. Stir in vegetable mixture, red peppers and 1/2 cup cheese; pour into pie crust. Place on baking sheet.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

THREE-CHEESE QUICHE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

THREE CHEESE QUICHE

Steps:

• Heat oven to 375 degrees. Take pie crust from freezer, to thaw and place on a baking sheet for easy handling. Sprinkle cheddar (4 ounces), mozzarella and Parmesan cheese on bottom of pie crust. Set aside.
• In a medium size bowl, whisk together eggs, half & half and sour cream until frothy. Add in garlic powder, parsley, chives, salt and pepper and whisk. Pour egg mixture over cheeses. Sprinkle remaining cheddar cheese on top and place in oven.
• Bake for approximately 40 to 45 minutes until top of quiche is golden brown and center is set. Remove from oven and serve immediately

THREE CHEESE QUICHE BITES

Steps:

• Heat oven to 350°F.
• Mix cracker crumbs and margarine; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 8 to 10 min. or until golden brown. Cool 5 min.
• Sprinkle 1 cup mozzarella over crust; top with peppers and remaining mozzarella.
• Whisk eggs, milk, mustard and parsley until blended; pour over ingredients in pan. Sprinkle with Pecorino Romano.
• Bake 30 to 35 min. or until center is set. Cool 10 min. before cutting into bars. Serve warm.

SAVORY 3-CHEESE QUICHE

Steps:

• Preheat oven to 425 degree F.
• Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
• Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
• Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

CHEESE QUICHE BITES

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• In a small bowl, mix together crumbs and melted butter.
• Press into bottom of prepared baking pan; bake for 8-10 minutes, or until golden.
• Remove from oven; let stand 5 minutes.
• Sprinkle 1 cup Mozzarella cheese over crumb layer.
• Top with red peppers and remaining Mozza cheese.
• In a bowl, beat eggs, cream, mustard and parsley.
• Pour evenly over cheese in prepared pan.
• Sprinkle with Parmesan cheese.
• Bake for another 30 minutes, or until set.
• Let stand 10 minutes; cut into 2x1-1/2-inch bars.
• Serve warm.

THREE CHEESE-VEGETABLE QUICHE

Steps:

• Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
• Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
• In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
• Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.

JANE'S 3 CHEESE QUICHE

Steps:

• Preheat the oven to 350.
• Saute butter and onions for three minutes.
• Pour into the bottom of the pie crust.
• Mix together eggs, sour cream, all 3 cheeses, salt and cayenne.
• Pour mixture into the pie crust on top of the onions.
• Bake at 350 for 40 mins or until a knife inserted in the center comes out clean.

MINI QUICHE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
• Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

SPINACH QUICHE BITES

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
• Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
• Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-­lined cups.
• Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.