Trisha Yearwoods Country Quiche Recipes

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

TIPSY HAM AND CHEESE

Steps:

• For the beer cheese: In a saucepan, add the cheese, beer, oil, Dijon, Worcestershire and cayenne and heat over medium heat until melted and smooth. Bring to room temperature before serving. Use immediately or refrigerate up to 3 days.
• For the biscuits: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the flour, baking powder and salt in a food processor. Pulse until combined. Add the cold cubed butter and pulse until the butter is cut into pea-sized bites. Add the buttermilk and pulse until the dough just begins to come together, then turn out onto a floured board. Knead the dough a few times with your hands to bring together, then roll out into a 1-inch-thick disk. Punch out with a 1-inch biscuit cutter and arrange 1 inch apart on the prepared baking sheet. Brush with melted butter. Bake until golden brown on the underside and light golden on top, 16 to 18 minutes. Transfer the biscuits to a rack to cool at least 10 minutes.
• For the sandwiches: Carefully split each biscuit through the middle. Fold a piece of ham on the bottom and dollop beer cheese on top. Sprinkle with scallions and sandwich with the top of the biscuit.

TRISHA YEARWOOD'S COUNTRY QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
• In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
• Cook's Notes: To lighten up this quiche, use turkey sausage and egg substitute.
• Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.