Tagged: Quiche

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EASY VEGGIE QUICHE

Let’s go meatless and healthy this week. I make 2 quiches and eat them all week. It’s a perfect breakfast. takeaway lunch, snack or dinner.

PREPARATION:

Cook peas, carrots and onions in butter for a few minutes. Add spinach and cook until spinach is slightly wilted. Let cool and mix in 1/2 cheese.

Pour evenly into 2 uncooked pie crusts. Top with remaining cheese.

Cook at 350 F. 40 to 50 min or until cooked. Pierce with fork to check for doneness. The fork should come out clean.

Appetizers / Main Dish / Recipes / Side Dish

Bacalhau and Zucchini Quiche Pie

This savory quiche will be your favorite way to use all that summer zucchini that’s in season right now. I bet you have all the ingredients in your pantry too. That’s what makes this dish easy to prepare. It’s a great lunch, dinner, snack or serve as an appetizer.

Ingredients:

3 to four cups (finely diced zucchini with skin on)

8 oz cooked bacalhau (finely shredded)

1 small onion (diced)

4 eggs

1 cup any biscuit mix

1/4 cup olive oil

1/2cup shredded cheddar cheese

1/4 to 1/2 cup pecorino or Parmesan cheese

cherry tomatoes as a garnish (if desired)

1 tablespoon minced parsley

Preparation:

Set oven to 350 degrees F. Lightly grease a pie plate with cooking spray or butter.

Saute onion in olive oil for a few minutes until translucent. Add bacalhau and cook for a few minutes to absorb flavors. Set aside to cool.

Meanwhile beat eggs until foamy. Add zucchini, cheeses and biscuit mix. Add the cooled onion and bacalhau and mix thoroughly.

Top with sliced cherry tomatoes and bake for about 45 to 50 minutes until golden brown.

Serve with a salad and white wine.


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Spinach Broccoli and Presunto (Prosciutto) Quiche

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This Spinach Broccoli and Presunto (prociutto) Quiche is savory and mouthwatering. Easy to prepare for a simple lunch, snack or dinner!

You can leave out the presunto if you want a vegetarian quiche. Enjoy!


dsc06045Ingredients:

1 refrigerated pie crust

1 pound fresh broccoli spears (chopped)

1 and 1/2 pounds fresh spinach (approximate)

1 small onion (minced)

1 clove garlic (minced)

3 slices of presunto or ham (cut into small dice)

5 whole eggs

1 and 1/2 cups whole milk

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of shredded cheese (any favorite)

Preparation:

Preheat oven to 375 degrees F.

Prepare pie crust by pressing into a large tart pan, or pie dish.

Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.

Drain any liquid and set aside to cool.

Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.

Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.

Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.

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Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

Crustless Ham with Broccoli Quiche

This crust-less quiche is easy to prepare in only 45 minutes. I make this quiche very often as a side dish when I serve fish or chicken.  It also makes a perfect lunch, snack, or serve it as dinner with a salad.

Make it a vegetarian quiche by substituting the ham with your favorite cooked vegetables.

Ingredients:

1 cup chopped ham (optional substitute with any cooked vegetables)

1 cup shredded cheddar cheese

1 pound package frozen broccoli spears or fresh (cooked and chopped)

1 small ripe tomato (chopped) (optional)

1/2 small onion (finely chopped)

1 tablespoon olive oil or butter

1 and 1/2 cups half and half (1/2 cream – 1/2 milk)

5 eggs

Pinch of Salt (add pinch more if you omit the ham)

Dash of fresh ground black pepper

1/4 teaspoon garlic powder

 


Preparation:

Saute the onion in the oil for a few minutes until the onion is translucent.

Beat eggs until foamy in a medium bowl. Add the milk, salt, pepper, and garlic powder to the eggs and mix to incorporate. Add the broccoli, ham, onion, and 1/2 of the cheese. Mix all ingredients.

Heavily grease a deep souffle dish with margarine. Pour the broccoli mixture into the dish and spread evenly. Top with the remaining cheese. Cook at 350 degrees for about 30 minutes until golden brown.

You many need to cook longer if your souffle dish is deep. Cut into the center of the quiche it should be firm and not runny. Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

Crustless Spinach and Broccoli Quiche

Spinach and brocolli quiche

Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.

Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?

 


Ingredients:

1 pound package frozen broccoli spears or (1 bunch fresh)

4 cups fresh Baby Spinach (approximate)

1/2 small onion (finely minced)

6 eggs

1 cup whole milk

1 cup shredded cheese

1 tablespoon melted butter or margarine

1/2 teaspoon salt

crushed black pepper

Preparation:

Pre heat oven to 350 degrees F.

Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.

Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.

Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.

Bake at 350 for 25-30 minutes until a tooth pick comes out clean.

Let sit for 5-10 minutes before serving. Enjoy!