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Reply
| | From:  Genie· (Original Message) | Sent: 6/5/2008 8:28 PM |
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| | | From: Genie· | Sent: 6/5/2008 8:29 PM |
Mini Quiche
Prepare a double batch of pie crust or purchase a pie
crust mix. Roll out and cut in circles using a donut
cutter or cooking cutter. Place circles into bottom
of muffin pan so that pie crust curls up the sides by
about 1/4 inch. Fill with any combo of filling. I
used bacon, mushrooms, onions, and swiss for one
filling. The other was broccoli, onions and cheddar
cheese. Place just enough filling so it does not go
above lip of crust. Beat 2 eggs and 3/4 cup sour
cream. Spoon 1 teasp. of egg mixture over each
quiche.
Bake for 20-25 min in 375 oven.
Reheat defrosted quiche for 10 min in a 400 oven.
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Reply
| | | From: Genie· | Sent: 6/5/2008 8:30 PM |
Bite Sized Quiches
8 slices bacon
1 TB butter
1-2/3 cups shredded Swiss cheese
5 eggs
1/4 lb. fresh mushrooms, chopped
1/3 cup chopped green onions
Pastry for double-crust pie (homemade or purchased)
1-2/3 cup sour cream
Heat oven to 375º F.
On a lightly floured board, roll out the pastry dough 1/16" thick. Using a 3"
cutter, cut out
42 circles; re-roll scraps as needed.
Fit circles into bottoms and slightly up sides of lightly greased 2-1/2"
muffin pans.
Sauté bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute
in butter until limp
and liquid evaporates. Combine bacon, mushrooms, green onion and cheese.
Divide filling equally among muffin cups. In large bowl, beat together eggs,
add sour cream and stir
until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until
puffed and light brown,
20-25 minutes. Cool in pans 5 minutes; lift out.
Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches
airtight, and refrigerate
overnight.
Reheat, uncovered, in a 350º F., oven for about 10 minutes.
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Reply
| | | From: Genie· | Sent: 6/5/2008 8:31 PM |
Crustless Carrot Mini-Quiches
Preparation 10 min. Cooking 3 min. Baking 15 min. Standing 2 min.
1 tbsp butter 15 mL
1/4 cup sliced green onions 50 mL
1 clove garlic, minced 1
1 1/2 cups shredded carrots (about 4 small) 375 mL
5 eggs, beaten 5
1 1/2 cups shredded Mozzarella or Swiss cheese 375 mL
1/3 cup yellow cornmeal 75 mL
1 tsp dried basil, crushed 5 mL
1/4 tsp each ground nutmeg and pepper 1 mL
Vegetable spray
In a medium skillet, melt butter and cook green onions and garlic until tender but not browned. Add carrots; cook about 2 minutes more until tender crisp. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper. Stir in carrot mixture. Spray twelve (see Tip) or twenty-four 1-1/2-inch (4 cm) muffin cups with vegetable spray. Spoon about 1 tbsp (15 mL) of the carrot mixture into each muffin cup. Bake in a 325°F (160°C) oven for 15 minutes or until set. Let stand 2 minutes. Remove from pans. Serve hot.
Makes about 24 appetizers.
Tip
If you only have one 1-1/2-inch (4 cm) muffin cup pan, bake half the carrot mixture at a time, keeping the rest in the refrigerator.
Freezing & Reheating: Let the Crustless Carrot Mini-Quiches cool completely. Place onto baking sheets and freeze. Once they are completely frozen, place them in a resealable bag in the freezer. To reheat, place Crustless Carrot Mini-Quiches on a baking sheet and let thaw in the refrigerator. Bake in a 325°F (160°C) oven for about 10 minutes until heated through. Serve warm.
Nutrition Fact
“A�?is for attractive skin
Every day, skin cells fight off all kinds of aggressions from the environment. Fortunately, vitamin A helps protect us. In fact, this vitamin is absolutely essential to keep skin healthy. A serving of two eggs contains 16% of the recommended daily intake of vitamin A.
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Reply
| | | From: Genie· | Sent: 6/5/2008 8:49 PM |
Quiche Appetizer - Jolene 2 pkgs. crescent rolls
¾ lb. Muenster cheese, grated
¾ lb. chopped ham, cut in small pieces
3 eggs, beaten
3 heaping tbsps. parmesan cheese Put 1 pkg. rolls in bottom of 9 x 13" pan. Combine the remaining ingredients and spread over roll layer. Put the second pkg. of rolls on top. Seal well. Bake at 350° for 40 minutes or until golden brown. Cut in small bite size pieces. |
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:49 AM |
Mini Swiss Quiches 1 15 ounce package Pillsbury® Refrigerated Pie Crusts
6 ounce 1 1/2 cups shredded Swiss Cheese
2 tablespoons sliced green onions
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
dash nutmeg
Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375F. Spray 24 miniature muffin cups with nonstick cooking spray. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on work surface; peel off remaining plastic sheet. With floured 2 1/2 inch round cookie cutter, cut 12 rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2 cup measuring cup, combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F for 25 to 30 minutes or until golden brown. Cool slightly; lift quiches from cups with tip of knife. Serve warm. 24 appetizers.
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Reply
| | | From: Genie· | Sent: 9/21/2008 7:58 PM |
Holiday Appetizer Quiche - Betty
CRUST:
1 1/2 cup butter crackers crushed
2/3 cup butter flavored crisco
1 1/2 cup all purpose flour
FILLING:
1/4 cup snipped fresh parsley
1 cup whipping cream
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
5 eggs
2 cups shredded swiss cheese
1 jar (4-oz) diced pimentos,well drained
3/4 cup thin sliced green onions with tops
2/3 cup chopped ham, crumbled sausage, diced pepperoni or crumbled cooked bacon
CRUST:
Combine flour and cracker crumbs. Cut in crisco until mixture resembles coarse oatmeal. Sprinkle with 1/2 cup water, a tablespoon at a time. Toss with a fork until crumbs are completely moistened. Press mixture into bottom of ungreased 15x10x1-inch pan. Prick crust with fork.
FILLING: Sprinkle swiss cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half and half, salt and pepper. Pour over filled crust.
Bake at 400 degrees in preheated oven for 25-30 minutes or until set. Cool 5-10 minutes. Cut into 1 1/2x2-inch pieces. Serve warm.
NOTE: Crust may bubble during baking and need to be pricked with fork again.
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:03 PM |
| Mini Rice Quiche
3 cups cooked rice
1-1/2 cups (6 oz) grated Swiss cheese, divided
4 eggs, divided
1/2 cup real bacon bits
One can (4 oz) diced green chiles
1/4 cup each diced pimientos and snipped parsley
1 cup half-and-half (cream and milk)
3/4 tsp each salt and ground cumin
1/8 tsp hot pepper sauce
Combine rice, 1 cup cheese, and 2 eggs, slightly beaten. Press 1 tablespoon
mixture in bottoms of 48 buttered miniature muffin cups. Bake at 400F for 15
minutes, or until lightly browned. Combine bacon, chiles, pimientos, parsley,
and remaining cheese. Spoon evenly over rice layer. Blend half-and-half,
seasonings, and remaining eggs. Spoon evenly into each cup. Return to oven;
bake
15 minutes, or until set.
Makes 48 appetizers.
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