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| Spinach Quiche | | | | | | | | | | | | | | | | | | | | | 1 pie shell, sprinkle inside with 1/2 package of Ranch dressing powder | | | | | 1/2 cup Monterrey Jack cheese, shredded | 1 tsp salt | | | | | | | | 3/4 cup mozzarella cheese, shredded | 1 tsp oregano | | | | | | | 3/4 cup Swiss cheese, shredded | 1/2 tsp garlic powder | | | | | | 1 pkg. frozen chopped spinach, thaw and drain | dash of black pepper | | | | | | 3 eggs, beaten | | | sprinkling of fresh parsley | | | | | | 1 cup half and half | | | | | | | | | | | | | | | | | | | | | | Set oven at 350. Combine first four ingredients. Pour into prepared pieshell. Mix remaining ingredients and | | pour over spinach mix. Bake 45-55 mts. in center of a cookie sheet till set. | |
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| Florentine Quiche Lorraine | | | | | | | | | | | | | | | | | | | 1 9 1/2" pie plate, partially cooked | 1/2 cup milk | | | | | | | 1/2 lb bacon, cooked, drained and crumbled | 2 cup grated Swiss cheese tossed in 2 T. flour | | | | 2 tbsp butter | | | 1 10 oz pkg. frozen chopped spinach, thaw, drain well | | | 1 small onion, finely chopped | | 1/2 tsp salt | | | | | | | 1 clove garlic, minced | | 1/8 tsp black pepper | | | | | | 3 eggs, plus 1 yolk, beaten well till foamy | 1/4 tsp nutmeg | | | | | | | 1/2 cup half and half | | 1 tbsp parsley | | | | | | | | | | | | | | | | | | Cook bacon, drain and crumble. Set aside. Saute onion and garlic in butter. Add spinach and blend well. | | Take of heat. Beat eggs till foamy, add milk, half and half, beat well. Fold in bacon bits, cheese, parsley and | | seasonings. Blend well, pour into pie shell, bake at 350 for 50-60 mts. | |
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| Farmer's Stand Quiche | | | | | | | | | | | | | | | | | | | | | | 6 eggs, well beaten | | | 2 cup grated Swiss cheese | | | | | | | 1 8 oz cream cheese | | 1/2 cup grated sharp Cheddar cheese | | | | | | 1 pkg. frozen chopped spinach, thaw and drain well | salt and pepper to taste | | | | | | | 4 garlic cloves, minced | | 1/2 tsp nutmeg | | | | | | | | 2 small yellow squash, chopped | 1/2 cup chopped onions | | | | | | | 1/2 sweet red bell pepper, chopped | 3 tbsp olive oil | | | | | | | | 4 slices bread, crusts removed and torn | 1 cup cream | | | | | | | | | | | | | | | | | | | | Saute onions, red bell pepper and garlic. Set aside to cool. In a large bowl with mixer. beat eggs, adding the | | | cream. Add the cream cheese in pinches along with the torn bread. Add the cheeses, spices and cooled | | | veggies. Mix well. Pour into a well buttered 10" springform pan. Bake on a cookie sheet for 55 minutes at 350 degrees. | | | | | | | | | | | | |
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