Garden Phyllo Quiches
Green Onion And Mushroom Frittata (and Variations)
Ham And Swiss Quiche
Helen's Favorite Quiche
Rustic Vegetable Quiche
Swiss Cheese And Mushroom Quiche





* Exported from BigOven *

Garden Phyllo Quiches

Recipe By :Back of the Box Recipes at www.backofthebox.com
Serving Size :8
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 packages frozen chopped spinach - (10 oz ea) --thawed, and
squeezed to drain
2 cups sliced mushrooms - (6 oz)
2 cups milk
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon ground nutmeg
4 eggs
8 frozen phyllo sheets - (18" by 14") --thawed
4 teaspoons margarine or butter --melted
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray 10- or 12-inch skillet with cooking
spray. Cook spinach and mushrooms in skillet over medium heat, stirring
occasionally, until spinach is wilted and mushrooms are tender; remove
from heat. Mix milk, mustard, salt, nutmeg and eggs; set aside.
Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet
on flat surface; lightly brush with margarine. Top with 3 phyllo sheets,
brushing each with margarine. Cut phyllo into fourths. Place 1 phyllo
section in each custard cup. Repeat with remaining phyllo sheets. Trim
overhanging edge of phyllo 1 inch from rim of cup. Drain spinach mixture;
divide evenly among cups. Pour about 1/3 cup egg mixture into each cup.
Fold edges of phyllo toward center. Arrange custard cups in jelly roll
pan, 15 1/2 by 10 1/2 by 1 inch. Bake 15 to 20 minutes or until egg
mixture is set. Sprinkle with cheese. Serve immediately.
This recipe yields 8 servings.

Formatted by Joe Comiskey -




* Exported from BigOven *

Green Onion And Mushroom Frittata (and Variations)

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 green onions --cleaned and
sliced into small circles
one inch
into the green part)
1 cup small mushrooms --quartered
1 tablespoon butter or margarine
1 ct your favorite "fake" eggs
not whites
1/2 cup grated cheese --your choice
Cayenne to taste

Melt your butter or margarine in a medium sized saute pan. (6 to 8 inches
across). It's going to be much easier to make this dish if your pan is
coated with Teflon. (If you don't have a pan like this, I suggest you
invest in one to make lots of things easier.)Saute the mushrooms and
onions for 4 to 5 minutes on medium high. You want to almost fully cook
them. I'll admit this is a lot of butter, but you need it to make the
frittata slide out more easily. You can always take the chance with less
if you're a daring person. I've done it both ways. Pour in the eggs. Rule
of thumb is one-quarter cup of egg mixture equals one egg. I'll let you
decide how hungry you and your guests are. Heat the eggs on medium. You
don't need to stir them because you.re trying to turn them into a
"pancake" of sorts. A frittata is sort of an egg pizza with no crust. Once
the bottom has started to firm up. you can slip a rubber spatula under the
edge and tilt the pan so some of the loose eggs run under the bottom. Do
this around the pan in three areas so you add more eggs to the bottom.
This gets the frittata to cook faster. You can then put a lid or top on
the pan soothe heat cooks the eggs on the top too. Keep an eye on it so
the eggs don't get overly brown on the bottom. You can turn the heat to
low if this starts to happen. Your goal is to have a lightly golden bottom
on the frittata.

When the frittata is half cooked, add the cheese and the cayenne. Even in
a light layer, the cayenne will make this dish pretty zippy, so be careful
unless you're a big Mexican food fan. Salt and pepper are an option too.
Now for the tricky part. When the cheese is melted and the frittata seems
pretty solid (some like their eggs more runny and that.s okay, as long as
you're not afraid of more raw eggs),you're going to want to flip it out
onto your serving plate. Here.s what I do. Take a plate and set it upside
down over the pan. Put on two oven mitts -- one to hold the pan, the other
to firmly hold the plate. Flip the pan over so the frittata turns out onto
the plate. Just be careful not to let it slide. You can do this with a
cookie sheet too and then slide the frittata onto your serving platter.
For some, the cookie sheet is easier to hold than a plate. Garnish with
herbs or with cut up cherry tomatoes for color.

Voila! Now here's the FUN part. This dish can be made with a myriad of
veggies and with things like pepperoni or chopped, cooked bacon, any kind
of cheese you like, or even with pesto or mustard. Vary the herbs and
spices too! Think of it like an omelet that you didn't have to flip, or a
quiche you didn't have to bake. It's all the same deal. Enjoy!

From: Zola MM by H Peagram
Per Serving (excluding unknown items): 407 Calories; 46g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber;
124mg Cholesterol; 468mg Sodium. Exchanges: 9 Fat.






* Exported from BigOven *

Ham And Swiss Quiche

Recipe By :Back of the Box Recipes at www.backofthebox.com
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 unbaked 9" deep-dish pie shell --(4-cup volume)
1 can Nestle Carnation Evaporated Milk - (12 oz)
3 large eggs
1 cup all-purpose flour
1 cup shredded Swiss cheese --divided
1 cup cubed cooked ham
1 cup sliced green onions
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly-ground black pepper

Preheat oven to 350 degrees. Whisk together evaporated milk, eggs and
flour in large bowl. Stir in 1/2 cup cheese, ham, green onions, thyme,
salt and pepper. Pour mixture into pie shell; sprinkle with remaining
cheese. Bake for 45 to 50 minutes or until knife inserted near center
comes out clean. Cool on wire rack for 5 to 7 minutes before serving.
This recipe yields 6 to 8 servings.

Variation: For a lattice top quiche, use ready-made pie pastry for single
crust pie. Cut pastry into 1/2-inch-wide strips. Lay pastry strips over
filling in lattice-fashion, turning pastry over outside edge of dish.
Bake as directed above.

Formatted by Joe Comiskey -






* Exported from BigOven *

Helen's Favorite Quiche

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Pies Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-mm by helen peagram-
2 Frozen pie crust
6 Tbsp Spanish onion --minced
1 cup Black forest ham --cubed
1/4 cup Grated mozzarella
1/4 cup Grated European cream Cheese
smoked gruyere is nice
1/2 cup Grated cheddar
6 Eggs
2 cup Milk
Mushrooms --broccoli chives As desired

Remove pie crust from freezer and allow to thaw. Preheat oven to 375F
Grate cheese and spread on bottom of crust. Saute onions and sprinkle on
top of cheese. Cut ham into cubes and sprinkle on top of onion. Mix eggs
and milk and pour over filling. Bake for 35 minutes.

Per Serving (excluding unknown items): 996 Calories; 63g Fat (57.2%
calories from fat); 30g Protein; 76g Carbohydrate; 0g Dietary Fiber; 594mg
Cholesterol; 1104mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat;
1 Non-Fat Milk; 11 Fat.Nutr.




* Exported from BigOven *

Rustic Vegetable Quiche

Recipe By :
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup all-purpose flour --divided
-1 1/2 tablespoon ice water
1 teaspoon sugar
1/2 teaspoon salt --divided
3 tablespoon vegetable shortening
Cooking spray
2 bacon slices
1 cup chopped red potato
1/2 cup chopped onion
1/2 cup 2 ounces shredded reduced-fat reduced-so
1/4 cup thinly sliced green onions
1/2 cups 1 percent low-fat milk
1/8 teaspoon ground red pepper
3 large eggs
1/4 teaspoon paprika

Lightly spoon flour into dry measuring cups; level with a knife. Combine
1/4 cup flour and ice water, stirring with a whisk until well-blended.
Combine 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in
shortening with a pastry blender or 2 knives until mixture resembles
coarse meal. Add ice water mixture; toss with a fork until moist. Gently
press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with
additional plastic wrap. Roll dough, still covered, into an 11-inch
circle; chill 10 minutes. Preheat oven to 400. Remove 1 sheet of plastic
wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove
top sheet of plastic wrap. Fold edges under; flute. Pierce bottom and
sides of dough with a fork; bake at 400 for 8 minutes. Cool on a wire
rack. Reduce oven temperature to 375. Cook bacon in a large nonstick
skillet over medium heat until crisp. Remove bacon from skillet; crumble.
Add potato and chopped onion to bacon drippings in skillet; saute 10
minutes or until tender. Remove from heat. Arrange potato mixture, bacon,
cheese, and green onions in prepared crust. Combine milk, 1/4 teaspoon
salt, pepper, and eggs, and stir well with a whisk. Pour milk mixture into
crust; sprinkle with paprika. Bake at 375 for 45 minutes or until a knife
inserted 1 inch from center comes out clean; let stand 10 minutes.

Source: "Cooking Light

Per Serving (excluding unknown items): 200 Calories; 10g Fat (45.0%
calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 80mg
Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.




* Exported from BigOven *

Swiss Cheese And Mushroom Quiche

Recipe By :Breakfast Recipes at http://www.cooksrecipes.com
Serving Size :6
Cuisine :
Main Ingred. :
Categories : Quiches Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 unbaked 9" pie crust
1 teaspoon butter
1 1/2 cups chopped onions
1/4 pound mushrooms --chopped
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon crushed dried thyme
1/2 teaspoon dry mustard
1 1/2 cups milk
2 tablespoon flour
1 1/2 cups grated Swiss cheese
1 pinch paprika

Arrange crust in 9-inch pie pan; set aside. Preheat oven to 375
degrees.Melt the butter in a small pan. Add onions and saute over medium
heat for a few minutes. When they begin to soften, add mushrooms, salt,
pepper, thyme and mustard. Saute about 5 minutes more and remove
fromheat.Combine eggs, milk and flour in a blender or food processor and
mix well. Sprinkle cheese over the bottom of the pie crust and spread the
onion-mushroom mixture on top. Pour in the egg mixture and sprinkle the
top with paprika.Bake for 35 to 45 minutes, or until firm in the center.
Cool for 15 minutes to set custard. Serve warm or at room temperature.

This recipe yields 6 servings.
Formatted by Joe Comiskey -

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