Best Monterey Jack Cheese Quiche Squares Recipes

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WARM-YOU-UP SAUSAGE QUICHE



Warm-You-Up Sausage Quiche image

To remind my daughter of wintertime in her home state, I planned a snowman theme brunch while visiting her in central California. This flavorful quiche sparked with spicy sausage and peppers got a reception that was far from chilly!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 2 quiches (6-8 servings each).

Number Of Ingredients 14

1 pound bulk mild pork sausage
1/4 pound bulk spicy pork sausage
12 large eggs
2 cups 4% cottage cheese
3 cups shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
2 cups sliced fresh mushrooms
3/4 cup finely chopped onion
1 can (4 ounces) chopped green chiles, drained
Grated Parmesan cheese, optional
Green and sweet red pepper strips, optional

Steps:

  • In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. , Transfer to two greased 9-in. round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted in the center comes out clean. Garnish with pepper strips if desired.

Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 217mg cholesterol, Sodium 551mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

CHEESE AND CHILE QUICHE



Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories     Cheese     Dairy     Egg     Pepper     Brunch     Bake     Cinco de Mayo     Lunch     Monterey Jack     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
  • Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
  • Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
  • Mince garlic and mash to a paste with salt using side of a large knife.
  • Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
  • Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
  • Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
  • Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
  • To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

SAUSAGE QUICHE SQUARES



Sausage Quiche Squares image

This is a great hot appetizer recipe. I made this for a dinner party and everyone loved it. I have even made it using reduced fat ingredients and it is still very tasty. It is from Taste of Home magazine and is credited to Linda Wheeler.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 40m

Yield 8 dozen

Number Of Ingredients 11

1 lb bulk pork sausage
4 ounces shredded cheddar cheese
4 ounces shredded monterey jack cheese
1/2 cup finely chopped onion
1 (4 ounce) can chopped green chilies
10 eggs
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook sausage until no longer pink; drain.
  • Place in a greased 13x9-inch baking dish.
  • Layer with cheeses, onion and chilies.
  • In a bowl, beat eggs and seasonings; pour over cheese.
  • Bake, uncovered, at 375°F for 18-22 minutes or until a knife inserted near the center comes out clean.
  • Cool for 10 minutes; cut into 1-inch squares.

Nutrition Facts : Calories 386.2, Fat 27.4, SaturatedFat 12.2, Cholesterol 345.9, Sodium 593.2, Carbohydrate 3.6, Fiber 0.6, Sugar 1.9, Protein 30.1

FLORIDANATIVE SAUSAGE QUICHE SQUARES



Floridanative Sausage Quiche Squares image

I got this recipe from a magazine probably 15 years ago. It's a great dish for breakfast, snack, and freezing for later. It's portable for DH - drop it in a baggie, and he heats it up when he gets to work. Even the kids like it. Plus you can add different meats (ground pork or turkey sausage, sweet italian sausage, or even crab), a variety of vegetables, and different spices and cheese mixtures. Try this one and then let me know your favorite combinations.

Provided by kitty.rock

Categories     Cheese

Time 30m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 14

1 lb hot Italian chicken sausage, removed from casings
4 ounces mozzarella cheese, shredded
4 ounces sharp cheddar cheese, shredded
4 ounces monterey jack cheese, shredded
4 ounces grated parmesan cheese
1/2 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 teaspoon fresh ground black pepper
10 large eggs, well beaten
sea salt (to taste)

Steps:

  • Preheat oven to 375 degrees.
  • Lightly brown sausage in a pan, breaking apart into small pieces. Drain on paper towels to remove excess grease.
  • Place sausage in a 13 x 9 inch baking dish.
  • To the beaten eggs, add the dry ingredients, mixing well.
  • Add cheeses to the egg mixture, stirring to combine.
  • Pour (or spoon) egg mixture over sausage to cover.
  • Bake for 18-22 minutes. Edges of casserole may brown slightly when done.
  • Cool for 5-10 minutes before cutting.
  • Cut into 12 - 16 squares, depending on serving size desired.
  • TO REHEAT: Microwave for about 1 minute each to reheat when quiche squares have been refrigerated.

Nutrition Facts : Calories 210.2, Fat 15, SaturatedFat 8.1, Cholesterol 189.7, Sodium 376.6, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 16

SPICY SAUSAGE QUICHE



Spicy Sausage Quiche image

I've used this yummy recipe several times with great success. It's become a popular item at parties and brunch in my home.

Provided by SERINA STONE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 12

1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
  • Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 3.6 g, Cholesterol 298.5 mg, Fat 38.2 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 15.8 g, Sodium 1088.7 mg, Sugar 1.6 g

YUMMY QUICHE



Yummy Quiche image

This quiche is easy and delicious as a main dish or brunch!

Provided by PAMMMY

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 9

8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 (4 ounce) can diced green chile peppers, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
  • Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 17.1 g, Cholesterol 201.1 mg, Fat 44.4 g, Fiber 1.2 g, Protein 22.6 g, SaturatedFat 20.3 g, Sodium 893.9 mg, Sugar 1.5 g

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