SOUTH-OF-THE-BORDER QUICHE
"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 15
Steps:
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SOUTH-OF-THE-BORDER QUICHE (OAMC)
This came from Cooking for 2 magazine, one of my first OAMC recipes!! This makes two pies. It's also meat-free, if you're a vegan that eats eggs and milk, this will work for you too. All the stuff I like so I can't wait to try it, since I'm just getting started with OAMC.
Provided by Redneck Epicurean
Categories Savory Pies
Time 55m
Yield 6 each quiche
Number Of Ingredients 14
Steps:
- Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
- Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
- In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
- Cover and freeze up to three months.
- To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream.
- To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.
Nutrition Facts : Calories 759.9, Fat 56.5, SaturatedFat 25.6, Cholesterol 386.4, Sodium 1235, Carbohydrate 31.6, Fiber 2.2, Sugar 4.9, Protein 32.5
SOUTH OF THE BORDER CRUSTLESS QUICHE
Number Of Ingredients 10
Steps:
- Stir all ingredients together. Pour into greased 2-quart flat baking dish. Bake in 375° oven 30-40 minutes until set.
Nutrition Facts : Nutritional Facts Serves
CANADIAN BACON ONION QUICHE (OAMC)
A delicious make ahead that you can freeze for later-- how convenient is that. More time to enjoy my family! Timing does not include chilling pastry. Hope you like as much as we have. I have changed the original method for making pastry and think it works much better.
Provided by WiGal
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In mixing bowl, use beaters to cream butter, add cottage cheese and beat with mixer, using spoon gradually stir in flour.
- Form into disk, cover with plastic wrap, and chill for at least 1 hour or up to two days. I cut plastic wrap big enough so that I can later roll pastry out on it so clean up is easy.
- Roll out pastry to fit a 9 inch pie plate.
- Transfer pastry to greased pie pan.
- Trim pastry to 1/2 inch beyond edge of plate; flute edges.
- In skillet, sauté onions in remaining butter (1 1/2 t.) until golden brown. It is important to get the onions done to your preference because the baking steps do not cook it much more than this step does.
- Remove skillet from heat.
- Stir in garlic and set aside.
- Put cheese at bottom of pastry, top with Canadian bacon.
- in large bowl, add egg and peppers, lightly beat, stir in onion mixture from skillet.
- Pour into pastry shell.
- At this point, either wrap well and freeze or bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean. (After 25 minutes, I peek to see if crust is browned enough and cover just the crust with foil so it is browned just enough. I hate real dark crust. It is not easy to do but worth it IMO.) Let sit for 10 minutes before cutting.
- TO USE FROZEN QUICHE: Remove frozen quiche from freezer 30 minutes before baking. Put rack in middle. Preheat oven to 350 degrees. Place pie on a baking sheet. Bake at 350 degrees for 40 minutes, then cover with foil and move to lowest shelf and bake another 25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 391.5, Fat 27.8, SaturatedFat 15.4, Cholesterol 257.1, Sodium 542, Carbohydrate 15.9, Fiber 0.7, Sugar 1.4, Protein 19.2
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