Cheddar And Tomato Quiche Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Bake pie shell.(I use Pillsbury Ready-Crust).
• Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
• Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
• Cook uncovered in 325 degree oven just until set, about 25 minutes.
• Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
• In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
• Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
• In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
• Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.

Steps:

• Heat oven to 350°F
• Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir together all ingredients except corn, cheese and tomato until blended.
• Stir in remaining ingredients; pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.