Farm Fresh Quiche Recipes

Steps:

• Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.
• Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.
• Allow rice to sit off heat, covered, for 5-10 minutes more.
• Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).
• Preheat oven to 350°F.
• Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.
• Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).
• In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.
• Place crumbled bacon in the bottom of the rice crust.
• Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.
• Pour egg mixture over the top of the vegetables and bacon.
• Sprinkle with grated cheese.
• Dot with little pieces of butter.
• Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.
• Allow to stand 30 minutes before slicing and serving.

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.