Holiday Quiche Loaded Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Steps:

• Preheat oven to 400°F Grease or line a 10x15 - inch jelly roll pan with parchment paper.
• CRUST:.
• In a medium mixing bowl, combine flour and salt. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoons at a time. Toss lightly with fork until dough forms ball.
• Roll dough on a lightly floured surface to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
• FILLING:.
• Sprinkle cheese, ham, onions, parsley and red peppers evenly over crust. In a medium bowl beat eggs, milk, salt and pepper. Pour over filled crust.
• Bake in preheated oven 35 minutes or until set. Cool 5-10 minutes. Cut into 2 x 1 1/2 inch pieces.

Steps:

• HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
• CRUST:
• COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball.
• ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
• FILLING:
• SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
• BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.

Steps:

• Bake pie crust in 450 degree oven for 5 minutes Remove and set aside.
• Put oil in skillet on medium heat, and saute onions, pepper & mushrooms for 5 minutes Remove & set aside.
• Sear ham slice on both sides, remove, trim off skin & dice.
• Steam broccoli florets until crisp tender, then roughly chop.
• Mix onions, pepper, mushrooms, ham & broccoli together. Add cheddar cheese to mixture.
• Place mixture on bottom of pie crust. Set aside.
• Combine cream cheese, eggs, milk, marjoram, salt & pepper in blender. Beat until smooth.
• Pour on top of mixture in pie shell.
• Place in 375 degree oven approximately 35 mins., or until inserted knife comes out clean. Remove from oven.
• Let quiche rest 20-30 minutes before serving.
• Enjoy!