Three Cheese Quiche Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 375°F.
• Cook mushrooms, onions and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
• Whisk eggs and milk in medium bowl until blended. Stir in vegetable mixture, red peppers and 1/2 cup cheese; pour into pie crust. Place on baking sheet.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Steps:

• Preheat oven to 425 degree F.
• Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
• Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
• Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

Steps:

• Preheat oven to 375 degrees F. Let refrigerated crust stand at room temperature 15 minutes, then gently unroll. Place in 9" pie pan, press into bottom and up sides, and flute edges. Sprinkle Swiss chefs into the bottom of the pie crust. If adding meats or veggies, add these next, then cover with cheddar cheese; set aside. In medium bowl, combine remaining ingredients (except Parmesan) and beat with a wire whisk until smooth and incorporated. Pour carefully over cheeses in crust. Sprinkle Parmesan on top. Bake for 45 minutes until quiche is puffed, golden brown, and set. Let stand 5-10 minutes, then cut into wedges to serve.

Steps:

• Beat together the eggs, milk and sugar.
• Add the cheeses, flour, butter, baking powder and meat of your choice and mix well.
• Pour into a 9-inch unbaking pie shell or quiche pan.
• Bake in a preheated 400 degree oven for approximately 60 minutes.
• If the crust starts getting too brown, wrap some foil around the crust.

Steps:

• Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
• Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
• In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
• Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.

Steps:

• Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
• Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
• Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
• Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
• Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

Steps:

• Heat oven to 350°F.
• Mix cracker crumbs and margarine; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 8 to 10 min. or until golden brown. Cool 5 min.
• Sprinkle 1 cup mozzarella over crust; top with peppers and remaining mozzarella.
• Whisk eggs, milk, mustard and parsley until blended; pour over ingredients in pan. Sprinkle with Pecorino Romano.
• Bake 30 to 35 min. or until center is set. Cool 10 min. before cutting into bars. Serve warm.