Friday, December 21, 2007

Recipe of the Week: Christmas Quiche


For the past 3 Christmas mornings, Brian has popped one of his Christmas Quiches into the oven. Served with some fruit and a champagne mimosa, this Christmas breakfast is sure to please everyone!

Enjoy some of these easy Quiches!


Easy Broccoli Quiche
"This easy vegetarian quiche is a snap to make but looks great on the table."

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli (frozen is the easiest)
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted


1. Preheat oven to 350 degrees F.

2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.

3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

4. Bake in preheated oven for 30 minutes, or until center has set.

The Yellow House
Waynesville, North Carolina
Quiche Lorraine


Pastry for 9-inch crust pie
8 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese (4 ounces)
1 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper


1. oven to 425 degrees. In bottom of one crust pastry shell sprinkle bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients.

2. Pour into quiche dish over bacon, cheese and onion.

3. Bake 15 minutes. Reduce temperature to 300 degrees and bake about 30 minutes longer or until knife in center comes out clean. Let stand 10 minutes before cutting.

Spinach & Blue Cheese Quiche


1. Frozen or fresh pie crust 2 ounces of Swiss cheese, shredded Dijon mustard 1 pound of fresh spinach 1 small onion 3 tablespoons of butter or margarine 1/4 teaspoon of nutmeg 3 Eggs 1 cup of cottage cheese 1/2 cup of Half & half 4 ounces of Blue cheese

2. Preheat oven to 375ºF. Place the unbaked pie crust in a 8-9" prepared pie pan. Brush the entire surface of the crust with a small amount of Dijon mustard, then sprinkle the Swiss cheese on top.

3. Blind bake for 10-15 minutes. While crust is blind baking: chop the onion by hand or in a food processor, then sauté in the butter till lightly golden. Remove from heat and set aside.

4. With the steel blade in the food processor (or in a blender), process the cottage cheese till smooth. Add the blue cheese and eggs, and again process till smooth. Set aside

5. Puree the spinach with the half & half. Stir in the egg and cheese mixture. Mix well. Stir in the onions and nutmeg blending well. Place the blind baked crust onto a cookie sheet for support, and pour the entire blended mixture into the crust.

6. Place in oven and bake for 25-30 minutes or till set. Remove from oven and let sit at room temp. for 10 minutes before cutting.