Spinach Quiche, Crustless Sausage Quiche, Quiche Lorraine

Spinach Quiche

  • 1 9-inch deep dish unbaked pie crust
  • 1 10 oz. package frozen spinach, thawed and drained
  • 4 eggs, beaten
  • 1 cup milk
  • 1/2 cup butter or margarine
  • 1 6 oz. package crumbled feta cheese
  • 1 8 oz. package shredded Cheddar cheese
  • 1 4.5 oz. can sliced mushrooms, drained
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Preheat oven to 375 degrees F. Place unbaked pie crust into pie pan. In a medium skillet over medium heat melt the butter or margarine. Add the garlic and onion to the melted butter or margarine and sauté until lightly browned, about 7 minutes. Stir in the spinach, mushrooms, feta cheese and ½ cup of the Cheddar cheese. Season to taste with salt and pepper. Spoon the mixture from the skillet into the pie crust. Whisk together the eggs and milk in a medium mixing bowl. Season to taste with salt and pepper.

Pour this mixture over the ingredients in the pie crust and allow the egg mixture to thoroughly combine with the spinach mixture. Place pie pan in preheated oven and bake for 15 minutes. Sprinkle remaining Cheddar cheese over the top of the quiche and bake for an additional 30-40 minutes until a knife inserted into the center of the quiche comes out clean. Allow quiche to rest for 15 minutes before serving.

Crustless Sausage Quiche

  • 1 lb. bulk pork sausage
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • ½ cup chopped onion
  • 1 4 oz. can green chopped chile peppers, drained
  • 1 Tbsp. minced jalapeno pepper
  • 10 eggs, beaten
  • 1 teas. ground cumin
  • 1 teas. chili powder
  • ½ teas. garlic powder
  • Salt & pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. In a skillet over medium-high heat cook the sausage until it is evenly brown. Drain and crumble the sausage and spread the cooked sausage into the bottom of the prepared baking dish. Sprinkle the cheeses, onion, chile peppers and jalapeno pepper over the sausage. In a medium mixing bowl whisk together the eggs, chili powder, cumin, garlic powder salt and pepper. Pour the egg mixture over the ingredients in the baking dish. Bake the quiche in the preheated oven for 20-25 minutes or until a knife inserted in the center comes out clean. Allow quiche to rest for 15 minutes before serving.

Quiche Lorraine

  • 1 9-inch unbaked pie crust
  • 4 eggs, beaten
  • 10 slices bacon
  • 1 cup shredded Swiss cheese
  • 1/3 cup chopped onion
  • 2 cups light cream
  • salt and pepper to taste

Preheat oven to 425 degrees F. Place unbaked pie crust into pie pan. Fry the bacon in a large skillet over medium-high heat until the bacon is crisp. Drain the bacon on paper towels and chop into bite size pieces. Sprinkle the bacon, onion and Swiss cheese into the pie crust. Whisk together the eggs, cream, salt and pepper and pour this egg mixture over the bacon mixture in the pie pan. Bake for 15 minutes in preheated oven and then reduce heat to 300 degrees. Bake for an additional 30-35 minutes until a knife inserted into the center of the quiche comes out clean. Allow quiche to rest for 15 minutes before serving.