Quiche – 3 Ways

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Traditional Quiche Loraine

 

1. Egg mixture (same for all three quiches)

  • 12 Eggs
  • 1/2 cup half and half
  • 1/4 teaspoon of dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

 

(Combine all ingredients in mixing bowl and lightly whip. Set aside.)

 2. Crust:   Make your favorite pie crust recipe or use a pre-made

 3. Filling: 

  • 1/4 pound diced bacon
  • 2 cups chopped Chef’s Garden Spinach (washed and dried)
  • 1 cup shredded swiss cheese

 

 

Directions

Render diced bacon in large sauté pan. When bacon is crisp, add chopped spinach and quickly sauté until spinach is wilted.  Take spinach and bacon mixture and place in pie shell of your choice.   Gently pour the egg mixture on top and carefully stir to incorporate all ingredients.  Place pie shell on a sheet pan and cook for approximately 40 minutes in a 350 degree oven.  Remove when cheese has browned and the egg mixture has completely set.  Allow a cooling time of 5 minutes and slice. Serves 6 to 8 people.

 

Roast Veggie Quiche

 

1. Egg Mixture (same as above)

 2. Crust   Make your favorite pie crust recipe or use a pre made

3. Filling 

  • 8 oz Chef’s Garden carrots, peeled and sliced
  • 8 oz Chef’s Garden Brussels sprouts, cleaned and cut in half
  • 8 oz mixed Chef’s Garden beans, cut in 1 inch pieces
  • 1 cup shredded cheddar cheese
  • 1 teaspoon chopped Chef’s Garden thyme
  • 1 oz vegetable oil

 

 

Directions

In a large mixing bowl, combine all of The Chef’s Grden vegetables, herbs and oil.  Add a pinch of salt and pepper. Mix thoroughly, ensuring that all vegetables get seasoned and coated with oil. Place on a foil-lined sheet tray and roast at 350 degrees for 15 minutes.   Remove from oven and let cool. After the vegetables have cooled, arrange them neatly in your favorite pie shell and pour the egg mixture on top followed by the shredded cheese.  Bake at 350 for 40 minutes or until the egg mixture has set completely.  Allow pie to cool for 5 minutes and slice.  Serves 6 to 8.

 

 

Potato and Leek Quiche with Maytag Blue Cheese

 

1. Egg Mixture (same as above)

 2. Crust   Make your favorite pie crust recipe or use a pre made

 3. Filling 

  • 8oz Chef’s Garden Desiree potato, diced and steamed until fork tender
  • 8 oz Chef’s Garden baby leeks, white part only, cut lengthwise
  • 1 cup Maytag blue cheese, crumbled

 

 

Directions

Place steamed potatoes and baby leeks in your favorite pie shell. Gently pour egg mixture on top and carefully stir. Top with the blue cheese crumbles.  Bake at 350 for 40 minutes or until the egg mixture has completely set.  Allow pie to cool for 5 minutes and slice.  Serves 6 to 8.

 

 

Enjoy!!