If you haven’t already noticed I love to cook and I love to try new recipes. So in honor of our recent trip to Paris I thought I would post a couple of quiche recipes I recently tried! (btw – when I was there I ordered the quiche de jour for lunch and they put tuna in it. It was not what I expected but still tasty).
No Crust Bacon Quiche
Ingredients
3 eggs
1 1/2 cups milk
1/4 cup butter, melted
Salt and pepper to taste
3/4 cup shredded Cheddar cheese
6-8 strips cooked, crumbled bacon 1/2 cup biscuit/baking mix
In blender, combine the eggs, milk and butter. Add the biscuit mix and salt and pepper. Cover and process for 15 seconds. Pour into a greased 9 in pie plate. Top with bacon and cheese. Bake at 350° for 30-35 minutes or until a knife inserted comes out clean. Let stand for 10 minutes before cutting.
(Recipe given to me by my Sister-in-Law, Amy!)
Perfectly Potato Cheddar Quiche
Ingredients
1 cup dry Perfectly Potato Cheddar Soup Mix
1 1/4 cups hot water
3 slightly beaten eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
3 – 4 strips cooked, crumbled bacon
9-inch prepared pie crust
Directions
Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour egg mixture over bacon mixture. Bake at 400° for 45 minutes. Let stand 5 minutes before cutting. Makes 4 servings.
Note: Quiche will puff up but will flatten out as it cooks. (taken from www.tsbycacey.com under Try our Recipes)
Artichoke and Spinach Quiche
Ingredients
4 oz. shredded Swiss cheese
1 (9-inch) deep-dish pie crust
14.5 oz. can artichoke hearts, well-drained, chopped and patted dry
2 pkts. Artichoke & Spinach Warm Dip Mix
4 eggs
1 cup milk
Directions
Spread cheese evenly in the bottom of the pie crust; top with artichoke hearts. Combine dip mix packets, eggs and milk; whisk until smooth. Pour egg mixture over artichokes hearts and cheese. Bake at 350 degrees for 35-45 minutes or until set. Makes 6 servings. (taken from www.tsbycacey.com under Try our Recipes)
Tip: I make several batches of pie dough ahead of time and freeze them in dough balls wrapped in cellophane and stored in a freezer tight zip-lock. As long as I take out the desired amount the night before and let it defrost in the fridge – it still rolls out perfectly and maintains its flakiness.
