Everything But The Kitchen Sink Quiche Recipes

QUICHE SHERRY'S WAY

Steps:

• Line your pie dish with a crust.
• Next, put in the crumbled bacon, onion, crab OR ham OR any veg you want. Add the mushrooms, artichokes (zucchini, broccoli, spinach, anything goes...)
• Top with grated cheese. I have used many different cheeses. You know what you like. Gouda, feta, Havarti, even goat cheese works.
• Stir together the wet ingredients and pour over the top of your quiche. I like to gently massage the wet into the dry, just briefly before putting into the oven.
• The last thing to do is sprinkle a light dusting of paprika and crushing thyme between your fingers all over the top.
• Bake at 425 for 15 minutes. Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife. Allow to cool for 10 minutes before cutting to serve, or cool completely, then cover in foil or freeze to reheat later.

EVERYTHING BUT THE KITCHEN SINK QUICHE

Steps:

• 1. Pre-heat oven to 375 degrees. In a medium skillet, heat olive oil and saute onions and mushrooms together. Add spinach and heat just to wilting. Add ham cubes, cover and reduce heat to very low.
• 2. In a large bowl, beat egg whites to stiff peaks, then slowly add whipping cream to a custard like consistency. Add egg yolks one at a time, maintaining the custard-like consistency.
• 3. Remove ham and vegetable mixture from heat and slowly add by large spoonfuls into egg mixture, adding shredded cheese in between. Reserve about 1/4 cup of cheese back.
• 4. Add egg mixture evenly between 2 8" pre-made pie shells. Sprinkle the remaining cheddar cheese on top of each.
• 5. Place each quiche' on a cookie sheet mid-oven and bake for approximately 25 to 30 minutes. If the weather is very damp outdoors, expect to add about 10 minutes to your baking time.
• 6. When golden brown on top, pull from oven and allow to cool for about 10 minutes. Slice and serve. Bon Appetit!