Grandmas Quiche Recipes

GRANDMA'S CHRISTMAS MORNING QUICHE

Steps:

• 1. Brown sausage in skillet and set aside on paper towels to drain.
• 2. Cube 3/4 of a loaf of Pepperidge Farm bread. Butter a 9x13 dish and spread cubed bread evenly to cover bottom.
• 3. In a medium mixing bowl whisk together 6 eggs, salt, and milk until smooth.
• 4. Evenly sprinkle cooked sausage over bread cubes. Top with all shredded cheese. Then pour egg mixture over entire dish making sure to evenly coat all ingredients.
• 5. Cover with foil and let refrigerate overnight.
• 6. The next morning, preheat oven to 350. Bake uncovered for about 45 min or until cheese is bubbly and begins to brown. ( I check at 30 min) Enjoy!

THE BISQUICK IMPOSSIBLE QUICHE RECIPE

Steps:

• Preheat your oven to 400 °F.
• Lightly grease a 10-inch pie plate.
• Sprinkle the crumbled bacon, shredded cheese, and diced onion evenly over the bottom of the pie plate.
• Beat the eggs with the salt and pepper, then stir in the milk.
• Add in the Bisquick and beat until smooth - it must be smooth to work!
• Pour the liquid mix over the ingredients in the pie plate.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
• Let cool on a wire rack for 15 minutes.
• Slice and serve!

GRANDMA'S QUICHE

Steps:

• Boil water and add first amount of salt, add cauliflower and broccoli.
• Cook until tender.
• Grease a 9x13 pan.
• Drain cauliflower and broccoli, add all vegtables to the pan.
• Beat together, eggs, milk,pancake mix, salt and pepper.
• Pour over vegatbles, add cheese on top and bake at 350 for about 50 minutes.

BACON AND WHITE CHEDDAR QUICHE IN HASHBROWN CRUST

Steps:

• Use your hands to squeeze the thawed potatoes to remove as much liquid as possible. Place in a medium mixing bowl. Add the cheddar, salt and pepper and toss to combine.
• Grease a 9-inch springform pan with butter and evenly press the hash browns mixture into the bottom and sides of the pan, filling in all the gaps to prevent leakage.
• Transfer the pan to the freezer for at least 1 hour or until the crust is firm.
• Preheat the oven to 425°F. Transfer the frozen crust to the center rack of the oven and par-bake for 17 minutes. Remove from the oven and set aside.
• In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels then crumble and layer bacon and cheese in par-baked crust.
• Use a whisk to beat the eggs with the half-and-half and season with salt and pepper. Pour over the bacon and cheese. Sprinkle the green onion on top and place into the oven. Lower the oven temperature to 375°F and bake the quiche just until the eggs set, about 25 to 30 minutes. Allow to cool slightly before unlocking the spring form pan. Cut into slices for serving.

GRANDMA'S CHICKEN SPINACH QUICHE

Steps:

• Preheat oven to 375°F Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of green tips intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain; reserve leek.
• Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 minutes. Add spinach and leek to chicken mixture,; cook 1 to 2 minutes longer. Remove from heat.
• Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine half and half, eggs, brandy (Frangelica can be used in place of brandy), salt, pepper and nutmeg in medium bowl. Pour egg mixture over cheese.
• Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.