Hg Crustless Pumpkin Quiche Supreme Recipes

CHEESE QUICHE SUPREME

Steps:

• Defrost puff pastry. On a lightly floured surface roll to a circle 12.5" in diameter. Fit into a 10" quiche pan or deep-dish pie pan. Roll the edges toward the center and press lightly against the rim.
• Cut the cream cheese into 8 equal strips. Place the strips like spokes in the bottom of the crust.
• Beat the eggs, cream, salt, pepper, mustard, and chilis. Mix in the cheese. Pour into the crust.
• Put the quiche pan on a baking sheet and bake at 375 degrees for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Let cool for 5 minutes, cut and serve.

PUMPKIN QUICHE

Steps:

• Preheat oven to 190DegC (375degF).
• Sprinkle cheese over pastry base.
• Melt butter in a pan and lightly fry spring onions for 2 minutes.
• Add spices, egg yolks, cream or milk and pumpkin.
• Whisk egg whites until stiff, fold into mixture, then pour filling mix into case slowly.
• Bake in oven for 10 minutes, then lower heat 180degC (350degF) and bake a further 30 minutes.

SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
• Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
• Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
• Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
• In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
• In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
• Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

ASPARAGUS MUSHROOM CRUSTLESS QUICHE FOR TWO

Steps:

• 1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
• 2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it - it's a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
• 3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
• 4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
• 5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.

QUICHE LOAF SUPREME

Steps:

• Set oven to 350°F.
• Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
• In a large bowl, blend together flour, baking powder and garlic powder.
• Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
• Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
• Transfer/spoon into prepared loaf pan.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake for 45-50 minutes, or until set.
• If serving this hot, allow to cool slightly before cutting and serving.
• Refrigerate if serving later to serve cold.