Italian Antipasto Quiche Recipes

ITALIAN ANTIPASTO SQUARES

Steps:

• Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
• If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
• Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
• If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
• Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

ITALIAN QUICHE

Steps:

• Pre-heat oven to 350°F.
• Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
• Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
• Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
• Pour egg mixture over the vegetables.
• Bake for 30 minutes or until set.
• Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
• Serve hot with green salad.

ANTIPASTO BAKE

Steps:

• Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

ITALIAN ANTIPASTO SQUARES

Steps:

• Preheat oven to 350°F.
• Lightly butter 13x9-inch pan and spray with cooking spray.
• Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
• Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
• Layer all meats and cheese in order listed over dough.
• In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
• Pour over meat and cheese layers.
• Layer roasted peppers and olives over top.
• Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
• Place over top of layered ingredients.
• Pinch edges to seal.
• Brush beaten egg yolk over dough.
• Cover with foil.
• Bake for 30 minutes.
• Remove foil; bake an additional 15-20 minutes or until deep golden brown.
• Cool 15 mintes before serving.
• Cut into squares.
• Serve warm.