Ranchero Jack Veggie Quiche Rsc Recipes

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN

Steps:

• Preheat oven to 375 degrees F.
• Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
• In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
• Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

VEGETARIAN QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Heat oil in large skillet on medium-high heat. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in spinach and tomatoes; cook 1 min. Spoon into crust; top with cheese and basil.
• Whisk remaining ingredients until blended; pour over ingredients in pie plate.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

VEGETABLE QUICHE

Steps:

• Start preheating oven to 375. While that is happening --
• Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
• While vegetables are cooking, toss cheese and flour together.
• Combine eggs, milk and seasoning and mix together.
• Add cheese and vegetables to egg mixture and mix well.
• Pour into greased pie dish and bake at 375 degrees for 45 minutes.
• Let stand 30-45 minutes before serving.
• Serve with orange slices and toast.

RANCHERO JACK VEGGIE QUICHE #RSC

Steps:

• Prepare refrigerated pie crust, in a 9 inch tart or round pan, according to package directions for a single, prebaked pie crust.
• Meanwhile, in a large bowl, combine corn, black beans, tomatoes, and onions. Toss to mix. Set aside.
• In another large bowl, whisk together eggs and cream. Stir in cheese, taco seasoning, and salt. Set aside.
• Tear a piece of Reynolds Wrap Foil 1/2 inch larger than diameter of tart pan. Fold foil in half; cut out a half-circle so that when laid flat, the opening will fit the diameter of the tart but cover edges. (This will allow egg mixture to cook and prevent overbrowning of edges at the same time!).
• Arrange mixed vegetables in bottom of prebaked pie crust. Pour egg-cheese mixture over vegetables. Place opening of foil over quiche; fold edges over pan, covering pie crust edge. Bake 20-22 minutes or until egg has set completely.
• To serve: Remove foil. Sprinkle quiche with cilantro. If desired serve with prepared salsa. Serve warm.