Quiche Recipes: Vidalia Onion Tart

Dec 29, 2003 This was a big hit at Christmas Eve dinner this year - I served a small slice on a pool of Bechamel sauce (http://pasta.allrecipes.com/az/BechamelSauce.asp), with some cheddar cheese thrown in for color, as a first course. It was well-received and made good leftovers, too. In the interest of time, I used a frozen deep-dish pie shell (Pet-Ritz), and I found that I had about 1/2 to 3/4c. too much filling after filling the shell to the brim. Although the recipe is vague, the only leek soup mix packets I could find in the supermarket were by Knorr, so that is what I used.

—JENSPIN 

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Quiche Recipes: Quiche a la Denise

Mar 23, 2009 I made this in a 10" springform using the Basic Flaky Pie Crust from this site. I used fresh mushrooms - a lot more than called for, and had to increase the filling to fill up my crust. I added one more whole egg & adjusted the liquid, etc. I'm sending this out for another family, so I'll report back when they do -- thanks!

—SunnyByrd 

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Quiche Recipes: Springtime Quiche

Apr 11, 2011 We enjoyed this, even w/o the bacon. I parboiled the aspargus cuts first to soften, should have done it to the onion also. I used an Italian cheese mix and it came out wonderful. Can definitely see it on a brunch table or w/ different veggies, like broccoli or ham.

—sunnycook 

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Quiche Recipes: Easy Crustless Zucchini Quiche

Apr 15, 2013 Good base recipe especially if you are gluten free....I used gluten free bisqick in this recipe and eggs fresh from the coup. I also added 1/2 red bell pepper diced, extra cheese, and 2 extra eggs as they were fresh and not all uniformly sized so I added to the consistancy I thought was right. No soupy but moist, almost like a cake/brownie batter.i omited parsley and bread crumbs, as I didnt have parsley and I didnt want to make my own gluten free bread crumbs. Not bad, next time I will sautee the onions and garlic to bring out more flavor.

—jamievanslam 

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Savory Pies: Cheddar Quiche

Dec 30, 2003 I made this recipe exactly as specified. The crust wasn't my favorite, but I chose it for the lower calories and fat. The flavor was fine--not the greatest, but it wasn't the worst, either. If you crave the richness of quiche but don't want to use all your Weight Watchers points, this one is for you. If you don't need to watch your weight, make a richer one! (Side note: I am very distressed with those who give five stars to a recipe they never made! "Oh, I ommitted the crust altogether. Oh and I left out the bacon and onions." What quiche did you all make?!

—DOGFACEBOY 

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Quiche Recipes: Corn Tortilla Quiche

Feb 09, 2013 Very tasty! Instead of the cilantro, chili powder and green chilis, I used 1/2 jar of sala and cut up small yellow, orange and red peppers. I also substituted parmesan cheese over the top, but did use the ricotta. I also only used 4 eggs. In short, I used what was in my fridge.

—NancyK 

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Quiche Recipes: Vegetarian Quiche

Jul 14, 2012 I used the veggies I happened to have ready in the garden that day, zucchini (shredded), cherry tomatoes (halved), and jalapenos (sliced). I also changed the spiced to cumin and chili powder to compliment the veggies I was using. I had to add about 30 min to the cooking time, but in the end it turned out delicious! Great way to enjoy summer produce! Will definitely make this again!

—sbcdeutschfan 

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Quiche Recipes: Simple Crustless Spinach and Mushroom Quiche

Dec 17, 2012 This is ALMOST a real 5 star recipe, quite unlike any crustless quiche I've ever made. I followed the recipe exactly, because I think it is unfair to rate a recipe that has been modified. It is delicious as it stands - the texture is so smooth and it is very, very rich. The directions are easy to follow, and it is uncomplicated to make. There were three of us at dinner, and I divided it into fourths, but it would easily serve six, as none of us could completely finish our portions. My husband commented that it could be more colorful, so I think I'll add some diced sweet red pepper to the mushrooms next time I make it. I might also use diced onion and garlic, as some reviewers have suggested. Also, it took mine a full hour in the oven to be ready to eat. Thanks for the great recipe; we all agreed that I should make it again, soon.

—MexicoKaren 

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Warm-You-Up Sausage Quiche

To remind my daughter of wintertime in her home state, I planned a snowman theme brunch while visiting her in central California. This flavorful quiche sparked with spicy sausage and peppers got a reception that was far from chilly!

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Quiche Recipes: Asparagus and Swiss Cheese Quiche

Asparagus and Swiss Cheese Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 437
Calories from Fat: 283

% Daily Value * Total Fat 31.4g 48 % Saturated Fat 13.5g 68 % Cholesterol 204mg 68 % Sodium 423mg 17 % ** Potassium 272mg 8 % Total Carbohydrates 20.3g 7 % Dietary Fiber 2g 8 % Protein 18.7g 37 % Sugars 2.9g ** Vitamin A 22 % ** Vitamin C 6 % ** Calcium 47 % ** Iron 27 % ** Thiamin 21 % ** Niacin 41 % ** Vitamin B6 10 % ** Magnesium 12 % ** Folate 40 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Pesto Recipes: Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 222
Calories from Fat: 145

% Daily Value * Total Fat 16.1g 25 % Saturated Fat 5.3g 26 % Cholesterol 90mg 30 % Sodium 283mg 11 % Potassium 135mg 4 % Total Carbohydrates 13.1g 4 % Dietary Fiber 1.2g 5 % Protein 6.6g 13 % ** Sugars 0.3g Vitamin A 6 % Vitamin C 6 % Calcium 12 % Iron 14 % ** Thiamin 12 % Niacin 16 % Vitamin B6 4 % Magnesium 5 % Folate 17 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Quiche Recipes: Broccoli Quiche with Mashed Potato Crust

Jul 23, 2003 A typical quiche recipe, however, the potato crust is what makes it a welcome change. To save on time, I used Betty Crocker's garlic instant mashed potatoes and baked the crust without the filling for about fifteen minutes, to avoid the soggy bottom crust other reviewers mentioned. I left out the nutmeg, but used a little onion and garlic powder, along with a dash of cayenne for a bit of zip. I've made this with both broccoli and spinach. Hubby and my non egg eating kids loved it!

—LINDA MCLEAN 

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Quiche Recipes: Ham and Wild Rice Quiche

"This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!" — Sue S. 

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Quiche Recipes: Zucchini Quiche

Aug 13, 2008 Great recipe, once some key elements are changed. First, instead of 1 cup of biscuit making mix, I used 1 cup of the small package of garlic, cheddar bisquik mix. This adds a wonderful cheesy, garlicy flavor. Also, instead of slicing the zucchini into rounds, I diced it into chunks, this way it cuts nicely but still gives a great consistency to the mix, and I used 2 instead of the 1 that was suggested. , lastly, I doubled the amount of onion and diced it, instead of grating so that it doesn't lose it's texture. One thing that is really delicious (if you're a veggie lover) is to grate one yellow squash, plus one carrot into the recipe. This not only adds some wonderful color, but it's a great way to get more veggies in.

—Lauren 

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Mini Blue Cheese Quiche Phyllo Cups

by Averie Sunshine on May 16, 2013

Blue cheese is one of those love it or leave it type foods that seems to get a strong reaction either way.

This is the best blue cheese I’ve had. I love it, for sure.

When I was at Big Potluck a couple weeks ago, I was shoveling crackers in my mouth that were heavily smeared with this Kerrygold Cashel Blue Farmhouse Cheese.

It’s a big, bold, robustly-flavored cheese made in Ireland on a family farm and although it’s tangy, sharp, and intense, it’s smooth and has a very addictive quality. Just one more cracker. Ok, two more. Another sip of wine. And three more crackers with cheese.

The cheese tastes especially good with wine.

And with friends on beautiful, sunny California days.

At the event, 75 bloggers drank the open wine bar dry by about 9pm and we didnt’t arrive until after 6pm.

We really like our wine and cheese.

I like this blue cheese simply smeared on crackers after it’s been sitting out at room temperature for awhile so that it softens and the flavors really develop. Serving cheese this bold and beautiful with grapes or apples is a must because the sweet, crisp, crunchy fruit balances the dense, savory cheese.

But rather than just smear it on crackers, I wanted to make something with it, and this is what I came up with.

These little mini quiche cups are my husband’s dream food. Eggs, cream, carbs, and cheese, all in one.

It’s nearly work-free recipe, taking less than 5 minutes to assemble and from start to finish, just about 20 minutes and you’re eating it. That’s my dream food.

Beat two eggs, add a splash of cream, pour into phyllo shells, top with a hunk of cheese, and bake.

They’d be a nice brunch or shower menu idea, or pass them as an appetizer at a cocktail or wine-and-cheese party. Two bites, no silverware needed.

I used Fillo Factory Mini Shells and after I poured the egg mixture into the phyllo shells, a few of them were leakers. Egg in, egg out; all over the baking tray. But I baked them anyway, and placed the egg pieces back into the cups after baking. Just giving you fair warning and full disclosure that not every single cup has an airtight seal. I learned all about phyllo dough when I made Nutella Chocolate Chip Baklava.

You could instead use mini pie shells, or make your own pie crust and press it into a muffin pan. Try refrigerated crescent roll dough, puff pastry, or skip the crust all-together, and bake the egg and cheese mixture directly in a muffin pan. There are a zillion ways to go with the basic idea. Cheese can do no wrong.

You can doctor up the egg mixture with spinach, mushrooms, scallions, onions, garlic, peppers, or any number of vegetables or spices. The phyllo cups, however, are very shallow and add-ins would be better suited to a muffin tin which is deeper. Plus, I wanted to focus on the luscious blue cheese and skipped any competing flavors.

Before serving, optionally drizzle a bit of honey over the top. A play on salty and sweet.

My husband was all over the mini quiche.

And I’m all over the cheese. We all win.

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Blue cheese is great on its own, but when baked into mini quiche, it's even better. Assembly and prep takes mere minutes, making it a great recipe to try for brunches, showers, or as an appetizer at a wine-and-cheese or cocktail party when you're pressed for time and need something easy, fast, unique, and full of flavor.

Yield: 15 mini quiche

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

2 large eggs, beaten
2 tablespoons half-and-half (or whole milk, or heavy cream)
15 mini phyllo shells (or try mini pie crust shells, crescent roll dough, puff pastry, or baking directly in a muffin pan - adjusting baking time as necessary)
diced vegetables or spices, optional and to taste (try spinach, smushrooms, scallions, peppers, onions, garlic)
15 teaspoons Kerrygold Cashel Blue Farmhouse Cheese, divided
honey for drizzling before serving, optional

Preheat oven to 350F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Place phyllo shells on baking tray; set aside.In a measuring cup with a pour spout (nearly impossible to fill cups if you don't use something with a pour spout), beat eggs and cream together with a fork until smooth.Pour mixture into phyllo shells, divided evenly, filling them about 3/4 full. (Don't worry if some of your shells leak; mine did too. Just scoop the egg that bakes onto the baking tray into the shells after baking)Top each shell with about 1 teaspoon of blue cheese, a small marble-sized hunk.Bake for 15 to 20 minutes, or until eggs are set and lightly golden. Serve immediately.Optionally, crumble more cheese over the tops; or drizzle with honey or a favorite sauce if desired.Mini quiche are best fresh, but extras will keep airtight in the refrigerator for up to 2 days.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the Kitchen Aid 5-Quart Stand Mixer Giveaway!

Since my blog makeover, I’ve been told that my comment replies are going into spam. Please check your spam folder and un-spam them if necessary. Thanks!

Do you like Blue Cheese? Cheese in general?

What do you make with cheese?

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Quiche Recipes: Clark's Quiche

May 16, 2006 The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for deep dish pie crusts, so I bought regular ones and they weren't nearly big enough. What was in the crusts was great, but I must have lost about 4 eggs when I pured the egg mixture over the crust, it spilled everywhere! I would still highly reccommend this recipe, just make sure you buy deep dish crusts. Thanks!!!

—Laine 

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Quiche Recipes: Spinach Mushroom Quiche with Tarragon

"A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer." — ANNEJ4 

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Quiche Recipes: Transformed Spinach Mushroom Quiche

May 02, 2012 This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time.

—mara2hope 

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Quiche Recipes: Sausage Mushroom Quiche

Feb 10, 2010 Wow. What an intense melding of delicate rich flavors! The mushrooms really popped in this recipe unlike any other recipe I can bring to mind. And oh so cheap! I found cream/sausage/mushrooms all for around 1$. The crusts were 2$ (you could easily save money by making your own: 1 cup flour, 1/2 c shortning, 1/4 c tepid/warm water, pinch salt. Mix w/ dough cutter or two forks in crosswise motion against each other till makes little crumbleys and then work into ball with the tips of your fingers. Trick is to get to a ball and then roll out. no need to knead! Then roll out to 1/8 inch thick. Your good to go. This makes 1 9inch crust, repeat if needed.) This is easilly a winner to serve for friends or family as the mmmm factor of richness plays off the back of your throat tickling your savory taste buds. Umami all the way!

—cocinacrow 

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Quiche Recipes: Easiest Zucchini Quiche

Oct 13, 2012 As a person who really doesn't like to cook, this was a GREAT recipe! it was real easy and tasted great! the only thing was, after 30 minutes, it was still very sloshy. I ended up cooking it 50 minutes and it was perfect, (except it was a little long for the crust.)

—Lipsync 

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