Catalinas Yummy Broccoli Artichoke Cheddar Quiche Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
• Mix dressing, jam and soup mix; pour over chicken.
• Bake 35 to 40 min. or until chicken is done (165ºF).

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a deep dish pie plate or small casserole dish.
• Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
• Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
• Add the yogurt and spices. Beat some more till well mixed.
• Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
• Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
• Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
• You can play around A LOT with this recipe. For example:
• Use cream cheese instead of yogurt, or a bit of both.
• Change the vegetables & cheese to:
• -spinach, red onions, & feta,
• -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
• -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
• -mushrooms, asparagus, onions, swiss cheese.
• -red & white onions, green onions, any cheese you have.

Steps:

• Preheat oven to 350.
• Lightly grease/spray a 13" x 9" baking dish.
• Place chicken in prepared baking dish.
• In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well.
• Pour the sauce evenly over the chicken.
• Bake, uncovered, at 350 for 45-55 minutes or until juices run clear.

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

Steps:

• Preheat oven to 400*. Lightly butter a 9" deep dish glass pie plate.
• Whisk eggs until blended. Whisk in the flour, milk, mustard, salt & pepper.
• Stir in the crackers and 3/4 cup cheddar cheese. Pour into the prepared pie plate.
• Sprinkle broccoli over, pressing into filling to submerge.
• Arrange the tomatoes cut side up on top and sprinkle with 1/4 cup cheddar cheese.
• Bake @ 400* for 30 minutes, until golden and knife inserted in middle comes out clean. Let stand 5 minutes before cutting.

Steps:

• Cut artichoke hearts into quarters, or large dice.
• In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
• Add artichoke hearts and saute them until they start to brown.
• Remove garlic cloves, and let the artichokes cool.
• In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
• Add the artichokes and the oil from the pan to the egg mixture, mix well.
• Spoon mixture into pie crust.
• Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.