COPPER MOUNTAIN QUICHE
I found this recipe on cookingcache.com posted by Denise B. This quiche is easy and it has everything one could want in a quiche!
Provided by Chef Agent of Grace
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.
- Place the flour mixture in a 10" pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350°F.
- Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture.
- In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions.
- Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.
COPPER COUNTRY QUICHE
From the My Great Recipes collection. If you prefer, you may use a 10 oz. pkg. frozen spinach in place of the fresh. Cook according to package directions, press out excess moisture, then procede with the recipe. Prep time does not include time needed to chill the dough.
Provided by SuzV2796
Categories < 4 Hours
Time 1h15m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough. Refrigerate for 1 hour.
- Roll doughh out to fit a 9" pie pan or quiche pan. Freeze 10 minutes.
- In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts, Drain and chop. Drain on paper towel.
- In a large bowl, combine spinach with the remaininng 2 Tbsp flour, Mix in the remaining ingredients. Pour into prepared pie shell.
- Bake at 350 degrees for 50-60 minutes until quiche has set in the center.
Nutrition Facts : Calories 654.6, Fat 52.5, SaturatedFat 24.9, Cholesterol 212.7, Sodium 684.1, Carbohydrate 29, Fiber 2.7, Sugar 2.6, Protein 18.6
CLARK'S QUICHE
This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day... If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy...it freezes well with tin foil.
Provided by Clark Hamblen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
- Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
- In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
- Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 14.6 g, Cholesterol 156.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 1077.9 mg, Sugar 1.1 g
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