Ranchero Jack Veggie Quiche Rsc Recipes

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps:

• Take two sheets of Reynolds Wrap Foil and fold together to make one large sheet.
• Slice zucchini, bell pepper, onion, and jalapeno. Cut florets from broccoli head, and quarter the ear of corn. Place all veggies on top of Reynolds Wrap foil and season generously with your seasoning of choice. Lastly, drizzle Italian dressing over all veggies. Wrap veggies in the foil packet and place on a hot grill.
• Cook on grill for 30 minutes, or until all veggies are tender. Sprinkle with Monterrey Jack cheese and serve.

Steps:

• Sprinkle cheese into pastry shell. In a bowl, whisk eggs until foamy. Add the remaining ingredients. Pour over cheese. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°. Cover edges with foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees.
• Combine potatoes, frozen corn and onions in large glass bowl. Add olive oil and half of ranch seasoning packet, toss to combine. Spread mixture evenly on a large rimmed baking sheet lined with parchment paper. Roast, stirring once half way through cook time, until vegetables are tender and crisp approximately 30 minutes.
• Meanwhile, Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Strain spinach and squeeze out excess water. Strain black beans. Mix together beans, spinach, the remaining ranch seasoning and 2 ounces of shredded cheese. Fold in roasted vegetables.
• Reduce oven temperature to 375 degrees. Lightly oil BOTH an 8 x 11 inch casserole dish and an 8 x 8 casserole dish (or 1 extra-large casserole; I found that the two pans held 10 enchiladas perfectly.).
• Assemble enchiladas by filling tortillas with ½ cup of vegetable mixture, roll and place in casserole dish seam side down.
• Wisk together enchilada sauce and Greek yogurt until smooth. Ladle sauce evenly over enchiladas, top with remaining 6 ounces of cheese. Cover pans with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly. Garnish with cilantro.

Steps:

• Preheat oven to 400°F.
• Wrap potatoes individually with Reynolds foil wrap and add to a large baking sheet. On a large bowl, combine zucchini, tomato, corn, onion, black beans. Drizzle with olive oil and season to taste with sea salt and black pepper. Place a 16" piece of foil wrap on the baking sheet next to the potatoes shiny side up. Place all the veggies in the middle. Fold all the edges in to secure. Bake potatoes and veggies for 20 to 30 minutes or until soften.
• Open veggie pouch and drain off excess liquid. Add three tablespoons of soft cream cheese. Stir to combine. Open foil wrap on the potatoes to expose the top (refer to picture). Slice potato down the center and fill with veggies. Sprinkle grated cheese over the filling and broil for 2 minutes on high or until the cheese has melted and started to brown.

Steps:

• Pre heat oven to 425 degrees F. Place crust in a 9-inch deep dish pie or quiche pan. Prick all over bottom and sides of crust with a fork. Place in oven and bake for 5-8 minutes. Remove from oven and reduce oven temperature to 350 degrees F.
• Melt 3 tablespoons of the butter over medium-low heat in a 12-inch heavy skillet. Stir in the shallots and garlic. Cook until shallots are limp. Stir the dressing mix with the flour and mustard, then stir into the skillet. Cook and stir until mixture bubbles. Remove from heat. Stir in the yogurt and Feta cheese.
• Mix the lemon juice, spinach and nutmeg into the eggs, then add the shrimp. Add this mxture to the skillet. Spoon into the pie shell. Mix the bread crumbs, cheese and chives together; sprinkle over the top of the quiche. Dot with remaining butter. Place in oven and bake for 35-40 minutes or until quiche is set.
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