Spicy Quiche Squares Recipes

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. , Transfer to two greased 9-in. round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted in the center comes out clean. Garnish with pepper strips if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
• Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13x9-in. baking dish. Layer with cheeses, onion, chiles and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes; cut into 1-in. squares.

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Heat oven to 350ºF.
• Bake butter in 9-inch square baking dish in 2 min. or until melted. Remove dish from oven; brush butter onto bottom and sides of dish.
• Beat eggs with mixer in large bowl. Add flour, milk and baking powder; mix until blended. Stir in spinach, cheeses and onion. Spoon into prepared dish.
• Bake 35 min. Let stand 15 min. before cutting into squares to serve.

Steps:

• Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.

Steps:

• In a large skillet, cook sausage until no longer pink; drain.
• Place in a greased 13x9-inch baking dish.
• Layer with cheeses, onion and chilies.
• In a bowl, beat eggs and seasonings; pour over cheese.
• Bake, uncovered, at 375°F for 18-22 minutes or until a knife inserted near the center comes out clean.
• Cool for 10 minutes; cut into 1-inch squares.

Steps:

• Heat oven to 425°F.
• Unroll pizza dough; press onto bottom and halfway up sides of 13x9-inch pan sprayed with cooking spray. Bake 6 to 8 min. or until lightly browned.
• Chop chipotle pepper. Sprinkle half the cheese over crust; top with onions, chipotle peppers and remaining cheese.
• Reserve 1 Tbsp. cilantro for later use. Whisk remaining cilantro with adobo sauce, eggs, milk, mustard and seasonings; pour over ingredients in pan.
• Bake 15 to 20 min. or until knife inserted in center comes out clean. Sprinkle with reserved cilantro.

Steps:

• Set oven to 400 degrees.
• Prepare an ungreased 15 x 10-inch jelly-roll style pan.
• FOR THE CRUST: In a bowl, combine flour and the crushed cracker crumbs.
• Cut in butter until the mixture resembles coarse cornmeal.
• Sprinkle with 1/2 cup water (a tablespoon at a time).
• Toss with a fork until crumbs are completely moistened.
• Press mixture into bottom of ungreased pan.
• Prick crust WELL with a fork; set aside.
• FILLING: Sprinkle Swiss cheese, ham (or what ever meat you are using), onions, parsley and pimentoes evenly over crust.
• Beat eggs, cream, half and half, salt and pepper.
• Pour over filled crust.
• Bake for 25-30 minutes, or until set (crust may bubble during baking, and need to be pricked with a fork again).
• Cool 5-10 minutes.
• Cut into 1-1/2 - 2-inch sqares/pieces.
• Serve warm.

Steps:

• Beat the eggs for 3 minutes.
• In another bowl, add the flour, baking powder, and salt; stir to combine.
• Add the dry ingredients to the beaten eggs; mix well.
• Add in the cheeses and chopped peppers; stir to combine.
• Pour mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 30 to 35 minutes.
• Let sit for 10 minutes, then cut into squares.