Cooking Up a Hooley in the Kitchen: The Versatile and Delicious Quiche

Cooking Up a Hooley In the Kitchen: The Versatile and Delicious Quiche        
by Katie Gagne

Quiches are one of my favorite dishes. They are easy to make, full of flavor, are great for any meal, and can be made with your favorite ingredients.

Here are two recipes – one for a 9” quiche and one for mini-quiches. Both use a standard 9” pie crust, which you can either make using your favorite pie crust recipe or buy one of the convenient and yummy ones already made. These are perfect for breakfast, brunch, lunch and for any special occasion. Here are two of my favorite flavor combinations. The beauty of these is that you can change up the ingredients to suite any taste or appetite.

Ham, Potato, and Irish Cheddar Quiche

Ingredients:

1 9”pie crust

10 large eggs

½ cup whole milk 

 

3 teaspoons black pepper

2 teaspoons granulated garlic

¼ teaspoon nutmeg

 

10 ounces diced ham

4 ounces Kerrygold Reserve Cheddar Cheese – diced small

4 ounces shredded cheddar

1 cup shredded hash brown potatoes

Roll out pie crust to 1/8” thick. Place in ungreased pie dish. Prick bottom and sides of crust with fork to avoid it puffing too much during baking.

Chop ham and Kerrygold cheddar. Add other cheddar cheese and set aside.

Sauté the hash browns with a tablespoon of butter, a pinch of salt and black pepper until soft and slightly cooked. Let cool for a few minutes.

Whisk eggs, milk, garlic, pepper and nutmeg together in a bowl.

Layer ham, cheeses, and hash browns on top of crust and pour egg mixture over the top; just covering the filling.

Bake at 425* for approximately 30-35 minutes, until golden brown and the filling is set.  Let rest for 20 minutes before serving.

Mini Quiches with Spinach, Red Pepper, Mushroom, and Green Onion

Makes 24 Mini Quiches

Ingredients:

1 9” pie crust

10 large eggs

½ cup whole milk

3 teaspoons black pepper

2 teaspoons granulated garlic

¼ teaspoon nutmeg

1 cup chopped spinach

1 cup diced button mushrooms

1 red bell pepper – diced small

2 stalks of green onions (scallions)  – chopped – both white and green parts

1 tablespoon unsalted butter

1 minced garlic clove

4 ounces shredded Asiago Cheese

4 ounces shredded Greyer or Swiss Cheese

Roll out pie crust and using 1 ½ – 2” round cookie cutter, cut out rounds from the crust. Place those in a mini muffin tin that has been sprayed with cookie spray.

Sauté the mushrooms, onions, red pepper, and spinach with the tablespoon of butter and garlic clove until soft and heated through.

Whisk eggs, milk, granulated garlic, pepper and nutmeg together.

Place one spoonful of the veggie mixture into each muffin cup and top with a sprinkle of each cheese. Fill each 2/3 of way up with egg mixture. The best way to do this is use a measuring cup.

Bake at 425̊ for approximately 15 minutes, until golden brown and set. Let them rest for 20 minutes before serving.

Both types of quiches can be made ahead and reheated. They freeze great.

They also taste great at room temperature as well as hot.

*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery, Sassy’s Sweets and Oh So Much More. ; Contact Katie: (440) 773-4459 or mkbluebows@aol.com

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