Love this. I now make it regularly. I use 8 eggs, almond milk instead of cream, minced onions, two types of sausage. Yum, yum, yum. I am drooling over your photos – this looks so dang yummy! I love ordering quiche but never make it a home. I will have to give this recipe a try.
Very easy to make and great use of leftover Christmas beef. I added red pepper instead of green onions and it was delicious. Thanks for sharing.
Easy to make and great. My only thing is it turned out way too salty so next time I will leave out the salt since the beef has enough.
This has always been my favorite go-to quiche recipe, The only thing I add are mushrooms. It is an easy and delicious quiche and family and guest always love it. I usually make 2 and have leftovers for later, YUM!
I found this so easy to make, even for a guy that is not a cook- I used pre made crusts that I blind bake/broiled a bit at first to keep the crust crispy and not soggy. I used small pieces of sliced of beef in stead of turkey bacon, and layered the bottom first with the chopped onion, then beef, then frozen broccoli, then the cheese- used taco bell breakfast taco cheeses to give it a zing then the rest of the recipe. added nutmeg to the top along with the Parmesan cheese and baked it. It was amazing, can’t believe how great it came out and I am not much of a cook. Made it 5 times now. so easy.
This is my go to recipe for Quiche. Delicious, always turns out great. I add veggies (peppers, onions, mushrooms, etc.) too and/or sausage. Sometimes I leave out the Parmesan cheese. Absolutely delicious.
I made this quiche for Christmas brunch. It was a big hit! My son, who doesn’t eat quiche, gave it a try and said that he really liked this one because it has more flavor than just eggs. It’s a keeper at my house!
Easy and good. Made with precooked turkey bacon, fresh spinach leaves and white cheddar chunks. Topped with tomatoes for color. Savory! Baked in Convection 375 then 350. Rotate half way thru. Individual slices freeze well. The crust got a little burnt the first time but still tasted good. Second time I put foil on the crust.
1 refrigerated pie crust
6 large eggs
3/4 cup milk or cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked beef chopped
1 1/2 cups shredded cheese divided
3 tablespoons green onions.
Preheat oven to 375 degrees F.
Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
In a large bowl, whisk together eggs, milk, salt and pepper.
Sprinkle beef, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Iced Pumpkin Cookies Recipe
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Chocolate Cappuccino Cheesecake Recipe
This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Marbled Pumpkin Cheesecake Recipe
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.