So versatile too.
The new LED Boards from the Menu Shoppe are perfect.
Quiche is always elegant for ladies luncheons…whether at a club, cruise or spa.
Here’s a few varieties, though the variations are endlessly creative.
Another classic creation by Paula Deen. Our thanks for “pinning” us at her Pinterest board @menushoppe
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
3 large eggs
1 cup reduced-fat (2%) milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup frozen lima beans, thawed
1/2 cup frozen white corn kernels, thawed, drained
1/2 cup chopped seeded tomatoes
2 tablespoons chopped fresh basil
1 garlic clove, minced
3/4 cup crumbled soft fresh goat cheese
Preheat oven to 450°F. Line 9-inch-diameter glass pie dish with crust as directed on package for a 1-crust filled pie. Bake until set, about 9 minutes. Cool. Reduce oven temperature to 400°F. Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining ingredients. Pour into cooled crust. Bake until golden, puffed and set in center, about 35 minutes. Cool slightly. Serve warm.
Read More http://www.epicurious.com/recipes/food/views/Succotash-and-Goat-Cheese-Quiche-105792#ixzz1jm3qR2nB
1 cup shredded Swiss cheese, divided
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 tablespoon butter or margarine
1 1/2 cups half-and-half cream
1/4 teaspoon pepper
3/4 cup crabmeat, chopped
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
Reduce heat to 375 degrees F. In a skillet, saute red pepper and onions in butter until tender. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese.
Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
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