Spinach Tarragon Quiche

Our mom used to make this for us when we were growing up. I always loved it. It was extra special because she didn't make it that often. I remember requesting this for my birthday dinner when I was younger. It is delicious! Enjoy!

Spinach Tarragon Quiche
submitted by Erin ~ The Sisters Cafe
printable recipe

1 unbaked 9 or 10-inch pastry shell

1 small pkg cream cheese, softened (I use 8oz)

1 c. half and half

½ c. soft bread cubes, lightly packed

¼ c. shredded parmesan cheese

2 eggs, slightly beaten

about ¾ to 1 lb fresh spinach, finely chopped

4 Tb butter

1 medium to large onion, finely chopped

½ lb mushrooms, finely chopped

½ tsp dried tarragon (I use a scant ½ tsp, but you can add more than ½ tsp if you want)

¾ tsp salt 

 

Preheat oven to 400°. Mash cream cheese with a fork and gradually blend in half and half. Add bread cubes, parmesan cheese, and eggs and beat with a wire whisk to break up the bread pieces. Take three large handfuls of spinach (that's my measurement for 1 lb fresh :) ) out of the bag and chop it up; set aside. (The original recipe she gave me said that it would be ~1 c. cooked.) Melt the butter in a frying pan and cook the onion and mushrooms until lightly browned, stirring frequently. Stir in the spinach, tarragon, and salt just before the vegetables become soft; leave on heat for a minute (or less) and then remove from heat. Blend the hot vegetables with the cheese mixture and pour into the pastry shell. Bake in a 400° oven for about 25 minutes or until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes. Cut and serve.

Tomato Swiss Quiche

This is a yummy savory quiche. I definitely don't make it often enough for how yummy it is! It's that darn pie crust - they really aren't difficult to make, but for some reason it's a big deterent for me. When I'm deciding what to make for dinner, it just seems like a pain to make a pie crust, so I make something different. Anyway, my mother in law came to Michigan after I had my baby in March (yes, both Brittany and I had babies in March!) and she got a pkg of two rolled up refrigerated pie crusts at the grocery store. We used one for this and the other for a pie. Wow. Easy. Really easy. And remarkably good for being so easy. Now, don't get me wrong, I love my homemade pie crust that I've always made, but I've discovered that there is definitely a time and a place for a storebought pie crust! Anyway, this delicious recipe is from a family friend, Linda Hancey, from the neighborhood we grew up in. It's fantastic!

Tomato Quiche

Submitted by Erin ~ www.thesisterscafe.com
printable recipe

1 frozen Marie Callendar’s 9-inch deep dish pie shell, or refrigerated rolled crust, or homemade
4-5 large Roma tomatoes
½ c. green onions, chopped
¼ tsp dried basil
¼ tsp salt and pepper, or to taste
1 c. grated Swiss cheese
¼ c. mayonnaise

Preheat oven to 400°.Cook pastry shell for 5 minutes and let cool.Extract seeds and juicy parts as much as possible from tomatoes and discard.Cut tomatoes into bite-sized pieces.Mix all ingredients together and bake at 375° to 400° for about 30 minutes.Serves 8.

(pictured here with a homemade crust)

Broccoli Swiss Quiche

Every once in a while I crave a good creamy and cheesy quiche. My mom makes a killer Mushroom Tarragon Quiche; however, since my hubby despises mushrooms I couldn't very well make that for dinner! Instead I made up my own recipe using broccoli and Swiss as the main ingredients. It was delicious and definitely hit the spot!Broccoli Swiss Quiche
submitted by Brittany

1 pastry shell for 9 inch pie plate

1 med onion, chopped finely

2 cloves garlic, minced

2 cups broccoli, chopped small

2 Tb butter

1 tsp dried tarragon

3 eggs

3/4 cup cream

3/4 cup lowfat milk

1/2 tsp salt

1/4 tsp ground black pepper

2 cups Swiss cheese, grated

1/4 cup Parmesan cheese, grated

1. Line 9 inch pie plate with your premade crust. (I just use a basic pie crust recipe but you can save time if you want to buy the the premade kind at the grocery store.) Trim extra dough up to 1 inch from lip of plate. Fold dough overhang underneath and flute around edge of pie crust. Bake in preheated oven at 400 for 7 minutes. Change oven temp to 375 degrees.2. Melt butter in pan and saute onion over medium heat. Part way through add the garlic and chopped broccoli. Saute broccoli until just beginning to soften. Stir in tarragon. Remove from heat and spread mixture in bottom of pie crust.

3. Next layer shredded cheeses over broccoli mixture in pie crust. Beat eggs together then add cream, milk, salt and pepper - stir well to combine. Pour over everything in pie dish. Bake at 375 degrees for 30-40 minutes* of until crust is golden and knife inserted into the filling comes out clean. Let stand 10-15 minutes before cutting. Serve immediately.

*Unfortunately I am staying in a rental house right now that has the worst oven! The temp is never accurate and so my times are always off. I'm thinking it should be about 30-40 minutes to bake but check often to make sure! Sorry!!

Breakfast Quiche (or dinner!!)

This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links(that is mouthful!) from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want. I got this recipe from my cute friend Kristen!

Crustless Quiche
Submitted by Melanie~The Sisters Cafe

½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice
(cheddar, colby jack, pepper jack,swiss,gouda, fontina, etc.)
Vegtables of choice-
(diced Zuchinni, mushrooms, chopped spinach, broccoli, can of diced chilis etc)
Meat of choice-
(sliced precooked breakfast links, crumbled crispy bacon, diced ham)

Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much)y ou like!
Bake at 400 for 35-45 minutes.
After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.

*I have doubled this and baked it in a 9x13. It works great!