Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
onths.
To prepare a quiche immediately: Cover the edges of
Combine crabmeat,shrimp,cheese,green onions, and celery.
In another bowl, combine mayonnaise,flour,wine, and eggs.
Mix all ingredients together well, and divide the mixture between the two pie shells.
Bake pies in a 350\u00b0F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
Quiches may be frozen before baking; bake frozen quiche in 350\u00b0Foven for 50 minutes.
Leftover quiche may be heated in a 300\u00b0F oven for 15 minutes.
Place bread evenly into a lightly greased 11 x 7 x 1 1/2-inch baking dish. Set aside. Stir garlic powder into quiche filling. Pour over bread. Bake at 400\u00b0 for 20 minutes. Top with pepper rings and bake 5 additional minutes. Let casserole stand 5 minutes before serving.
f you have worked with frozen chopped spinach before, you know
Preheat oven to 350 degrees.
Sprinkle a small amount of cheese in the shell.
Beat eggs then add in the whipping cream.
Mix until incorporated.
Add remaining cheese and stir lightly.
Pour in frozen pie shell.
Bake 40-50 minutes until set.
Note: you can add just about any filling and it turns out just great.
Just be sure to lightly saute any fresh vegetables before adding.
Sprinkle filling into pie shell before adding eggs mixture.
Redistribute filling gently with rubber spatula.
pinach called for in the recipe, we like a lot of
The dough can also be frozen in this state.
vernight at this point or frozen for later use.
When
0 minutes. Then top each quiche with 1 cup of bread
rust recipe) and bake as directed in 9\" pie plate or quiche
For the Quiche, break off the woody ends
ven to heat. Remove the frozen pie crust from the freezer
*Using your favorite pie crust recipe fit the dough into a 10-inch false-bottom quiche pan.
Line with foil and fill with rice.
Bake 10 minutes in a preheated 400\u00b0 oven.
Remove foil and rice and bake 5 minutes longer or until lightly colored.
o line a 9 inch quiche pan. Trim the pastry about
Preheat oven to 375\u00b0F.
Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
Cool in pie plate on rack for 15 minutes.
*My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.
Bake pastry at 425\u00b0F until golden brown. Then whisk together all ingredients and add to your cooled pastry. Bake quiche at 425\u00b0F for 30-35 minutes. Watch it at around 25 minutes to make sure you don't over cook.
To check for doneness by inserting a knife into the center. If it comes out clean it is done.
deep pie plate or quiche dish.
Break the ramen
5 minutes or until the quiche is set, and a toothpick
ish from the oven. The quiche will be puffed up, but