NOVELIST QUICHE

This recipe started off as Ree Drummond’s Cowgirl Quiche, but veered sharply off the page once I started considering the ingredients and my family’s likes and dislikes. So, I suppose I should claim this recipe as my own. It’s delicious and the texture is wonderful. Enjoy!

Novelist QuicheNovelist Quiche 2

1 deep dish ready-made pie shell (I like Marie Callender’s brand)

8 oz white mushrooms, cleaned, sliced thin, and chopped

5 slices turkey bacon chopped

1 tbsp butter

4 slices thin ham, chopped

1/2 bunch scallions (4-5 stalks), sliced thin

5 eggs

1 cup half-and-half

1/2 cup grated Swiss cheese

1/2 cup grated Mozzarella cheese

1/2 tsp sea salt

1/4 tsp ground black pepper

1) Preheat oven to 400 degrees; prick pie shell on bottom and sides and bake pie shell 8-10 minutes

2) Spread mushrooms on baking sheet and bake in oven 10-15 minutes until golden brown; remove from oven and set aside

3) While mushrooms are baking, in large skillet over medium-high heat, fry bacon pieces until just beginning to crisp; reduce heat to medium, add butter and, when melted, toss in ham and scallions; cook 4-5 minutes; remove from heat and set aside

4) Add eggs and half-and-half to a medium bowl and whisk to combine; stir in mushrooms, bacon-ham-scallion mixture, Swiss and Mozzarella cheeses, and salt and pepper

5) Pour egg mixture into prepared pie shell; to prevent quiche from getting too brown, loosely place a sheet of aluminum foil over top (I forgot to do this) and bake at 400 degrees 50 minutes or until a toothpick inserted in center comes out clean (if you use aluminum foil, remove during last 10 minutes of baking for a lightly browned top)

6) Allow quiche to set 10 minutes before serving (makes it easier to cut)

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/03/12

ROASTED RED PEPPER AND CORN QUICHE IN A WHITE POTATO CRUST

After the happy success of Roasted Red Pepper Quiche in a Red Potato Crust some months back, I decided to go there again, but this time with a few changes and additions. I do believe we have another winner 🙂

Roasted Red Pepper and Corn Quiche in a White Potato Crust

Roasted Red Pepper and Corn Quich in a White Potato Crust2

olive oil cooking spray

2 tbsp olive oil, divided

3/4 lb small white potatoes, sliced thin (about 1/4″ thick)

3/4 cup grated Colby-Monterey Jack blend cheddar cheese, divided

1/2 cup frozen corn

1/2 cup diced onion

3 roasted red peppers, 1 diced, 2 cut into 1/4″-1/3″ strips (I used jarred)

6 eggs

1/2 cup half-and-half

1/2 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp minced chives (or parsley)

1) Preheat oven to 375 degrees; lightly spray deep dish pie pan with cooking spray

2) Heat 2 tbsp olive oil in large skillet over medium-high heat; reduce heat to medium, add potatoes, lightly sprinkle with salt and pepper, cover with lid, and cook 10-12 minutes, turning occasionally, until just cooked through and golden brown; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with potatoes; sprinkle half the cheese (reserving half) over potatoes and bake in oven 10 minutes

4) Meanwhile, to same large skillet over medium heat (you may need to add a bit more olive oil), add corn, onions, and diced roasted red pepper (reserving strips); cook 7-8 minutes until veggies soften; remove from heat and set aside (should be about the same time you remove potato crust from oven)

5) To medium-sized mixing bowl, add eggs, half-and-half, thyme, salt, and pepper; beat until well combined; pour over potato-cheese crust; spoon corn-onion-red pepper mixture evenly over eggs; arrange reserved strips of red bell pepper over eggs in a lattice pattern (it won’t resemble lattice when it comes out of the oven, but the lower horizontal strips hold up the upper vertical strips for a pretty striped look); bake in oven 35-40 minutes until eggs are set; sprinkle reserved cheese over top and bake additional 5 minutes; remove from oven, sprinkle with chives (or parsley), and serve with a garden salad

Servings: 4 hearty dinner-sized servings

COUNTRY HAM AND TOMATO QUICHE IN PHYLLO PASTRY

Not all quiches are created equal, and this one certainly deserves a special place in Quiche-dom. Loveliness aside, it’s fabulously tasty and the country ham is a hearty (read: manly) addition. Fortunately for my guys, I exercised willpower and divvied half my portion between them. Success!

Country Ham & Tomato Quiche in Phyllo Pastry

Phyllo pastry sheets (approximately 20)

olive oil cooking spray (so much easier than brushing melted butter between layers)

6 oz country ham, cut into 1/2″ pieces

4 eggs

3 tbsp all-purpose flour

1-3/4 cups half-and-half

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp paprika

4 oz sharp cheddar cheese, cut into 1/2″ cubes

2 small tomatoes, sliced into thin rounds (the ever-tasty Camparis are a wonderful choice)

1) Preheat oven to 350 degrees

2) Since Phyllo pastry sheets usually come two sets to a package and are kept frozen until ready to use, allow one set to come to room temperature an hour prior to using; unroll and cut off excess so you have a square of layers; layer sheets in pie pan, lightly spraying olive oil between each layer and arranging corners to form pretty triangles around the edge of the pie pan as pictured; bake 8-10 minutes until sheets start to crisp up and turn lightly golden

3) Meanwhile, in skillet over medium-high heat, cook country ham 3-4 minutes, stirring often; remove from heat and set aside

4) In medium bowl, whisk eggs and flour until well blended; whisk in half-and-half, salt, pepper, and paprika

5) Remove pastry shell from oven and scatter country ham over bottom, followed by cheese and tomatoes; slowly pour egg mixture into shell, careful not to disturb the layers of ham, cheese, and tomato

6) Bake 55-60 minutes until egg is set; remove from oven and cool 15-20 minutes before serving (I served atop greens with cut strawberries)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/30/12

ROASTED RED PEPPER QUICHE IN A RED POTATO CRUST

What makes this quiche outstanding is the substitution of a crust made from red potatoes for the usual pastry crust. The texture is wonderful and the taste–eggs partnered with roasted red peppers, onions, cheddar cheese, and thyme–fabulous.

Roasted Red Pepper Quiche with Red Potato Crust (2)Roasted Red Pepper Quiche with Red Potato Crust

olive oil cooking spray

2 tbsp olive oil, divided

3 large red potatoes, unpeeled and sliced thin

1 cup grated sharp cheddar cheese, divided

1/2 medium onion, diced

1 roasted red pepper, diced (I used jarred)

6 eggs

1/2 cup half-and-half

1/2 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp minced parsley

1) Preheat oven to 375 degrees; lightly spray deep dish pie pan with cooking spray

2) Heat 1 tbsp olive oil (reserving 1 tbsp) in large skillet over medium-high heat; reduce heat to medium, add potatoes, lightly sprinkle with salt and pepper, cover with lid, and cook 10 minutes, stirring often; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with red potatoes; sprinkle 1/2 cup cheese (reserving 1/2 cup) over potatoes; bake in oven 10 minutes; remove from oven and set aside

4) Heat reserved 1 tbsp olive oil in skillet over medium heat; add onions and roasted red pepper and cook 7-8 minutes until veggies soften; remove from heat and set aside

5) To medium-sized mixing bowl, add eggs, half-and-half, thyme, salt, and pepper; beat until well combined; pour over potato-cheese crust; spoon onion-red pepper evenly over top of eggs; bake in oven 35-40 minutes until eggs are set; sprinkle reserved 1/2 cup cheese over top and bake additional 5 minutes; remove from oven, sprinkle with parsley, and serve with a garden salad

Servings: 4 hearty dinner-sized servings

SPINACH-MUSHROOM QUICHE IN PHYLLO CRUST

I like crust, but not as much as I like the stuff it holds, which is why I sometimes substitute a thinner phyllo crust. As an added bonus, I think phyllo crust is tastier. Regardless, this quiche won over my guys, and though there were only three of us eating, and this recipe should serve four to six (those lacking enviable high metabolism) as a main dish, there are no leftovers for my lunch tomorrow. Grrr. But the cook in me is happy.

10 sheets phyllo pastry sheets (approximately 1/4 of a 16 oz package)

olive oil spray

1 tbsp olive oil

1-1/2 cups diced onion

1 cup chopped mushrooms

1 red bell pepper, chopped

4 cups fresh baby spinach leaves

4 eggs

1/2 cup plain Greek yogurt (or light sour cream)

3/4 cup 2% milk

1/4 cup fat-free buttermilk

1/2 tsp sea salt

1/4 tsp ground black pepper

pinch ground nutmeg

1 cup grated mozzarella cheese

1) Preheat oven to 375 degrees and lightly spray pie pan with olive oil

2) Prepare phyllo crust: gently press 2 phyllo sheets in pie pan and lightly spray with olive oil and repeat with 4 remaining sets of phyllo, spraying olive oil between each layer and overlapping sheets to completely cover bottom, sides, and rims; trim excess overhanging phyllo with kitchen scissors; place phyllo crust in oven and bake 6-7 minutes until crust turns lightly golden; remove from oven and set aside (do not turn off oven)

3) Meanwhile, in large skillet over medium-high heat, heat 1 tbsp olive oil; add onions and saute 5 minutes; add mushrooms and red bell pepper and saute 3 minutes; remove skillet from heat and stir in spinach; set aside

4) In medium-sized bowl, lightly beat eggs; beat in yogurt; beat in milk, buttermilk, salt, pepper, and nutmeg; set aside

5) Spoon spinach mixture into phyllo shell and gently pat down with spatula; pour egg mixture over spinach mixture; bake in oven 35-40 minutes until a toothpick inserted in middle comes out clean; sprinkle mozzarella on quiche and cook additional 3-5 minutes until cheese melts; remove from oven and let sit 5 minutes; slice and serve with soup or salad

Servings: Really, it should serve 4-6 quite easily