Quiche Recipes

  • 1 ¼ cups all-purpose flour
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter-flavored shortening
  • 3 tablespoons ice water, or as needed
  • 2 tablespoons butter
  • 8 cremini mushrooms, thinly sliced
  • 4 green onions, chopped
  • ½ red bell pepper, diced
  • ¼ teaspoon minced garlic
  • salt and ground black pepper to taste
  • 1 cup heavy whipping cream
  • 3 eggs
  • 1 pinch celery salt
  • 3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
  • 1 (8 ounce) can lump crabmeat, drained
  • ½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
  • ¾ cup shredded Italian cheese blend

Crab And Mushroom Quiche

100+ Breakfast and Brunch Recipes , Eggs , Quiche

Author: Tfinn

With A Homemade Crust And A Little Twist By Adding Mushrooms, Red Pepper, And Italian Cheese, This Crab Quiche Is Extra Creamy, Light, And Smooth. My Mom Said Eating It Made Her Feel Like She Was In The French Countryside. If You Don't Feel Like The Hassle Of Making The Crust, Use A 9-inch Frozen Pie Crust. Plain Mozzarella Will Work In Place Of Italian Cheese Blend, Too.

Time: 1h50m

Yield: 6

Number Of Ingredients: 19

  • Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
  • Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
  • Reduce oven heat to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
  • Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
  • Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.
Nutrition Facts:

Calories 623.2 calories, Carbohydrate 24.4 g, Cholesterol 247.9 mg, Fat 49.8 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 23.5 g, Sodium 609.6 mg, Sugar 1 g

  • cooking spray
  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • 1 (10 ounce) package fresh spinach, chopped
  • 6 large eggs
  • ¼ cup milk, or as needed
  • ¼ cup shredded sharp Cheddar cheese
  • ¼ cup shredded Asiago cheese
  • ¼ cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • ¾ cup imitation crab meat, finely chopped

Mini Spinach And Crab Quiche

100+ Breakfast and Brunch Recipes , Eggs , Quiche

Author: Everettrj

Bite-size Mini Quiches Packed With Flavor And Nutrition. They Can Be Filled With A Variety Of Your Favorite Meats, Cheeses, And Veggies, But Spinach And Crab Are A Favorite In Our Family! Serve Warm Topped With A Dollop Of Sour Cream And Salsa Or Just Alone As A Great Portable And Easy Breakfast.

Time: 40m

Yield: 12

Number Of Ingredients: 11

  • Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
  • Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
  • Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
  • Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
  • Bake in the preheated oven until the egg is set, 12 to 15 minutes.
Nutrition Facts:

Calories 89.5 calories, Carbohydrate 2.6 g, Cholesterol 101.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 135.3 mg, Sugar 0.8 g

CRAB QUICHE Ingredient:
  • 4 ounces gruyere cheese, shredded
  • One 9-inch pie shell, par-baked and pricked with a fork
  • 1 pound fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon salt
  • Pinch ground mace
  • 3 eggs, beaten

Crab Quiche

Breakfast , Bake , Fall , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Egg , Winter , main-dish , Lunch , Sugar Conscious , No Sugar Added , 100+ Breakfast and Brunch Recipes , Eggs , Brunch , Crab

Author: Food Network

Time: 1h5m

Yield: 6 to 8 servings

Number Of Ingredients: 11

  • Preheat the oven to 350 degrees F.
  • Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
  • Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.
Nutrition Facts:

  • 2 unbaked pastry shells (9 inches each)
  • 5 large eggs
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups grated Parmesan cheese
  • 1 cup shredded Swiss Cheese
  • 3 tablespoons all-purpose flour
  • 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
  • 1 package (10 ounces) frozen chopped spinach, thawed and well-drained

Crab And Spinach Quiche


Author: Taste Of Home

When I Hosted A Christmas Cookie Exchange Several Years Ago, I Served This Quiche As An Appetizer. You Can Also Cut It Into Wedges To Serve As Main Dish For Breakfast Or Brunch.-arliene Hillinger, Rancho Palos Verdes, California

Time: 1h10m

Yield: 36 servings.

Number Of Ingredients: 11

  • Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,
Nutrition Facts:

Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

  • 3 tablespoons butter
  • 2 tablespoons chopped green onion
  • 3 tablespoons chopped red bell pepper
  • 1 cup crabmeat, drained and flaked
  • salt and pepper to taste
  • 2 tablespoons white wine
  • 3 eggs, beaten
  • 1 cup half-and-half cream
  • 1 (9 inch) pie shell, partially baked
  • ½ cup shredded Swiss cheese

Crabmeat Quiche

100+ Breakfast and Brunch Recipes , Eggs , Quiche

Author: Brigits

Serve For A Delicious And Elegant Luncheon!

Time: 50m

Yield: 6

Number Of Ingredients: 10

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
  • In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
  • Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
Nutrition Facts:

Calories 403.1 calories, Carbohydrate 17.8 g, Cholesterol 161.9 mg, Fat 29.2 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 13.6 g, Sodium 757.3 mg, Sugar 0.9 g

  • 5 slices bacon
  • 2 tablespoons olive oil
  • 1 small onion, cut into 1/2-inch pieces
  • 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
  • 1 cup chopped fresh asparagus
  • 1 (8 inch) unbaked pie shell
  • 1 egg white, lightly beaten
  • 1 cup shredded sharp Cheddar cheese
  • ¼ cup crumbled feta cheese
  • 2 eggs
  • ¾ cup half-and-half cream
  • ½ teaspoon salt
  • Fresh ground pepper

Asparagus And Mushroom Quiche

100+ Breakfast and Brunch Recipes , Eggs , Quiche

Author: Wendytheq

This Delicious Symphony Of Asparagus, Portobello Mushrooms, Crispy Bacon And Onion Will Leave Your Taste Buds Hungry For More. Perfect For Breakfast, Brunch, Lunch Or Dinner.

Time: 1h

Yield: 6

Number Of Ingredients: 13

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  • Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  • Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  • Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
Nutrition Facts:

Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

  • 6 ounces bacon, diced
  • ½ pound asparagus, cut into 1-inch pieces
  • 4 ounces baby bella (cremini) mushrooms, sliced
  • 4 ounces shredded Swiss cheese
  • 1 ½ cups heavy whipping cream
  • 4 large eggs
  • ¼ teaspoon salt
  • freshly ground black pepper to taste

Asparagus Mushroom Bacon Crustless Quiche

100+ Breakfast and Brunch Recipes , Eggs , Quiche

Author: Nikki Wilson

This Is A Very Tasty Crustless Quiche. You Can Substitute The Filling For Different Ones You May Like Better, But These Are My Favorite. By The Way, This Is Atkins® Induction-friendly.

Time: 55m

Yield: 8

Number Of Ingredients: 8

  • Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
  • Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
  • Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
  • Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  • Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Nutrition Facts:

Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g

  • Dough for single-crust pie
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 6 bacon strips, cooked and crumbled
  • 3 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon sliced green onions
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch ground nutmeg

Asparagus Bacon Quiche

Breakfast , Brunch

Author: Taste Of Home

Lovely Asparagus Peeks Out Of Every Slice Of This Hearty Quiche, Which Is Delicious And A Little Different. I Like To Make It For Special Occasions-it's A Welcome Addition To Any Brunch Buffet. -suzanne Mckinley, Lyons, Georgia

Time: 1h

Yield: 8 servings.

Number Of Ingredients: 11

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
Nutrition Facts:

Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

  • 1 partially baked pie shell (10 or 11 inch)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1/4 cup finely chopped fresh dill (or 1 tsp. dried)
  • 1 lb cooked asparagus, coarsely chopped
  • 1 1/2 cups grated old cheddar cheese
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • nutmeg
  • cayenne

Asparagus Cheddar Quiche

One Dish Meal

Author: Irmgard

I Found This Wonderful Recipe In One Of The Calendars Put Out Every Year By The Ontario Milk Marketing Board. It's A Great Way To Use Up Cooked Asparagus If You Have Any Left From Sunday Dinner.

Time: 1h5m

Yield: 1 quiche

Number Of Ingredients: 13

  • Preheat oven to 375 degrees F.
  • Brush the partially baked pie shell with mustard.
  • Reserve.
  • Melt butter.
  • Cook onion until tender but do not brown.
  • Combine onion with dill, asparagus and cheese.
  • Spoon evenly into the pie shell.
  • Beat eggs.
  • Add milk, salt, pepper, nutmeg and cayenne.
  • Pour the mixture over the asparagus and cheese.
  • Bake 35 to 45 minutes or until just set.
  • Cool 10 minutes before serving.
Nutrition Facts:

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 5 eggs, lightly beaten
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup sliced pepperoni, cut into strips
  • 1/4 cup half-and-half cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Dash pepper

Pepperoni Spinach Quiche

Breakfast , Dinner , Brunch

Author: Taste Of Home

Several Years Ago, I Had To Come Up With An Appetizer To Serve At A Pool Party, And This Colorful Quiche Was A Hit. It's Great On An Antipasto Tray, Cut Into Wedges. -elly Townsend, Summerfield, Florida

Time: 50m

Yield: 8 servings.

Number Of Ingredients: 13

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside., In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts:

Calories 235 calories, Fat 15g fat (5g saturated fat), Cholesterol 145mg cholesterol, Sodium 417mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

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