Whip up one of these simple quiches for an easy brunch or quick dinner that's sure to satisfy family and friends alike.
This quiche calls for store-bought frozen piecrust, which is a wonderful time-saver. Simply fill the piecrust with a mixture of sautéed
yellow onions, fresh parsley, half and half, and Gruyère cheese. A sprinkle of ground nutmeg adds a little sweetness and brings
all the flavors together.
This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough
and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach.
Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.
Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture
with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands!Little
quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try
adding other fresh vegetables or leftover meat to this recipe.
This quiche is a great way to use up refrigerator leftovers at the end of the week. It combines salty chopped olives (or whatever
else you have in the fridge), steamed broccoli or asparagus (or whatever else is in the crisper), some of that cooked ham
you've been dying to get rid of, and of course...cheese! Add it all to a store-bought pastry shell and voilà! Tummies full
and fridge emptied.
This hearty quiche is loaded with all kinds of tasty ingredients: ham, bacon, mushrooms, cheese and cream. But the best part
of the deal is that refrigerated pie crust keeps prep time to just 20 minutes.
Elegant and stylish with a filling of fresh asparagus, dried morel mushrooms, and gruyère cheese, this quiche is great for
entertaining because it’s best when you make it a day ahead and reheat just before serving.