Colby Squares Quiche Treat - Weekend Recipe

This great quiche recipe is perfect when you make it with an herb flavored crust.  It is a traditional crust recipe seasoned with Italian Seasoning which I share the recipe at the end.  

You can make this as an appetizer to serve at a family gathering this fall or as a brunch item making it in a square shape rather than pie shaped.

Colby Squares Quiche Treat 

1 Herb Crust (see below)

2 cups chopped cooked turkey or chicken

1/3 cup green onions, chopped

8 ounces Colby cheese, grated

6 slices crisp cooked bacon

1/8 tsp salt

2 Tbls Parmesan cheese, grated

1/8 tsp paprika

4 large eggs

1/8 tsp white pepper

¼ tsp dry mustard

Onto or into prepared (not baked) Herb Crust (see below) sprinkle with chopped turkey or chicken, then onion.  Cover with cheese.  Crumble bacon over cheese.  Beat eggs with salt, pepper, and mustard.  Stir in milk.  Pour carefully over filling.  Sprinkle with Parmesan cheese and paprika.  Back on the lowest rack of 400-degree oven, 25 to 30 minutes or until set in center.  Cool on wire rack. Serve warm or cold.  Makes 8 dinner servings, 16 appetizer strips.

HERBED CRUST

½ cup sifted flour

¼ tsp salt

1 tsp Backyard Patch Italian Seasoning

½ cup firm butter

¼ cup cold milk

Combine flour, salt and Italian seasoning.  Cut in butter with knives or pastry cutter until particles are the size of peas.  Sprinkle with cold milk, adding just enough to make a stiff dough.  Shape into a square and roll on a floured board into a sheet about 12 by 16 inches.  Fold into thirds and lift into a 9x14x2 inch baking dish or 9 x 13 metal pan.  Unfold.  Fit carefully into the dish, trimming edges with the top of dish.  Fold crust down ¼ inch to form a rim and press with tines of a fork.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Quiche Lorraine - Recipe Theme

This recipe is for the traditional quiche, one many folks have tried or enjoyed in a restaurant. Since going to restaurants is not the things these days, you can now make Quiche Lorraine at home.  To prep for this recipe you need to cook a pound of bacon and crumble it, you can do this a few days ahead if you want.  I like to slice fresh mushrooms, but canned or bottles mushrooms will work just fine in this recipe.

Contrary to popular belief Quiche actually originates in Lothringen a medieval kingdom under German rule. The name 'quiche' is also of German origin from the word 'Kuchen' which means cake. The French later enhanced the dish and renamed the dish, Lorraine. So Quiche Lorraine is actually – Quiche Quiche!

The herbs in this recipe are a French blend called Fines Herbes which is a combination of Chives, chervil, tarragon and parsley.  I love the way it enhances but does not mask the gentle flavor of eggs and cheese, making this a great breakfast or dinner quiche.

Quiche Lorraine (serves 12) 

2 10 inch pie shells

1 egg white 

1 lb. bacon, cooked and crumbled

1 small yellow onion, diced

1 cup of sliced button mushrooms (about 3 to 4 ounces)

2 cups, cheddar cheese, shredded

2 cups Swiss cheese, shredded

½ cup Parmesan cheese, grated

4 eggs

2 tsp Backyard Patch Fine Herbs Seasoning

1 tsp salt

1 pint whipping cream

¼ cup white wine

 

Directions:

Prick pie shells with a fork.  Brush each shell with egg white.  Put into 350-degree oven for 10 minutes.  Sauté mushrooms and onions.  Remove from heat and place in a large bowl.  Add crumbled bacon, mushrooms, onion, and cheese and combine.  Place half of mixture into each pie shell.  Mix eggs, herbs and salt and blend in whipping cream.  Then wine.  Pore custard mix into pie shells.  Bake 1 hour in 350-degree oven.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Summer Squash Quiche - monthly theme

I originally posted this recipe on my Community Garden Blog back in 2014 when I was growing vegetables in a community garden plot.  We moved into a house and started gardening in our own yard in 2016, so I stopped posting in that blog.  I decided to repost the recipe here for you to enjoy.

This quiche uses summer squash and in September is a great time to use those zucchini still popping up in the garden.

Summer Squash Quiche 

1 9-inch unbaked pie shell

1 cup pepper jack cheese, shredded

1 cup sharp cheddar,shredded

1/2 cup zucchini, chopped

1/2 cup yellow summer squash, diced

1/2 cup onion, chopped

1/4 cup green bell pepper, diced

1/4 cup red bell pepper, diced

1/2 cup tomatoes peeled and diced

2 garlic cloves, minced

1/2 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1 tablespoon parsley

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon pepper

8 eggs beaten 

2 cups evaporated milk or half and half

Sliced tomatoes for the top 

Directions:

To prepare the pie shell, bake the pie shell for 5 minutes at 400 degrees then cool. Mix all the Squash, onions, bell peppers, chopped tomatoes and garlic. Add all the herb and spices, mixing well. Whisk the eggs and milk together in a large bowl, pour in the squash mixture to the egg mixture. Blend the Jack Cheese and Cheddar Cheese together. Spread the cheese into the bottom of the cooled prepared pie shell then add the egg and squash mixture.  Bake the Quiche at 400 degrees for 10 minutes and reduce the heat to 350 degrees for 50 to 60 minutes or until the Quiche is set.  Place the sliced tomatoes on top and allow to cool or serve hot.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Crustless Cheese Quiche - Weekend Recipe

This weekend the recipe I choose is one you can make for breakfast or brunch.  Perfect to have on a nice fall day on the back porch. You don't have to worry about a crust and it is richly tasty.  You can also make it ahead and freeze it to enjoy later.

Crustless Cheese Quiche

7 large eggs

5 large egg yolks

1 cup heavy whipping cream

1 cup half-and-half cream

1 cup shredded part-skim mozzarella cheese

3/4 cup shredded sharp cheddar cheese, divided

1/2 cup shredded Swiss cheese

2 tablespoons finely chopped oil-packed sun-dried tomatoes

1-1/2 teaspoons Backyard Patch salt-free Fines Herbes seasoning blend or Herby Salt Substitute

1/4 teaspoon dried basil

Directions

Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.

Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Freeze option: Securely wrap individual portions of cooled quiche in plastic and foil; freeze. 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°.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Seafood Quiche - Recipe of the Month

It is well into September before I am starting this month's recipe theme, but I have been harvesting like crazy.  It finally got a bit cooler and I had to get out in the garden.  Then we finally got some rain this week after a month, so I expect the herbs to pop up with new growth when the sun comes out this weekend.  As a result I need to get things posted now before the garden consumes me again.

This time I am going to start the Quiche theme (which we did a year ago in September) with a great Seafood Quiche.  This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools. This was a Food Network recipe created by Kristine Gasbarre, but it lacked herbs so I dressed it up with my Seafood Seasoning. I am not a fan of seafood, but I like the flavors in this, especially as an appetizer or mini quiches.

 Seafood Quiche

1 cup shredded Swiss cheese (4 ounces)

1 9-inch deep-dish unbaked piecrust

1/2 cup lump crabmeat (about 5 ounces)

1 package (10-pounce) frozen chopped spinach, thawed and drained

1/2 cup small peeled shrimp (about 4 ounces), uncooked

4 eggs

1 cup heavy cream

2/3 cup half-and-half

3 teaspoons Backyard Patch Seafood Seasoning

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350F. Place half the cheese in pie crust. Top with crab, spinach and shrimp. Top with remaining cheese. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Manly Breakfast Quiche - Weekend Recipe

This flavorful quiche is filled with manly breakfast foods and robust herbs.  It is based on my husband’s morning breakfast egg dish that he serves over tomatoes, spinach and goat cheese.  I made it with phyllo rather than pie crust to make a lighter crust.

Manly Breakfast Quiche

Canola oil cooking spray

1 pound sweet Italian turkey sausage links, removed from casings

1 medium red onion, thinly sliced

1 medium tomato, diced

1 cup sliced mushrooms

4 cups baby spinach

4 eggs

2 egg whites

1/2 cup milk or almond milk

1 tsp Basil

1 tsp chervil

1 tsp dried onion

1 Tbls chives

1/2 tsp garlic

Pinch salt

1/4 teaspoon freshly ground pepper

6 sheets phyllo dough, defrosted according to package directions

1/4 cup plain dry breadcrumbs

1/4 cup chopped/broken goat cheese

Directions:

Preheat oven to 350°F. Coat a 9-inch deep-dish glass pie pan with cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Coat the pan with cooking spray, add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.

Whisk eggs, egg whites, milk, herbs, salt and pepper in a medium bowl.

Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45° angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails