Herbal Blessing: QUICHE

Considered typically French although known in English cuisine also, quiche is a great tea time savory. This basic combination of eggs, cream and cheese in a crust has endless possibilities by varying the type of cheese plus the additions of meats and vegetables. Quiche can be served as an entrée, for lunch, breakfast or an evening snack as well as at tea-time.

This is my basic recipe and I use frozen pie crust dough because it is so easy and good! I’ve included some of my favorite variations as well, but enjoy trying your own combinations.

BASIC QUICHE
1 – 9” unbaked pie shell
3 eggs
1c half & half
2c meat/vegetables
1c grated cheese
¼ tsp each parsley, chives, tarragon & chervil
Cook meat/vegetables. Combine eggs, half & half and herbs, then add cheese plus meat/vegetable and pour into pie shell. Bake at 350 degrees for 30-45 mins or until a knife inserted in the center comes out clean. Cool 15 mins before slicing and serving.

VARIATIONS:
Cheeseburger Quiche – Brown 1lb hamburger with 1/3c chopped onion, drain and add to egg mixture with grated cheddar cheese and a chopped tomato.

Tomato-Broccoli Quiche – Cook 4c chopped broccoli with 1/2c chopped onion, drain and add to egg mixture with grated Swiss cheese. Slice a tomato and layer ½ tomato slices, then mixture, remaining slices and remaining mixture.

Blue Cheese Quiche – Bake pie crust. Sauté 1/3c minced shallots until soft then add to egg mixture with 4oz Gorgonzola cheese. Garnish with fresh chives.

Veggie Quiche – Sauté 1/4c diced green peppers and 1/4c diced onion until tender then combine with a defrosted and drained 10oz pkg of chopped spinach, then add to egg mixture with grated cheddar cheese.

Crab Quiche – Combine 1-7 1/2oz drained crab meat with 1/3c chopped green onions then add to egg mixture with grated Swiss cheese.

These mini quiches are great for tea parties and larger groups, plus they freeze and re-heat well.

MINI HERB QUICHES
1pkg Grands butterflake rolls
1/2c shredded Swiss cheese
6 slices bacon, crisp fried & crumbled
2Tbs minced onion
2 eggs
1c light cream
¼ tsp each parsley, chives, tarragon & chervil
Grease muffin tins. Separate each roll in half and press into tins for shell. Divide cheese, bacon and onion between shells. Combine eggs, cream and herbs and fill shells then sprinkle with cheese. Bake at 325 for 20 mins. or until golden. May be frozen and reheated at 350 degrees for 15 mins.
VEGETABLE ALTERNATIVE

You can even make quiche without a crust for a lower carb alternative!!

CRUSTLESS MINI QUICHE
3 eggs
1c half & half
1c shredded carrots or chopped mushrooms
1/2c chopped onions
1/2c shredded cheddar cheese
¼ tsp each parsley, chives, tarragon & chervil
herbed bread crumbs
Grease muffin tins then add bread crumbs and shake out excess. Sauté vegetables until tender, then half fill tins with vegetables and cheese. Combine eggs and half & half with herbs and fill tins with the mixture. Bakes at 350 degrees for 30 mins.

ASPARAGUS MINI QUICHE: Substitute 1 1/2c cooked asparagus spears sliced into 1/2" pieces and freshly grated Parmesan or Romano cheese

INSIDE-OUT MINI QUICHE: Line muffin cups with thin sliced ham, add veggie mixture and/or cheese, then add egg mixture and top with herbed bread crumbs