If you could not tell, this is the Quiche addition of Life, the Universe, and Everything Delicious!
Why, you ask? Because I love Quiche and I have made two recently!!
First and foremost, if you want a great recipe, wholefoods.com is the place to go, it is also where my first recipe is from: the Crab Quiche!
- 6 large eggs
- 1/2 cup half-and-half
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp dried dill
- 1/4 tsp dried thyme
- 1 cup shredded Monterey Jack Cheese; divided
- 1/2 cup finely chopped green onions; divided
- 8 ounces of lump crabmeat
- 1 roma tomato; diced
- one frozen pie crust
– Preheat oven to 375 degrees. In a medium bowl, whisk together eggs, half- and- half, salt, pepper, dill, and thyme. Set aside.
– In unbaked pie crust, sprinkle in one half cup of Monterey Jack cheese, and top with green onion.
– Break up crabmeat and place evenly on top of green onions then top with diced tomato and remaining green onion.
– Pour egg mixture slowly over layers; do not completely fill pie crust because the egg will expand upon cooking.
– Sprinkle remaining cheese on top.
– Place on a baking sheet and bake for about 50 minutes. The center of the quiche will be puffed and the cheese lightly browned on top.
– let cool for 5 minutes
The second Quiche recipe is a Collard Green and Parsnips Quiche. This is an original recipe and I did not measure some things out as I created this recipe, so I do apologize for the lack of measurements on some things (mainly just the cheese)
- 6 eggs
- 1/2 cup half-and-half
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried dill
- Gouda cheese sliced thin
- 1 shallot; chopped
- 1 parsnip; sliced and parboiled- 10 minutes
- 4 leaves Collard Greens; washed, dried, and chopped
- habanero cheddar cheese; sliced thin
- 1 frozen whole wheat pie crust
– Preheat oven to 350 degrees
– In a medium bowl, beat eggs, half-and-half, salt, pepper, thyme, and dill. Set aside.
– In unbaked pie crust, place Gouda slices until bottom is covered. Sprinkle shallots over Gouda.
– Place about half of the parsnips on top of the shallots.
– Add Collard Greens, then top with remaining parsnips.
– Slowly pour egg mixture into pie crust. Then top with Habanero Cheddar cheese.
– Bake for 50 minutes
– Let cool for 5 minutes
Later this week, my kitchen blunder transformed into something delicious, and Blueberry Clafoutis. Enjoy!
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