Even the occasional liberated man has claimed not to be into quiche, but a luscious and meaty version is irrisistable. Quiche is a French dish, but Americans have made it their own since the 1950s. Variations abound, but Quiche is most popular in times of economic hardship due to the fact eggs are almost always inexpensive and a great source of protein.
Eggs star in delicious, healthy and easy breakfast recipes.
Fitness models and bodybuiders look to eggs as an inexpensive source of protein. Low carbohydrate dieters also relish delicious, money saving egg dishes. If you can't afford the meat at the moment, or you want to go lacto-ovo vegetarian, check out the second recipe below .Also check out the fun video demo below on how to make mini quiches by Howdini.
Click here for a crustless quiche recipe for a low carb lifestyle.
Decadent 4 Meat Fresh Vegetable Quiche
Serves 6 - 8
2 tablespoons butter
1/2 cup tomatoes, sliced
1 cup mushrooms, sliced
1/2 cup zuccini, thinly sliced
4 ounces ham, cooked and cubed
4 ounces bacon, cooked and chopped
4 ounces sausage, cooked and sliced
4 ounces ground beef,cooked
2 shallots, minced (onions are fine)
2 cups heavy cream
3 large eggs
1/2 teaspoon salt
1/4 cayenne pepper
10-inch pie crust, baked for 10 minutes at 400 degrees
3 ounces fresh Pecorino Romano cheese, shredded
3 ounces Gruyere cheese, shredded
Melt butter in a skillet. Add tomatoes, mushrooms, zucchini, ham and shallots and sauté 3-5 minutes. Set aside. Combine cream, eggs, salt and cayenne in a mixing bowl and beat until blended. Spread cooled vegetable and ham mixture evenly over bottom of pie crust. Carefully pour in egg mixture. Sprinkle with the cheese. Place on a baking sheet and bake at 375 degrees 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot.
Decadent Fresh Vegetable Quiche
Serves 6 - 8
2 tablespoons butter
1/2 cup tomatoes, sliced
1 cup mushrooms, sliced
1/2 cup zuccini, thinly sliced
2 shallots, minced (onions are fine)
2 cups heavy cream
3 large eggs
1/2 teaspoon salt
1/4 cayenne pepper
10-inch pie crust, baked for 10 minutes at 400 degrees
3 ounces fresh Pecorino Romano cheese, shredded
3 ounces Gruyere cheese, shredded
Melt butter in a skillet. Add tomatoes, mushrooms, zucchini, and shallots and sauté 3-5 minutes. Set aside. Combine cream, eggs, salt and cayenne in a mixing bowl and beat until blended. Spread cooled vegetable and ham mixture evenly over bottom of pie crust. Carefully pour in egg mixture. Sprinkle with the cheese. Place on a baking sheet and bake at 375 degrees 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot.
Comments