KEARNEYSVILLE – When you hear the word quiche, don’t draw back. This easy-to-prepare dish for breakfast or brunch is a winner. Quiche can be prepared with crust or without.
To prepare a crustless quiche, whip five eggs in a mixing bowl until fluffy. Stir in ½ pound cottage cheese and ¼ cup of grated Monterey Jack cheese. Mix in ¼ cup all-purpose flour, 1/8 teaspoon salt and ½ teaspoon baking powder together and stir into the egg and cheese mixture. Now stir ¼ cup melted butter.
Place in a greased deep-dish pie plate. Add 5 ounces frozen peas and carrots (1/2) package), thawed and top with the remaining Monterey Jack cheese and 3 chopped scallions. You can microwave nine to 15 minutes, turn one-quarter turn, and then cook for five minutes more. Be sure to cover the quiche with a sheet of waxed paper so the dish will not splatter. Allow to cool a bit before serving. This is very simple and quite delicious. You can vary the vegetables, of course, but when using frozen vegetables be sure they are thawed before use.
Another favorite quiche uses ham and broccoli. Heat oven to 375 degrees. Place refrigerated pie dough, softened as directed in a 9-inch glass pie pan. Layer 1½ cup chopped cooked ham, 1½ cup shredded Swiss cheese and 1½ cup frozen broccoli florets, thawed, well drained.
In a medium bowl, beat four eggs and one cup milk with fork. Stir in remaining ingredients, ½ teaspoon salt, ½ teaspoon dry ground mustard and ½ teaspoon pepper. Pour over the ham and broccoli and bake for 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Looking for some Southern flavor? Bake up this Carolina Brunch-Style Grits Quiche. Heat oven to 350 degrees. Cook one cup quick-cooking corn grits according to package. Use an ungreased 13- x 9-inch glass baking dish. Mix the cooked grits along with 1 can (11 ounces) Mexicorn with red and green peppers (drained); one 9-ounce package chopped spinach, thawed; one 1-ounce package taco seasoning mix; 2 tablespoons chopped onion; and 2 tablespoons butter or margarine.
Pour into dish. Sprinkle with 2 cups shredded cheddar cheese. Bake 22 to 27 minutes or until edges area bubby and cheese is melted. Let stand for a few minutes before serving.
Pepperoni Pizza Quiche is another quiche keeper. Heat your oven to 425 degrees. Line a 9-inch glass baking dish with a prepared pie crust and bake five minutes. Remove crust from oven, and reduce oven heat to 350 degrees. Meanwhile, in an 8 inch skillet, cook one pound lean ground beef, stirring frequently, until thoroughly cooked. Drain grease and stir in 1 4-ounce can mushroom pieces and stems, drained; 1 teaspoon Italian seasoning; and ½ teaspoon minced garlic in water. Cook 2-3 minutes, stirring occasionally, until mixture is thoroughly heated.
Spoon mixture into partially baked crust. Top evenly with ½ cup pepperoni slices, 1 cup shredded mozzarella cheese and 2 Roma tomatoes, thinly sliced.
In a medium bowl, beat three eggs with a wire whisk. Beat in one cup half and half with 2 teaspoons all-purpose flour. Pour over tomatoes andsprinkle with ¼ grated Parmesan cheese. Return to oven and bake at 350 degrees for 25 to 35 minutes or until center is puffed and knife inserted in center comes out clean. You can also sprinkle with a little parsley. Let stand 10 minutes before serving.
Patt Welsh, a long-time Spirit contributor, welcomes feedback on this column at firstname.lastname@example.org.