THE Quiche

This recipe really should be called "Pepper Cheese Quiche" because it has delicious roasted red bell peppers and tons and tons of cheese, but calling it "THE Quiche" is also fitting since it is the ONLY quiche I will be making from now on.  My family proclaimed it the best quiche they've ever had, and they've had a lot of quiche!

THE Quiche

by Erin Taylor
                                                                                                                               Oven 375 deg.

6 eggs plus 1 egg yolk
1 1/2 C. whole cream (no milk for this baby!)
1 C. grated Mozzerella Cheese
1/2 C. grated Cheddar/ Jack cheese
1/2 C. Pepper Jack cheese, grated
*1/4 C. roasted Red Bell Peppers, chopped (in the jar, usually in the pickle section, or Italian section)
**1/4 C.  Jalapeno Artichoke Dip (I buy it from Costco)
Salt and pepper to taste
1 pre-made pie shell, baked about 10 minutes at 350 deg. (store bought works great!)


Beat the eggs and egg yolk until frothy. Stir in the rest of the ingredients.  Pour into baked pie shell and bake at 35 deg. for about 50  minutes, or until the center puffs up slightly and no longer "jiggles".  Let cool slightly before serving.

* You may choose to swap out red peppers for chopped spinach or even green onions. Keep it simple, though. This quiche is best with light ingredients
** If you don't have this dip, use 3 Tbsp. Cream Cheese, softened, 2 Tbsp Fresh Parmesan Cheese, grated, and 1 small can of green chilis for a decent substitute.

Easy Quiche

Easy Quiche

1/4 C. Melted Butter

1 1/2 C. Milk

1 tsp. Salt

dash pepper

3 eggs

1/2 C. Bisquick mix

1 C. shredded cheese (cheddar, swiss, or pepper jack)

Additional optional add-ins:
1/2 C. crumbled bacon (great with cheddar cheese)

1 C. chopped Spinach and 1/2 Can quartered artichoke hearts, cut in pieces (great with pepper jack cheese)

1/2 C. cubed ham, (swiss cheese)

Chopped Spinach, tomatoes, mushrooms with swiss cheese and blue cheese crumbles



Preheat oven. Mix first 5 ingred. together, then stir in bisquick and additional items (save a little cheese for topping). Pour into greased 9" pan. Top with a little cheese and bake about 45 minutes, or until puffy in center, and golden around edges and top. Let cool for about 10 minutes before serving.

Crab omelet

This decadent omelet is a perfect lazy Sunday morning entree, drizzled with a lemony hollandaise sauce.

4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan

Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.

Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water

* for extra fancy omelet, top with steamed asparagus before adding saucy and cheese.