recipelink.com Chat Room Recipe Swap
07-23-2000 – 27 Quiche Recipes

Gina,Fla (06:54:31Any-Kind-Of-Quiche
Be creative with your own combinations.

Crust:

1 (3 oz.) pkg. cream cheese
1/2 cup butter
l cup flour
Filling:

3 tablespoons chopped shallot or onion
3 tablespoons butter
5 eggs, beaten
1 1/2 cups half and half cream
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon nutmeg
choice of the fillings below
For Crust: Mix all ingredients in food processor or mixer until dough, just forms a soft ball. Press into 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.

For filling: Sauté shallot or onion in butter for 3 minutes. Add, from your choice of fillings, any vegetables which require sautéing; cook until barely tender. Add other ingredients from your choice of fillings; spread this mixture evenly over unbaked crust. Beat together eggs, cream, salt, pepper, and nutmeg; pout into crust. Bake at 375 degrees F for 40-50 minutes until set. Let stand 5 minutes before serving.

Filling #1:

3/4 cup cooked broccoli
1 cup chopped ham
1 cup grated Swiss cheese
Filling #2:

1 (10 oz.) pkg. frozen spinach, thawed squeezed dry
1 cup crumbled cooked Italian sausage
1 cup mixed grated cheese; mozzarella and cheddar
Filling #3:

1 1/2 cups zucchini, thinly sliced, sautéed
1 cup sliced onion, sautéed
1/2 cup diced tomatoes
1 cup Monterey Jack cheese, grated
Filling #4:

1 (6 oz.) can crabmeat, flaked
2 cups mushrooms, sliced and sautéed
1 cup Swiss cheese, grated

Brunch Basket
A Collection of Recipes for Brunch and Light Meals
from the Junior League of Rockford, IllinoisGina,Fla (06:53:47Debbie.D.,.AL (09:24:59

BROCCOLI OR SPINACH QUICHE

1 pie crust-prick it and bake it for 5 minutes
4 oz. shredded cheese (Swiss, Cheddar)
1/2 cup onion sauteed in butter or margarine
4 eggs (or egg substitute)
1 cups half and half (I use no-fat)
5 oz. cooked and drained broccoli or spinach
1/2 tsp. salt
dash nutmeg
dash pepper

Sprinkle cheese on crust. Mix all other ingredients and pour over cheese. bake at 350 degrees about 30-35 minutes or until knife comes out clean. Let stand 10 minutes before serving.Gina,Fla (06:53:14Farmer's Stand Quiche

6 eggs, well beaten
1 8 0z. cream cheese
1 pkg. frozen chopped spinach, thaw and drain well
4 garlic cloves, minced
2 small yellow squash, washed and chopped
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 slices bread, crusts removed and torn
2 c. grated Swiss cheese
1/2 c. grated sharp Cheddar cheese
salt and pepper to taste
1/2 t. nutmeg
1/2 c. chopped onions
3 T. olive oil
1 c. cream

Saute onions, red bell pepper and garlic. Set aside to cool. In a large bowl with mixer. beat eggs, adding the cream. Add the cream cheese in pinches along with the torn bread. Add the cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10" springform pan. Bake on a cookie sheet for 55 minutes at 350.

Gina,Fla (06:52:49FLORENTINE QUICHE LORRAINE

1 9 1/2" pie plate, partially cooked
1/2 lb. bacon, cooked, drained and crumbled
2 T. butter
1 small onion, finely chopped
1 clove garlic, minced
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup half and half
1/2 c. milk
2 c. grated Swiss cheese tossed in 2 T. flour
1 10 oz. pkg. frozen chopped spinach, thaw, drain well
1/2 t. salt
1/8 t. black pepper
1/4 t. nutmeg
1 T. parsley

Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take of heat. Beat eggs till foamy, add milk, half and half, beat well. Fold in bacon bits, cheese, parsley and seasonings. Blend well, pour into pie shell, bake at 350 for 50-60 mts.

Gina,Fla (06:52:22Ranch House Crab Quiche

makes 2 pies

1 pkg. Pillsbury Pie Shell
4 cans crab meat, drained and picked clean
5 eggs, beaten
1 pint heavy whipping cream
1/2 t. grated nutmeg
1/2 c. green bell pepper, chopped fine
1/2 c. red bell pepper, chopped fine
2 scallions stalks, chopped fine
1/2 stick butter
salt and pepper to taste
2 c. Monterey jack and Swiss cheese mixed together
dash of Tabasco
1 envelope of Ranch House Dressing mix, divided

Melt butter in a large skillet and saute all veggies. After draining and picking clean the crabmeat, add to the veggies. Simmer, add salt and pepper and Tabasco.

Prepare the pie shells by pricking the bottom and pre-baking for about 5 mts.

When cooled, sprinkle the bottom of each pie shell with the Ranch House mix, dividing the envelope between the two pie shells. Layer crab mixture and cheese alternately ending with cheese. Beat the eggs with the nutmeg and whipped cream together and pour over top of cheese. Sprinkle top with paprika and bake at 350 for 30-35 mts. or until set.

Gina,Fla (06:51:50SPINACH QUICHE

1 pie shell, sprinkle inside with 1/2 package of Ranch dressing powder
1/2 c. Monterrey Jack cheese, shredded
3/4 c. mozzarella, shredded
3/4 c. Swiss, shredded
1 pkg. frozen chopped spinach, thaw and drain
3 eggs, beaten
1 c. half and half
1 t. salt
1 t. oregano
1/2 t. garlic powder
dash of black pepper
sprinkling of fresh parsley
Set oven at 350. Combine first four ingredients. Pour into prepared pie shell. Mix remaining ingredients and pour over spinach mix. Bake 45-55 mts. in center of a cookie sheet till set.

Gina,Fla (06:51:17Two of a Kind Quiche Lorraine

2 pie shells, partially baked
1 lb. bacon, diced
4 T. butter
2 onions, chopped
2 garlic cloves, minced
1 1/4 c. light cream
8 eggs, very well beaten with whisk
1 c. heavy cream
1 lb. Swiss cheese, grated
3 T. finely minced parsley, fresh
1/2 t. grated nutmeg
1 t. salt
1 t. black pepper
paprika for sprinkling garnish

Cook bacon till crisp. Drain. Melt butter in bacon drippings, saute onion and garlic till light brown. Drain, cool.

Mix eggs, light cream and heavy cream. Fold in bacon bits, cheese and parsley. Add all seasonings, blending well. Pour mixture into the shells and bake at 350 for 30 min. Two pies will serve 14-16. Or, use one now and freeze the other one well wrapped.

Debbie.D.,.AL (05:22:02HAM AND GRITS CRUSTLESS QUICHE

1/2 cup water
1/2 tsp. salt
1/3 cup quick-cooking grits, uncooked, yellow or white
1 1/2 cups chopped cooked ham
1 (12 oz.) can evaporated milk
1 cup (4 oz.) shredded Cheddar cheese
1 T. chopped parsley
1 tsp. dry mustard
1-2 tsp. hot sauce, optional
3 large eggs, beaten

Bring water and salt to boil in a large saucepan; stir in grits. Remove from heat; cover and let stand 5 minutes (mixture will be thick). Stir in milk and remaining ingredients. Pour into a lightly greased 9 1/2" quiche dish or deep-dish pie plate. Bake at 350 for 30-25 minutes. Let stand 10 minutes before serving. YIELD: 4-6 servings.

calliope,.NY (04:33:56Haven't made this yet...but want to!...sounds mighty good to me!

Artichoke Souffles

6 Tbs mild salsa
1/4 C grated Parmesan cheese
1 C shredded sharp Cheddar
16 oz light sour cream
1 can artichokes hearts, chopped
1 C shredded Monterey Jack
10 large eggs
parsley sprigs (opt)

Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the
bottom of each dish. Distribute chopped artichokes evenly in each of 6
dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs &
sour cream in blender container and blend until smooth. Pour the egg mixture
over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until
set. May be made ahead of time: leave overnight in the refrigerator or
freeze uncooked. Remove from freezer the night before cooking to aid in
thawing. (Substitutions for Artichokes: sausage and cooked onions; frozen
spinach, thawed, and cooked crumbled bacon; cubed ham and cooked chopped
onions)

Serves 6

calliope,.NY (04:32:41

ARTICHOKE & BACON PHYLLO SQUARES

10 to 12 sheets phyllo dough
1 1/2 cups half-and-half 1 jar (14 3/4 oz.) marinated
1/2 tsp dried basil leaves artichoke hearts, drained
1/2 tsp oregano 8 slices bacon, cooked crisp and
1/4 tsp black pepper crumbled
3 eggs, beaten 1 cup shredded Jack cheese, or...
try smoked gouda, even Feta cheese
1/2 cup melted butter 1 jar (4 oz.) pimiento strips,
drained...or about 1/3-cup sliced
roasted red pepper strips
1/2 cup sliced green onion

Scald half-and-half. Add basil, oregano, and pepper. Stir in eggs. Set
aside.

Butter bottom of a 15 x 10-inch jelly-roll pan. Working quickly, line pan
with sheets of phyllo dough, brushing each layer with some butter. Fold
sides extending over pan back in toward pan, forming neat rim. Scatter
artichoke hearts, cooked bacon, Jack cheese, pimiento, and onion over dough.
Pour in egg mixture.

Bake at 375°F for 30 minutes or until set in center. Cool.
When at room temperature, cut into squares,
about 2-inches across. Serve.

Makes 35-40 appetizer squares.

calliope,.NY (04:31:27

ASPARAGUS GOAT CHEESE TART WITH TARRAGON

a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about
3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick
slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon
dried, crumbled

On a lightly floured surface, roll out pastry into a 16-inch square and fit
into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin
over top of tart to trim pastry flush with top of rim. Chill pastry shell
while making filling.

Preheat oven to 425°F. with a baking sheet on lowest rack.

In a small skillet, cook scallions in butter with salt to taste over
moderate heat, stirring, until softened, about 1 minute, and cool.

In a steamer set over boiling water, arrange asparagus slices and top with
reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3
minutes, and drain well, reserving tips separately.

In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste.
Add tarragon and pulse custard to combine.

Spread scallions and asparagus slices in pastry shell and arrange reserved
tips decoratively on top. Pour custard slowly over vegetables.

Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce
temperature to 375°F. and bake tart until set, about 8 minutes. Transfer
tart in pan to a rack.

Remove rim of pan and serve tart warm or at room temperature.

calliope,.NY (04:29:53WHAT I DO...Make a quiche the normal way,...with onions, eggs and make it with zucchini, smoked Gouda, grated and nutmeg...this is our favorite quiche recipe!

calliope,.NY (04:27:44LEEK and ONION QUICHE with STILTON, WALNUT SAUCE

Make a leek and onion quiche as you normally make quiche...
Try red onion for color, if you wish...adding crisp cooked bacon...
or even McCormick’s Bacon Bits, if you like. After sauteing the vegetables with a small bay leaf, a bit of thyme and a dash of clove, finish the cooking with some chicken stock and reduce to almost no liquid. Remove the bay leaf and grate in some nutmeg, then combine with the eggs and cream.
To make it decorative, try laying some whole large flat Italian parsley leaves over the top...or even try basil. Spray with olive oil only if you cover it with the herb leaves to keep them from getting too crispy.....and bake.

SAUCE;

4-shallots, minced
3-Tbsp. butter
1/4-cup dry white wine
2-1/2-cups heavy cream
4-oz. Stilton, crumbled
1/3-cup toasted walnuts, rough chopped
1/4-cup chicken stock
black pepper

Saute the shallots in the butter. Add the wine and cook until reduced to about 1 Tbsp. Add the cream and simmer till reduced to about 1-1/2 cups. Add the Stilton, walnuts and chicken stock and pepper and bring back to warm. Serve a dollop of the sauce on each slice of the quiche.

*NOTE........you could make this dish up as individual mousses in ramekins, in which case, you would puree the vegetable mixture before adding the eggs and cream, omitting a crust....and adjust the amounts to suit the number of mousses you will be making...Bake it in a Bain Marie (water bath)

You could also bake the quiche this way too, in a high-sided round glass bowl so that you don’t have to make a crust and have those extra calories.

Kelly~WA (03:54:48Apple Raisin Quiche

1/3 c. raisins
1 quiche shell (9 inch) 3 lg. apples
2 lg. eggs (or 1/2 c. egg substitute)
1 c. whipping cream
1/2 c. granulated sugar
1 1/2 tsp. cinnamon

Apples and raisins topped with a creamy custard make a different dessert
quiche.

Sprinkle raisins on bottom of quiche shell. Peel, core and slice apples;
arrange over raisins. Whisk together eggs, cream, sugar and cinnamon; pour over apples. Bake in 375 degree oven for 50 minutes or until custard is nearly firm.

Let stand for 10 minutes before serving or serve at room temperature.

Kelly~WA (03:51:49

Chocolate Peanut Butter Quiche

1 baked pie shell -- (9 inch)

***FILLING***
1 1/4 cups peanut butter, creamy style
1/2 cup brown sugar, packed firm
1 cup chilled cream
1 egg yolk

***TOPPING***
1 1/2 cups heavy cream
4 ounces semi-sweet chocolate -- chopped sm.
2 ounces unsweetened chocolate -- chopped sm.
1/2 cup brown sugar -- packed firm.
3 egg yolks

Mix filling in a food processor and place in pie crust, then refrigerator.
Melt cream and the 2 chocolates in a double boiler over low heat. Add the brown sugar and continue to stir. Beat egg yolks until frothy and then add to the chocolate mixture . When completely mixed and ready, smooth filling over the
peanut butter mixture. Bake until knife comes out clean. Refrigerate until firm.

Kelly~WA (12:16:36

Quiche Lorraine
From: Sooz and Jim Kirkland
Date: Tue, 01 Sep 1998 22:34:34 MST

1 pie crust -- (9 inch)
6 bacon slices -- crisply cooked
6 ounces Swiss cheese -- shredded
1 1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup ham cubes
4 egg
1/8 onion -- slice
1 freezer bag -- jumbo

Prepare pie crust. Sprinkle crumbled bacon and cheese on the bottom of pie
crust. Put remaining ingredients in blender container. Blend on high for 10
seconds; blend until onion is mixed but do not overblend. Pour into pie crust over bacon and cheese.

To freeze: flash freeze pie and container. When frozen, cover with aluminum foil and seal in jumbo freezer bag. To prepare: thaw quiche completely before baking. Bake in preheated oven at 350-degrees for 30 minutes, until top is golden brown and mixture is set. Serve warm.

Kelly~WA (12:14:16Breakfast Quiche1 unbaked frozen deep dish pie shell -- (9-inch)
6 eggs
1 C. shredded Swiss cheese -- (about 4 oz.)
12 Slices bacon -- cooked and crumbled
1 C. milk
1/3 C. onions -- chopped
1/4 Tsp. salt

Thaw pie shell, then bake in a 425 degrees oven until light brown (about 5 minutes). Cool on wire rack. Reduce oven temperature to 350 degrees. Sprinkle cheese, bacon and onion into pie shell. Beat eggs, milk and salt until well blended. Pour over cheese, bacon and onion mixture. Bake 30 to 35 minutes until a knife inserted halfway between center and edge comes out clean. Let stand for 5 minutes before cutting. Refrigerate any leftover quiche.

Kelly~WA (12:12:16

IMPOSSIBLE CRUSTLESS SPINACH QUICHE

1 Onion; large chopped
1 tb Vegetable oil
1 Frozen chopped spinach; *
5 Eggs; beaten
3 c Muenster cheese; shredded;**
1/4 ts Salt
1/8 ts Pepper

* (10-ounce package)chopped spinach hand pressed
dry ** (12-ounces) Muenster cheese

Saute onion in oil in a large skillet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate.

Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche.

Kelly~WA (12:11:04

Hidden Valley Ranch Quiche Lorraine

1 pie shell -- (8")
1 cup grated Swiss or Cheddar cheese
3 large eggs
1/2 cup sour cream
1/2 package Hidden Valley milk recipe
original ranch salad dressing mix
1 slice bacon -- cooked & crumbled
-- or 2
1 slice ham -- cut into sm. chunks
Green pepper & onion -- chopped
(optional)

Preheat oven to 400 degrees. Sprinkle 1/2 cup cheese into pie crust. Whisk
eggs. Add other ingredients including the remaining 1/2 cup of cheese. Mix
well. Place in pie shell. Bake 15 minutes. Reduce oven to 350 degrees and bake 15-20 minutes longer, until center is set.

Kelly~WA (12:09:03ZUCCHINI CHEDDAR QUICHE

1 9" deep dish pie shell
1 md Onion, chopped ( 1/2 cup)
1 tb Butter or margarine
1 1/2 c Packed coarsely shredded
Zucchini (8 oz.)
1/2 ts Leaf oregano, crumbled
1/4 ts Leaf thyme, crumbled
3/4 ts Salt
1/4 ts Pepper
3 Eggs
2 tb Grated Parmesan cheese
1 1/2 c Half and half
1/2 c Coarsely shredded sharp Cheddar cheese (2 oz.)
2 Rectangular slices Cheddar Cheese, each cut in half
Into 2 triangles

Preheat oven to hot (425 degrees). Recrimp pie shell in its aluminum pan, making high fluted edge. Or transfer pastry to 4 cup square baking pan; crimp edges. Saute onion in butter in medium size skillet over medium heat for 3 minutes or until tender. Stir in zucchini, oregano, thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of liquid has evaporated. Reserve off heat. Beat eggs with remaining salt and pepper in bowl. Add Parmesan cheese and half and half. Spoon reserved zucchini mixture evenly into pie shell. Sprinkle with Cheddar cheese. Pour egg mixture over zucchini. Bake in preheated oven for 20 minutes; cover crust with aluminum foil, if browning too fast. Lower oven temperature to slow (325 degrees). Bake 30 to 35 minutes or until center of filling is just set. Overlap Cheddar triangles over top of quiche during last 2 minutes of baking. Let quiche stand 20 minutes. Makes 6 servings.

Kelly~WA (12:05:06Chicken Zucchini Quiche

1/2 recipe Basic Pie Crust Dough
3 medium zucchini -- grated
1 teaspoon salt
4 green onions -- chopped
1 cup fresh mushrooms -- sliced
1 tablespoon butter
8 eggs
Freshly ground pepper -- to taste
8 ounces cream cheese -- softened
2 cups evaporated milk
2 cups Swiss cheese -- shredded
1 cup cooked chicken -- shredded
2 tablespoons chopped fresh basil

Line a 10-inch pie plate with the pie pastry, trimming and fluting the
edge. Bake at 350 degrees for 5 minutes or until partially browned; set aside.

Place the zucchini in a colander; sprinkle with salt. Drain for 20 to 30
minutes; squeeze out excess moisture.

Saute the green onions and mushrooms in the butter in a small skillet.

Beat the eggs and pepper in a mixer bowl, Add the cream cheese and
evaporated milk. Beat until smooth.

Sprinkle half of the Swiss cheese over the pie crust. Layer the chicken,
mushrooms, green onions and zucchini over the Swiss cheese. Sprinkle with the
remaining Swiss cheese.

Pour the egg mixture over the layers. Top with fresh basil.

Bake at 350 degrees for I hour. Cool for 15 minutes before serving.

Note: The addition of cream cheese makes this quiche wonderfully rich and creamy
in texture.

Kelly~WA (11:59:50Ham and Cheese Quiche Pie

1 recipe pastry for a 9 inch single crust pie
2 slices Swiss cheese
1/2 cup chopped spinach
1/2 cup canned mushrooms
3 eggs
1 cup half-and-half
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 (4.5 ounce) can ham, flaked
1/2 cup shredded Cheddar cheese

Directions:
1 Beat together flour, salt, milk, eggs in a medium bowl.

2 Place slices of Swiss cheese on bottom of pie crust. Sprinkle spinach evenly over Swiss cheese, and then cover with mushrooms. Pour egg mixture over mushrooms. Cover with flaked ham, and sprinkle cheddar cheese over top.

3 Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes until top is golden .

Kelly~WA (11:57:05MEXICAN QUICHE

Shrimp quiche in a Mexican style
(serves 3)

1 quiche shell, 9 or 10 inches in diameter
1/2 lb large shrimp, about 12-14, peeled and deveined
1/2 cup chopped green chilies (Ortegas, not jalapenos).
1/2 cup Colby cheese, grated
1/2 cup Monterey Jack cheese, grated
5 oz light cream
3 eggs, beaten
1/3 cup chives, chopped (fresh or dried)
1/3 cup sour cream
1/4 cup salsa, green or red, but fairly hot (use taco sauce if nothing else is available)

1.Preheat oven to
2.Bring about 1 quart of water to the boil in a saucepan. Add the shrimp and cook for 2
minutes or until they loose their raw look, no more. Drain the shrimp in a colander.
3.Reserve 6 nice-looking shrimp for later. Chop the rest.
4.Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to
make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and
a layer of Colby. Spread things evenly.
5.Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this
into the quiche shell; it shouldn't overflow.
6.Place the quiche on a baking sheet and bake for 15 minutes at Reduce the heat to and
bake about 35 minutes longer, or until the filling is set.
7.Remove quiche from oven; let it cool for 15 minutes.
8.Spoon 6 Tbsp of sour cream in round spots around the top of the quiche. Dip each of
the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon
the left-over salsa on top of the shrimp.
9.Cut into six wedges and serve.

Kelly~WA (11:54:40Meat & Potato Quiche

1/2 lb. ground sausage, browned and drained
3 Tbsp. cooking oil
3 c. coarsely shredded raw potatoes
1 c. grated Swiss or cheddar cheese
12 oz. can evaporated milk
2 eggs
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. parsley flakes

Combine cooking oil and shredded potatoes and press into a 9 inch
pie pan. Bake potato crust at 425 degrees for 15-20 minutes, until
beginning to brown. Remove from oven. Layer sausage and cheese
over potato crust. In a small bowl combine milk, eggs, salt and pepper
and mix well. Pour over sausage and cheese. Sprinkle with parsley
flakes. Return to oven and bake 30 minutes more. Cool 5 minutes
before serving.

Kelly~WA (11:54:10Garden Vegetable Quiche

10 oz. pkg. frozen broccoli and cauliflower
1/2 c. chopped onion
1 c. shredded cheddar cheese
1 1/2 c. milk
3 eggs
3/4 c. biscuit mix
1 tsp. salt
1 tsp. pepper

Thaw and drain broccoli and cauliflower mix. Lightly grease a 10 inch pie
plate. Mix broccoli and cauliflower, onion, and cheese in pie plate. Combine
all remaining ingredients and beat until smooth. Pour over other ingredients
in pie plate. Bake at 400 degrees for 40 minutes, let stand 5 minutes before
cutting to serve.

Kelly~WA (11:53:37Taco Quiche

Yield: 8 servings

2 lb. Lean Ground Beef
1/4 ts Salt
1 med. Purple Spanish Onion *
6 lg. Eggs
1 ts Chili Powder
1/2 pt Dairy Sour Cream
1/4 ts Ground Cumin
1 lg. Avocado, Sliced
Whole Ripe Olives
Chili Salsa, If Desired

Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
9-inch pie pans) with tortillas, tearing them to fit, if necessary. Brown ground
beef and onion, pour off drippings. Add garlic, chili powder, oregano, cumin,
thyme and salt, stirring to combine. Spoon Beef mixture in pan(s). Top with
cheese. Beat eggs and milk together and pour into pan(s). Bake in
moderate oven (350 degrees F) 1 hour or until set. Spread top with sour cream; top
with tomatoes avocado and lettuce. Garnish with olives. Cut into serving size
pieces; serve with salsa.