Recipe(tried): Chicken-Pecan Quiche, Farmer's Stand Quiche, Florentine Quiche Lorraine, Ranch House Crab Quiche, Spinach Quiche

Here are some "tried and trues", very delicious quiches. The first one is from Debbie D. in Alabama, she is a very good cook and a regular contributor. Her Chicken Pecan Quiche is just wonderful. I suppose if you wanted to you could stir in a 10 oz. pkg. of thawed out chopped spinach to make it what you are looking for. I have also included some other great ones enjoyed by my family. Enjoy! Gina

CHICKEN-PECAN QUICHE
a la Debbie D/Alabama

1 cup all-purpose flour
1 cup (4 oz.) shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream (I used no-fat)
1/4 cup mayonnaise
3 large eggs, lightly beaten--egg substitute can be used instead
2 cups finely chopped cooked chicken
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/4 cup minced onion
1/4 cup pecan halves
3 drops of hot sauce (I left this out!)

Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.

Combine sour cream and next three ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce(optional). Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings.NOTES****A deep-dish pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 cup of the shredded cheese. Add the cup of cheese and the pecans to the chicken/sour cream mixture. Prebake the pie crust for about 10 minutes.

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FARMER'S STAND QUICHE

2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg

Saute squash, onions, red bell pepper and garlic in olive oil. 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 spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.

Bake on a cookie sheet for 55 minutes at 350 degrees F.

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FLORENTINE QUICHE LORRAINE
From: Gina, Fla

1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked

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 and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.

Bake at 350 degrees F for 50-60 minutes.

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RANCH HOUSE CRAB QUICHE
Makes 2 pies

1 pkg. Pillsbury Pie Shells (2 pie shells)
1/2 stick (1/4 cup) butter
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
2 scallions stalks, chopped fine
4 cans crab meat, drained and picked clean
salt and pepper to taste
dash of Tabasco
1 envelope of Ranch House Dressing mix, divided
2 cups Monterey Jack and Swiss cheese mixed together (1 cup each)
5 eggs, beaten
1 pint heavy whipping cream
1/2 tsp. grated nutmeg

Prepare the pie shells by placing in pie plates, pricking the bottom, and pre-baking for about 5 minutes; cool.

Melt butter in a large skillet and saute red pepper, green pepper, and scallions. Stir in cleaned crab meat and heat. Stir in salt and pepper and Tabasco.

Sprinkle the bottom of each cooled pie shell with the Ranch House dressing mix, dividing the envelope between the two pie shells. Layer crab mixture and cheese alternately in the pie shells ending with a layer of cheese. Combine the eggs, whipping cream and nutmeg and pour over top of each. Sprinkle tops with paprika.

Bake at 350F for 30-35 minutes or until set.

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SPINACH QUICHE

1 pie shell, unbaked
1/2 package of Ranch dressing powder
1/2 cup Monterrey Jack cheese, shredded
3/4 cup shredded mozzarella cheese
3/4 cup shredded Swiss cheese
1 pkg. frozen chopped spinach, thawed and drained
3 eggs, beaten
1 cup half and half
1 tsp. salt
1 tsp. oregano
1/2 tsp. garlic powder
Dash of black pepper
Sprinkling of chopped fresh parsley (for garnish)

Set oven at 350 degrees F.

Sprinkle dry Ranch dressing powder inside pie shell, set aside.

Combine cheeses and spinach ingredients; spread in prepared pie shell.

Mix remaining ingredients (except parsley) and pour over spinach mixture. Place on center of a cookie sheet.

Bake for 45-55 minutes or until set.