FRENCH ONION MUSHROOM QUICHE

1 (9-inch) unbaked pastry shell

1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.

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HAM & VEGETABLE QUICHE

Crust:

1 egg, beaten
3 cups frozen shredded hash brown potatoes, thawed
1/4 cup grated Parmesan cheese

FILLING:
1 1/2 cups thinly sliced zucchini
1 small red bell pepper
1 tbsp butter
1/2 cup fully cooked diced ham
1 tbsp minced fresh basil or 1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
2 large eggs
1/4 cup low-fat milk
3/4 cup shredded Italian-Blend cheese

Preheat oven to 400 degrees.
Grease the bottom and sides of a 9-inch pie plate; set aside.

In a large bowl combine the egg, hash browns and Parmesan cheese; press onto the bottom and up the sides of the prepared pie plate.  Bake at 400 degrees for 15 minutes or until the crust is set and edges are just beginning to brown.

While the crust bakes, in a large skillet melt the butter and saute the zucchini and bell pepper for about 5 minutes.  Stir in the ham, basil, salt and pepper.  Remove from heat and allow to cool slightly.

In a large bowl beat the eggs and milk together; add the zucchini and pepper mixture.  Stir in the cheese and pour into the crust.  Bake 15 to 20 minutes or until center is set.

Allow to cool for 5 minutes before cutting into 4 wedges to serve.

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CRAB QUICHE BAKE

This recipe is from an old QUICK COOKING Collector's Edition magazine.

8 eggs, beaten

2 cups half-and-half cream

1 large sweet red pepper, chopped

1 pkg (8-oz) imitation crabmeat, chopped

1 cup soft bread crumbs 

1 cup (4-oz) shredded Swiss cheese

1 cup (4-oz) shredded cheddar cheese

1/2 cup chopped green onions

1 tsp salt

1/2 tsp pepper

In a bowl, combine all ingredients. Transfer to a greased 13-in X 9-in X 2-in baking dish. Bake, uncovered, at 350-degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 6 to 8 servings

MEXICALI QUICHE WITH AVOCADO TOPPING

6 (6-inch) corn tortillas

1/2 lb bulk hot pork sausage
1/2 cup finely chopped onion
1 tsp cumin
1 tbsp chili powder
3 large eggs, slightly beaten
1 can (4-oz) chopped green chilies, divided
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups shredded Monterrey Jack cheese, divided
Avocado topping, recipe below

Soften tortillas in the microwave just until pliable. Place one in each of 6 lightly greased 10-oz custard cups; set aside. You can overlap the tortillas in a deep dish glass pie plate if you do not have the custard cups. Let the tortillas lay a little over the top of the rim.

In a skillet lightly brown the sausage with the onion, cumin, and chili powder, stirring to crumble. Drain well and set aside.

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Combine the eggs, half the green chiles, salt, pepper, and half-and-half in a large mixing bowl; stir in the sausage mixture.

Spoon half the egg mixture into the shells, sprinkle with half the cheese. Pour the other half of the egg mixture over the cheese.

Bake at 350 degrees for 20; sprinkle the remaining cheese over all and bake another 5 minutes.

Remove from oven and let stand 5 minutes.

Remove from the custard cups and sprinkle with the green chiles.

Serve with the following Avocado Topping:

1 ripe avocado, peeled and mashed
1 tomato, peeled, seeded, chopped
1 garlic clove, minced
1 to 2 tablespoons lime juice

Combine all topping ingredients in a small bowl until well blended.

FREE CLIPART

MINI QUICHES

1/2 cup butter, softened

1 pkg (3-oz) cream cheese, softened
1 2/3 cups unsifted flour
1 1/2 cups sour cream
3/4 cup shredded Swiss cheese
2 eggs, beaten
3 tbsp finely chopped onion
2 tsp chicken-flavored instant bouillon
1/4 tsp ground nutmeg
2 slices bacon, cooked, drained, crumbled

Preheat oven to 400 degrees.

In large mixer bowl, beat butter and cream cheese until fluffy; stir in the flour. Divide dough into 24 equal-size balls.

Place each dough ball into a 2-inch tart pan or muffin cup; press evenly on bottom and up sides.

In a medium bowl, combine the sour cream, Swiss cheese, eggs, onion, bouillon, and nutmeg; mix well. Spoon approximately 1 tablespoon of the mixture into each tart pan or muffin cup. Sprinkle with the crumbled bacon.

Bake at 400 degrees for 20 minutes or until golden brown.

Serve warm.

Refrigerate any leftovers.

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