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REC: Any-Kind-Of-Quiche==> I've been making a lot of quiches lately and don't believe I've ever

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Joined: Mar 10, 2006


Posted to Thread #15275 at 4:43 pm on Jun 25, 2009

posted this recipe. IMHO, the cream cheese crust is the twist that adds lots of great flavor. This recipe comes from THE BRUNCH BASKET cookbook, published by The Junior League of Rockford, Illinois. Enjoy!


Be creative with your own filling combinations!

3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. flour

For Crust, mix all ingredients in food processor or mixer until dough just forms a soft ball. (Note from Caryn: This comes out best for me when I use my old stand Sunbeam electric mixer.) Press into a 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.

3 T. chopped shallots or onion
3 T. butter
5 eggs, beaten
1-1/2 c. half and half cream
1 t. salt
1/8 t. freshly ground pepper
1/8 t. nutmeg

Choice of the following:

Filling #1:
3/4 c. cooked broccoli
1 c. chopped ham
1 c. grated Swiss cheese

Filling #2:
10 oz. pkg. frozen spinach, thawed and squeezed dry
1 c. crumbled cooked Italian sausage
1 c. mixed grated cheese--mozzarella and cheddar

Filling #3:
1-1/2 c. zucchini, thinly sliced & sauteed
1 c. sliced onion, sauteed
1/2 c. diced tomatoes
1 c. Monterey Jack cheese, grated

Filling #4:
1--6-oz. can crabmeat, flaked
2 c. mushrooms, sliced and sauteed
1 c. Swiss cheese, grated

For Filling, saute shallot or onion in butter for 3 minutes. Add, from your choice of the 4 fillings, any vegetables which require sauteeing; 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; pour into crust. Bake at 375 degrees F for 40-50 minutes until set. (Start checking after 30 minutes of baking time.) Let stand 5 minutes before serving.

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