Pepperoni Pizza Quiche

June 30, 2014 Leave a Comment
Pepperoni Pizza Quiche

Pepperoni Pizza Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”.  One thing for sure, there’s seldom a slice left when I serve it to family or company.

              Debbie White                                                                    Williamson, West Virginia

 

Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives

 

Bake unpricked pastry shell at 375 F. for 11 minutes.  Sprinkle with 2/3 cup Swiss cheese.  In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.

Bake for 25-30 minutes or until knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, onion in oil until tender.  Stir in the tomatoes, thyme, sugar and basil.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

Sprinkle remaining Swiss cheese over quiche.  Top with the tomato mixture.  Sprinkle with the pepperoni, mozzarella cheese and olives.  Bake 5 minutes longer or until the cheese is melted.  Let stand for 15 minutes before cutting.        6-8 serving

 

(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , , , , , ,

Mushroom Broccoli Quiche

May 31, 2014 Leave a Comment
Mushroom Broccoli Quiche

Mushroom Broccoli Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I take this dish to many of my family’s picnics because it’s always such a hit.  Serve it at any time of day.  Quiche makes a great side or meatless main course—and, of course, it’s a tasty addition to brunch.

                        Edie DeSpain                                                                     Logan, Utah

 

Mushroom Broccoli Quiche Recipe 

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

 

Preheat oven to 425 F.  On a floured surface, roll pastry dough to fit a 9 inch pie plate.  Trim and flute.

Line unpricked pastry with a double thickness of foil.  Fill with pie weights.  Bake 15-20 minutes or until light golden brown.  Remove foil and weights; bake 3-5 minutes or until golden brown.  Cool.  Reduce oven setting to 350 F.

In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne.  Stir in broccoli, mushrooms and green onions.  Sprinkle cheese over crust; pour egg mixture over cheese.  Bake 60-65 minutes or until a knife inserted near the center comes out clean.            8 servings

 

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Creamy Reuben Soup

March 17, 2014 Leave a Comment
Creamy Reuben Soup

Creamy Reuben Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17th  **

                Jay Davis                                                                             Knoxville, Tennessee

 

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

In a large saucepan, sauté the onion, celery and green pepper in butter until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low.  Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil).  Stir in cheese until melted.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Reuben Braids

March 15, 2014 Leave a Comment
Reuben Braids

Reuben Braids

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

** St. Patrick’s Day is March 17th  **

                Kellie Mulleavy                                                                                Lambertville, Michigan

 

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (8 oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients.  Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

Spread half of corned beef filling down center of rectangle.  On each lone side, cut 1 inch wide strips to within 1 inch of filling.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat with remaining crescent dough and filling.  Brush egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

To the Top