Quiche

QUICHE WITH MEAT/SEAFOOD

Tuna Quiche

1 baked pie crust in 9 inch pie pan

3 T. unsalted butter

1 medium white onion, diced

1 small green pepper, diced

1 6 1/2 to 7 oz. can tuna, drained, coarsely flaked

8 eggs, whites only

1 c. half and half

Preheat oven to 425 degrees. Coat pie crust with butter. In 2 quart sauce

pan, over medium heat, add butter, allow to melt. Saute onion and pepper

until tender, stirring occasionally. Remove sauce pan from heat. Stir in tuna.

Spoon into pie crust. In medium bowl, beat eggs and half and half. Pour egg

mixture into pie crust. Bake 15 minutes, uncovered. Turn oven temperature

down to 325 degrees. Bake 35 minutes, uncovered or until knife inserted

into center comes out clean. Serves 6.

Nutritional information per serving: 780 cal.

Macaroni and Cheese Quiche

1 7 1/4 oz. package Kraft Macaroni and Cheese Dinner

12 eggs, whites only

1/2 c. or 2 oz. Swiss cheese, shredded

2 T. all-purpose unbleached flour

1 10 3/4 oz. can Campbell's Cream of Mushroom soup

1 c. cooked ham, chopped, fat trimmed off

1 4 oz. can mushrooms, drained

1/4 c. white onion, chopped

2 T. fresh parsley, chopped

Prepare dinner as directed on package, except using 2 T. of milk. Preheat

oven to 350 degrees. Spray 11 inch by 7 inch pan with no-stick cooking

spray. Add whites of 4 eggs to macaroni dinner and mix well. Spread over

bottom of pan. Toss cheese with flour. Add remaining ingredients and pour

over macaroni mixture. Bake for 20 minutes, covered loosely with foil.

Remove foil and bake another 20 minutes. Serves 6.

QUICHE WITHOUT MEAT/SEAFOOD

Tupelo Broccoli Quiche

4 c. fresh broccoli, chopped

1 c. white onion, chopped

1/3 c. unsalted butter

1/2 c. parsley, finely chopped

1 t. garlic, finely chopped

1/4 t. basil, chopped

1/4 t. oregano chopped

4 eggs, whites only

1 c. half-and-half cream

2 c. Muenster or Mozzarella cheese, shredded

1 8 oz. can crescent-style dinner rolls

2 t. French's yellow mustard

Preheat oven to 375 degrees. Spray a 13 inch by 9 inch baking dish or an

11 inch quiche pan or a 10 inch pie pan with no-stick cooking spray. In large

skillet, saute broccoli and onion in butter, stirring frequently for 8 to 10

minutes. Stir in parsley, garlic, basil and oregano. In large bowl, combine egg

whites, cream and cheese. Stir in vegetables. Allow to heat through.

Separate dough into 8 flat triangles. Arrange in clean pan. Press dough down

and up the sides to form a crust. Spread mustard on dough. Pour in

vegetable cheese mixture. Bake for 25 to 30 minutes. If crust browns too

quickly, cover with foil. Let stand 10 minutes before cutting to allow filling to

set. Cut into strips or wedges to serve. Serves 6.

Note: You can substitute another favorite vegetable such as zucchini or yellow

squash.

Quiche a la Ratatouille

1 medium eggplant, peeled, cut into 1 inch cubes

4 medium zucchini, peeled, thinly sliced

2 medium tomatoes, cut into thin wedges

1 c. white onion, chopped

1 c. (8 oz.) Wish-Bone Sweet 'N Spicy French or Russian Dressing

1 T. fresh basil or 1 t. dried basil, chopped

8 eggs, whites only

1 1/2 c. whipping or heavy cream

1/3 c. Parmesan cheese

1 10 inch pastry shell, baked, cooled

In large sauce pan, combine first six ingredients. Cover and simmer,

stirring occasionally, 40 minutes or until vegetables are tender. Reserve 2 c.

and freeze remainder. Preheat oven to 350 degrees. In large bowl, beat egg

whites with whipping or heavy cream. Add 2 c. ratatouille and cheese. Turn

into pastry shell. Bake 40 minutes or until quiche tests done. Serves 4 to 8.

Basic Quiche Shell

1 1/2 c. all-purpose unbleached flour

1/2 t. salt

8 T. or 1 stick cold butter

1/3 c. ice-cold water

Combine flour and salt in medium bowl. Using a pastry blender, cut in

butter until mixture is in grains the size of small peas. Gradually add water,

tossing with fork, until dough is moistened just enough to be worked into

ball. Shape into flattened round on lightly floured cloth-covered board. Using

floured rolling pin, roll dough out into 14 inch wide circle. Fold pastry into

quarters. Ease into 10 inch quiche dish or pie plate and unfold. Gently press

pastry into dish. Makes enough dough for 1 10 inch quiche or pie shell.

Note: if using quiche dish, take paring knife and trim pastry flush with edge

of dish.

Note: If using pie plate, trim pastry 1 inch from rim of plate, fold over, and

flute.

Note: To keep dough firm, place in freezer while preparing quiche or pie filling.