Tag Archives: Quiche

Butternut, Potato and Onion Crustless Quiche

Butternut, Potato and Onion Quiche, The Orgasmic Chef
Butternut, Potato and Onion Quiche, The Orgasmic Chef

I know, you know, I never met a Quiche I didn’t like.  So imagine my excitement when I saw this picture from Maureen at The Orgasmic Chef.  It is autumn in the United States and pumpkins and spice and all things nice are dancing in my head.  This includes butternut squash!

Maureen begins her blog post by saying, “The other day I was reading Chris Scheuers post about crustless mini-quiches. It was about 11am and I was determined to make one for lunch.”    I just smiled when I read that because I am totally one of those “I want to make that NOW” kind of cooks.  Birds of a feather and all that.

But wait there’s more! Click to continue reading

Quiche with French Fried Onions

quiche and salad tabled
One day out of the month at Community Bible Study we have a fellowship day. Members bring food to share. It is a special time of fun, food, and lots of talking, laughing, and praying!  Last month one of our friends brought an Onion Quiche.  I wasn’t a part of her group for the fellowship time but afterwards, gathered around a big counter in the kitchen, she gave me a sliver of the leftover.  I didn’t know if I was just hungry at the moment or this was one special quiche.  Either way, I just knew I had to make one and taste more of the wonderful flavors.  She gave me a quick “I used french fried onions” from the can. That was enough to get me going!

Quiche ingredients

I adore making quiche.  I love eating quiche. It is so easy to make with your favorite ingredients.  For this quiche I used a 9″ pie crust, Swiss cheese, French-fried onions, eggs, milk, salt, pepper, and some leftover ham.  The meat is optional and Cheddar or pepper-jack cheese can be added to crank this up a notch!  Quiche can be made with heavy cream, half ‘n half, or a little sour cream.  Those ingredients add to the overall richness and are wonderful.  Feel free to sub in a little of the creams for the milk, if you wish.  For this quiche I used 2% milk and it was still wonderful.

quiche and salad plated
We ate this as a supper meal with a fresh green salad.  Voilà’ — dinner  is served. This very same quiche is equally good for breakfast. With Mother’s Day just around the corner quiche fits in superbly for a special brunch!

Happy Cooking!  Catherine

Quiche with French Fried Onions
Prep time
Cook time
Total time
Fantastic flavors meld together for a quiche that won't quickly be forgotten!
Serves: 4 to 6 servings
  • 1 9" deep dish pie crust
  • 1½ cups Swiss cheese, shredded
  • 1 (3 ounce) can French-fried onions
  • 4 eggs, slightly beaten
  • 1½ cups milk*
  • 1 cup chopped ham**
  • Salt to taste
  • Pepper to taste
  1. Heat oven to 375 degrees F.
  2. Bake pie shell for 5 minutes (do not prick shell)
  3. Remove pie shell from oven. Sprinkle the cheese, french-fried onions, and chopped ham on the bottom of the pie shell.
  4. Combine eggs, milk, salt and pepper, whisk well, but not until it is frothy. Pour over the cheese/onion/ham mixture.
  5. Place pie ring around edges of pie crust, to keep from over-browning.
  6. Bake 45 minutes or until a knife inserted in the center comes out clean.
  7. Let stand for 5 minutes, then cut and serve.
Make this quiche your own by adding your favorite ingredients, i.e. mushrooms, sweet peppers, hot peppers, cooked sausage, Cheddar cheese, hot-pepper jack cheese. ** Use 2% milk or heavy cream or half 'n half.



Broccoli Straws and Cheese Quiche

Even though the daytime temperatures are still creeping into the low 80’s it is during the night these little mums are making their beauty known. As the night time temps dip to the 50’s it is a clear signal to the fall plants — time to bloom! They have patiently waited through the drought and high heat of the summer, through hurricane force torrential rains in August and now it is their turn to show off their splendor throughout the fall.

This is my favorite time of year. Cooler temperatures encourage me to spend more time baking. I love that. I will still have my portable fan going full blast in my kitchen but during the fall it is open windows that will bring the cool air in to the house.  Last week I shared with you my go-to homemade pie crust recipe.  Today I want to share one of my favorite pie fillings — eggs + cheeses = quiche!

After following food blogs for awhile now, one thing I notice is that most bloggers have a “favorite”  food or two that continually pops up in their recipes. Tracey’s Culinary Adventures posts dozens of pancake recipes while The Brown Eyed Baker — well, she bakes hundreds of yummy desserts! And me — while I try to share the best of what we are eating, I am finding quiche continues to show up on my radar.  I hope you don’t mind.

It isn’t that we eat quiche every week, but sometimes I like to make it for a breakfast, sometimes brunch, and sometimes even for supper. A variety of ingredients is what keeps me from getting bored with quiche.  Spinach, Roasted Red Pepper and Gruyere Quiche kind of speaks for itself filled with wonderful veggies and Gruyere cheese! Last Thanksgiving I posted one our favorites, Ham, Bacon, Egg and Cheese Quiche. The basics for quiche are a pie crust, 4 eggs, evaporated milk or Half n’ Half, and cheese. Beyond that, your favorite ingredients will turn the basic quiche into something outstanding!  Sometimes I use evaporated milk or if I have Half n’ Half on hand I will use that.  In a pinch I have used 2% milk but the quiche isn’t quite as rich tasting.

I buy packaged broccoli straw mix to add to spinach for yummy salads. It was with that plan in mind that I had the package of  the broccoli, carrots, and red cabbage in my crisper drawer.  For a light supper I decided to make a quiche with the package of “straws.”  I had in mind it would be colorful and I wasn’t disappointed.

I was off to a good start with a little butter in a saute’ pan. I added minced sweet onion, minced garlic and the broccoli straw mix. I cooked them until the veggies were all soft.  While they were cooking I sprinkled a bit of cornmeal in a pie plate. I placed a single pie crust in the plate and then crimped the edges.  A Pillsbury pre-made crust works fine or if you have time, making your own from my Flaky Pie Dough recipe will make an outstanding quiche.

The soft vegetables are spooned into the prepared pie crust then sprinkled with cheese.  I use a little pepperjack cheese along with cheddar whenever I can. The pepperjack adds a really nice kick to any quiche!  The eggs are beaten and mixed with the milk and salt and pepper. The mixture is poured over the vegetables and cheese and baked until the quiche is set in the middle.I would really love to know what your favorite quiche ingredients are.  Please leave a comment and share as I am always looking for another great quiche!

This recipe can be viewed and PRINTED from my Tasty Kitchen Recipe Box.

~Blessings, Catherine

The Genealogy of a Recipe – Cinnamon Pull-Apart Bread

Walk Through The Bible In One Year
Week 20 reading plan Nehemiah 8 through Job 13
Click on the colored link to read each day’s scripture.
Monday Nehemiah 8 -10, Tues Nehemiah 11-13,
Wed Esther 1-5, Thursday Esther 6-10,
Friday Job 1-5,
Saturday Job 6-9,
Sunday Job 10-13
Blessings as you read!

If you live in a small town or rural area with lots of kinfolk close by, you may receive recipes something like this.  You get it from your neighbor, who received the recipe from her cousin, who got it from someone they worked with, who was given the recipe by your grandmother!  It is true, really great recipes have a way of just working around a circle of bakers and cooks.

Recently I received an email from my friend Sue.  She said she had gotten an email from a friend in California who she hadn’t heard from for some time.  Her friend said she was making “Sun tea” and thought of Sue and decided to send her note.  As far as I know and as far as Sue can remember, she doesn’t make Sun Tea!  But for some reason her distant friend thought she is the sun tea maker among their friends.  Her friend did mention she was going to make it into an Arnold Palmer.  Down south we just call it a half ‘n half.  Half iced tea and half lemonade.  Arnold Palmer made the drink famous and he calls it Arnold Palmer Tee!

A few weeks ago I was drawn to a web post on one of my favorite sites, Our Best Bites.  The title … Cinnamon Pull-Apart Bread.  The picture, this one:

I’ve never made Cinnamon Pull-Apart Bread.  I’ve make Monkey Bread and you pull it apart to eat it.  I’ve made lots of cinnamon rolls and you can unwind a cinnamon roll from the outside into the very best part in the center, but pull-aparts baked in a bread pan intrigued me, so I read on.

Kate at Our Best Bites posted that the recipe was inspired by Joy the Baker.  When I looked at Joy’s cinnamon pull-aparts post her luscious bread looked like this.

Kate also said the recipe was adapted from The Pioneer Woman.  So of course being the curious sort I took a peek at the wild frontier of Ree. The recipe that Kate adapted into her Pull-Aparts came from Ree’s cinnamon rolls.  It is going to be a keeper recipe for me too!  The dough turns out awesome!
By now I was hooked.  I just had to have a go at Cinnamon Pull-Apart Bread.  The bread dough recipe is very similar to my yeast dough recipe starting with scalded milk, sugar and oil.  Cooled down before adding the yeast.  The best temperature for adding the yeast is between 100 degrees and 115 degrees F.

Flour is added to the liquid and mixed well.  Kate stirred hers with a wooden spoon.  My kitchen aid did the work for me.  Here is where this recipe takes a turn from my usual bread making.  Baking soda and baking powder is added along with some salt.  At this point the bowl of dough is wrapped in plastic and can be refrigerated for a couple hours or up to 24 hours.  I made by dough in the evening and placed it in the refrigerator overnight.

In the morning it only took 1-½ hours from refrigerator to table.  The beautiful dough is rolled out into a rectangle about 18” inches wide and 9” tall.  It is spread with butter and cinnamon and sugar.  Using a pizza wheel, or a very sharp knife, the dough is cut into six 3” strips and those strips are each cut into 3 pieces, leaving 18 3” squares.  Even using a ruler you can see that I ended up with a few little squares.  Not to worry though I had the perfect use for those!
The squares are then placed into the 9” x 5” bread pan.  The squares are laid with the cut side up (not the flat sugary side.)  I used 12 of the 3” squares in my bread pan.  You must be careful not to overfill the bread pan, as it will bake to over-flowing if you do.  I used the remaining 6 squares by cutting each square into thirds and placing them in a muffin tin.

At this point the dough only needs to rise 30 minutes, just long enough to do a little clean up and pre-heat the oven.  Thirty minutes later the fragrance of fresh baked bread will permeate the house and send all family members directly to the kitchen to find out what’s in store for breakfast!

They can be served with or without frosting.  Since I am an admitted over-achiever, ours dripped with frosting as we ate each luscious bite.

Each pull-apart piece is large enough to be one serving.  Along with a spinach and roasted red pepper quiche, we ate 1/3 of the loaf from the bread pan and I put the muffin pull-aparts and those remaining from the bread pan into the freezer.

I left them there for three weeks.  This week my brother and his wife stopped by for an over-nighter and I pulled these from the freezer warmed them up, added triple berry baked oatmeal and it was a breakfast feast!

Many Blessings and Happy Cooking!

~ Catherine

Cinnamon Pull-Apart Bread


2 cups Milk, whole or 2%
1/2 cup Canola Oil
1/2 cup Granulated Sugar
2 1/4 teaspoons Active Dry Yeast (1 package)
4 1/2 cups All-purpose Flour
1/2 teaspoon Baking Powder, heaping
1/2 teaspoon Baking Soda, scant
1 1/2 teaspoon Salt

Cinnamon Sugar Filling

1/2 cup Granulated Sugar
Ground Cinnamon to taste

Glazed Frosting

8oz Powdered Sugar
4 tablespoons Butter, melted
2 tablespoons Cream Cheese
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract

Enough Milk to make desired consistency


In a microwaveable bowl combine milk, sugar, and oil. Microwave on high about 3 1/2 minutes until mixture reaches 180 degrees. Remove from heat. If you have lots of ice handy, dump some in a larger bowl and place the scalded milk bowl over the ice.

Cool the mixture to 105 to 110 degrees. If you don’t have extra ice, just set milk out to cool. When the milk has cooled, remove from ice and sprinkle yeast over the milk mixture. Stir only to mix. Allow to stand for 5 to 10 minutes. Stir in 4 cups of flour and cover. This can be done with a mixer or with a spoon by hand. Dough is very soft, more like a batter at this point. Allow to stand for 1 hour.

Mix in remaining 1/2 cup flour with baking soda, baking powder and salt. Sprinkle over dough and mix well, again via the mixer or by hand. Cover with plastic wrap and place in the refrigerator for at least 2 hours or overnight.

Grease a 9″x5″ loaf pan and a small muffin tin. Set aside. When you are ready to use the dough, turn it onto a lightly floured surface. Roll the dough out with into a rectangle about 18″ wide and 9″ tall. Spread with 4 to 6 tablespoons softened butter. Sprinkle with 1/2 cup sugar and and even sprinkling of cinnamon. More or less according to your taste.

Using a pizza wheel, cut the dough into 6 3″ strips. Stack the strips 3 high (so you have 2 piles). Cut each of the stacks into three 3″ squares. Place the squares sideways, cut side up (not the flat sugared side) into the prepared pan, being careful not to stuff too much dough into the pan. Leftover dough pieces can be cut into fourths and baked in a muffin tin.

Melt remaining 2 tablespoons of butter and drizzle over the loaf. Sprinkle lightly with cinnamon and sugar. Cover and allow to rise for 30 minutes. While loaf is rising, preheat oven to 350 degrees F.

Bake for 25 to 35 minutes (or until baked through). Remove from oven and cool slightly. Whisk together the glaze ingredients until smooth and desired consistency is reached. Place the glaze in a ziploc bag, snip off a small corner of the bag and drizzle over the loaf and muffin tin.



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