Monday, December 11, 2017

vermont quiche

Vermont Quiche – four varieties
{Lindsay Russell Hastings}

Preheat oven to 375 degrees.

Ingredients for each quiche
5 eggs
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1 deep dish frozen pie crust

In a large bowl, whisk together eggs, half-and-half, salt and pepper.

Stir the ingredients listed below into the egg mixture for each quiche.
Leave a small handful of cheese to sprinkle on top.

Pour filling into frozen pie crust, set on a baking sheet and place in oven for 50 to 60 minutes, or until set.



#1 Ham and Swiss Quiche

1 ½ cups diced ham (8oz)
½ onion diced and sautéed
1 cup swiss cheese
1 cup shredded cheddar cheese


#2 Bacon and Spinach Quiche

1 ½ cup cooked bacon pieces
1 ½ cup torn baby spinach leaves
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese


#3 Sausage and Pepper Quiche

12 oz sausage cooked and crumbled
½ onion diced and sautéed
½ green diced pepper sautéed
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese

#4 Artichoke, Feta and Kalamata Olive Quiche
{my favorite}

8 oz chopped marinated artichoke quarters
½ cup sliced kalamata olives
½ cup diced sundried tomatoes
1 cup feta cheese crumbles
1 cup shredded colby-jack jack cheese
1 tsp oregano


Add a bundt cake 


and a bowl of fruit 


and you'll have brunch for 12




2 comments:

Christine said...

The quiche looks so good! Your lovely plates really packs a good punch, with the quiche on it.
I’m sure there wasn’t any leftovers, especially the bundt cake.

Betsy Brock said...

Yum! I love quiche and all of these look wonderful!