Lunch Specials

Hizzoner's Famous Quiche

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Use my pie crust recipe for these quiches.   I always used the deep pyrex dish because I like nice tall slices.

               Basic Filling -- Makes One Quiche

   5           whole         eggs
   2           cups          milk
 1 1/2      cups          grated parmesan cheese
                    
Place in large bowl and whisk together thoroughly milk, eggs, and parmesan.
Put  your chosen sauteed fillings into the crust and pour on the basic filling up to the tippy top.
Use a spoon to make sure the fillings and mix are evenly distributed.  

Bake at 350 till top is firm  and slighty "pouffy" and/or knife inserted into the center comes out clean.
Cool on a wire rack so that the quiche has time to firm up before you cut it.

OK.   That's the basic formula.   Now, choose one of the varieties below or do your own thing.

                       
                       
               Spinach & Pine Nut Quiche

   1      pound         frozen spinach-- thawed and squeezed completely dry
   1      large           onion -- chopped
   6                          green onion -- chopped
   2      cups            sliced mushrooms
   1      tablespoon    basil
   1      teaspoon      marjoram
   1      teaspoon      garlic salt
  1/2    teaspoon      black pepper
  1/2    cup                pine nuts

In a large skillet saute onion and mushrooms till onion is soft, add green onion, spinach and seasonings.
Cook till most of the moisture is evaporated.    Put in crust and pour basic quiche filling over, use spoon to make sure the quiche mix is evenly distributed with the filling. Sprinkle the pine nuts on the top and a handfull of extra parmesan over all.


                    
                        Ham & Mushroom Quiche

   1      large           onion -- chopped
   6                          green onion -- chopped
   2      cups           sliced mushrooms
   4      ounces        ham -- chopped fine
 1/2     cup              real bacon bits
   1      teaspoon      garlic salt
 1/2     teaspoon      black pepper
 1/2     teaspoon      dry mustard
 1/4     teaspoon      nutmeg

In a large skillet saute onion and mushrooms till onion is soft, add ham, bacon bits and seasoning and saute a couple of minutes more.   Put in crust and pour basic quiche filling over, use spoon to make sure the quiche mix is evenly distributed with the filling. Places slices of a good swiss cheese all over the top of the quiche.

                    
                        Bacon & Onion Quiche  (Quiche Lorraine)

   3      large         onions -- chopped
   6      slices        bacon -- cooked and chopped into large pieces
 1/3    cup             real  bacon bits
   1      teaspoon      garlic salt
 1/2  teaspoon      black pepper
                        
In a large skillet saute onions slowly till they carmelize a bit, add in bacon, bacon bits and salt and pepper.  Put in crust and pour basic quiche filling over, use spoon to make sure the quiche mix is evenly distributed with the filling.  Place slices of a good swiss cheese all over the top of the quiche.

                    
                        Garden Vegetable Quiche

   1      large         onion -- chopped
   1      cup           sliced mushrooms
   4                       green onion -- chopped
   1      cup           broccoli florets
  1/2                    zucchini -- sliced
  1/2                    tomato -- chopped
  1/2  can           asparagus -- drained and chopped
                           salt and pepper

In a large skillet saute onions and mushrooms, add in zucchini, green onion and broccoli florettes and saute a couple of minutes more.   Put in crust and add tomato and asparagus.  Pour basic filling over and use spoon to mix everything evenly.   Top the quiche  with extra parmesan.
                    
                    
                        Shrimp & Artichoke Quche

   1      large         onion -- chopped
   6                        green onion -- chopped
   1      can           artichoke bottoms -- drained & chopped
   2      cups          baby shrimp or larger shrimp cut in half
   1      tablespoon    cajun  seasoning
  1/2  cup             parsley -- chopped

In a large skillet saute onion, add green onion and artichoke bottoms and saute a couple of minutes more, add shrimp, cajun seasoning and parsley.  Put in crust and add filling, using spoon to mix everything evenly.
                    
For a Crab & Artichoke Quiche  use crab meat or crab surimi seafood in place of the shrimp.


OK....by now you have the idea...right?    I'm only going to list ingredients from now on.

                    
                        Greek Chicken Quiche

   1/2   cup           Kalamata olives -- sliced thin
   1      handfull      sun-dried tomatoes -- rehydrated
   2      cups          diced chicken meat
   2      cups          chopped spinach
   1      teaspoon      dill
   1      teaspoon      grated lemon rind
                        top with feta cheese

                    
                        Italian Chicken Quiche

   2      cups          diced chicken
   1      handfull      sun dried tomatoes in oil -- drained and chopped
  1/2   medium        zucchini -- chopped
   1      large         onion -- chopped
   2      each          green onion -- chopped
  1/2   cup           sliced mushrooms
   1      teaspoon      chopped garlic
   2      tablespoons   dry parsley
   1      teaspoon      thyme
   1      teaspoon      oregano
                        top with a little extra parmesan


                        Southwest Chicken Quiche

   1      large          onion--chopped
   2      cups          diced chicken meat
  1/2    cup           diced green chilis
   1      medium        tomato -- chopped
   1      cup           fresh cilantro -- chopped
                        pepper jack cheese on top
          add cilantro  at the end before the quiche is baked

                    
                        Broccoli and Chicken Quiche

   1      medium        onion -- chopped
   2      cups          diced chicken meat
   1      cup           sliced mushrooms
   2      cups          broccoli florets
   1      tablespoon    parsley
   1      teaspoon      garlic
   1      teaspoon      marjoram
                        swiss cheese on top
                    

                    
                        Chicken and Asparagus Quiche

   1      medium        onion -- chopped
   3      each             green onion -- chopped
 1/2     cup               mushroom -- chopped
   1      can               asparagus spears -- drained and chopped
   1      tablespoon    parsley
   1      teaspoon      marjoram
 1/2     cup               chopped fresh tomatoes



Note:   You can use this same basic formula to make mini quiches for appetizers too!!