Asparagus Canadian bacon Quiche
The Italian Quiche
I know this for a fact because every time I tie my husband to a chair and force bites of quiche into his mouth he eats it. So there! That theory shout outta the water. I’m pretty sure the threats and the rubber chicken I smack him with have nothing to do with it. He LIKES it. He really likes it!
I have never figured out how quiche got a reputation for being a food only women like. I mean really? It has meat and cheese and eggs in it. I know of no men who don’t like all of those in any combination as frequently as they can manage to eat them.
Quiche can be one of those meals that either turns out fantastic and you find yourself saying that you really need to eat it more often. Or it can be something that you eat and say “ehhh; not sure what all the fuss is about”. I can’t help but feel that part of the problem is that it can tend towards bland. Take some swiss cheese, take a little bacon, throw it in a crust with eggs and milk or cream and call it done. Hello?! Can we say borrrrringgggggg?
That’s not to say that a nice Swiss cheesy bacony quiche can’t be good but it can always be helped along. Or better yet, just use different filling ingredients. Nothing says you have to use bacon or at least not ONLY bacon. When I make quiche, I make two of them and I make the fillings a little more exciting. I save the Swiss and bacon for the French Onion Bread Pudding I make. That recipe will probably go up come Autumn.
Today I made one with Asparagus, Canadian Bacon, various herbs and spices as well as a ton of Swiss cheese. The other has Italian Sausage, Sun Dried Tomatoes, Pepperoni, Mozzarella and Parmesan cheese and spices.
One tip before I get to the recipes. It is very easy to overfill pie pans when you make quiche. You see it and think it needs more cheese. Or it needs more meat. Well, don’t do it. All you will end up with is a mess. If you want to do that and I have done it before, just make extra filling base (the egg/milk/cream mixture) and put it into a 3 quart baking dish with no crust and call it a Frittata. 😛 Also, make sure you put a baking pan under each quiche just in case of overflow.
REAL MANS QUICHE
SUN DRIED TOMATO ITALIAN QUICHE
ASPARAGUS & CANADIAN BACON QUICHE
Think I had a long enough title there?
- 2 ready made 9 inch deep dish pie crusts (sure you can make your own but…ummm…why?)
- For the Italian Quiche-
- 2 Italian sausage links, cooked and coarsely chopped
- 1/2 cup pepperoni, chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Mrs. Dash Italian Medley
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh Basil
- For the Asparagus & Canadian Bacon Quiche-
- 1/4 lb asparagus, chopped and 6 stalks cut in half to garnish
- Half of a 6 ounce package Canadian bacon, chopped
- 1 cup Swiss cheese, chopped
- 1 teaspoon dill weed
- 1 teaspoon onion powder
- For the quiche base–
- 5 eggs, lightly beaten
- 1 1/2 cups milk (preferably whole)
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
1) Preheat oven to 350 degrees
2) Layer your filling ingredients in the pie shells, ending with the cheeses and herbs and spices in each shell. Like This: *points down
3) In a large bowl, mix together your eggs, milk , cream, sour cream, salt and pepper.
4) Carefully ladle the mixture evenly over the filling ingredients.
5) Garnish the Asparagus quiche with the reserved Asparagus.
6) Bake both at 350 degrees until a knife inserted in the center comes out clean, about 45 minutes. Check after 35 minutes because ovens are different and annoying.
Asparagus Canadian bacon Quiche