Foodie Friday: Two Quiche Recipes

I love quiche. It's one of those things I never had while growing up, but like guacamole has become a favorite in my adulthood. Here are two of my favorite quiches to make.

Hash Brown Quiche
This recipe is fairly hands on, but it's very easy to double. The quiche freezes and reheats very nicely.

About 12 ounces frozen hash browns
1/3 cup melted butter
2 cups of shredded cheese
1 cup of either diced ham, diced turkey, diced veggies, or a mix
1/2 cup cream (half & half)
2 eggs
1/4 t. seasoned salt

Grease 9" pie pan with butter or shortening. Pressed thawed hash browns between paper towels to remove moisture. Fit hash browns into greased pie pan, cutting and trimming to make a solid crust. Brush with melted butter—top edges, too.

Bake at 425 for 25 min.

Remove from oven and fill with layers of cheese and ham. Beat cream with eggs and seasoned salt. Pour over. Reduce heat to 350 and bake for 35 to 40 minutes. Insert knife near edges to test until it comes out clean.



Vegetable Quiche

These quiches freeze well and make easy breakfasts for during the week. Depending on the kind of cheese you use, these quiches can have as few as 85 calories each!

10 ounce package frozen chopped spinach
2 Tbsp. olive oil
1/4 cup diced onions
1/4 cup chopped bell peppers
3 large eggs
3/4 cup grated swiss cheese
1/2 cup half-and-half
salt and pepper to taste

Preheat oven to 350
Cook spinach according to package directions drain excess liquid
Line a 12 cup muffin pan with foil baking cups. Brush each with oil using 1 Tbsp
In a skillet saute onions and peppers in remaining 1 Tbsp oil until tender
Whisk the eggs in a bowl, add the cheese ann half-and-half and salt and pepper. Stir.
Divide the mixture evenly among the muffin cups bake for 20 minutes or until knife inserted in the center comes out clean

Find more yummy recipes at The Grocery Cart Challenge.