Touch Of Cajun Quiche Food

TOUCH OF CAJUN QUICHE

Steps:

• 1. Roll piecrust into a 9" pie pan (you can use your own homemade crust if desired). Prick bottom of crust with a fork. Line pie plate with aluminum foil and bake in a 350 degree oven for 15-20 minutes. Allow crust to cool before adding other ingredients.
• 2. Sprinkle cheese over bottom of crust and add andouille sausage and green onions.
• 3. Whisk eggs, cream or half and half, and cajun seasoning in a medium bowl until well combined. Pour into pie plate.
• 4. Bake at 400 degrees for 40 minutes. Allow to sit for 10 minutes before slicing and serving. Quiche can also be refrigerated overnight and baked in the morning.

CAJUN QUICHE

Steps:

• Preheat oven to 375°F Lightly grease 10-inch pie plate.
• In large skillet over medium-high heat, heat oil. Add onion; sauté about 5 minutes or until translucent. Stir in turkey; season with Creole seasoning. Cook 3 to 5 minutes until turkey is browned, stirring often. Stir in Mexicorn, with its liquid, and cheese.
• In medium bowl, combine baking mix, eggs and water; mix well.
• Transfer turkey mixture to prepared pie plate; pour egg mixture evenly on top.
• Bake 35 to 40 minutes until quiche is cooked through and golden.

HAM AND GRUYERE QUICHE

Steps:

• Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

CRAB QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge.Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust., Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender. , In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

RAGIN' CAJUN QUICHE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir Bisquick mix and softened butter until mixed. (Mixture will be crumbly.) Add hot water; stir until soft dough forms. Press dough in bottom and up side of pie plate.
• Layer cheese, sausage and green onions over crust in pie plate. In medium bowl, beat half-and-half, Cajun seasoning and eggs with whisk or fork until blended. Pour in pie plate.
• Bake 32 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

QUICK QUICHE CUPS

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

CAJUN QUICHE IN A RICE CRUST

Steps:

• Preheat oven to 375.
• Prechop onion, celery, red pepper, sausage (or kielbasa).
• To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
• To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
• In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
• Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
• Enjoy!

QUICHE LORRAINE

Steps:

• Preheat the oven to 400 degrees.
• Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
• Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
• Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
• Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
• Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
• Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
• Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

QUICHE LORRAINE GREY POUPON

Steps:

• Preheat oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle cheese, bacon and onion evenly onto bottom of crust.
• Beat eggs, cream and mustard with wire whisk until well blended; pour over ingredients in crust.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.