Think Outside the Pie Crust

Get Creative with Quiche

BY KELLY VISSER / RECIPES BY CRISTEN CLARK / PHOTOS BY JOSEPH L. MURPHY

In French cuisine, quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. The term ‘quiche’ comes from the German word ‘kuchen,’ meaning ‘cake,’ and it was altered by the French to the common term used today.

Often a brunch favorite found in restaurants, this simple and savory egg dish is perfect for showcasing delicious farm-raised proteins, dairy and vegetables. With these make-at-home versions of the eggy pie, each quiche mixture can be customized with favorite flavors or ingredients that are already in the fridge.

Follow these five simple steps for ideas on creating a versatile protein-packed treat the whole family will enjoy.

FIVE STEPS TO CREATE THE QUICHE

1. BUILD the BASE

Whisk together 6 large eggs, 1 cup half and half, salt and pepper.

2. PICK the PROTEIN

Add 1 cup of cooked, browned and drained meat of choice to the base mixture. Consider bacon, sausage, ground pork, ham, ground beef, steak slices or ground sourced from an Iowa farm, of course!

3. ADD the VEGGIES

Add 1 to 1 1/2 cups of chopped vegetables to the base mixture. Choose a combination of scallions, onions, bell peppers, broccoli, snow peas, baby spinach, edamame, sundried tomatoes, cherry tomatoes, mushrooms, potatoes or squash. Add fresh herbs and garlic to kick up the flavor.

4. CHOOSE the CHEESE

1/2 to 1 cup of cheese to the base mixture. Choose from shredded cheese, grated Parmesan, cream cheese chunks or feta.

TIP: Consider adding 1 cup of cooked grains, such as quinoa, brown rice, wheat berries or wild rice for a sturdier finished product.

5. SELECT the STRUCTURE

Pour the combined base mixture into a vessel of choice and bake.

9" PIE PLATE 375° F | 35 – 45 minutes | 6 slices

STANDARD MUFFIN TIN 350° F | 15 – 20 minutes | 12 muffins

STANDARD MUFFIN TIN LINED WITH PUFF PASTRY 400° F | 20 – 25 minutes | 18 pastries

MINI MUFFIN TIN 350° F | 12 – 15 minutes | 36 mini muffins

HALVED BELL PEPPER 350° F | 40 – 45 minutes | 8 halves

4" TARTLET RING LINED WITH PUFF PASTRY 400° F | 10 minutes | Parbake pastry 400° F | 15 – 20 minutes | 10 pastries

Philly Steak Bell Peppers

PHILLY STEAK BELL PEPPERS

INGREDIENTS

6 large eggs

1 cup half and half

½ teaspoon seasoned salt

¼ teaspoon black pepper

1 cup chopped cooked steak pieces

½ cup chopped green bell pepper

½ cup chopped scallions (3-4 scallions)

1 cup shredded provolone cheese

4 bell peppers, halved

DIRECTIONS:

In a large mixing bowl, whisk together eggs, half and half, seasoned salt and black pepper. Add steak pieces, bell pepper, scallions and cheese. Fold together until combined.

Pour mixture into halved bell peppers, bake at 350°F for 40-45 minutes. Makes 8 bell pepper halves.

Italian Sausage Puff Pastries

ITALIAN SAUSAGE PUFF PASTRIES

INGREDIENTS:

6 large eggs

1 cup half and half

½ teaspoon seasoned salt

¼ teaspoon black pepper

1 cup crumbled, cooked sweet Italian sausage

½ cup chopped red bell pepper

½ cup chopped scallions (3-4 scallions)

¼ cup chopped fresh parsley

½ cup grated Parmesan cheese

1 package frozen puff pastry

DIRECTIONS:

In a large mixing bowl, whisk together eggs, half and half, seasoned salt and black pepper. Add sausage, bell pepper, scallions, parsley and cheese.

Unfold store-bought frozen puff pastry, place gently over a 4” tartlet ring mold. Lower puff pastry down into ring, do not stretch. Trim excess. Dock puff pastry gently with the tines of a fork, taking care not to pierce completely through. Insert parchment and pie weights or dry beans and parbake puff pastry at 400°F for 12 minutes. Remove from oven and pour egg mixture into parbaked puff pastry and return to oven to continue baking at 400°F for 15-20 minutes until pastry is golden brown and egg mixture is set. Makes 10 pastries.

Greek Turkey Bites

GREEK TURKEY BITES

INGREDIENTS:

6 large eggs

1 cup half and half

½ teaspoon Greek seasoned salt

¼ teaspoon black pepper

1 cup crumbled, browned ground turkey

½ cup chopped scallions 3-4 scallions)

¼ cup chopped kalamata olives

¼ cup chopped, drained roasted red peppers

¼cup chopped fresh parsley

¾cup feta cheese crumbles1 cup cooked quinoa

DIRECTIONS:

In a large mixing bowl, whisk together eggs, half and half, seasoned salt and black pepper. Add turkey, scallions, olives, peppers, parsley, feta cheese and quinoa. Fold together until combined.

Pour mixture into greased mini muffin tin, bake at 350°F for 12-15 minutes. Makes 36 mini muffins.

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