Sunday, April 4, 2010

Mushroom Cheddar Quiche & Salmon Dill Quiche Recipes

Last weekend, we had some friends over for Sunday brunch (or whatever you call the meal between lunch and dinner, perhaps, lunner?) I made quiche. So yummy, so easy! Our friends brought over a salad of mixed greens, goat cheese, and strawberries, sooooooo good! We also made some delicious little buttermilk cakes for dessert. Here I have posted two quiche recipes. I have been on quite the quiche making kick lately. I made some these again last night for my visiting in laws. I will blog about the dessert in a couple of days...

I have a gas oven and live in the mountains so it takes 40 - 50 minutes for my quiches to bake. Start checking yours for signs of browning and puffiness around 30 minutes...

Cheddar Mushroom Quiche

1 Tbsp olive oil
1/4 red onion, chopped
8 ounces mushrooms, sliced
3 large eggs, beaten
1 cup whole milk
1/2 tsp salt
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 cup sharp cheddar cheese shredded (4 oz)
1 9 inch deep dish pie shell

Preheat over to 375 degrees. In a large fry pan, heat oil on medium heat and saute onions and mushrooms for 10 minutes or until wilted. In a small bowl, mix together eggs, milk, salt, mustard and pepper. Mix the egg mixture with the mushrooms. Sprinkle the cheese on the bottom of the pie crust. Pour the egg mixture over the cheese. Bake for 40 to 45 minutes or until top is golden and puffy. Cool before serving.

Salmon Quiche

3 eggs beaten lightly
1.5 cups shredded Gouda (6 oz/175 g)
1 can salmon (7 1/2 oz)
1 Tbsp finely chopped onion
3 Tbsp finely chopped celery
2 Tbsp finely chopped fresh dill (or 2 tsp dried)
1/2 tsp salt
1 cup light cream or whole milk
1 tbsp grated Parmesan cheese
1 9 inch deep dish pie shell

Heat oven 375. Toss together cheese, salmon, onion, celery, dill and salt. Put into unbaked pie shell. Combine eggs and cream, pour over salmon mixture. Sprinkle with Parmesan cheese. Bake 40 -45 minutes or till the knife comes out clean.

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