Hg Crustless Pumpkin Quiche Supreme Recipes

HG CRUSTLESS PUMPKIN QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
• Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Stir occasionally, cook until softened and lightly browned, about 4 minutes. Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
• Transfer spinach mixture to the large bowl. Add cheese wedges, breaking them into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture to the pie pan.
• Bake in the oven until firm and lightly browned on top, about 1 hour.
• Allow to slightly cool. Cut into 8 slices and enjoy!

CRUSTLESS PUMPKIN PIE

Steps:

• mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.

QUICHE LOAF SUPREME

Steps:

• Set oven to 350°F.
• Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
• In a large bowl, blend together flour, baking powder and garlic powder.
• Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
• Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
• Transfer/spoon into prepared loaf pan.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake for 45-50 minutes, or until set.
• If serving this hot, allow to cool slightly before cutting and serving.
• Refrigerate if serving later to serve cold.

QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
• In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
• In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
• Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.