Hearty Sausage Mini Quiche

This recipe comes from the April 2014 issue of All You magazine. It's actually an advertisement from Jimmy Dean sausage, something I use when I make Breakfast Pizza. The little mini bites just look yummy and would be perfect for a brunch or for those of us who prefer breakfast at supper.

The cook's tip suggests using parchment paper for cupcake liners.

Hearty Sausage Mini Quiche

1 pkg Jimmy Dean Regular Flavor Pork Sausage Roll
1cup fresh chopped mushrooms
1/2 cup chopped green bell pepper
10 eggs
1/4 cup milk
1/2 teaspoon ground black pepper
1 cup (4 oz.) shredded cheddar cheese
1/2 cup sliced green onions

Preheat oven to 350 degrees.

Cook sausage, mushrooms and bell pepper in large skillet over medium-high heat 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain.

Beat eggs, milk and black pepper in large bowl with wire whisk until well-blended. Stir in sausage mixture, cheese and green onion. Line cupcake pans with 16 baking liners. Spoon mixture evenly into baking cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving.

Ham, Cheddar and Broccoli Quiche

Do you like Quiche? Some folks do. Some folks don't. I happen to be one who does. While everyone else it seemed was eating Chicken Salad at JaDa's, I was always the one ordering Quiche. JaDa's closed so now I have to make my own. That's okay.

This recipe comes from the holiday recipe guide from Publix. It was in the newspaper and I kept it, carefully putting it aside until I had time to try the recipes. I found it piled under some things. Imagine that?!

Ham, Cheddar and Broccoli Quiche

1 cups Birds Eye SteamFresh Broccoli Florets
5 large eggs (or 1 1/4 cups egg substitute)
1/2 cup half-and-half
1 cup shredded Cheddar cheese
1/2 cup diced, cooked ham
1/2 teaspoon Dijon mustard
1 frozen pie crust

Preheat oven to 375.

Microwave broccoli on HIGH 1 to 2 minutes to thaw; chop into bite-size pieces.

Combine eggs and half-and-half, then stir in remaining ingredients. Pour into pie crust.

Bake 30 to 35 minutes or until set. Let stand 10 minutes before serving.

Makes 8 servings.

Mini Bacon Broccoli Quiches

This recipe comes from the October 2013 issue of Family Circle magazine. The photo make the little quiches look too yummy not to try. The only thing I did different was substitute regular bacon for turkey bacon. I know. Turkey bacon is healthier but I just don't like the taste.

Mini Bacon-Broccoli Quiches

3 cups broccoli florets
4 oz. (6 strips) bacon
9 eggs
3 egg whites
1/2 cup milk
1/2 cup cheddar
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees.

Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.

Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.

Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.

Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.

Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.

To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.

Makes 12 quiches.

Philly Brunch Quiche

I’ve always found that some of the best recipes come from the folks who actually make the products. This recipe is from the Philadelphia Brand Cream Cheese folks. One of my all time favorite recipes comes from them so I can’t wait to give this one a try as well.

“Philly” Brunch Quiche

1 10-inch baked pie crust
1 8-oz. package Philadelphia Brand Cream Cheese, cubed
1 cup milk
4 eggs, beaten
¼ cup chopped onion
1 tablespoon PARKAY Margarine
1 cup finely chopped ham
¼ cup chopped pimento
¼ cup finely chopped green pepper
Dash of pepper

Preheat oven to 350 degrees.

Combine cream cheese and milk in saucepan. Stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended.

Sauté onions in margarine. Add onions and remaining ingredients to cream cheese mixture. Mix well.

Pour into pastry shell. Bake 35 to 40 minutes or until set.

Makes 8 servings.

Cheeseburger Quiche

This is one of those recipes I always meant to try. Instead, it found its way into a box with assorted other papers and things. I uncovered it the other day and wondered why I’d never given it a try. It’s from the Family Circle magazine October 2011.

I do want to point out that the recipe calls for grape tomatoes, which are not the same thing as cherry tomatoes. Some folks assume that they are. Grape tomatoes are the size of, well, grapes.

Cheeseburger Quiche

1 refrigerated piecrust (from a 15-oz package)
1 lb lean ground beef
`/4 cup ketchup
1 tablespoon Worcestershire sauce
1 medium red onion, diced
2 packed cups baby spinach
1 cup grape tomatoes, halved
¼ teaspoon salt
¼ teaspoon pepper
5 large eggs
¾ cup 2% milk
2 tablespoons Dijon mustard
1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees.

Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9-inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake at 400 degrees for 12 minutes. Remove foil.

Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 minutes, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.

In same skillet, cook onion for 5 minutes over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 teaspoon each of the salt and pepper. Stir in beef.

Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 teaspoon each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture.

Bake at 400 degrees for 35 to 40 minutes. Let stand 5 minutes before slicing.

Makes 6 servings.

Breakfast Quiche

This is another one of those magazine recipes I clipped a long time ago. I love quiche and this one is fairly easy.

Breakfast Quiche

1 unbaked 9-inch pastry shell
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and let cool.

Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and pepper. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300 degrees. Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings