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    You are in: Home / Cookbooks / pies, quiches, souffles
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    64 recipes in

    pies, quiches, souffles

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    A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.

    Recipe #116379

    You can play with this recipe, add mushrooms, sweet peppers, hot peppers etc. Have fun experiment!

    Recipe #12503

    A classic winter dish with added spice for an extra kick!

    Recipe #22402

    Delicious quiche! You can easily blanch frozen broccoli florets by simply running it under very hot water for a few minutes.

    Recipe #50570

    This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.

    Recipe #88539

    44 Reviews |  By WJKing

    This recipe was shared with me by my friend Marilyn, who is an amazing cook! ENJOY!

    Recipe #101619

    2 Reviews |  By Bev

    What could be simplier or more delicious? From Back Creek Inn Bed and Breakfast in Solomons, MD.

    Recipe #50434

    Master recipe for quiche.

    Recipe #44919

    This is a lowfat, delicious quiche! I am always asked for this recipe (I serve often at brunches). Can be made ahead & baked next day, and/or frozen. Leftovers are wonderful when warmed in microwave and placed on toasted english muffin. My 2 year-old loves it too. NOTE: Do not use real crab meat; it will not come out the same.

    Recipe #33120

    3 Reviews |  By Bev

    From Cooking Light!

    Recipe #25660

    This is quite easy to make and nice for a weekend breakfast or even to take as a snack, when you're running out the door.

    Recipe #24496

    5 Reviews |  By Tish

    For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like!

    Recipe #18664

    35 Reviews |  By Derf

    Wonderfull Quiche, no need for crust. from Readers Digest

    Recipe #18265

    This is a savory,hearty quiche that even men who "don't eat quiche" will love. This recipe is from a childhood friend of my husband.

    Recipe #14295

    Very popular finger food in Australia, expensive to buy, but so simple to make!

    Recipe #105651

    I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.

    Recipe #89565

    We live on the Oregon Coast and lots of fresh crab is the benefit. This is very tasty.

    Recipe #72567

    This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.

    Recipe #44643

    5 Reviews |  By Ridgely

    This is a different spin on making quiche and it is delicious. To prevent the crust from becoming too brown I like to cover the pie shell crusts around the edges with aluminum foil until the last 10 minutes or so of baking.

    Recipe #38713

    12 Reviews |  By GinnyP

    I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.

    Recipe #36418

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