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    You are in: Home / Cookbooks / Tarts, Quiches, Etc
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    46 recipes in

    Tarts, Quiches, Etc

    I have never been a low carb girl. I am not now a low-carb girl. I will never be a low carb girl. That being said, here is a collection of some great tarts,quiches, pasties and anything else that involves carbs stuffed with veggies and, hopefully, more carbs!
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    The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted! It is now a hit in my family and so EASY to make. Please rate and give feedback. Update: Since I first made this five years ago, we still enjoy this at least once a month. I have found that I can alternate the ingredients to use up items I have in the fridge. I have used mushrooms, sauteed onions, cherry tomatoes and even feta cheese instead of cheddar cheese. And it always comes out fantastic. I have also found that there are times I need to use more or less eggs depending on the ingredients. Also, a glass pie pan is so much better than a metal as it toasts the tortilla just right. Such an easy recipe with gourmet taste!

    Recipe #115110

    This recipe is from the back of a Kraft Cheese wrapper that I have had forever. Our favorite add-ins are chopped ham, chopped broccoli and mushrooms. Prep. time is not included.

    Recipe #86516

    This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

    Recipe #64149

    This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

    Recipe #33454

    I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!

    Recipe #311434

    51 Reviews |  By Mirj

    We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.

    Recipe #51557

    A very easy quiche, that you can "muck around" with. Great way to use up any withering veggies or cold meat, or even cheese, in the fridge or freezer. Great for lunch, brunch, dinner, a snack after school, even breakfast!!! My daughter got this recipe while teaching in Wallumbilla, everyone there wanted to feed her, she had a great time!!!

    Recipe #212395

    A very basic recipe for a tasty meal with endless possible variations.

    Recipe #99254

    36 Reviews |  By dale!

    These are a breakfast option in the South Beach Diet (phase 1). They can be eaten hot or cold and can also be frozen. These make a handy and healthy snack to take to work too.

    Recipe #81319

    35 Reviews |  By Sueie

    Vegetarian quiche is easy to make but presents very well. Non vegetarians can throw in a little diced bacon.

    Recipe #26886

    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

    a quick, easy breakfast, or dinner dish. QUICHE CRUST WILL BE LESS SOGGY IF PARTIALLY BAKED BEFORE FILLING IS ADDED.

    Recipe #325082

    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

    I have a small cookbook from BHG that has favorite recipes from 1930 til 2001. This recipe caught my eye. I have just started to make quiche and this seems like a good starter recipe. It also seems like you also could use bacon, sausage, or shrimp for the meat.

    Recipe #266569

    This recipe sounds very good and uses fresh asparagus. Again, it is a recipe from Betty Crocker Bisquick cookbooklet, October 1998. If you are like me and do not like to debone and pick thru canned salmon there is also a package of salmon. I believe it is Chicken of the Sea and is in the aisle with the tuna in the grocery store. My mom has used the packaged tuna and said it does taste a bit better than the canned and not so much of the mess.

    Recipe #116903

    This is a really garlicious, cheesy recipe that only takes 5-10 minutes prep time

    Recipe #160394

    This is the best quiche recipe! It so quick and easy to make. There are a lot less carbohydrates then a regular quiche (with a crust) and it tastes better too!

    Recipe #49647

    Whipping up this savory pie is a cinch when you keep frozen puff pastry on hand. Remember to use a very sharp knife to cut the pastry - if the edges of the dough are pressed together, it won't rise evenly.

    Recipe #307253

    What can I say, quiche is easy and tasty.

    Recipe #345919

    A delicious and rich quiche--great for dinner or company. I got this off the net and everyone loved it.

    Recipe #78768

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