Quiche 3 Delicious Ways

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Today Sara Lynn Cauchon shares 3 quiche recipes that are perfect for breakfast, brunch or even dinner!
Spanakopita | Spinach & Feta Quiche
4 mini premade pie crust
6 large eggs
3/4 cup cream or milk
1 tablespoon butter
1 small yellow onion, finely diced
1 garlic clove, minced
4 cups chopped baby spinach
2 tablespoons freshly chopped dill
1/2 cup crumbled feta
Salt and freshly cracked black pepper
Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk the eggs and cream. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook, stirring occasionally, until it has completely wilted. Turn off the heat and stir in the dill. Divide and transfer the mixture into the premade pie crusts and pour over the egg mixture. Sprinkle the crumbled feta over the top.
Bake the quiche until the egg has set and the crust is golden, 25 to 30 minutes.
Serve hot or cold.
Smoked Salmon & Cream Cheese Quiche
4 small premade pie crusts
1 tablespoon Dijon mustard
6 large eggs
1/2 cup cream or milk
1/2 cup chopped smoked salmon
1/2 cup finely chopped asparagus
1/2 cup cubed cream cheese
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped dill
Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Set them aside.
Brush the pie crust with the Dijon mustard. Add the smoked salmon, asparagus, cream cheese and fresh herbs. Pour over the egg mixture. Bake the quiche until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.
Bacon Cheddar Ranch Quiche
1 premade pie crust
4 large eggs
1/2 cup cream or milk
2 tablespoons ranch seasoning - Homemade Seasoning
4 bacon slices, chopped
1 cup finely chopped broccoli
1/2 cup shredded cheddar cheese
Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Stir in the ranch seasoning. Set it aside.
In a skillet over medium-high heat, add the bacon. Cook the bacon, stirring occasionally, until it is crisp. Using a slotted spoon, remove the bacon from the pan and set aside. Drain any excess oil from the pan and add the broccoli. Cook the broccoli until it is bright green, 1 to 2 minutes. Transfer the broccoli and the bacon into the premade pie shell. Pour over the egg mixture and top with the cheddar cheese. Bake until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.
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