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Payne’s Pantry: Two quiche recipes to enjoy

By Anne Payne

Please do not say that “Real men do not eat quiche, because they really do.”

Quiches originated in France, and they are a great way to make a nice meal.

One could say that a quiche is a meal in a crust.  Provided here are two recipes for quiches, both quite easy to make.  Preheat oven to 400 degrees.  Line one or two cookie sheets with foil so quiches do not spill into oven cavity.

Broccoli Cheese Quiche

Ingredients:

1 frozen deep dish pie crust (usually assembled in pkgs of two)

4 eggs

1/2 cup milk

1 8 oz. pkg shredded cheddar cheese

1 sml, 10 oz. pkg chopped broccoli, cooked and drained

Take 2 pack pkg of frozen deep dish pie crusts from freezer and place on the counter to thaw for about 15 minutes.  Poke holes in the bottom of crust and along the sides of crust with a fork before pre-baking crusts only.

Microwave the small box of chopped broccoli for 8 minutes, or cook in pan on stove with a little bit of water a few minutes.  Meanwhile, take broccoli from frozen to cooked form and drain well.  Set well-drained broccoli aside in a small bowl.

Pre-cook one or both pie shells for one or two quiches for about 10 minutes so quiche will not be soggy.  This really helps prevent a soggy crust.

Beat 4 eggs vigorously in a bowl.  Add milk and stir again. Add 8 oz. package of shredded cheddar cheese and stir well.  Add chopped broccoli to entire mixture.

Pour mixture into partially baked crust.  Place on foil-lined cookie sheet to bake at 400 degrees for about an hour.  Watch edges of crust for too much cook time or burning.  Edges of crust can also be covered with foil.  Let quiche cool for 15 minutes for easy cutting.

Salmon Quiche

Ingredients:

1 frozen deep dish pie crust (usually assembled in pkgs of two)

4 eggs

1/2 cup milk

1 oz. pkg shredded cheddar cheese

1 can 14.7 ozs. salmon, bones removed

Paprika

1 English cucumber

Pre-cook a pie shell for each quiche made for about 10 minutes so quiche will not be soggy.

Drain can of salmon.  Place in small bowl.  Take out all bones, if possible, and dispose them into the empty salmon can.  With clean hands, feel through salmon mixture for any remaining bones.  Some people just do not care for bones.

Beat 4 eggs vigorously in a bowl.  Add milk and stir again.  Add 8 oz. package of shredded cheddar cheese and stir well.  Add salmon to entire mixture.  Pout mixture into partially baked crust.  Place on foil-lined cookie sheet to bake at 400 degrees for about an hour.  Watch edges of crust for too much cook time or burning.  Edges if crust can also be covered with foil.  Let quiche set for 15 minutes to cool for easy cutting.

When salmon quiche is cool, sprinkle with paprika and line a thinly sliced English cucumber around the inside edges of crust for lovely presentation. English cucumbers do not have seeds for those not liking seeds.  If available. serve salmon quiche with cucumber dressing.