www.howdini.com Yeah, we know the old cliche about real men and quiche, but we think anyone would eat this yummy ham and broccoli quiche. Lauren Chattman from Pillsbury shows how easy it is to make. Recipe: How to make ham and broccoli quiche 1. Heat oven to 375°F, and roll out refrigerated pie crust. Allow to soften for 15 minutes for pliability. 2. Fit pie crust into 9-inch glass pie pan. Fold under the pie edge that is hanging over the plate. 3. Crimp the edges: two fingers on the inside, one on the outside, and push on the edge of the pie plate with the outside finger. 4. Make the filling: Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli. 5. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges. Pillsbury’s ham and broccoli quiche recipe serves six.
www.howdini.com These individual-sized quiches are just the thing to perk up a brunch table. They taste great, they’re easy to make, and they’re darned cute. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it’s done. Quiche recipe How to make mini quiches 1. Heat oven to 350°F. Spray 16 (2 3/4×1 1/4-inch) muffin cups with cooking spray. 2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. 3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill). 4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. 5. Remove mini quiches from the pan and serve warm. Pillsbury’s mini quiche recipe makes 16 servings.
Video Rating: 4 / 5