This twist on traditional quiche cuts down on prep time by replacing all the seasonings with MIRACLE WHIP Dressing. For a non-traditional crust”, mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate. I’ve made it twice now, and I can’t get over how such simple ingredients yield such a delicious result. Before we get to the recipe, I thought I would share some additional quiche recipes with you!
I just made this for a brunch I hosted, along with your drunken Carmel french toast and sausage and cheese bread pudding and my guests are still raving about it. Hi Peg — See no reason you cannot bake it in a buttered baking dish (I’ve done so with other quiche) but I’ve never thrown a lid on it. Still, it doesn’t sound like it would be trouble.
We’ve also done other kooky quiches like onion, ground beef, and cheddar cheese; spinach and feta; and tomato and goat cheese. So I tried a second time with 1.5 times the dough recipe and had almost enough to overlap the top by 0.5 inches to help hold the crust to the sides.
Some classic filling combinations are Cheddar cheese and ham or sautéed onion, bacon and Swiss Gruyere cheese. Simple sliced carrots, cooked up in a skillet with a little water, then boiled down with a sprinkle of sugar to caramelize them to a slight char.
As the quiche nears its final minutes in the oven, it will begin to puff up. Once you remove it from the oven, it will slightly deflate. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Note: If you have some extra filling left over, then you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions.