Best 2 Marie Callenders Quiche Recipes

Quiche, a delectable savory pastry, originated in the culinary traditions of Lorraine, a region in northeastern France. It consists of a flaky, buttery crust filled with a rich custard-like mixture, often incorporating various fillings such as cheese, meat, vegetables, and herbs. Marie Callender's quiche is particularly renowned for its exceptional flavor and texture, making it a popular choice for both home cooks and restaurant-goers alike.

This article presents a collection of carefully curated Marie Callender's quiche recipes, each offering a unique and tantalizing flavor experience. From the classic Lorraine quiche, featuring a harmonious blend of bacon, cheese, and custard, to the hearty sausage and spinach quiche, packed with savory flavors, these recipes are sure to satisfy even the most discerning palates.

For those with a penchant for vegetables, the broccoli and cheddar quiche is a delightful option, bursting with the goodness of fresh broccoli florets and melted cheddar cheese. Seafood enthusiasts will relish the crab and shrimp quiche, where tender crab meat and succulent shrimp are enveloped in a creamy sauce. And for a vegetarian delight, the artichoke and goat cheese quiche offers a delightful combination of tangy goat cheese and savory artichoke hearts.

With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. Whether you're preparing a special brunch, a light lunch, or an elegant dinner, these Marie Callender's quiche recipes are sure to impress your family and friends with their exquisite flavors and delightful presentation.

Let's cook with our recipes!

MARIE CALLENDERS QUICHE

Marie Callenders Quiche image

Make and share this Marie Callenders Quiche recipe from Food.com.

Provided by BachFromTheDead

Categories Savory Pies

Time 1h30m

Yield 2 pies, 32 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon plus a pinch table salt
9 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons ice water
2 cups unbleached all-purpose flour
1/2 teaspoon table salt
12 tablespoons unsalted butter, cut into small pieces and chilled
6 tablespoons ice water
6 large eggs, beaten
1 1/2 cups half-and-half
salt (optional)
onion powder (optional)
celery salt (optional)
pepper (optional)
2 cups cooked chopped spinach
1 lb bacon, cooked and crumbled
1/2 cup shredded swiss cheese (apprx)
1 -2 tablespoon mozzarella cheese
1 -2 cup shredded cheddar cheese

Steps:

FOR THE CRUST:.
In a large bowl combine the flour & salt.
Add the butter with fingers, rubbing until incorporated completely and water.
Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
Fold a bit of the excess dough inward to form a lip.
Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and put it on a baking sheet.
Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack until needed.
FOR THE FILLING:.
Preheat the oven to 375 degrees F.
Cook the spinach and bacon ahead of time.
Combine the eggs, cream, spinach, mozzarella, seasoning, and swiss in a food processor or bowl. stir until well-incorporated.
Line the bottom of the pie crust(s) with a slight layer of cheddar cheese before pouring in the egg mixture.
Bake the pie for 45 to 60 minutes until the egg mixture is set all the way through.
Once the quiche is set; sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheese over that.
Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.

QUICHE FLORENTINE

Quiche Florentine image

Quiche Florentine is a fancy way of saying spinach quiche and let me tell you - it's a fancy way of saying delicious! I'm normally a meat and cheese girl when it comes to quiche but this delicate dish with sautéed spinach and onions on top of Swiss cheese won me over!

Provided by FoodHussy

Categories breakfast Entree

Time 1h

Number Of Ingredients 9

Ingredients

1 frozen pie crust ((reco Marie Callender's))
2 tbsp butter
1/2 onion, small dice
3 cups roughly chopped spinach
1 cup cubed Gruyere or Swiss cheese
4-5 eggs (5 if they're small)
1 1/2 cups half and half
1 tsp salt
1/2 tsp pepper

Steps:

Preheat oven to 350 degrees
Remove pie crust from freezer
Heat butter over medium heat in a saute pan
Saute onions until softened and translucent (3-4 min)
Add chopped spinach and toss quickly about 30 seconds. When spinach is wilted, remove from heat
In a bowl, whisk together eggs, half and half, salt and pepper
In pie crust, spread diced cheese across the bottom of the crust
Top cheese with veggies and finally pour over egg mixture
Place quiche on a rimmed baking pan and carefully place in oven
Bake at 350 or 40 minutes until a toothpick comes out clean or there's just a SLIGHT jiggle
Let quiche cool for 10 minutes before serving

Nutrition Facts : ServingSize 1 slice, Calories 339 kcal, Carbohydrate 15.8 g, Protein 11.8 g, Fat 25.7 g, SaturatedFat 11.9 g, Cholesterol 158 mg, Sodium 664 mg, Fiber 0.8 g, Sugar 1.9 g

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your quiche. Use real butter, fresh eggs, and high-quality cheese.
Don't overmix the batter: Overmixing the batter will make the quiche tough. Mix just until the ingredients are combined.
Blind-bake the crust: Blind-baking the crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350°F (175°C). Line the pie plate with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
Use a variety of fillings: You can use almost any type of fillings in a quiche. Popular fillings include bacon, ham, sausage, cheese, vegetables, and herbs.
Don't overcook the quiche: The quiche is done when the center is set. To test if the quiche is done, insert a toothpick into the center. If it comes out clean, the quiche is done.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and preparation, you can easily make a quiche that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give quiche a try!

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