How To make Jackie's Spinach Quiche
4 eggs
2 ounces shredded Cheddar
2 packages frozen spinach
(10 oz.)
defrost and drain 4 teaspoons bacon bits
1 cup chopped onion
1 clove chopped garlic
1 package ready to bake biscuits :
(4 oz.)
4 teaspoons margarine
1 cup skim evaporated milk
Preheat oven to 375 degrees. Spray 9" inch pie pan with Pam. Saute' onion and g arlic in margarine until translucent. Set aside. In blender or processor, combi ne eggs, cheeses, bacon bits. Add onion mixture, along with milk and seasonings until well blended. Add spinach and blend again. Roll biscuit dough between 2 layers of wax paper. Place in pie pan forming it with the sides. Pour quiche ba tter into crust. Bake at 375 degrees for 40 to 45 minutes. Equals: 2 1/2 protei n, 1 bread, 2 1/4 vegetables, 1 fat, 1/2 milk, 10 cal. Serves 4 Recipe from "On e Million Recipes CD"
busted by Judy R.
How To make Jackie's Spinach Quiche's Videos
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Lenie in the Kitchen - Quick No-Crust Veggie Quiche
Lenie Duffy makes a no-crust quiche at the office for lunch
Originally posted 6/29/2009
How to make hummus 3 easy ways! - The Bite with Jackie - Episode 1
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Hummus 3 easy ways:
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Traditional hummus
Ingredients:
1 can chick peas – rinsed and drained
1 large clove garlic
1 1/2 tablespoons tahini
3-4 teaspoons lemon juice
1/2 cup cooking liquid from chick peas
salt to taste (I usually use 1/4-1/2 teaspoon)
Cilantro jalapeno hummus
Ingredients:
1 can chick peas – rinsed and drained
1 clove garlic
1 1/2 tablespoons tahini
3-4 teaspoons lemon juice
1/2 cup cooking liquid from chick peas
1 cup cilantro – stems removed (and some extra reserved for garnish)
1/2-1 jalapeno with seeds and veins
salt to taste (I usually use 1/4-1/2 teaspoon)
Fatiyet hummus
Ingredients:
1 can chick peas – rinsed and drained
2 cloves garlic
1 1/2 tablespoons tahini
3-4 teaspoons lemon juice
1/2 cup cooking liquid from chick peas
2-3 tablespoon olive oil
1 lb of beef or lamb diced and fat removed (for full vegan version, substitute for sliced mushrooms)
1 piece pita bread
1/4 teaspoon black pepper
1 teaspoon allspice
1/2 cup slivered almonds or pine nuts
salt to taste (I usually use 1/4-1/2 teaspoon) for hummus and meat
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Cooking With Aunt Jacky | Breakfast For Dinner
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Tuna Cheddar Quiche
Hey Guys! Welcome back to my channel.
In today’s video I’m going to show you how to make a delicious Tuna Cheddar Quiche. This is a simple recipe that makes a great dish when serving a brunch. You see those mini quiches in the freezer section at the grocery stores now you know how to make them yourself. All you have to do is buy the mini pie shells and you are on your way to something good and homemade.
It’s a versatile recipe that you can change your meat and still end up with a great tasting dish. Experiment with different flavors and make it your own. I used a regular 9 inch prepared pie shell for this video. The next time I make this quiche I will use a deep dish pie shell because I did have extra filling.
Tuna Cheddar Quiche:
1 Frozen Deep Dish Shell
2, 5 Ounce Cans of Tuna, drained
1 1/2 Cups Cheddar Cheese, shredded
2 Tablespoons Chopped Green Onion
3 Jumbo Eggs, slightly beaten
1/2 Cup Light Cream
1/2 Cup Evaporated Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Dried Parsley Flakes
Preheat oven to 425F. Prick the bottom of the pie shell and bake it for 10 minutes.
In a medium size mixing bowl combine tuna, cheese and green onions. Mix together good set aside.
In another bowl add the rest of the ingredients and mix together making sure that the eggs are mixed with the other ingredients.
Once the pie shell is ready take it out of the oven. Sprinkle tuna mixture in the warm shell. Next pour the egg mixture over the tuna mixture in the shell.
Do not overfill pie shell.
Place on a cookie sheet to catch any overflow.
Bake at 425F for 10 minutes.
Reduce heat to 350F and continue to cook for 20 minutes.
Remove from oven and let stand for 10 minutes to set before cutting.
Best served warm so the crust doesn’t become soggy. Enjoy!
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060 QUEST.TV: HealthVOX: RAW Spirit Festival, Sedona: Gideon and Jackie Graff part 2 2007
raw food preparation.