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How to cut a 9-inch Quiche: For an appetizer cut 8 wedges and for a main meal  cut 6 wedges.


If making quiche for appetizers, use a tart pan with removable bottom, if you have one. It will be easier to make narrow slices.


Are you having out-of-town guests, friends over for a ballgame or friends over for lunch? Consider the versatile quiche!  Paired with a fresh fruit bowl, a salad and bread suggestions, you’ll have a light and refreshing meal! .   Or, as an appetizer, cut it into narrow slices or bake it in tiny tart shells! (You can buy these in the frozen section at the grocery store.) This month we’re giving you recipes for a delicious Basic Quiche and Breakfast/Brunch Quiche (shown in photo) to help with your meal planning. To make it even easier, we suggest a purchased pie crust! A quiche is a creative way to use bits of left-over meat and veggies too! 

Bon Appetit!

Basic Quiche

Guests always loved ther quiches from our Plantation cooking days!

Here’s an easy and delicious basic recipe.


1, 9-inch deep dish pie crust

1 cup shredded Swiss cheese,

12 slices thick bacon, fried crisp and crumbled

4 large eggs

2 cups half-and-half or heavy cream

¼ tsp. salt

1/8 tsp. white pepper


Preheat oven to 350 degrees. Prick bottom and sides of pie crust with a fork. (If making your own, line a 9-inch deep dish pie plate with pie crust, trim edges and prick bottom and sides with a fork) If using pre-made pie crust, thaw crust and prick bottom and sides with a fork. Partially bake the pie crust for 6 to 8 minutes and cool. Place the pie plate on a baking sheet to catch any spill overs. Sprinkle the Swiss cheese evenly over bottom of crust, then sprinkle the bacon pieces. Whisk the eggs, half-and-half, salt and pepper together and pour over top. Bake for 45 to 50 minutes.


Note: For appetizers:: double the recipe, bake in a 9x13 and cut into small squares.

Breakfast/Brunch Quiche

(Shown in top photo)


1, 9-inch deep dish pie crust

½ lb. thick bacon, fried crisp and crumbled

1 cup shredded cheddar cheese (1/2 of a 8-oz. block)

¼ cup chopped Vidalia sweet onions

1/3 cup chopped fresh red bell pepper

1/3 cup chopped fresh green bell pepper

1 cup chopped fresh broccoli florets, cut in small size pieces

2 cups whole milk

4 large eggs

½ tsp. salt

1 cup Bisquick



Preheat oven to 400 degrees. If using a frozen deep dish pie crust, thaw it.

Prepare all of the ingredients ready to assemble and whisk the milk, eggs, salt and Bisquick together. Place pie plate on a baking sheet in case of spillage. Then make layers in the pie crust in this order: bacon pieces in bottom, then cheese, then onions, chopped bell peppers, broccoli pieces. Pour the milk/eggs/Bisquick carefully over top. Bake for 30 minutes until center tests done. Let “rest” before cutting. Cut in 6 wedges and serve with our little Breakfast Tea Muffins and fresh fruit bowl.


Note: You may have a little of the milk mixture left, just discard it. The amount above makes 3 cups of liquid.

Recipe Archives
April, 2017