4 Easy Quiche Recipes How To Make A Quiche Food

4 EASY QUICHE RECIPES | HOW TO MAKE A QUICHE

Steps:

• Make the crust:1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.4. Preheat oven to 350F (175C).5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.Pizza Quiche:1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.2. Sprinkle shredded mozzarella into the baked crust, add some basil leaves, pour the eggs and cream mixture. Arrange halved tomatoes with the cut side up.3. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.Spinach and cheese Quiche:1. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 2. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.3. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.4. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.Salmon and Broccoli Quiche:1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.2. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain.3. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside. 4. Place cubed salmon and broccoli over the baked crust. Sprinkle mozzarella cheese. Pour the eggs and cream mixture.5. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.Mushroom Quiche:1. Slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside.2. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside.3. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture.4. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.

QUICK QUICHE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
• Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

QUICHE LORRAINE IN 4 EASY STEPS

Steps:

• Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
• Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
• Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
• Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

EASY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
• In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
• Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.