Amazing Quiche Food

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

QUICHE LORRAINE

Steps:

• Preheat the oven to 400 degrees.
• Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
• Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
• Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
• Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
• Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
• Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
• Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
• In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
• In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
• Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

PAIGE'S QUICHE

Steps:

• Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
• Preheat the oven to 400 degrees F.
• Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
• Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
• Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
• If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
• In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
• Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
• The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.

QUICHE LORRAINE

Steps:

• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
• Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
• Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
• Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

AMAZING VEGETABLE QUICHE

Steps:

• **of course vegetables can vary according to season and preference CRUST Preheat oven to 375 degrees.
• To prepare crust, combine oats and oat bran; cut in butter and applesauce with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add water; stir just until moist.
• Press mixture gently into a ball on wax paper, and cover with additional wax paper.
• Roll dough, still covered, into a 10-inch circle.
• Remove 1 sheet of wax paper, and fit dough into a 9-inch pie plate coated with cooking spray.
• Remove top sheet of wax paper.
• Bake at 375 degrees for 7 minutes.
• Cool on a wire rack.
• QUICHE adjust oven to 325 In a large frying pan, cook eggplant, tomatoes and garlic until soft.
• Add zucchini, squash, spinach, mushrooms, onion, basil, oregano, salt, pepper and Worcestershire sauce.
• Blend and continue cooking until almost all juice is evaporated.
• Place vegetable mixture aside in a large bowl to cool Beat eggbeaters with ½ Parmesan cheese.
• Combine with vegetable mixture.
• Pour ½ vegetable mixture into quiche crust.
• Sprinkle rest of Parmesan cheese and ½ mozzarella evenly over mixture.
• Pour in remaining vegetable mixture and top with remaining mozzarella cheese Bake in 325 degree oven for 45-50 minutes.
• Quiche should be set and well browned.
• Cool.
• Serve hot or cold.

AMAZING QUICHE

Steps:

• Grill bacon; cool, then chop up.
• Put butter, flour and eggs in bowl and mix until thick and smooth. Do not overmix.
• Stir in milk, onion, salt, pepper and bacon.
• Pour all into a greased 25cm pie dish.
• Sprinkle grated cheese on top.
• Bake 40 minutes at 180°C until puffy and golden.

THE MOST AMAZING KETO QUICHE WITH NO CRUST

Steps:

• Preheat oven to 350F
• Beat eggs in a medium bowl. Add half and half, salt, and pepper to eggs and whisk to combine. Add the bacon and the cheese and stir.
• spray a pie plate with cooking spray. Pour in the egg mixture
• Bake in preheated oven for 40 minutes or until the eggs are set (the quiche will be firm and no longer jiggle)
• cool slightly before serving. See notes for freezing instructions.

KAREN'S CHEESE AND ONION QUICHE

Steps:

• Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.

EASIEST CHEESE QUICHE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan , press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
• Sprinkle cheese into the bottom of the pie crust; set aside.
• In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
• Pour the custard mixture carefully over the cheeses in the crust.
• Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.

AMAZING QUICHE

Steps:

• 1. Set your oven to 350 degrees. Prepare your pie shell. For me that meant taking it out of the freezer, lol. I did have some piece work to do on it. My husband had set the ice-cream on it so it was broken up. I just put the pieces back where they belong, dampened it with water and sh-mushed it back together. Hay, it worked.
• 2. To a large to medium bowl add all the ingredients, except the slices of American Cheese and whip with a large fork or whisk.
• 3. Pour it all into your pie shell. Open your oven door and add a cookie sheet with a square of tin foil centered on it. That's just encase but mine didn't overflow at all.
• 4. Carefully place your quiche in the middle of the tin foil on the cookie sheet. Close the door and bake for 45-60 minutes. Here's the tricky part. Everyone's oven cooks different so 45 minutes for my oven may not work for yours. After about 45 minutes pull out the cookie sheet half way and see if the center is cooked. If the pie shell isn't browned and the middle wiggles cook it another 5-10 minutes.
• 5. After it's cooked, it's time to pull it out of the oven cookie sheet and all. Lay the slices of American Cheese over the top of the quiche. I laid three in a row down the middle and one on either side. Then I cut the remaining two slices into triangles and covered the corners so the whole top was covered,(when I say cut, I mean I folded them over into triangles). Put it back into the oven for 5-10 minutes. Five minutes if you just want it to melt. Ten minutes if you want it to brown a little.
• 6. Remove your Quiche from the oven and turn it off before you forget. Let it sit for 5 minutes and it will be easier to cut. I usually make this for dinner and cut it into 4th's. Then we have a slice each for dinner (there are two of us). Then we have a slice each left over for breakfast. This time however, my husband who usually eats one slice ate two and my grandson was spending the night so between the three of us it was all gone.