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 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.

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.

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.

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.

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:

• 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.