Cheddar Quiche Food

BROCCOLI-CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

CHEDDAR QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
• In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
• Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
• In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
• Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.

TURKEY AND CHEDDAR QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

BACON & CHEDDAR QUICHE

Steps:

• Crumble bacon in to the bottom of the pie shell.
• Sprinkle shredded cheese over the bacon.
• Saute green onions in bacon grease and sprinkle over cheese.
• Beat eggs, half& half& milk together, then add remaining ingredients.
• Pour into the pie shell and bake at 350 degrees for 45 minutes.

ONION CHEDDAR QUICHE

Steps:

• Saute onions in butter.
• Beat eggs & add milk, salt, pepper, basil and onions.
• Divide cheese in half, and spread evenly in bottom of each piecrust.
• Pour milk mixture over cheese in both pies.
• Bake at 400 degrees for 35-40 minutes.
• Allow to set 5 minutes before serving.

ASPARAGUS AND CHEDDAR QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
• In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
• In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
• Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.

CHEDDAR CHEESE QUICHE

Steps:

• Heat oven to 350°F Coat 9 inch fluted tart pan with removable bottom with cooking spray.
• Using 8 sheets of phyllo dough, spray one sheet with cooking spray.
• Arrange on bottom and up sides of pan.
• Repeat, covering pan and rolling dough up and over sides.
• Set pan on jelly-roll pan.
• Sprinkle 1/3 cup of cheese over phyllo.
• Add vegetables.
• In bowl, beat eggs, milk, salt and pepper; pour over vegetables.
• Top with 1/3 cup cheese.
• Bake 45 minutes.

MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN

Steps:

• Preheat oven to 375 degrees F.
• Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
• In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
• Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

CARAMELISED ONION QUICHE WITH CHEDDAR & BACON

Steps:

• Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
• Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
• Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
• Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
• Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

ASPARAGUS CHEDDAR QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Brush the partially baked pie shell with mustard.
• Reserve.
• Melt butter.
• Cook onion until tender but do not brown.
• Combine onion with dill, asparagus and cheese.
• Spoon evenly into the pie shell.
• Beat eggs.
• Add milk, salt, pepper, nutmeg and cayenne.
• Pour the mixture over the asparagus and cheese.
• Bake 35 to 45 minutes or until just set.
• Cool 10 minutes before serving.

VEGETABLE-CHEDDAR QUICHE

Steps:

• Heat oven to 425.
• Place pie crust in 9 inch pie pan as directed on pkg. for one crust filled pie.
• Bake at 425 for 5 to 7 minutes or just until edge begins to brown.
• Meanwhile, in large bowl, combine cheese and flour; toss to coat.
• Add bell pepper and onion stir fry and mushrooms; toss to mix.
• Remove partially baked crust from oven; reduce oven temperature to 375.
• Spoon cheese mixture into partially baked crust.
• In same bowl, combine all remaining ingredients; beat until well blended.
• Pour over cheese mixture.
• Return to oven; bake at 375 for an additional 35 to 45 minutes or until filling is puffed and knife inserted in cinter comes out clean.
• If necessarey, cover edge of crust with strips of foil diuring last 15 to 20 minutes of baking to prevent excessive browning.
• Let stand 5 to 10 minutes before serving.

CRAB AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling.
• Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

BEEF AND CHEDDAR QUICHE

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. , Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.

BACON CHEDDAR QUICHE

Steps:

• In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a large bowl, beat the eggs, milk and cayenne; pour over the onion. , Microwave, uncovered, on high for 4-1/2 minutes, stirring twice. Cook 1-2 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.

STICKY ONION & CHEDDAR QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

COUNTRY QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
• In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
• Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
• Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.