Cheese Quiche Food

CHEESE QUICHE

Steps:

• Preheat oven to 375 and bake pie shell until done.
• While the pie shell is still warm, brush the baked pie crust with the beaten egg yolk.
• Sprinkle the crust with cheese.
• Whisk together remaining ingredients in medium bowl until no streaks of egg white remain.
• Pour the mixture evenly over the cheese in the pastry shell.
• Bake until the filling is puffed around the sides and a knife inserted in center comes out clean (30 to 40 minutes).
• Let stand 10 minutes before slicing.

BASIC CHEESE QUICHE

Steps:

• Preheat oven to 425°; prick the crust all over with a fork.
• Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
• Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
• In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
• Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
• Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
• Cool on a rack; serve warm or at room temperature.

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice 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.

ULTIMATE CHEESE QUICHE

Steps:

• Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
• Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
• Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
• Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.

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.

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

THREE CHEESE QUICHE

Steps:

• Heat oven to 375°F.
• Cook mushrooms, onions and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
• Whisk eggs and milk in medium bowl until blended. Stir in vegetable mixture, red peppers and 1/2 cup cheese; pour into pie crust. Place on baking sheet.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

CHEESE QUICHE SUPREME

Steps:

• Defrost puff pastry. On a lightly floured surface roll to a circle 12.5" in diameter. Fit into a 10" quiche pan or deep-dish pie pan. Roll the edges toward the center and press lightly against the rim.
• Cut the cream cheese into 8 equal strips. Place the strips like spokes in the bottom of the crust.
• Beat the eggs, cream, salt, pepper, mustard, and chilis. Mix in the cheese. Pour into the crust.
• Put the quiche pan on a baking sheet and bake at 375 degrees for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Let cool for 5 minutes, cut and serve.

SAVORY 3-CHEESE QUICHE

Steps:

• Preheat oven to 425 degree F.
• Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
• Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
• Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

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.

CHEESY QUICHE

Steps:

• Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
• Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
• Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.

THREE-CHEESE QUICHE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

THREE CHEESE QUICHE

Steps:

• Beat together the eggs, milk and sugar.
• Add the cheeses, flour, butter, baking powder and meat of your choice and mix well.
• Pour into a 9-inch unbaking pie shell or quiche pan.
• Bake in a preheated 400 degree oven for approximately 60 minutes.
• If the crust starts getting too brown, wrap some foil around the crust.

CHEESE AND ONION QUICHE

Steps:

• PASTRY CRUST:
• Sift the all purpose flour into a mixing bowl.
• Combine with the corn oil, butter and a dash of salt.
• Mix well until the texture resembles bread crumbs.
• Add the cold water, and mix well to form a dough.
• Knead lightly and refrigerate for 20 minutes.
• FILLING:
• Chop the onions into cubes.
• In a frying pan, saute the onions in butter.
• Set aside.
• In a mixing bowl, beat the eggs well.
• Add the cream and grated gruyere cheese and mix well.
• QUICHE:
• Roll out the pastry dough in an 8-inch round baking dish.
• Spread the fried onions on the bottom of the pastry crust.
• Pour in the egg and cheese mixture.
• Bake in a preheated oven for approximately half an hour, until the filling has set.
• Temperature of oven should be set at 400 degrees.
• Garnish with chopped chives or parsley.

BACON AND CHEESE QUICHE RECIPE

Steps:

• Heat oven to 400°F.
• Prick bottom and side of pie crust with fork. Bake 8 min. or until lightly browned. Meanwhile, cook peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
• Reduce oven temperature to 375°F. Spread peppers onto bottom of pie crust; top with onions, cheese and bacon.
• Whisk remaining ingredients until blended; pour over ingredients in pie crust. Place on rimmed baking sheet.
• Bake 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

DONNA'S CHEESY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
• In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
• Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
• Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.