Cheesy Quiche Crust Food

CHEESY QUICHE CRUST

Steps:

• Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
• Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

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.

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.

NO-CRUST CHEESE QUICHE

Steps:

• In a small bowl, combine the first five ingredients. Beat on low speed for 3 minutes or until blended. Transfer to a greased 9-in. pie plate. Sprinkle with bacon and cheese; lightly press down into batter. , Bake, uncovered, at 350° for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

CRUSTLESS BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
• Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

CHEESY ZUCCHINI QUICHE

Steps:

• Butter a 9-inch pie plate and press the crumbs into it to make a crust.
• Preheat the oven to 350°F degrees.
• Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
• In a saucepan, melt margarine.
• Add flour; stir well.
• Add milk slowly stirring all the time.
• Cook until thickened.
• Stir in the cheese, egg and salt and pepper.
• Gently mix in the zucchini.
• Ladle into the bread crumb crust.
• Bake in 350°F degree oven for 35 minutes.

CHEESY BACON QUICHE RECIPE

Steps:

• Heat oven to 375°F.
• Press pie crust into bottom and up side of 9-inch tart pan with removable bottom or springform pan.
• Whisk eggs, cream cheese spread, dressing and milk in large bowl until blended. Stir in cabbage and bacon; pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. Run knife around tart to loosen from rim of pan; remove rim.

SPINACH MUSHROOM CHEESY QUICHE

Steps:

• Heat olive oil in a saute pan, toss spinach until it cooks down.
• Combine fresh garlic, onions, milk, eggs & grated cheese.
• Mix parmesan and garlic powder together (do not combine with other ingredients).
• Spread spinach out in the pie crust.
• Pour egg mixture into crust.
• Arrange mushrooms and feta over the top
• Sprinkle with parmesan/garlic mixture.
• Bake for one hour at 350.

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.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!