QUICHE LORRAINE
This simple Quiche Lorraine is packed with flavor! It's made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.
Provided by Chelsea
Categories Breakfast
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F.
- Meanwhile, cut bacon strips into small pieces and add to a large skillet over medium-high heat. Cook until bacon is browned and then remove to a paper towel-lined plate. Reserve 2 tablespoons of the bacon to reserve as a garnish for the top.
- Drain off all but 1 tablespoon of bacon fat. Add 1 tablespoon butter and the diced onion; cook until soft and translucent, about 5 minutes. Add in the garlic and stir for another 30 seconds to a minute. Add the cooked mixture to the plate of cooked bacon to drain and cool.
- Place the bacon and onion/garlic mixture right on top of the baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
- In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.
- Pour cream/egg mixture into the crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
- Serve warm with reserved bacon and fresh chopped chives.
Nutrition Facts : Calories 281 kcal, Carbohydrate 3 g, Protein 12 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 160 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEEP DISH QUICHE WITH GARNISHES
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy and fresh toppings, and it turns into a fun party trick for your next brunch.
Provided by Tara O'Brady
Categories Quiche Shallot Chive Egg Prosciutto Salmon Avocado Lemon Easter Brunch Entertaining Mother's Day Breakfast Lunch
Yield Makes one 9" quiche
Number Of Ingredients 11
Steps:
- Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
- Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35-40 minutes more. Transfer pan to a wire rack and let cool.
- While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
- Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60-75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
- Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
- Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.
BASIC CHEESE QUICHE
Make and share this Basic Cheese Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 613.2, Fat 54.1, SaturatedFat 30.1, Cholesterol 359.7, Sodium 671.3, Carbohydrate 14.1, Fiber 0.2, Sugar 1.6, Protein 18.3
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHEESE QUICHE
This is straight out of Joy of Cooking. My sister and I whipped this puppy up for a late-night holiday treat. We made an oil crust right in the pie pan which makes it simple. Don't be afraid of the nutmeg. it adds great flavor, but it isn't enough to make your quiche taste like a pumpkin pie. DELICIOUS!
Provided by AmyZoe
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 675.3, Fat 55.8, SaturatedFat 27.9, Cholesterol 331.8, Sodium 864.9, Carbohydrate 24.1, Fiber 1.8, Sugar 1.1, Protein 20
CHELSEA'S QUICHE
Seemingly having tried them all, I keep coming back to this great, simple, tasty quiche recipe. I think the celery soup makes the difference. It's always good.
Provided by ebbtide
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350 degrees.
- In mixing bowl, beat eggs with wire whisk until well combined.
- Mix in all other ingredients, including fillings.
- Pour into pie shell.
- Bake for one hour.
- Suggested fillings(up to 2 cups).
- Garden vegetables.
- Spinach and feta.
- Bacon and onion.
- Crab and olive.
- Shrimp and dill.
- Tomato and basil.
- Ham and swiss.
- Sausage, spinach and onion.
Nutrition Facts : Calories 431.2, Fat 31.1, SaturatedFat 13.5, Cholesterol 258.8, Sodium 913.2, Carbohydrate 18.4, Fiber 1.4, Sugar 1.3, Protein 19.2
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BROCCOLI CHEDDAR QUICHE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (5)Calories 528 per servingCategory Breakfast, Lunch
- PAR-BAKE CRUST: Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F. If the crust fell down a bit, wait for it to mostly cool, and then gently coax the sides of the crust up with your fingers; it should slide up without much resistance.
- BACON: Meanwhile, cut bacon into thin strips. Add bacon pieces to a large skillet and cook over medium-high heat until golden. Using a slotted spoon, remove to a paper-towel-lined plate and allow to slightly cool. Reserve 2 tablespoons of the bacon for a garnish for the top.
- ONION, GARLIC, AND BROCCOLI: Drain off all but 1 tablespoon of bacon fat (See Note 1 for how I do this). Add 1 tablespoon butter to the skillet with the bacon fat. Add the diced onion and cook until it starts to become soft and translucent, about 2 minutes. Add in the very finely chopped broccoli and cook, stirring frequently for 3-5 more minutes or until crisp-tender. Add in the garlic and stir for another 30 seconds to a minute. Remove skillet from heat, set aside to cool.
- EGGS AND CHEESE: In a large bowl, combine the eggs, heavy cream, and the dried thyme, ground mustard, paprika, and salt and pepper to taste. (I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper.) Whisk until completely smooth. Add in all but the reserved 2 tablespoons bacon, the onion, garlic, and broccoli mixture, the sharp Cheddar cheese, and the Parmesan cheese. Stir until smooth.
HAM AND CHEESE QUICHE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 94Calories 223 per servingCategory Appetizer, Breakfast, Dinner, Lunch
- Preheat oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly.
- Add the butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.
- Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper to taste.
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