Cooking Mamas Quiche Food

COOKING MAMA'S QUICHE

Cooking Mama's Quiche image

I have been making this quiche for the past 20 years. You will love it too, it takes a little time to prepare, but it is so worth it! Hope you enjoy it just as much as my family does.

Provided by Cooking Mama

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 pillsbury premade pie crust
1 (10 ounce) package of chopped spinach, dranied and squeezed of any water
1 bunch green onion, diced
1 (8 ounce) package sliced mushrooms
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
8 pieces bacon, cooked crispy and crumbled
1/2 cup mayonnaise
1/2 cup milk
3 eggs, slightly beaten

Steps:

Put all ingredients into a large bowl, mix well.
Pour into chilled pie crust and bake in a preheated 350 degree oven for 1 hour, or until set.
Serve hot.

Nutrition Facts : Calories 586.1, Fat 44.9, SaturatedFat 16.4, Cholesterol 170.6, Sodium 785.8, Carbohydrate 25.3, Fiber 3, Sugar 3.1, Protein 21.8

QUICHE LORRAINE IN 4 EASY STEPS

Quiche Lorraine in 4 easy steps image

Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be

Provided by Good Food team

Categories Afternoon tea, Dinner, Lunch, Main course, Snack, Supper

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 7

Ingredients

flour, for dusting
500g block ready-to-roll shortcrust pastry
200g smoked streaky bacon, chopped
85g medium cheddar, cut into small cubes
3 eggs, lightly beaten
284ml tub double cream
pinch grated nutmeg

Steps:

Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

Nutrition Facts : Calories 610 calories, Fat 49 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.73 milligram of sodium

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