Delicious Four Cheese Quiche Food

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.

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.

QUICHE RECIPE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
• While the crust is chilling, preheat oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
• Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

CRUSTLESS FOUR-CHEESE QUICHE

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

4 EASY QUICHE RECIPES | HOW TO MAKE A QUICHE

Steps:

• Make the crust:1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.4. Preheat oven to 350F (175C).5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.Pizza Quiche:1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.2. Sprinkle shredded mozzarella into the baked crust, add some basil leaves, pour the eggs and cream mixture. Arrange halved tomatoes with the cut side up.3. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.Spinach and cheese Quiche:1. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 2. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.3. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.4. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.Salmon and Broccoli Quiche:1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.2. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain.3. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside. 4. Place cubed salmon and broccoli over the baked crust. Sprinkle mozzarella cheese. Pour the eggs and cream mixture.5. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.Mushroom Quiche:1. Slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside.2. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside.3. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture.4. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.

QUICHE VALERIE

Steps:

• For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.
• Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)
• Preheat the oven to 350 degrees F.
• On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.
• Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.
• For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.
• In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
• Cool for 15 minutes, then cut into wedges and serve.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.

QUICHE LORRAINE

Steps:

• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
• Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
• Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
• Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

DELICIOUS FOUR CHEESE QUICHE

Steps:

• Preheat the oven to 180°C.
• Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
• Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
• Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
• Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.

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.