1-2-3 BASIC QUICHE
This is a great basic recipe for quiche, you can add many different ingrediants to make it your own. This is also very very easy to make.
Provided by Cupcake-Princess
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a small skillet saute onion in a little oil until tender, set aside to cool.
- In a medium mixing bowl stir together eggs, milk, mustard, salt, pepper, cheese, and onions. Pour mixture into pie shell and bake until knife inserted into the center comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 211.6, Fat 13.9, SaturatedFat 5.4, Cholesterol 94.9, Sodium 184.1, Carbohydrate 13.2, Fiber 1, Sugar 0.8, Protein 8.2
QUICHE RECIPE
This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.
Provided by Sally
Categories Breakfast
Time 4h
Number Of Ingredients 8
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.
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
- Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
- Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
- For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
- Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
- When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
EASY 1 - 2 - 3 QUICHE
This is an inexpensive basic quiche to which you can add different fillings. It's called 1 - 2 - 3 because the proportions are about one cup of filling, two cups of half and half and 3 large eggs. My easy pie crusts make this a snap to do for a quickie lunch/brunch/potluck. It's easily made into a dozen different quiches for parties. I make this recipe easy by having pie crusts in the freezer - I always make 5 or six crusts at a time, flatten into discs and double wrap them for the freezer (Recipe #300887). I pre- cook any fillings that need it, and mix the custard up in the morning. When the girls pop in it's easy to finish. Hope you try this!
Provided by Secret Agent
Categories Lunch/Snacks
Time 1h5m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350* and position the rack to the lower third position or use a pizza stone in the lower third of the oven. Get it good and hot.
- Partially bake your pie crust in a 9 inch pan (see Recipe #300887). Use lots of beans inside of foil to help hold the shape (I use the same old lentil beans and fill the foil to the top). Bake for about 10 minutes. I usually lay a piece of foil over the top so the edges don't burn.
- Make the custard by beating the half and half, eggs and seasonings together.
- Stir in your favorite fillings and pour into your partially baked pie shell or layer the fillings for a pretty presentation. (yeah, take the beans out first) and bake for 45 - 55 minutes or until a butter knife inserted into the center comes out clean.
- Filling Suggestions:.
- I always saute the veggies and herbs in butter and olive oil.
- 1 tablespoon minced herbs,1/2 cup sauteed leeks, 6 slices of blanched, rinsed and diced bacon patted dry and fried and 1/2 cup shredded Gruyere cheese and topped with plum tomato slices.
- 1/2 cup finely diced baked ham sauteed with 1/2 cup finely sliced green onions and 1/2 cup of cheddar cheese with 1 Tablespoon minced herbs.
- 10 slices of roma tomatoes for the top and 3/4 cup shredded mozzarella and 1/4 cup Parmesan cheese and 1/2 teaspoon of dried Italian herbs.
- You can add leftover veggies from last night's dinner such as steamed broccoli, asparagus, mushrooms, whatever you have.
- This recipe is easy to turn into a Mexican dish, Italian, Spanish, Portugese, whatever your mood dictates.
- Add a salad and it makes a nice lunch.
Nutrition Facts : Calories 220.1, Fat 16.3, SaturatedFat 6.8, Cholesterol 101.7, Sodium 240.6, Carbohydrate 13, Fiber 0.8, Sugar 0.3, Protein 5.5
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.
Nutrition Facts : Calories 449 calories, Fat 37g fat (21g saturated fat), Cholesterol 524mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
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- In a food processor, combine the flour and baking powder. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and egg and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form a disc with your hands.
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