Easy Quiche Self Made Crust Food

EASY QUICHE

Steps:

• in a bowl mix the eggs, milk, parmesan cheese and the seasonings. Beat with a wire whisk until well combined.
• add in the cheddar, ham, cooked shallots, and the tomato. Mix with a spoon.
• pour into the pie crust and bake at 350 degrees for 45 minutes, (I place it on a cookie sheet).

QUICK N EASY QUICHE CRUST

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.

EASY QUICHE - SELF MADE CRUST

Steps:

• Preheat oven to 165°C/325°F/Gas Mark 3.
• Fry for 5 minutes any of the vegetables that you use if you don't want crunchy bits in your quiche. I don't bother with this as i like to have a bit of a crunch in my quiche.
• Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.
• Add all the other ingredients into the mix.
• Grease a flan dish with oil or butter (or a spray oil if you use those) - and pour the mixture into a flan dish, or any other dish that will hold the mix (or even split it into more dishes, just use what you have).
• Bake in a pre-heated oven at 165°C (325°F/Gas Mark 3/moderate oven) for 45 minutes, or until browned on top. If you're using a fan oven, then cook this at 140°C.
• Remove from the oven and leave to cool for 5 minutes.

SELF CRUSTING QUICHE

Steps:

• Whisk the eggs, cream and milk and set aside.
• Mix the flour, baking powder, onion and grated cheese.
• Add to this the egg mixture and combine.
• Add the melted butter and season with salt and pepper.
• Pour this mixture into a well greased quiche/flan dish.
• Then add all other ingredients- this ensures the filling is distributed evenly.
• Bake in moderate oven for approxiamately 40 minutes or until the center feels set when pressed.
• This is yummmmmmy served with a lettuce salad.

QUICK QUICHE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
• Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

EASY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
• In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
• Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

EASY QUICHE

Steps:

• Bake crust for about 15 minutes.
• Cook broccoli and chip into bite-size chunks. (If using spinach, just thaw and drain.) Put broccoli or spinach into the bottom of the pie crust.
• Mix remaining ingredients, including your choice of meat, and pour over the broccoli.
• Bake 30 to 35 minutes at 350 degrees F, until knife comes out clean.

QUICHE & CRUST

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C).
• 2. this crust is Ina Gartens it is flakey tender and my go to crust, I have found thru trial and error that the crust needs to be cooked longer before filling. personally I do not like a gummy bottom. also if you find your crust (any) tend to slide down or shrink to much just leave more at the top then you would normally this crust is very slippery.
• 3. Crust directions: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 4. you can also do the above step #3 with out a food processor, just cut butter and shorting in with two knives, a fork, I use my hand held pastry blender or your hands, I also put the butter, shorting and a cup of water in the freezer for about 15 min while I am browning the bacon and leeks. I also put the bowle of flour in the fridge.
• 5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
• 6. as in the above step #5, I will cut it in half pat into two circles, wrap with plastic wrap put in fridge for at least 1/2 hour. normally I make this a day ahead when you roll this out you will see small pats of butter throughout. this crust can be tricky but well worth the effort, sometimes it will take more water sometimes less and you will find it still will take some coaxing for it to come together I will get most of it in a ball then dump it out on some wrap and kind of push it till it becomes one. do not over mix it take your time be gentle. I have never used a food processor so I cant tell you how it works
• 7. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil or parchment paper and fill with dried beans, rice, or baking weights. Bake in the preheated Bake in the preheated oven for 15 minutes. Remove foil and weights and bake until golden brown, about 10 minutes just keep your eye on it. Remove and set to the side.
• 8. Reduce oven to 325 degrees F (165 degrees C).
• 9. Quiche directions: Cook bacon in a skillet over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes stir in caramelized garlic if using . Set aside. normally I will cook my bacon the day before then chop it when ready to use it and crisp up again while I am getting the other ingredients ready I do not tolerate wiggly bacon. I also brown my leeks in evoo not bacon grease this can be done the day ahead as well.
• 10. Whisk eggs, egg yolks, cream, and milk together in a large bowl, add thyme and stir to combine. if I forget to put the salt, black pepper, and cayenne pepper in the leek mixture just add it here
• 11. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion, I have found this extra step to be well worth the effort it makes for better disbursement of ingredients each bite is a perfect blend. Baked for 50 minutes shake the pan if it just gives a little jiggle in the middle it is done. Rest for 20 minutes before cutting this dish is not served up hot.

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.

EASY QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Using a 9-inch cake pan, line with the pre-made pie crust. I tend to use a store bought crust, but it is even better with a homemade crust. Just to make sure it doesn't bubble, I lightly poke it with a fork.
• 3. Make sure the fillings are chopped to approx. the same size pieces and set aside.
• 4. Scramble the eggs, salt, pepper and 1 cup of the shredded cheese.
• 5. Start by sprinkling some of each of the fillers on the bottom of the pie crust, then pour over about half the eggs.
• 6. Add the remaining fillers evenly across and pour over the remaining eggs.
• 7. Top with the rest of the shredded cheese and bake until the egg is firmed all the way through and in the center.
• 8. Let cool about 5 minutes before cutting and serving.

EASY CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.