Four Cheese Quiche Food

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.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CHEESE QUICHE

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.

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.

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 heat; cool for 15 minutes.
• Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard, and salt.
• In a large bowl, beat the eggs.
• Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth.
• Fold in the Jarlsberg and Parmesan cheese.
• Pour into a greased 9 inch pie plate.
• Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting.
• Serve warm; refrigerate leftovers.

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.

THREE CHEESE QUICHE

Steps:

• Heat oven to 375 degrees. Take pie crust from freezer, to thaw and place on a baking sheet for easy handling. Sprinkle cheddar (4 ounces), mozzarella and Parmesan cheese on bottom of pie crust. Set aside.
• In a medium size bowl, whisk together eggs, half & half and sour cream until frothy. Add in garlic powder, parsley, chives, salt and pepper and whisk. Pour egg mixture over cheeses. Sprinkle remaining cheddar cheese on top and place in oven.
• Bake for approximately 40 to 45 minutes until top of quiche is golden brown and center is set. Remove from oven and serve immediately

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.

FOUR CHEESE SPINACH QUICHE

Steps:

• Roll both pie crusts together to fit 11 inch tart pan or quiche pan. Top with parchment paper and add pie weights.
• Bake at 400 for 12 min or until lightly browned.
• Quickly remove weights and parchment paper, sprinkle with Parmesan cheese and let cool.
• Drain chopped spinach well by pressing between paper towels.
• Stir together spinach, eggs, cream, salt and pepper.
• Sprinkle Mozzarella, cheddar cheese, and onion into prepared crust.
• Add spinach mixture.
• Top with red bell pepper and sprinkle with feta cheese.
• Bake at 350 for about 40 minutes, until set. Cover loosely with aluminum foil, and let stand 30 minute.

SAVORY 3-CHEESE QUICHE

Steps:

• Preheat oven to 425 degree F.
• Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
• Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
• Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

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.

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.

QUICK QUICHE

Steps:

• Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.

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.

FOUR CHEESE QUICHE

Steps:

• Mix the first three cheeses together and spread in the bottom of the pastry shell. In the blender, mix the eggs, ricotta cheese, half- &-half and herbs. Pour this mixture over the cheeses in the pastry. Bake approximately one hour at 400 or until set in the center.