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.
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
SMOKED HAM BACON AND GOAT CHEESE QUICHE
Make and share this Smoked Ham Bacon and Goat Cheese Quiche recipe from Food.com.
Provided by Tamarah Black
Categories Brunch
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl, whisk the eggs, half and half, and seasonings together.
- In a skillet, saute the bell pepper and bacon over medium heat until bacon until it's midway to crisp. Add the diced ham and butter. Continue to cook for about 3-4 minutes to just warm the ham through.
- Coat a pie plate or baking dish with cooking spray. Pour the skillet contents into it. Sprinkle with half of the goat cheese. Pour the egg mixture over it. Sprinkle the remaining goat cheese on top.
- Bake for 30 minute Remove from oven and let stand for 10 minutes. Slice and top with the garnish toppings (divided among the servings).
- You can substitute a combination of milk & heavy whipping cream or similar depending on your taste, allergies, or fat content preferences.
Nutrition Facts : Calories 212.6, Fat 16.2, SaturatedFat 7.2, Cholesterol 151.4, Sodium 329.3, Carbohydrate 12.9, Fiber 4.9, Sugar 2.5, Protein 8.5
BACON & CHEESE QUICHE
Make and share this Bacon & Cheese Quiche recipe from Food.com.
Provided by DillyPie
Categories Breakfast
Time 1h
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cheese & bacon into pie shell.
- Beat remaining ingredients.
- Pour into pie shell.
- Bake at 375 degrees for 45 minutes.
Nutrition Facts : Calories 662, Fat 49.4, SaturatedFat 22.2, Cholesterol 257.4, Sodium 1063.4, Carbohydrate 27.1, Fiber 1.8, Sugar 1, Protein 27.1
HAM AND CHEESE QUICHE
This is a wonderful tasting Quiche full of savory ingredients. Serve it for Brunch or Mothers day and it will be a hit!
Provided by Little Bee
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together flour, salt, half-and-half and eggs in a medium bowl.
- Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
- Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.
Nutrition Facts : Calories 221.8, Fat 15, SaturatedFat 6.9, Cholesterol 113.5, Sodium 430.7, Carbohydrate 9.5, Fiber 0.3, Sugar 0.4, Protein 12
INA GARTEN'S QUICHE
Ina Garten's quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It's perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.
Provided by Emily Hill
Categories Dessert
Time 3h25m
Number Of Ingredients 12
Steps:
- Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
- Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
- Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
- Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
- Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
- Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
- Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
- Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
- Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
- Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
- Bake the crust for about 40 minutes until it turns golden around the edges.
- When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
- Allow the crust to cool completely for about 30 minutes.
- In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
- Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
- Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
- When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
- Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
- Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
- Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes.
- Make sure to let the quiche cool for at least 30 minutes before serving.
Nutrition Facts : Calories 496 cal
EASY BACON AND CHEESE QUICHE
Original recipe calls for a 3 oz bottle of bacon bits rather than fresh-cooked bacon. This is what I have been looking for; I love quiche, but most have spinach or asparagus and DH does not like that part... *Note: It may look like the egg mixture will not fit in the crust after the cheese is added; I took out about 1/2 a cup of cheese, poured the egg in and then sprinkled the remaining cheese on top using a fork to mash the cheese down into the egg mixture. Filled the crust perfectly and it did not overflow.*
Provided by AZPARZYCH
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
- Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
- Bake in preheated oven for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
Nutrition Facts : Calories 417.5, Fat 28.8, SaturatedFat 14, Cholesterol 177.7, Sodium 502.4, Carbohydrate 19.6, Fiber 1.1, Sugar 2.3, Protein 19.8
GOAT CHEESE QUICHE WITH HASH BROWN CRUST
Make and share this Goat Cheese Quiche With Hash Brown Crust recipe from Food.com.
Provided by kittycatmom
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
- Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
- In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
LEEK AND GOAT CHEESE QUICHE
The recipe is from America's Test Kitchen, with some minor modifications made by me (highlighted in italics). Goat cheese should be fairly easy to find in any decent supermarket. I found the best value for it at a warehouse club, where they were charging less for a pound of it than a normal grocery store charged for half the amount. Make sure to wash leeks thoroughly, as they can be gritty.
Provided by Columbus Foodie
Categories Savory Pies
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees.
- Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
- Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.
- Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack.
- Pour in custard mixture to 1/2-inch below crust rim.
- Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
- Transfer quiche to rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 436.9, Fat 34.7, SaturatedFat 17.3, Cholesterol 209.3, Sodium 503, Carbohydrate 21.1, Fiber 1.7, Sugar 3.5, Protein 11
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From therecipecritic.com
Reviews 4Category BreakfastCuisine American, FrenchTotal Time 55 mins
- Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
- Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
- Prepare the egg mixture by adding the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups. Add the salt and pepper.
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4.4/5 (20)Total Time 1 hr 10 minsCategory BreakfastCalories 343 per serving
- Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 15 minutes at 350°.
- Whisk the eggs, cream, green onion, ham, salt and pepper together and slowly pour over the ham and cheese mixture.
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