TEXAS QUICHE
This recipe is from The Columns on Alamo B&B in San Antonio. It makes a lovely brunch, lunch or dinner entree. I serve it with a crispy green salad, or sometimes a fruit salad.
Provided by Miss Annie
Categories Savory Pies
Time 1h
Yield 1 Quiche
Number Of Ingredients 8
Steps:
- NOTE: I buy the jack cheese and Cheddar cheese in a combined block.
- Mix eggs, cream, salt, pepper, and Tabasco sauce.
- Put cheese and chiles in pie crust.
- Pour cream mixture over it.
- Bake at 375°F for 45 minutes.
- Serve hot with salsa.
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.
TEX-MEX QUICHE
I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. -Hazel Turner, Houston, Texas
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust. , Combine eggs, cream, chiles, olives, salt and pepper. Pour over cheese. , Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.
Nutrition Facts : Calories 438 calories, Fat 30g fat (17g saturated fat), Cholesterol 180mg cholesterol, Sodium 985mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
TEXAS QUICHE II
Every Christmas and New Year's day, the wonderful smell of my mom's famous Texas quiche fills the house. It was only recently that I realized her choice of brunch menu was based on simplicity, as much as taste! This is a reduced-fat version. She uses co-jack, I improvise with a blend of types. I also add an additional can of chilies for a little extra kick. Top with salsa and serve with sizzling cornbread and skinned grapefruit for an amazing brunch.
Provided by VNess
Categories One Dish Meal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Coat 9 x 13 inch glass dish with cooking spray (butter also works well, but less friendly on the waistline).
- Spread grated cheese in the dish.
- Sprinkle the bottom of the dish with the chilies.
- Pour the egg substitute (or beaten eggs)evenly over the grated cheese.
- Bake in a 350°F oven for 20-30 minutes. Quiche will be set in the middle and slightly brown on top when done.
- Let stand for about 5-10 minutes before serving. It's good cold, too, if it makes it that long :-).
Nutrition Facts : Calories 117.2, Fat 3.6, SaturatedFat 1.3, Cholesterol 6.7, Sodium 516.2, Carbohydrate 4.2, Fiber 0.1, Sugar 2.9, Protein 16.6
QUICHE LORRAINE II
Bacon, eggs, cheese and onions. It's a delicious way to start a meal!
Provided by LADYNUSS
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
- In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
- In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 17 g, Cholesterol 106.3 mg, Fat 26.3 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 10 g, Sodium 463.4 mg, Sugar 3.4 g
TEXAS QUICHE
This is a family favorite, everyone wants the leftovers if there are any. It is great for a brunch and while it is baking you can prepare other things to serve. If you cannot find fresh chorizo, I have made this with chopped canadian bacon or hot breakfast sausage.
Provided by Kim Cash
Categories Breakfast Casseroles
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Spread the potatoes on a plate layered with paper towels, thaw in the microwave. Press out any remaining moisture.
- 2. Pat the potatoes over the bottom and sides of an ungreased 9 inch pie plate.
- 3. Sprinkle potatoes evenly with seasoning salt and then drizzle with melted butter.
- 4. Bake at 425 for 25 minutes. Remove from oven and reduce temperature to 350.
- 5. Layer the chorizo, cheese, pepper, onion and jalapeno over the baked crust.
- 6. In a separate bowl, whisk together the eggs, milk, salt and pepper until blended and pour over the prepared layers.
- 7. Bake for 25 minutes or until a knife in the center comes out clean.
CLASSIC QUICHE
Make and share this Classic Quiche recipe from Food.com.
Provided by Dawn399
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Unfold pie crust and place into 9 inch pie pan.
- Press firmly into pie pan and bake for 8 minutes.
- set aside.
- Prepare filling--------------.
- In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
- In a small bowl, beat eggs, add half and half and nutmeg and blend well.
- Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
- Carefully pour egg mixture into pie pan.
- Bake quiche at 425 for 15 minutes.
- Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
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