The Best Basic Quiche Food

THE BEST QUICHE LORRAINE

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.

BASIC QUICHE

Steps:

• Preheat oven to 350 degrees Farenheit.
• Beat eggs in a large mixing bowl.
• Add filling and milk and mix well.
• Pour mixture into frozen pie crust.
• Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
• Serve with a crisp green salad or maybe some fresh fruit on the side.

QUICK QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown.

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.

BASIC CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 8 or 9 inch pie plate.
• Mix eggs in large bowl.
• Add shredded cheeses, folding.
• Fold in milk.
• Add salt and pepper to taste and any other spice to taste (garlic powder, onion, cumin, etc.).
• Add any meats or veggies at this time, fold gently.
• Pour into pie plate and spread out.
• Bake for about 40 minutes.

THE BEST QUICHE EVER

Steps:

• Preheat oven to 350 degrees.
• Layer the swiss cheese, mozzerella cheese, pepperoni, and onion in the pie crust.
• In a small bowl, mix together the milk, eggs, salt, oregano, and garlic powder.
• Pour this mixture over the cheese in the pie crust.
• Bake for 45 minutes.