EASY QUICHE
The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great for breakfast, brunch, or dinner.
Provided by Erin Clarke / Well Plated
Categories Breakfast brunch Dinner Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
- Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
- Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
- Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
- Carefully pour the egg mixture over the top.
- Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.
Nutrition Facts : ServingSize 1 of 6, Calories 255 kcal, Carbohydrate 19 g, Protein 16 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 151 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
DUTCH INSPIRED QUICHE
Make and share this Dutch Inspired Quiche recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line deep dish glass pie plate with pie shell.
- Sprinkle Gouda cheese over the bottom.
- Whisk together room temperature eggs with whipping cream and nutmeg, salt, and pepper.
- Pour some of the egg mixture over the cheese.
- Place baby spinach leaves on Gouda,and top with half the Leerdammer.
- Pour a little more of the egg mixture on the quiche, saving some.
- Top with bacon and the rest of the cheese, then pour remaining egg mixture over all.
- Press the ingredients down into the pie plate to get as much of the egg mixture on it as you can.
- Sprinkle a little more nutmeg, salt, and pepper on top if you wish.
- Bake at 350F for 30 minutes, then top quiche with foil to prevent excess browning.
- Bake for 15-20 minutes more or until quiche is set.
- Allow quiche to rest for 20+ minutes before cutting and serving.
Nutrition Facts : Calories 609.5, Fat 53.1, SaturatedFat 25, Cholesterol 249.2, Sodium 1003.5, Carbohydrate 15.6, Fiber 0.7, Sugar 2.1, Protein 17.6
SPINACH QUICHE
This quick and easy spinach quiche with feta and leeks is perfect for brunch. Made with Greek yogurt and without heavy cream. Healthy!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 1h35m
Number Of Ingredients 11
Steps:
- Parbake the crust: Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Bake until the crust is lightly golden, 10 to 15 minutes. Set aside to cool.
- Prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the leeks and sauté for 5 minutes, until tender. Add the spinach and sauté for 2 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, egg whites, milk, Greek yogurt, salt, and pepper. Set aside.
- Spoon the spinach and leek mixture into the bottom of the crust, then sprinkle the feta over the top.
- Gently pour in the egg mixture.
- Bake the quiche for 45 to 55 minutes, until eggs are set in the center and puffed slightly and the crust is golden brown. Let the quiche cool on a wire rack for 10 minutes. Slice and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice (of 6), Calories 341 kcal, Carbohydrate 25 g, Protein 21 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 146 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g
QUICHE LORRAINE I
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
Provided by Laundrie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g
QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love