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.
BREAD BOWL QUICHE LORRAINE
Meet your new favorite mashup: quiche Lorraine and gooey cheese raclette. The raclette does double duty here by adding flavor and also serving as a barrier that separates the quiche from the bowl, allowing the bread to get delightfully crispy while it bakes.
Provided by Food Network Kitchen
Time 4h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Using a paring knife, cut a circle on the top of the bread about 3/4 inch from the side and about 1/2 inch from the bottom. Remove the top and scoop out the insides, leaving a 1/2-inch wall around the sides and bottom. Reserve the top and bread scraps for another use. Brush the outside crust (sides and bottom) of the loaf with 2 tablespoons of the olive oil. Completely cover the inside bottom and sides of the bread bowl with the sliced raclette. Cover the outside crust with foil to protect it from browning, leaving the hole and the cheese exposed. Place on a rimmed baking sheet. Bake until the cheese is fully melted but not browned, 15 to 20 minutes.
- Meanwhile, cook the bacon and remaining 1 tablespoon oil in a medium skillet over medium heat until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the thyme and shallots to the skillet and cook until the shallots are tender, 6 to 8 minutes. Transfer to the plate with the bacon.
- When the cheese is melted, remove the bread bowl from the oven and, using a small spoon, scoop the melted cheese from the bottom of the bowl and spread it up onto the sides of the bowl, gently pressing it into the crumb to create a watertight seal around the entire inside surface of the bowl.
- Sprinkle the Gruyere over the bottom of the bowl and top with the bacon and shallots. Blend the half-and-half, salt, cayenne, nutmeg and eggs in a blender on low speed until completely smooth and creamy. Strain through a fine-mesh sieve (to remove the foam) and then pour into the bread bowl, filling it to just below the top of the bowl.
- Lower the oven temperature to 325 degrees F. Bake until the edges of the quiche are set but the center still wobbles slightly, 55 to 75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool in a warm place (stovetop is best) to prevent cracks forming on the top, at least 3 hours, before slicing.
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
BREAD BOWL QUICHE RECIPE BY TASTY
Here's what you need: sourdough bread, cheddar cheese, large eggs, salt, pepper, bacon, shredded cheese blend, broccoli, fresh scallion, heavy cream, cherry tomatoes, mixed greens salad
Provided by Frank Tiu
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line baking sheet with aluminum foil and place a sheet of parchment paper over the foil.
- With a serrated knife, cut off the top half-inch (1 cm) of the sourdough loaf. Cut around the edge of the bread, then use your fingers to remove the center and set aside for later.
- Line the inside of the bread bowl with the sliced cheddar cheese.
- Place the bread bowl on the baking sheet and wrap the outside with the parchment and foil.
- Bake for 8 minutes, or until the cheese is melted.
- In a large bowl, combine the eggs, salt, pepper, bacon, shredded cheese blend, broccoli, scallions, and heavy cream. Whisk until smooth, then add the cherry tomatoes.
- Pour the egg mixture into the bread bowl, leaving a half-inch (1 cm) of space at the top. Cover the bread bowl with foil.
- Bake for 1 hour and 40 minutes, or until the center of the quiche has set
- Let cool for at least 30 minutes before slicing. Serve with a mixed green salad.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 8 grams, Fat 56 grams, Fiber 1 gram, Protein 35 grams, Sugar 3 grams
QUICHE LOAF SUPREME
This is a wonderful light dinner served with a side salad, or great served as a brunch also. It is delicious served warm or hot, and just as delicious served cold too! You can also make this in a spring form pan for a nicer presentation, and cut into a wedge shape. Serving size is only estimated, it depending on how large you slice the pieces. If desired green olives may be substituted for the black, or use both!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350°F.
- Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
- In a large bowl, blend together flour, baking powder and garlic powder.
- Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
- Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
- Transfer/spoon into prepared loaf pan.
- Sprinkle with grated Parmesan cheese and paprika.
- Bake for 45-50 minutes, or until set.
- If serving this hot, allow to cool slightly before cutting and serving.
- Refrigerate if serving later to serve cold.
Nutrition Facts : Calories 496.4, Fat 39.8, SaturatedFat 14.7, Cholesterol 212.4, Sodium 985.3, Carbohydrate 15.7, Fiber 1, Sugar 0.9, Protein 19.4
CHEESE QUICHE SUPREME
This recipe came from the "Casseroles and Bakes" section of the cookbook "365 Easy One-Dish Meals", published in 1990. It's rich and creamy and so easy!
Provided by loof751
Categories Breakfast
Time 1h30m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Defrost puff pastry. On a lightly floured surface roll to a circle 12.5" in diameter. Fit into a 10" quiche pan or deep-dish pie pan. Roll the edges toward the center and press lightly against the rim.
- Cut the cream cheese into 8 equal strips. Place the strips like spokes in the bottom of the crust.
- Beat the eggs, cream, salt, pepper, mustard, and chilis. Mix in the cheese. Pour into the crust.
- Put the quiche pan on a baking sheet and bake at 375 degrees for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Let cool for 5 minutes, cut and serve.
Nutrition Facts : Calories 754.7, Fat 60, SaturatedFat 29.6, Cholesterol 316.9, Sodium 770.9, Carbohydrate 26.6, Fiber 1, Sugar 3.1, Protein 28
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.
CLARK'S QUICHE
This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day... If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy...it freezes well with tin foil.
Provided by Clark Hamblen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
- Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
- In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
- Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 14.6 g, Cholesterol 156.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 1077.9 mg, Sugar 1.1 g
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