DONNA'S CHEESY QUICHE
How many kids do you know that enjoy eggs? We'll I thought the same until I served them my quiche!
Provided by DONNAZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
- In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
- Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
- Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 13.3 g, Cholesterol 171.2 mg, Fat 35.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 16 g, Sodium 750.7 mg, Sugar 1.7 g
CHEESY SPINACH QUICHE
This cheesy spinach quiche uses my favorite quiche recipe as the base. It's savory, creamy, and baked in a deliciously flaky homemade pie crust. Impress all your guests with this brunch recipe!
Provided by Sally
Categories Breakfast
Time 4h
Number Of Ingredients 9
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). And here's a time-saving tip- as the crust blind bakes, you can get started on the filling which begins with step 7.
- On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). 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. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you're freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
- While the crust is chilling, preheat oven to 400°F (204°C).
- Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. 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/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
- Remove crust from the oven. (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).
- If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
- Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
- Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
- Blot and squeeze the rest of the water out of the thawed spinach. Spread spinach on warm pre-baked pie crust. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
- Bake the quiche until the center is just about set, about 50-60 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Cool for 15 minutes before slicing and serving. 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.
EASY BACON AND CHEESE QUICHE
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!
Provided by Dawn Egan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the 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 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
QUICK N EASY QUICHE CRUST
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Provided by Elizabeth H.
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.
SPINACH QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
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HOW TO MAKE (CREAMY, CHEESY, FLUFFY) QUICHE THAT …
From food52.com
Estimated Reading Time 7 mins
- Ready your dough. First up, your pie dough. Whatever recipe you use, you’re going to want your dough on the mealy side. I know that word doesn’t sound super appetizing, but in the pie world, it’s the description for dough that has had the butter mixed in a bit more fully.
- Preheat your oven. It's a step so important I must state the obvious: Before you even start rolling out your dough, preheat the oven. Quiche bake at lower temperatures (more on that later), but the crust needs to go into a really hot oven for par-baking, so crank it up to 425° F.
- Par-bake. Par-baking is so important for pies with high moisture fillings—whether you’re talking cream pies, chess pies, or your favorite quiche. Par-baking allows the base and sides of the crust to set, which means they’ll absorb less moisture from the filling in the oven.
- Extra help. While par-baking should help your crust stay crisp, you can always take a few extra measures too. Once I’m done par-baking, I like to brush the base of the crust with egg wash.
- Cool the par-baked crust. Whether you do a simple par-bake or you enlist the help of egg wash and/or cheese, let your crust cool completely before you add the filling.
- Add the fillings (but not the custard—yet). I start by adding my fillings to the crust. Why? For one, it’s easy to make sure they’re in an even layer. And I like a lot of fillings, so it also helps me make sure I’ve got enough in before I add anything else to it.
- Add the custard. After the fillings are in, pour the custard over them. I like my custard to be pretty rich (hello, heavy cream), which is why I compensate with plenty of fillings.
- Bake. Baking times for quiche will vary drastically based on the pie plate, the recipe, and the baking temp—but there’s a few visual indicators to guide you.
- Cool… or don’t. I’m a fan of quiche lots of ways—sometimes, warm straight from the oven is so good. The custard just melts in your mouth and the crust is extra buttery.
- Mix it up. There’s a zillion ways to make quiche (and I’m dying to hear your best combinations– leave them in the comments!) – but here are some of my favorites
PERFECT QUICHE CRUST RECIPE (WITH TIPS!) – A COUPLE COOKS
From acouplecooks.com
5/5 (5)Total Time 53 minsCategory EssentialsCalories 133 per serving
- In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
- If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking).
- Freeze the crust for 10 minutes before blind baking. (Or, you can wrap it in plastic wrap and freeze for up to 1 month.)
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