Fluffy Quiche Recipes
LIGHT AND FLUFFY SPINACH QUICHE
Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
Provided by KRISTINJONI
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g
LIGHT AND FLUFFY SPINACH QUICHE
I found this recipe online a while ago and have made it many times. It is delicious! It is very easy to make and reheats quite well. My girlfriend is on Weight Watchers and has asked me to make this quiche many times for easy week-night dinners. Enjoy!
Provided by Belgarion66
Categories Savory Pies
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth.
- Whisk in eggs.
- Layer spinach, cheese, and onion in pie shell, making several layers of each.
- Pour in egg mixture.
- Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 288.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 132, Sodium 406.6, Carbohydrate 18.6, Fiber 2.5, Sugar 2.4, Protein 8.6
FLUFFY QUICHE
I personally haven't prepared this but have had it several times at our Bible Study Brunches. Posted as she wrote it.
Provided by Debbie M.
Categories Eggs
Number Of Ingredients 6
Steps:
- 1. Combine egg yolks, half and half and cheese in a blender to combine.
- 2. Beat egg whites until stiff.
- 3. Fold blender mixture into stiff egg whites.
- 4. Pour into unbaked pie shell.
- 5. Pour mushrooms in evenly and sprinkle with nutmeg.
- 6. Bake at 325 degrees fir 45 minutes to 1 hour or until toothpick comes out clean.
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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
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