QUICHE RECIPE
Quiche is a creamy egg custard baked in a pie crust shell with eggs, cheese, and cream. Top it with bacon, spinach, or seafood to make this quiche recipe a breakfast, lunch, or dinner dish! One of our family-favorite breakfast quiches is sausage, ham, and cheese!
Provided by Alyona Demyanchuk
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Unroll 1 pie crust onto a pie dish and crimp the edges. Set aside.
- Meanwhile, whisk together the eggs, cream, chicken bouillon powder, salt, and pepper. Pour into the prepared crust.
- Sprinkle the sausage and ham over the eggs. Top with cheese (about 1 1/2" thick) and bake for 30-40 minutes or until the center puffs out like a dome.
- Cool slightly. Cut into 8 slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 287 kcal, Carbohydrate 11 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 164 mg, Sodium 522 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
CHEDDAR RANCH BACON QUICHE
Steps:
- Place the pie crust evenly into a 9" pie dish. Crimp/pinch the edges at the top if desired.
- Spread the bacon evenly out over the bottom of the pie crust and then sprinkle the shredded cheese evenly out over top of it.
- In a medium-sized bowl, whisk together the eggs, milk, cream, and dressing until the mixture's smooth and evenly combined. Pour the egg mixture evenly out over bacon and cheese. Wait about 30 seconds for the mixture to 'settle'.
- Bake the quiche at 375 degrees for 40-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove the quiche from the oven and allow it to rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 2366 kcal, Carbohydrate 211 g, Protein 43 g, Fat 149 g, SaturatedFat 49 g, Cholesterol 196 mg, Sodium 2507 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
QUICHE LORRAINE
This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
COWBOY QUICHE
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
- Chop up the bacon into bite-sized pieces.
- Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
- Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
- Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
- Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
- Allow to sit for 10 minutes. Fit for a king or a cowboy.
- Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
- Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
- Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.
RANCH-STYLE QUICHE
Steps:
- Sprinkle cheese into pastry shell. In a bowl, whisk eggs until foamy. Add the remaining ingredients. Pour over cheese. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°. Cover edges with foil; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 353 calories, Fat 28g fat (15g saturated fat), Cholesterol 151mg cholesterol, Sodium 506mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
RANCH EGG PIE (QUICHE-STYLE)
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty! Prep time doesn't include cooling pie shell. With my modifications, from America's Favorite Casseroles.
Provided by Caroline Cooks
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In medium bowl, combine crackers and butter.
- Press crumb mixture evenly into 10" pie pan or quiche dish.
- Bake until golden about 7 minutes. Cool on wire rack.
- INCREASE oven temp to 425 degrees F.
- Sprinkle cheese over cooled pie crust.
- In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
- Pour mixture over cheese.
- Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
- Continue baking until knife inserted into center comes out clean, about 20 minutes.
- Cool for 10 minutes on wire rack before slicing.
COWGIRL QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the chive pie crust: Mix the flour, chives and salt in a bowl. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water. Stir the mixture until just combined. Shape the dough into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.)
- Have ready 2 sheets of parchment paper that are each at least 12 inches square. Place the disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan.
- For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt. Drain well.
- Put the mushrooms on a large baking sheet. Roast until golden brown, 15 to 20 minutes. Set aside.
- Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside.
- For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in the leeks, mushrooms, grated Swiss and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick!
- Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the quiche to sit for at least 10 minutes before serving.
- Place the quiche on a cutting board and slice wedges with a serrated knife. Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!
QUICHE (SOUTHERN EGG PIE)
This is a pseudo Southern take on a quiche.
Provided by Bryan Hale
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
- In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
- Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
- Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.
Nutrition Facts : Calories 718 calories, Carbohydrate 19.3 g, Cholesterol 213.4 mg, Fat 60.9 g, Fiber 0.5 g, Protein 22.5 g, SaturatedFat 23.3 g, Sodium 1450.6 mg, Sugar 4.1 g
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