IMPOSSIBLY EASY QUICHE
If you can't get enough crust in your morning quiche, this easy recipe is for you. Mix biscuit mix (like Bisquik) into your eggs, dairy and veggies, and the crust will magically float to the bottom and distribute throughout your dish, making for an irresistably, impossibly easy breakfast. This recipe is also a great way to use leftover veggies and meat.
Provided by Carolyn Menyes
Categories Entrees
Time 1h14m59S
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a pie plate using butter, shortening or nonstick cooking spray.
- Sprinkle veggies, breakfast meat and cheese to the bottom of your plate evenly.
- In a separate bowl, add eggs, milk, Bisquik, salt and pepper.
- Whisk together briskly by hand for about 1 or 2 minutes, until well combined.
- Pour egg mixture into pie plate.
- Place quiche in oven.
- Bake until golden brown and firm, about 50 minutes to 1 hour.
- Let stand for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 312 calories, Sugar 7 g, Fat 22 g, Carbohydrate 14 g, Cholesterol 148 mg, Fiber 0.8 g, Protein 15 g, SaturatedFat 10 g, Sodium 463 mg
SAN JOSE QUICHE
Make and share this San Jose Quiche recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Combine the first 8 ingredients in a skillet. Cook until meat is browned, stirring until it crumbles. Drain the grease from the skillet. Stir in salsa. Set aside.
- Place half the tortillas in the bottome of an ungreased 11 x 7 x 2 inch baking dish. Spread half the meat mixture over the tortillas. Place half the green chile strips over the meat mixture. Sprinkle with 1 cup of the cheese. Repeat the layers once.
- Combine eggs and milk. Pour egg mixture over the baking dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until eggs are set and lightly browned. Let stand 5 minutes before serving.
- Garnish with salsa and avocado.
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.
SOUTHWESTERN QUICHE
Steps:
- In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.
Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
SAN FRANCISCO SEAFOOD QUICHE
If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 2 quiche, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine crabmeat,shrimp,cheese,green onions, and celery.
- In another bowl, combine mayonnaise,flour,wine, and eggs.
- Mix all ingredients together well, and divide the mixture between the two pie shells.
- Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
- Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
- Leftover quiche may be heated in a 300°F oven for 15 minutes.
Nutrition Facts : Calories 720.7, Fat 47.2, SaturatedFat 14.7, Cholesterol 184, Sodium 1024, Carbohydrate 42.9, Fiber 2.6, Sugar 4, Protein 24.4
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EASY QUICHE RECIPE {WITH ANY FILLING!} – WELLPLATED.COM
From wellplated.com
4.7/5 (44)Calories 255 per servingCategory Breakfast, Brunch, Dinner, Main Course
- Place rack in center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. Spray a 10-inch tart pan or shallow pie dish with non-stick cooking spray.
- On a lightly floured surface, roll the pastry into a 13-inch square. Fit pastry into the prepared dish, press into place and trim off any excess that flows over the top. (I like to do this by running a rolling pin right across the top of the pan). Line the pastry with foil, pressing the foil directly on the pastry's surface, then fill with pie weights or dry beans. Bake for 10 minutes, then remove from oven. Remove foil and weights. Let cool.
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- In a medium bowl, whisk together the eggs, yogurt, Dijon mustard, whole grain mustard, salt and pepper. Set the prebaked pastry on the prepared baking sheet if it is not there already. Pour in the egg filling, then arrange the vegetables on top.
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