All Purpose Quiche Recipes

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QUICK QUICHE



Quick Quiche image

When you don't have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.

Provided by myrite

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  • Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 12.9 g, Cholesterol 169.8 mg, Fat 18.8 g, Fiber 0.4 g, Protein 17 g, SaturatedFat 9.3 g, Sodium 804.3 mg, Sugar 3.7 g

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Steps:

  • For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
  • Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
  • Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
  • Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
  • For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
  • Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
  • When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
  • Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

YUMMY QUICHE



Yummy Quiche image

This quiche is easy and delicious as a main dish or brunch!

Provided by PAMMMY

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 9

8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 (4 ounce) can diced green chile peppers, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
  • Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 17.1 g, Cholesterol 201.1 mg, Fat 44.4 g, Fiber 1.2 g, Protein 22.6 g, SaturatedFat 20.3 g, Sodium 893.9 mg, Sugar 1.5 g

CLASSIC QUICHE



Classic Quiche image

This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

ALL PURPOSE QUICHE



All Purpose Quiche image

Make and share this All Purpose Quiche recipe from Food.com.

Provided by annconnolly

Categories     < 60 Mins

Time 55m

Yield 1 Pie

Number Of Ingredients 4

6 eggs, beaten
1 cup cheese, any kind
1 cup milk
2 cups vegetables (and or meat)

Steps:

  • Choose and prepare your choice of filling.
  • Try not to use any vegetables that will turn your quiche wattery such as fresh mushrooms. (if you add them cook first).
  • I like a combination of broccoli, cooked salmon, onions, dill and cheddar cheese.
  • Place filling in pie shell pour egg mixture over the top and baake @ 350 appx. 45 minute.
  • Check after 30 minutes.
  • It's done whin a knife inserted comes out clean.

Nutrition Facts : Calories 959.2, Fat 65.1, SaturatedFat 32.3, Cholesterol 1222.5, Sodium 1637.1, Carbohydrate 22.9, Sugar 1.1, Protein 67.9

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust deep-dish pie
1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
3 large sweet onions, chopped
1 tablespoon minced fresh thyme
1/2 teaspoon coarsely ground pepper
1/8 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
8 large eggs, room temperature
2 cups whole milk
1 cup heavy whipping cream

Steps:

  • On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

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