Anytimequiche Recipes

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MINI QUICHE (ANY FLAVOR!)



Mini Quiche (Any Flavor!) image

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 7

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper
3/4 cup add-ins (see recipe note)
1/2 cup shredded or crumbled cheese (see recipe note)

Steps:

  • I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  • Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  • Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  • Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  • Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  • Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  • Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

BASIC QUICHE



Basic Quiche image

Quiche is the ultimate crowd-pleasing menu item that can be made with any of your favourite vegetables, meats, and cheeses. Quiche can be served on its own, or paired with salad, soup, or some fruit.

Time 45m

Yield Serves: 6

Number Of Ingredients 4

1 prebaked 9-inch (23 cm) deep-dish pie shell
Filling ingredients (see Variations)
4 eggs
1 1/2 cups ( 375 mL ) evaporated milk or light cream (5%) or half-and-half (10%)

Steps:

  • Spread filling ingredients in pie shell.
  • Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
  • Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.

Nutrition Facts :

ANYTIME QUICHE



Anytime Quiche image

A very easy recipe to be enjoyed any time of day. This is one of those emergency meals to make when you are low on energy or prep time. Delicious! From The One Armed Chef Cookbook. You can add any leftover vegetables that you have along with the cheese. Spinach is particularly good in this recipe. Note: in the pictures I posted I added 1 c. frozen chopped spinach and 1/2 lb. browned sausage and it still fit nicely in a deep dish pie crust, but it does have to bake longer. Enjoy!

Provided by Munchkin Mama

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 eggs
1 cup milk
1 teaspoon salt
1 frozen pie crust
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a medium mixing bowl, beat eggs with a whisk. Add in the milk and salt, mixing well.
  • In the bottom of the frozen pie crust, sprinkle cheese.
  • Pour the egg mixture over the cheese. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. (I usually cook mine at least 45 minutes.).

Nutrition Facts : Calories 463.9, Fat 32.9, SaturatedFat 13.8, Cholesterol 317.4, Sodium 1166.4, Carbohydrate 19.5, Fiber 0.3, Sugar 2, Protein 21.8

CHEF MICHAEL'S "ANYTIME QUICHE"



Chef Michael's

An exciting "anytime quiche" that can be served warm for a breakfast, brunch, dinner, or compliment with a side of fresh fruit and your favorite beverage. For added taste and presentation, place a dollup of mild or medium Salsa over each slice! It's a delight, guaranteed !

Provided by Chef Michael 1171930

Categories     Breakfast

Time 40m

Yield 1 pie Quiche, 4-6 serving(s)

Number Of Ingredients 7

1/2 pint whipping cream
6 extra large eggs
1 1/2 cups shredded swiss cheese
1 ready-made pie crust
6 -8 slices crisp bacon or 6 -8 slices pepperoni
1 cup fresh onion, chopped
fresh broccoli, spinach, red or yellow pepper, chopped

Steps:

  • thinly coat round glass or 6 X 9 Pyrex baking dish bottom and sides with canola or vegetable oil. Prepre and arrange your own pie crust or pre-formed one in baking dish and bake for approx ten minutes at 350 degrees. Remove from oven and evenly spread chopped or diced desired ingredients in the pie dish. Combine remaining ingredients in a large mixing bowl including the shredded cheese. Pour over into pie dish. Preheat and bake uncovered on middle or top oven rack at 350 degrees for approximately 30 - 35 minutes or until quiche begins to lightly brown on top. Remove from oven, allow to cool a bit, and serve with a dollup of mild or medium (Pace) Salsa and a side of fresh fruit.

Nutrition Facts : Calories 709.6, Fat 55.8, SaturatedFat 26.5, Cholesterol 411, Sodium 690.1, Carbohydrate 23.9, Fiber 1, Sugar 2.6, Protein 27.8

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