Bacon And Blue Cheese Quiche Recipes

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

DOUBLE DOUBLE BACON CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F.
• To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
• To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.

CHEESY BACON QUICHE RECIPE

Steps:

• Heat oven to 375°F.
• Press pie crust into bottom and up side of 9-inch tart pan with removable bottom or springform pan.
• Whisk eggs, cream cheese spread, dressing and milk in large bowl until blended. Stir in cabbage and bacon; pour into crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. Run knife around tart to loosen from rim of pan; remove rim.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
• Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
• When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
• Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
• Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
• In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

BACON AND CHEDDAR CHEESE QUICHE

Steps:

• Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
• Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
• Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
• Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
• Let stand 10 minutes before serving.

BACON-CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

EASY BACON-CHEDDAR CRUSTLESS QUICHE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon, cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top each serving with a dollop of sour cream, and garnish with chopped green onions.

BACON CHEDDAR QUICHE

Steps:

• In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a large bowl, beat the eggs, milk and cayenne; pour over the onion. , Microwave, uncovered, on high for 4-1/2 minutes, stirring twice. Cook 1-2 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.

BACON AND CHEESE QUICHE RECIPE

Steps:

• Heat oven to 400°F.
• Prick bottom and side of pie crust with fork. Bake 8 min. or until lightly browned. Meanwhile, cook peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
• Reduce oven temperature to 375°F. Spread peppers onto bottom of pie crust; top with onions, cheese and bacon.
• Whisk remaining ingredients until blended; pour over ingredients in pie crust. Place on rimmed baking sheet.
• Bake 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

BACON SWISS QUICHE

Steps:

• Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

BACON AND DOUBLE CHEESE QUICHE

Steps:

• Preheat oven to 375.
• If making your own crust, bake in oven for about 10 minutes. If using a ready made crust, I have found this is not necessary.
• Cook and Crumble bacon.
• In a small bowl, whisk together eggs, half & half, thyme & Pepper.
• Pour into crust.
• Sprinkle bacon and chesses over mixture.
• Bake for about 30 minutes, until custard is set.
• Serve warm.

MUSHROOM AND BLUE CHEESE QUICHE

Steps:

• Pastry Method.
• Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
• Add water a little at a time until the pastry comes together to form a ball.
• Chill for 15 minutes.
• Roll out thinly to line a 20-24cm flan tin.
• Filling Method.
• Sauté mushrooms and onions with a little butter until soft.
• Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
• Mix together eggs, cream, milk and season with salt and pepper.
• Pour into the pie crust and then sprinkle with blue cheese.
• Bake at 220°C for 20-30 minutes until set and serve.