GRUYèRE, BACON AND LEEK QUICHE
Provided by Olivia's Cuisine
Time 1h45m
Number Of Ingredients 13
Steps:
- Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
- Add the flour and the salt to a food processor and pulse a few times.
- Add the cold butter and pulse until pea sized.
- Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
- Place the dough onto a floured surface and knead just enough until smooth.
- Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
- Pre heat the oven to 375 degrees.
- On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
- Roll your pin over the top of the ring to remove excess dough.
- Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
- Cover the tart shells with foil and fill with pie weights (or dried beans).
- Bring it to the oven for 30 minutes, until dry.
- Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
- In a large skillet, over high heat, fry the bacon until golden brown and crispy.
- Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
- Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
- Transfer the leeks to a bowl and let it cool.
- Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
- In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
- Add the bacon/leek/cheese mixture to the tart shell.
- Pour the custard into the tart shell, making sure it's evenly distributed.
- Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
- Let the quiche cool for 15 minutes, remove from the tart pan and serve!
EASY BACON AND CHEESE QUICHE
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!
Provided by Dawn Egan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g
BACON-CHEESE QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g
CHEESE AND BACON QUICHE
Delicious as a cold lunch with a side salad or warm with garlic bread or homemade soup
Provided by shellminster
Time 1h30m
Yield Serves 8
Number Of Ingredients 13
Steps:
- place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
- pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
- Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
- remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
- Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.
BACON, THYME AND GRUYERE MINI QUICHES
An unusual combination of sweet and savory that can be served as mini quiche appetizers or as a full pie main dish breakfast or brunch.
Provided by Tinkerbell
Categories European
Time 32m
Yield 18-22 Mini Quiches
Number Of Ingredients 12
Steps:
- Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
- Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups. Tamp down with thumb or tart press to create a bottom crust.
- Combine the rest of the ingredients except the turkey bacon.
- Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
- Sprinkle turkey bacon over the tops of each quiche.
- Bake at 375° for 15-20 minutes or until knife inserted in center comes out clean.
- ***To bake a full pie: Cover with foil and bake at 375° for 50-60 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 112.9, Fat 4.4, SaturatedFat 1.6, Cholesterol 26.8, Sodium 134.1, Carbohydrate 15.3, Fiber 0.6, Sugar 6.1, Protein 3.2
MUSHROOM, ONION, AND BACON QUICHE WITH GRUYERE
Make and share this Mushroom, Onion, and Bacon Quiche With Gruyere recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cook bacon in a big skillet until semicrisp; drain on paper towels.
- Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
- Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
- Add in parsley and garlic; cook 1 minute.
- Season with salt and pepper; remove from heat.
- Snip bacon into ¼ inch pieces and add to mushroom mixture.
- In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
- Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
- Bake quiche until puffed and golden brown, about 35 minutes.
- Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 405.8, Fat 30.8, SaturatedFat 11.3, Cholesterol 145.8, Sodium 401, Carbohydrate 19.3, Fiber 1.9, Sugar 1.9, Protein 13.9
ZUCCHINI, BACON, AND GRUYèRE QUICHE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
- Reduce oven temperature to 350°F.
- While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
- Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
- Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
- Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
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