Cheddar Bacon And Broccoli Quiche Recipes

BROCCOLI BACON QUICHE

Steps:

• Microwave bacon until crisp.
• Beat eggs with cream and salt& pepper.
• Pour half of mixture into greased 9-inch pie plate.
• Add broccoli, chopped cheddar cheese and crumble bacon.
• Pour remaining mixture over top.
• Garnish with pimiento or red pepper.
• Bake 35 minutes at 350.

BROCCOLI AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
• Bake crust in the preheated oven for 8 minutes.
• Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
• Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

BROCCOLI-CHEDDAR 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, broccoli florets, 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.

BACON BROCCOLI QUICHE

Steps:

• In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon, mushrooms and cheese. , Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting.

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.

CHEDDAR-CRUSTED & BACON BROCCOLI QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
• Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
• Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
• Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
• Bake for 30 minutes, until the edges are crisp.
• While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
• Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
• Chop the bacon.
• Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
• In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
• Pour the egg mixture over the fillings in the crust.
• Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
• Let the quiche cool for 15 minutes before slicing and serving.
• Enjoy!

CHEDDAR BACON BROCCOLI QUICHE

Steps:

• Heat oven to 425°.
• Prepare pastry for one-crust pie (if using mix or homemade crust recipe) and bake as directed in 9" pie plate or quiche pan.
• Layer bacon, onion, broccoli and cheese evenly over bottom of pie crust.
• Mix together remaining ingredients.
• Beat well to really mix the eggs using a whisk or blend in the blender at low speed.
• Pour over other ingredients in pie crust shell.
• Bake for 15 minutes.
• Reduce the heat to 300°.
• Bake quiche 30 minutes longer or until knife inserted in center comes out clean.
• Let pie stand for 10 minutes to cool before cutting.

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.