DONNA'S CHEESY QUICHE
How many kids do you know that enjoy eggs? We'll I thought the same until I served them my quiche!
Provided by DONNAZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
- In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
- Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
- Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 13.3 g, Cholesterol 171.2 mg, Fat 35.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 16 g, Sodium 750.7 mg, Sugar 1.7 g
EASY QUICHE LORRAINE
It's a delicious way to start a meal!
Provided by LADYNUSS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 21.1 g, Cholesterol 141.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17.9 g, SaturatedFat 13 g, Sodium 641.7 mg, Sugar 4.3 g
THE BEST QUICHE LORRAINE
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
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.
QUICHE LORRAINE II
Bacon, eggs, cheese and onions. It's a delicious way to start a meal!
Provided by LADYNUSS
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
- In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
- In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 17 g, Cholesterol 106.3 mg, Fat 26.3 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 10 g, Sodium 463.4 mg, Sugar 3.4 g
QUICHE LORRAINE I
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!
Provided by Laundrie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 18.7 g, Cholesterol 267.1 mg, Fat 68.1 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 30.5 g, Sodium 1021.7 mg, Sugar 1.2 g
THE BEST QUICHE LORRAINE
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.
ULTIMATE CHEESE QUICHE
This dish is ridiculously easy to cook and is absolutely bursting with a rich, cheesy taste. It's also very, very filling!
Provided by domstapleton
Time 35m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
- Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
- Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
- Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.
CHEESY QUICHE LORRAINE
I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to serve it with a small salad and a cluster of seedless grapes or some melon.
Provided by GinnyP
Categories Savory Pies
Time 1h
Yield 1 9inch Quiche, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
- Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
- Butter a 9" glass pie dish.
- Spread bacon and then the grated Gruyere in the pie plate.
- Whisk together the eggs, creme fraiche, salt, and pepper.
- Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
- Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
- Serve hot or at room temperature.
- Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
- I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
- Be very careful pulling this out of the oven.
- Move slowly so the hot water doesn't slosh about.
- Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.
Nutrition Facts : Calories 532.3, Fat 50.6, SaturatedFat 25.6, Cholesterol 231.6, Sodium 565.4, Carbohydrate 2.3, Fiber 0.1, Sugar 0.3, Protein 17.2
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
QUICHE LORRAINE
Make and share this Quiche Lorraine recipe from Food.com.
Provided by Pam Wood
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
- Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
- Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
- then pour over the cheese and bacon mixture in the flan case.
- Bake near the top of the oven at 200C(400F) Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
- Serve hot or cold.
Nutrition Facts : Calories 442.8, Fat 36.6, SaturatedFat 15.2, Cholesterol 138.3, Sodium 494.4, Carbohydrate 11.9, Fiber 0.9, Sugar 0.3, Protein 16.2
EASY QUICHE LORRAINE
Make and share this Easy Quiche Lorraine recipe from Food.com.
Provided by Mysterygirl
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray pie pan with non-stick cooking spray.
- Place hash browns in pie pan.
- Sprinkle with salt & pepper.
- Top with onions and ham.
- Beat eggs and milk.
- Pour over hash browns.
- Top with cheese.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 396.1, Fat 23.3, SaturatedFat 9.9, Cholesterol 227.1, Sodium 204.5, Carbohydrate 35.2, Fiber 2.5, Sugar 3.5, Protein 14.1
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