Chelseas Quiche Recipes

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QUICHE LORRAINE



Quiche Lorraine image

This simple Quiche Lorraine is packed with flavor! It's made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.

Provided by Chelsea

Categories     Breakfast

Time 50m

Number Of Ingredients 12

1 (9-inch) frozen ready-to-bake pie crust ( (MUST be deep dish))
9 slices center-cut bacon
1 tablespoon butter
1/2 cup medium yellow onion (diced)
1 teaspoon minced garlic
1/4 cup Parmesan cheese (freshly grated)
1 cup Swiss cheese (freshly grated)
4 large eggs
1 and 1/3 cup heavy cream
1/4 teaspoon ground nutmeg
Fine sea salt and freshly cracked pepper
Optional garnish: chopped chives

Steps:

  • Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F.
  • Meanwhile, cut bacon strips into small pieces and add to a large skillet over medium-high heat. Cook until bacon is browned and then remove to a paper towel-lined plate. Reserve 2 tablespoons of the bacon to reserve as a garnish for the top.
  • Drain off all but 1 tablespoon of bacon fat. Add 1 tablespoon butter and the diced onion; cook until soft and translucent, about 5 minutes. Add in the garlic and stir for another 30 seconds to a minute. Add the cooked mixture to the plate of cooked bacon to drain and cool.
  • Place the bacon and onion/garlic mixture right on top of the baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
  • In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.
  • Pour cream/egg mixture into the crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
  • Serve warm with reserved bacon and fresh chopped chives.

Nutrition Facts : Calories 281 kcal, Carbohydrate 3 g, Protein 12 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 160 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASIEST CHEESE QUICHE



Easiest Cheese Quiche image

Easiest cheese quiche is a super easy savory and fluffy pie recipe made with just a few ingredients. It takes no time at all and tastes delicious.

Provided by Linda Larsen

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 9

1 refrigerated pie crust (or homemade pie crust )
3 cups shredded cheddar cheese (or a combination of Swiss and cheddar)
4 eggs
1 cup milk
1/2 cup heavy cream
3 tablespoons flour
1 to 2 teaspoons dried chives
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Gather the ingredients. Preheat the oven to 375 F.
  • Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan , press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
  • Sprinkle cheese into the bottom of the pie crust; set aside.
  • In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
  • Pour the custard mixture carefully over the cheeses in the crust.
  • Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.

Nutrition Facts : Calories 479 kcal, Carbohydrate 27 g, Cholesterol 154 mg, Fiber 1 g, Protein 17 g, SaturatedFat 16 g, Sodium 550 mg, Sugar 4 g, Fat 34 g, ServingSize 1 quiche (6 to 8 servings), UnsaturatedFat 0 g

CHEDDAR QUICHE



Cheddar Quiche image

The crust is made with baking mix, so it is heartier than a flaky pastry. Serve warm or at room temperature.

Provided by Jennifer

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 8

Number Of Ingredients 11

1 cup all-purpose baking mix
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup milk
3 slices bacon, chopped
1 small onion, chopped
2 cups shredded Cheddar cheese
4 eggs
1 teaspoon salt
¼ teaspoon hot pepper sauce
1 (12 fluid ounce) can evaporated milk, heated

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
  • In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
  • Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
  • In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
  • Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 15.9 g, Cholesterol 141 mg, Fat 19.4 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 10.1 g, Sodium 898.3 mg, Sugar 6.2 g

BEEF AND CHEDDAR QUICHE



Beef and Cheddar Quiche image

This recipe has been a family favorite for years. It's easy to prepare and perfect for a busy schedule. I've also made this recipe with salmon - substituting two cans for the ground beef and adding 1 tablespoon fresh lemon juice. It's great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 pound ground beef
1 unbaked pastry shell (9 inches)
3 large eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup whole milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided

Steps:

  • In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. , Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.

Nutrition Facts : Calories 433 calories, Fat 32g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 700mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

BASIC CHEESE QUICHE



Basic Cheese Quiche image

Make and share this Basic Cheese Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 (9 1/2 inch) deep dish pie shells, unbaked and chilled
6 eggs, at room temperature
2 cups grated cheddar cheese (or the lesser known Emmenthal or Cantal cheese) or 2 cups gruyere cheese (or the lesser known Emmenthal or Cantal cheese)
2 cups half-and-half or 2 cups whole milk, gently heated just until warm
1/2 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 425°; prick the crust all over with a fork.
  • Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
  • Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
  • In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
  • Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
  • Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
  • Cool on a rack; serve warm or at room temperature.

Nutrition Facts : Calories 613.2, Fat 54.1, SaturatedFat 30.1, Cholesterol 359.7, Sodium 671.3, Carbohydrate 14.1, Fiber 0.2, Sugar 1.6, Protein 18.3

CHELSEA'S QUICHE



Chelsea's Quiche image

Seemingly having tried them all, I keep coming back to this great, simple, tasty quiche recipe. I think the celery soup makes the difference. It's always good.

Provided by ebbtide

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

6 eggs
2 tablespoons heavy cream
1 (10 1/2 ounce) can cream of celery soup
1 cup cheddar cheese
1 cup provolone cheese
1 frozen pie shell

Steps:

  • Pre-heat oven to 350 degrees.
  • In mixing bowl, beat eggs with wire whisk until well combined.
  • Mix in all other ingredients, including fillings.
  • Pour into pie shell.
  • Bake for one hour.
  • Suggested fillings(up to 2 cups).
  • Garden vegetables.
  • Spinach and feta.
  • Bacon and onion.
  • Crab and olive.
  • Shrimp and dill.
  • Tomato and basil.
  • Ham and swiss.
  • Sausage, spinach and onion.

Nutrition Facts : Calories 431.2, Fat 31.1, SaturatedFat 13.5, Cholesterol 258.8, Sodium 913.2, Carbohydrate 18.4, Fiber 1.4, Sugar 1.3, Protein 19.2

CHEESY QUICHE



Cheesy Quiche image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Nonstick cooking spray, for the muffin pan
3 strips thick-cut bacon, chopped
5 cups cornflakes, lightly crushed
1 1/2 cups grated white sharp Cheddar
1 tablespoon unsalted butter
1/2 Vidalia onion, diced
1 teaspoon ground mustard powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly cracked black pepper
1 bunch collard greens, stemmed and finely chopped (about 3 cups)
1 cup half-and-half
4 large eggs, lightly beaten

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.

DONNA'S CHEESY QUICHE



Donna's Cheesy Quiche image

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

2 tablespoons olive oil
1 small onion, diced
3 large eggs eggs
1 cup heavy cream
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) pie crust
¾ cup mozzarella cheese, shredded
¾ cup Cheddar cheese, shredded

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

THREE-CHEESE QUICHE



Three-Cheese Quiche image

Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You'll love it! -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

7 large eggs
5 large egg yolks
1 cup heavy whipping cream
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Swiss cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon dried basil

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 449 calories, Fat 37g fat (21g saturated fat), Cholesterol 524mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.

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