Conquistador Quiche Recipes

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CHEF JOHN'S QUICHE LORRAINE



Chef John's Quiche Lorraine image

In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h45m

Yield 8

Number Of Ingredients 12

1 9-inch unbaked pie crust (see footnote for recipe link)
8 slices bacon, cut into 1 inch pieces
½ cup chopped leeks (white and pale green parts only)
½ cup chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 large eggs
2 egg yolks
1 cup heavy cream
¾ cup milk
1 teaspoon chopped fresh thyme
6 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g

CONQUISTADOR QUICHE



Conquistador Quiche image

Spicy Mexican quiche. This is the recipe that I first came to Recipezaar to find. I requested the recipe, but no one could help me, so I made it up from memory in order to take it to a dinner party my friend was having. Sometime later, after my cookbooks were out of storage, I was able to locate the original recipe. This is pretty darn close.

Provided by Karen From Colorado

Categories     Cheese

Time 1h15m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 13

4 large eggs
3/4 cup milk (I like cream, makes it richer) or 3/4 cup cream (I like cream, makes it richer)
1 lb Italian sausage or 1 lb chorizo sausage
1 (4 ounce) can green chilies, chopped
1/2 cup chopped onion
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon pepper
1/2 cup shredded cheddar cheese
deep dish pie shell
sour cream
shredded lettuce
tomatoes, cut into wedges

Steps:

  • Poke holes in the crust with a fork and pre-bake 10 minutes.
  • Fry the sausage with the onion and spices until the onion is tender.
  • Layer meat, green chilies and cheese into crust.
  • Mix eggs and milk/cream together in a bowl with a bit of salt.
  • Pour over meat mixture in the crust.
  • Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark).
  • Cut into wedges and top with lettuce, sour cream and a tomato wedge.
  • Serve with salsa if desired.

CHORIZO QUICHE



Chorizo Quiche image

I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.

Provided by flower7

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

9 inches pie crusts, unbaked
8 ounces mexican chorizo sausage, casing removed (if necessary)
1/2 cup onion, chopped
0.5 (15 ounce) can black beans, rinsed & drained
1 1/2 cups Mexican blend cheese or 1 1/2 cups sharp cheddar cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
  • Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
  • Place cheese in crust then add onion, chorizo & bean mixture.
  • Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
  • Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26

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