QUICHE RECIPE
This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.
Provided by Sally
Categories Breakfast
Time 4h
Number Of Ingredients 8
Steps:
- I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
- While the crust is chilling, preheat oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Reduce oven temperature to 350°F (177°C).
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
HAM AND SWISS QUICHE
Steps:
- Preheat oven to 350 F. Prepare homemade pie crust or use purchased refrigerated or frozen pie crust, and set aside. (No need to cook the crust before filling with quiche mixture.)
- In a medium bowl, place half-and-half, eggs, honey mustard, flour, salt, thyme, and pepper and beat until combined.
- Layer the cooked and cubed ham, Swiss cheese, and spinach in the prepared pie crust. Pour the egg mixture slowly into the pie crust and sprinkle with the grated Parmesan cheese.
- Bake the quiche for 40 to 50 minutes until crust is golden and filling is set. Let stand for 5 minutes, then cut into wedges to serve.
Nutrition Facts : Calories 545 kcal, Carbohydrate 34 g, Cholesterol 188 mg, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, Sodium 783 mg, Fat 37 g, ServingSize 6 servings, UnsaturatedFat 21 g
EIGHT LAYER QUICHE
My family, especially my mom and her sisters, LOVE quiche...so we are always looking for new quiche recipes. This one has lots of flavor!
Provided by QueenJellyBean
Categories Savory Pies
Time 45m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the sausage, ham, bacon and chicken together in a large skillet for about 6 minutes. Add pepper, onion and mushrooms and continue to cook for 2-3 minutes. Drain and place in the bottom of the unbaked pie shell.
- Top with cheese.
- In a separate bowl, beat the eggs. Add the half and half and flour and mix until smooth. Pour into pie shell.
- Bake at 450 for 10 minutes.
- Reduce oven temperature to 350 and continue to bake for 25 minutes or until set.
Nutrition Facts : Calories 726.6, Fat 55.8, SaturatedFat 23, Cholesterol 280.2, Sodium 1305.7, Carbohydrate 19.3, Fiber 0.7, Sugar 1.9, Protein 35.7
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.
BILL'S AMAZING DOUBLE DESSERT QUICHE
This is a delicious dessert-type quiche that my husband Bill invented just today! It's really delicious.
Provided by Recipe Junkie
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix crust ingredients until you have a very smooth, textured dough.
- Press into greased pie plate until it's over the edges but not too thinly spread.
- Bake for 15 minutes at 325.
- For First Layer of Filling:.
- Chop strawberries fine.
- Mix the strawberries into the cream cheese.
- When well mixed, spread cream cheese mixture over baked and cooled crust.
- For Second Layer:.
- Mix the eggs, figs, vanilla and nutmeg together with fork until well-blended but not frothy.
- Pour that mixture into the crust.
- Bake at 350 for 45 minutes.
- For Caramel Glaze:.
- Meanwhile, over low heat in small saucepan heat brown sugar, butter and milk.
- Bring to a boil, stirring constantly for five minutes.
- When quiche is ready, drizzle the caramel mixture over hot quiche.
- Garnish with kiwi fruit slices.
Nutrition Facts : Calories 324.8, Fat 17.1, SaturatedFat 9.3, Cholesterol 220.6, Sodium 163.7, Carbohydrate 33.5, Fiber 1.1, Sugar 14.4, Protein 9.3
CHEF JOHN'S QUICHE LORRAINE
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
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
More about "eight layer quiche recipes"
HOW TO MAKE QUICHE | ALLRECIPES
From allrecipes.com
Author Carl HansonPublished 2019-05-16Estimated Reading Time 3 mins
- If you're adding onions, leeks, or other chopped veggies, give them a quick sauté first.
- Prep your deep-dish pie pan (or tart pan) with pie dough for a single crust. We're going to "blind bake" the quiche crust before pouring in the filling.
- To blind bake the crust, line your crust with aluminum foil, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights if you're fancy, distributing them across the bottom and partly up the sides.
- Bake the crust in a preheated 425 degrees F oven for 7 minutes. Carefully remove the foil and the weights. Then return the foil-free crust to the oven for another 5 minutes.
- Now for the filling! We're using three whole eggs plus two extra egg yolks. Whisk together the eggs with cream and milk until well mixed.
- Next, layer your fillings into the crust. First, lay down two-thirds of your sautéed veggies and two-thirds of your cheese. Carefully spoon in your creamy egg mixture.
- Place in a 325 degree F oven until the egg mixture sets, about 40 minutes. You want it to just set. Watch the video above to see how Chef John judges when his quiche is perfectly set.
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