Garbage Quiche Recipes

GARBAGE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.

GARBAGE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.

CLASSIC QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

GARBAGE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.