Gennys Sunday Morning Quiche Recipes

BREAKFAST QUICHE

Steps:

• On a lightly floured surface, unroll the pastry. Transfer the crust into a pie pan (8-9 inches wide and 2 inch deep). Trim pastry off the edges of the pie pan.
• Cover the pie crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 350 °F for 30 minutes. Remove the pie crust from the oven, let it cool down and remove the rice from the crust.
• Fill crust with mushrooms, bacon and sprinkle with mozzarella.
• Whisk eggs together with heavy cream, pour over filled pie crust.
• Bake at 375 °F for about 30 minutes or until a knife inserted near the center comes out clean.

EASY QUICHE RECIPE

Steps:

• Preheat oven to 350.
• Place parchment paper over the frozen pie crust. Place a large handful of dry beans on top of parchment paper to prevent crust from bubbling up.
• Place pie crust in oven on the lowest oven rack and brown for 8 minutes.
• Carefully remove parchment paper and beans (after the beans cool, you can place them into a plastic bag to use again next time you make this easy quiche recipe).
• In a large frying pan, saute the onion, corn, red pepper, ham and dill weed.
• In a separate bowl, whisk eggs and evaporated milk.
• Remove sauteed vegetable & ham mixture from stove. Stir in flour.
• Pour vegetable and ham mixture into the pie crust.
• Place broccoli on top.
• Mix ½ of the shredded cheese into the egg and milk mixture.
• Add salt and pepper into the egg mixture.
• Pour egg mixture over the pie.
• Top with the remainder of the shredded cheese.
• Bake on bottom rack of oven for 45-50 minutes (until a table knife inserted in the middle of the pie comes out clean).
• Remove from oven & let cool for 10 minutes before serving.

IMPOSSIBLY EASY QUICHE

Steps:

• Preheat oven to 350 degrees.
• Grease a pie plate using butter, shortening or nonstick cooking spray.
• Sprinkle veggies, breakfast meat and cheese to the bottom of your plate evenly.
• In a separate bowl, add eggs, milk, Bisquik, salt and pepper.
• Whisk together briskly by hand for about 1 or 2 minutes, until well combined.
• Pour egg mixture into pie plate.
• Place quiche in oven.
• Bake until golden brown and firm, about 50 minutes to 1 hour.
• Let stand for 10 minutes before serving.

SCHOOL MORNING QUICHE

Steps:

• In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and bacon, mixing until fully combined.
• Spray a cupcake (muffin) tin with non-stick spray. Scoop about 1/4 cup mixture into each muffin cavity. Fills about 10 spots.
• Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or freeze for later use.

MINI QUICHE WITH THANKSGIVING

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan over medium-high heat, add the butter. Allow butter to brown for 1 to 2 minutes and then add the sage. Add the shallot and garlic and cook until softened, about 2 to 3 minutes Add the bread and cook for 1 to 2 minutes. Stir in the broth, bouillon and poultry seasoning and combine well. Remove from heat. Dollop small pieces of the bread stuffing onto a small cookie sheet lined with parchment. Put in the oven to dry out and develop a toasty texture, about 6 to 7 minutes. Remove from the oven and set aside.
• Roll out the pie dough on a lightly floured surface. Using a 3-inch biscuit cutter, punch out rounds of dough. (Should get 6 per dough round.) Mold the pie dough rounds into a lightly sprayed mini muffin pan using a shot glass to press the dough into the tins. Pierce each molded dough round several times with a fork, being sure to get the sides pierced as well. Bake until lightly browned, about 6 to 7 minutes. Remove from the oven and set aside.
• Lower the oven to 325 degrees F. In a large measuring cup, beat the eggs and half-and-half with a whisk until well combined. Add the chives, salt, and pepper. Mix well. Put a few croutons of stuffing in each baked pie shells and top with a few crumbles of goat cheese. Pour the quiche mixture into each shell. (It is fine if the egg leaks out of the shell.) Bake the mini quiches until the eggs set, about 15 to 20 minutes. Remove them from the oven and arrange them on a serving platter. Serve.

EASY WEEKNIGHT DINNER: PERSONAL-SIZED QUICHE

Steps:

• Preheat oven to 350 degrees.
• Cut pie crust dough to line each individual ramekins.
• Divide cheese between the ramekins.
• Beat together eggs, milk/cream, salt, and pepper.
• Pour the egg mixture over the cheese in the ramekins.
• Top with your favorite toppings.
• Bake for 20-25 minutes until eggs are set and the tops and crust are lightly golden.

SOUTHERN SUNDAY QUICHE

Steps:

• Preheat oven to 350 degrees.
• Prepare homemade pie dough and roll out to a pie plate. Check the notes for our recipe. You can also use ready-made dough from your favorite grocery store as well.
• In a skillet brown the bacon slices. Once brown remove the pieces with a slotted spoon. Spoon the bacon onto a plate covered in paper towels. Discard all but 2 tablespoons of the bacon drippings.
• Add the onion, salt, and 1/2 tsp pepper to the skillet and saute until the onion is light brown and caramelized. Next, add the spinach and cook until half is wilted and remove from heat. The remainder with finish cooking.
• In a bowl whisk the eggs until the yolks are completely combined. Add the 1/2 and 1/2, remaining pepper, chives and nutmeg then whisk together.
• Add the onion and spinach on top of the pie dough. Spread 1/2 cup of the cheddar cheese and all the bacon on top.
• Pour in the egg mixture over the filling. Using a fork lightly lift the filling into the egg mixture. Top with the remainder of the cheese.
• Place in the oven and bake for 35 minutes or until the center is set. Remove from oven and let cool for 15 minutes. Serve.