Jarlsberg Quiche Recipes

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JARLSBERG QUICHE



Jarlsberg Quiche image

Time 55m

Yield 6

Number Of Ingredients 7

1 (9-inch) unbaked pie crust
5 eggs
1 pinch salt
1 cup half and half
1 cup shredded Jarlsberg cheese
1 tablespoon cold butter, cut into small bits
grated nutmeg

Steps:

  • Preheat the oven to 400 degrees F. Place the pie crust in the oven and bake at 400 degrees F for 10 minutes. Let cool completely. Meanwhile, beat the eggs in a mixing bowl with an electric mixer. Add the salt and half and half and beat until well mixed. Evenly sprinkle the cheese in the cooled pie crust. Pour the egg mixture over the cheese. Dot with the butter and sprinkle everything with a little nutmeg. Place the quiche in the oven and bake at 400 degrees F for 40 minutes or until a knife inserted in the middle comes out clean. Remove from the oven and let cool for 5 minutes before cutting into wedges and serving.

JARLSBERG QUICHE



Jarlsberg Quiche image

Real men do eat quiche, they'll ask for seconds....enjoy this with a nice crisp bread, green salad and fresh fruit. For a nice variation add 1/2 cup of sliced pepperoni instead of crumbled bacon.

Provided by Baby Kato

Categories     Cheese

Time 45m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 8

1 deep dish pie shell, baked
4 eggs
1/3 cup half-and-half cream
2 tablespoons chives, chopped
1/4 teaspoon salt, sea
1/2 teaspoon black pepper, freshly ground
2 cups jarlsberg cheese, shredded
6 slices bacon, cooked crisp, crumbled

Steps:

  • Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
  • Sprinkle shredded cheese into bottom of baked pie shell.
  • Pour egg mixture over top of cheese and sprinkle with the bacon.
  • Bake at 375 for 30 minutes. Serve immediately.

FREEZABLE QUICHE LORRAINE



Freezable Quiche Lorraine image

This delicious and freezer-friendly quiche shows how easy it is to lasso the power of your freezer. The recipe comes from It's Always Freezer Season: How to Freeze Like a Chef With 100 Make-Ahead Recipes ($27, amazon.com). Chef Ashley Christensen and food writer Kaitlyn Goalen show how simple it can be to preserve fresh ingredients and complete heat-and-eat meals like this quiche.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

1 pie shell (9 inches); for a recipe, use this pate brisee dough, using just 1 disk)
3 large eggs
3/4 teaspoon sea salt
3/4 cup heavy cream
3/4 cup whole milk
6 ounces Jarlsberg, shredded
2 ounces Grana Padano or Parmigiano-Reggiano, finely grated
8 ounces cremini mushrooms, sliced
1/2 cup thinly sliced shallots
5 slices bacon, cooked until crisp and coarsely chopped

Steps:

  • Preheat oven to 350°F. Line pie shell with parchment and fill with pie weights, dry beans, or raw rice. Bake 30 minutes. Remove weights and parchment; bake until crust is cooked through and golden brown, 15 minutes more. Let cool completely on a wire rack.
  • In a large bowl, whisk eggs and salt until blended. Add cream and milk and whisk to incorporate fully. Set aside. In a small bowl, mix together Jarlsberg and Grana Padano. Layer one-third of cheese mixture in pie shell. Next, layer half of mushrooms, followed by half of shallots, and then half of bacon. Repeat these four layers, beginning with half of remaining cheese, and ending with rest of cheese. Pour egg mixture over layers. Cover edge of crust with foil to prevent overbrowning.
  • Bake quiche, rotating pan 180 degrees halfway through, until filling is set, 40 to 50 minutes. Transfer to a wire rack and let cool about 10 minutes, if serving immediately. If freezing, let cool to 70°, then transfer to refrigerator and chill to 40°.
  • Freezing: If freezing whole quiche, wrap in two layers of plastic. Label and date, and freeze up to 3 months. To freeze individual portions, cut quiche into 8 slices and arrange on a rimmed baking sheet. Freeze at least 4 hours and up to overnight for a formative freeze. Wrap each frozen slice in plastic, place all of the slices in a resealable plastic bag, label and date, and return to freezer for up to 1 month.
  • Reheating: If reheating whole quiche, unwrap, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout or a thermometer inserted into center registers 150°, 60 to 70 minutes. If reheating individual slices, unwrap, place on a rimmed baking sheet, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout, 10 to 15 minutes.

CRUSTLESS FOUR-CHEESE QUICHE



Crustless Four-Cheese Quiche image

My husband is a real meat fan-but this luscious quiche is one meatless recipe he loves. In fact, he'll even go to the store and bring home Jarlsberg cheese as a hint that it's time for me to make it. More Vegetarian Recipes »

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup whole milk
1-1/4 cups 4% cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon ground mustard
1/4 teaspoon salt
5 large eggs
2 packages (3 ounces each) cream cheese, cubed
1/2 pound Jarlsberg or Swiss cheese, shredded
1/4 cup grated Parmesan cheese

Steps:

  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 409 calories, Fat 30g fat (17g saturated fat), Cholesterol 254mg cholesterol, Sodium 720mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 24g protein.

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