Meaty Quiche Recipe 475

MEAT LOVERS' QUICHE

Steps:

• Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.
• Whisk together the half-and-half, Miss Brown's House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.
• Stir together all ingredients in a small bowl. Store in an airtight container.

MEATY QUICHE RECIPE - (4.7/5)

Steps:

• Bake pie crust in a 400* preheated oven for 10 minutes. Then set aside until later. Chopped and sauté the onions and green bell pepper for about 10 minutes. You want them nice a tender and caramelized. Chop the bacon and fry until crispy. Drain and set aside. Cook the sausage. Drain and set aside. Slice up the ham. Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bell peppers, bacon, ham, sausage and cheese. Pour the mixture into the pie crust. ********At this point you can make 2 quiche or do like I do and that is use half the egg mixture for 1 quiche and the other I cook up for another day and use for breakfast burritos :)*********** Place the pan on a baking sheet or a piece of aluminum foil, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.) Remove from the oven and allow to sit for 10 to 15 minutes. Serve alone or with a side of grits :)

DEEP DISH EGGY QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

MEATY MUSHROOM QUICHE

Steps:

• Precook pie crust at 400°F until lightly browned (perhaps 8 min, I've never timed it) or per pkg directions.
• Remove pie from oven and then reduce oven to 350°F.
• Heat the oil in a skillet and saute the ground turkey and the mushrooms for 5 minutes, stirring to break up the meat.
• Remove the mixture to a bowl with a slotted spoon and dispose of the fat in the skillet.
• Combine the mayonnaise, milk, eggs and cornstarch in the skillet; stir until smooth.
• Add meat/mushrooms, cheddar cheese, onion, salt (to taste), pepper, thyme and nutmeg.
• Pour into prebaked pie shell; bake in the preheated 350°F oven for 35-40 minute.
• Remove from oven and let sit for 5-10 minutes before serving.
• Variation: Swap out the cheddar cheese for your favorite cheese, such as swiss or monterey jack.