MEAT LOVER'S QUICHE
This quiche with a homemade crust is packing bacon, ham, salami and Italian sausage.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 15
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
HAM AND SPINACH QUICHE
Bump up the richness of this from-scratch quiche by adding Monterey Jack to the ham-and-spinach filling.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 14
Steps:
- Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees F.
- Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
- Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CHEESE AND CHILE QUICHE
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
YUMMY QUICHE
This quiche is easy and delicious as a main dish or brunch!
Provided by PAMMMY
Categories Breakfast and Brunch Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
- Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 17.1 g, Cholesterol 201.1 mg, Fat 44.4 g, Fiber 1.2 g, Protein 22.6 g, SaturatedFat 20.3 g, Sodium 893.9 mg, Sugar 1.5 g
QUICHE SUPREME
This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!
Provided by prissycat
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
- In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
- In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
- Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g
BEAUTIFUL QUICHE LORRAINE
As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook".
Provided by Judith N.
Categories Savory Pies
Time 53m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cheese and flour and sprinkle into the pie shell.
- Spread the ham evenly over this.
- Combine the eggs, milk, salt and mustard.
- Beat until smooth and pour evenly over the cheese and ham.
- Bake at 375 degrees for 45 minutes, or until the custard is set.
- Serve warm, garnished with chopped parsley.
- To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
- To serve: Thaw in fridge overnight. Bake as directed.
Nutrition Facts : Calories 366.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 134.1, Sodium 366.9, Carbohydrate 21.2, Fiber 1.2, Sugar 0.5, Protein 17.2
MAKEOVER MONTEREY QUICHE
With its creamy goodness and Southwestern flair, this savory specialty is a definite hit with Pam Pressly's family in Beachwood, Ohio. Our home economists lightened the recipe to replicate the mouthwatering taste with fewer calories. It's perfect for special brunches or lunches with fresh fruit on the side.-Pam Pressly, Beachwood, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 2 quiches (6 servings each).
Number Of Ingredients 12
Steps:
- In a small nonstick skillet, cook onion in butter over medium-low heat until tender, stirring occasionally. Add garlic; cook 1 minute longer. , In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2 cups shredded cheese, chiles, flour, baking powder, salt and onion mixture. In a large bowl, beat remaining egg whites until stiff peaks form. Fold into cheese mixture. Pour into pastry shells. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 30 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 610mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
MONTEREY QUICHE
Buttery quiches filled with fresh vegetables and a blend of eggs and cheese are perfect for chilly fall days. And Pam Pressly's version is no exception. The Beachwood, Ohio reader relies on eggs, butter and Monterrey Jack cheese to give the dish rich flavor and a light texture.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients. Pour into pastry shells. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 452 calories, Fat 32g fat (16g saturated fat), Cholesterol 239mg cholesterol, Sodium 692mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
NEW POTATO, SPRING ONION & MONTGOMERY CHEDDAR QUICHE
Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow
Provided by Tom Kerridge
Categories Side dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
- Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.
Nutrition Facts : Calories 583 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.98 milligram of sodium
DAVE AND JANIS MURRAY'S MEXICAN QUICHE
Provided by Craig Claiborne With Pierre Franey
Categories appetizer
Time 1h30m
Yield Six servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
- Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
- Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
- Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
- In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
- Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
- Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 518 milligrams, Sugar 3 grams, TransFat 0 grams
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