Quiche Fillings Recipes

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BASIC QUICHE RECIPE (USING ANY FILLING OF YOUR CHOICE!)



Basic Quiche Recipe (Using Any Filling of Your Choice!) image

How to make a quiche using any filling of your choice!! This basic quiche recipe is the ONE and ONLY recipe that you need to make a smooth and creamy quiche. All the tips and tricks you need to know to make and serve the best quiche ever!

Provided by Serene

Categories     Breakfast     Brunch

Time 1h25m

Number Of Ingredients 7

1 pie crust
5 large eggs
½ cup heavy cream
¾ cup milk ((**read all notes on ratios))
¼ tsp salt
¼ tsp ground black pepper
fillings of choice

Steps:

  • Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
  • Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
  • Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper.
  • Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
  • Add Fillings: Spread the desired fillings on the bottom of the pie crust. Pour the egg mixture on top.
  • Bake: Bake the quiche at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
  • Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 12 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g

EASY QUICHE



Easy Quiche image

This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.

Provided by MISHY

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 8

2 cups milk
4 eggs
¾ cup biscuit baking mix
¼ cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
  • In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
  • Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 12.5 g, Cholesterol 161.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 14.5 g, Sodium 796.7 mg, Sugar 4 g

BASIC QUICHE



Basic Quiche image

Make and share this Basic Quiche recipe from Food.com.

Provided by Mama Tia

Categories     Savory Pies

Time 1h

Yield 1 quiche, 2-4 serving(s)

Number Of Ingredients 4

5 large eggs
3/4 cup milk
1 frozen 9-inch deep dish pie shell
2 cups seafood or 2 cups poultry

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Beat eggs in a large mixing bowl.
  • Add filling and milk and mix well.
  • Pour mixture into frozen pie crust.
  • Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

QUICHE FILLINGS



Quiche Fillings image

Categories     Bacon

Number Of Ingredients 15

Mushroom and Shallot Filling
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 pound white button mushrooms, quartered
Coarse salt and freshly ground pepper
Bacon and Caramelized Onion Filling
1 tablespoon extra-virgin olive oil or unsalted butter
6 strips bacon, cut into 1-inch pieces
2 onions, cut into small dice
Leek and Corn Filling
2 tablespoons extra-virgin olive oil or unsalted butter
1 leek, white and pale green parts only, cut into 1/2-inch pieces and washed well
2 ears corn, kernels sliced from cobs (about 2 cups)
1 teaspoon fresh thyme leaves (from 2 sprigs)
Coarse salt and freshly ground pepper

Steps:

  • Mushroom and Shallot Filling
  • Heat oil in a large skillet over high. Cook shallots, stirring constantly, until translucent, about 1 minute. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.) Transfer to a bowl, and let cool slightly.
  • Bacon and Caramelized Onion Filling
  • Heat oil in a large skillet over medium. Cook bacon until fat renders and bacon is crisp and brown, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain, leaving rendered fat in skillet. Add onions and cook over medium-low heat, stirring frequently, until dark golden brown and caramelized, 30 to 45 minutes. Combine onions and bacon in a small bowl, and let cool slightly.
  • Leek and Corn Filling
  • Heat oil in a large skillet over high. Cook leek until translucent, about 1 minute, stirring constantly to prevent browning. Add corn and thyme, and season with salt and pepper. Cook, stirring frequently, until corn is fork-tender, about 5 minutes. Transfer to a bowl, and let cool slightly.

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