Quick Quiche Recipes

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QUICK QUICHE



Quick Quiche image

When you don't have the time to make a pastry crust, try this quick lunch idea. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.

Provided by myrite

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour
1 ½ cups milk

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  • Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 12.9 g, Cholesterol 169.8 mg, Fat 18.8 g, Fiber 0.4 g, Protein 17 g, SaturatedFat 9.3 g, Sodium 804.3 mg, Sugar 3.7 g

QUICK QUICHE



Quick Quiche image

Provided by Food Network

Categories     main-dish

Time 1h7m

Yield 6 to 8 servings

Number Of Ingredients 9

4 eggs
1 cup half-and-half
1/2 cup real mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
8 ounces shredded Swiss or sharp Cheddar cheese
1 package frozen chopped spinach
One 9-inch unbaked pie shell

Steps:

  • Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Steps:

  • For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
  • Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
  • Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
  • Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
  • For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
  • Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
  • When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
  • Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

QUICK QUICHE



Quick Quiche image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

4 eggs
1 cup half-and-half
1/2 cup mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese
1 package frozen chopped spinach
1 premade piecrust

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Place the piecrust in a deep, 9-inch pie dish. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour or until the top is golden brown.

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

QUICK QUICHE CUPS



Quick Quiche Cups image

When I host a brunch or shower, this is the recipe I reach for most often. Not only are the individual quiche cups easy to make, but they look impressive on the table.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 servings.

Number Of Ingredients 8

3 ounces cream cheese, softened
2/3 cup sour cream
2 large eggs, lightly beaten
1/2 cup shredded Swiss cheese
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon dried oregano
1 tube (10 ounces) refrigerated biscuits

Steps:

  • In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

EASY QUICHE



Easy Quiche image

this was the first quiche I ever ate or made all in one. In fact I posted this and the picture right after consuming 2 slices! I would have added mushrooms and spinach if I had them but this was yummy just like this.

Provided by Shawn C

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 large eggs
3/4 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
1 dash Dijon mustard
2 tablespoons parmesan cheese, grated
1 1/2 cups ham, chopped (great use for leftover ham!)
1 1/2 cups sharp cheddar cheese, shredded
3 tablespoons shallots, minced and sauteed until tender
1/4 cup tomatoes, seeded and diced
9 inches deep dish pie shells, thawed

Steps:

  • in a bowl mix the eggs, milk, parmesan cheese and the seasonings. Beat with a wire whisk until well combined.
  • add in the cheddar, ham, cooked shallots, and the tomato. Mix with a spoon.
  • pour into the pie crust and bake at 350 degrees for 45 minutes, (I place it on a cookie sheet).

QUICK N EASY QUICHE CRUST



Quick n Easy Quiche Crust image

Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.

Provided by Elizabeth H.

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup ice water (I use refrigerated water)

Steps:

  • Mix flour and salt with fork.
  • Beat oil and water with whisk or fork to thicken.
  • Pour into flour and mix with fork.
  • Press into 9" pie crust.
  • Fill with quiche mixture and bake at 400F until done.
  • NOTES: I've never made this with canola oil.
  • You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
  • This recipe is not suitable for baked pie crust shells.
  • It makes a nice, flaky crust that's suitable for everyday use.

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Top Asked Questions

How to make a quiche in the oven?
Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish. Advertisement 2 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. ... 3 Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
What is a good breakfast Quiche?
Breakfast Quiche Recipes. 1 Shredded Potato Quiche. 153. Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped ... 2 English Quiche Lorraine. 3 Bacon Rose Quiche. 4 Easy Mini Quiches. 5 Tomato and Basil Quiche. More items
How do you make a quiche with custard?
Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper. Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven. Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes.
How do you make a ham and cheese quiche?
Shrimp or Crab Quiche: Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded Swiss or Gruyere cheese, 1/4 cup (60 mL) chopped onion, 1/4 cup (60 mL) chopped green pepper, and 1 tsp (5 mL) dried tarragon. Ham and Cheese Quiche: Omit pie shell. Spray pie or quiche pan with cooking spray.

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