Rachel Rays Basic Quiche Recipes

INDIVIDUAL QUICHES

Steps:

• Preheat oven to 400°F and position racks in the top and bottom thirds of the oven
• In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes
• Using a slotted spoon, transfer the bacon to a paper towel-lined plate
• In a large bowl, combine the half-and-half, eggs, egg yolks, thyme, salt, pepper and nutmeg
• Lightly spray the muffin tins with cooking spray
• Roll the puff pastry sheet out on a lightly floured work surface into a 9"x12" rectangle
• Cut the rectangle into 6 equal squares and place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin
• Divide the Gruyere, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line
• Fold each overlapping corner of each square over top of the filling to enclose it
• You can bake the quiches immediately or freeze and bake them later
• Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown
• Serve with your favorite salad alongside

CARRIE UNDERWOOD'S CRUSTLESS QUICHE IS HER GOOD-FOR-YOU CROWD-PLEASER

Steps:

• Preheat the oven to 350˚F
• In a large skillet, heat the olive oil over medium heat
• Add the onion and cook, stirring until translucent, about 5 minutes
• Throw in the mushrooms, bell pepper, and broccoli and cook, stirring often, until the vegetables are tender, 7 to 10 minutes
• While the veggies cook, put the eggs and egg whites in a bowl and mix with a fork until they are fully combined
• Stir in the cheddar and feta and set aside
• When the veggies are soft, season with the chipotle seasoning, sea salt, and black pepper
• Add the spinach and stir until wilted
• Turn off the heat and let the veggie mixture cool while you prepare the "crust
• " Spray a glass pie dish lightly with cooking spray, then coat it lightly with olive oil spray
• Scatter the breadcrumbs across the bottom and then shake and swirl the pie dish until the crumbs evenly cover the bottom
• Add the veggie mixture to the egg-cheese mixture and stir to combine, then pour it all into the prepared pie dish
• Bake the quiche for about 30 minutes, until firm in the center
• Serve warm, or let the quiche cool for 10 to 15 minutes, cover, and refrigerate for up to 2 days

RACHEL RAY'S BASIC QUICHE RECIPE

Steps:

• Preheat oven to 425 degrees. If using fresh pie crust, line a deep pie plate or quiche dish with it.
• Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in the herbs and seasonings.
• Sprinkle grated cheese on bottom of crust. If using any of the optional ingredients, sprinkle them on the bottom of the pie crust, too. Make sure your pie plate is large enough to hold everything. You may need to cut back on the cheese or a little of the milk if you use a lot of optional ingredients.
• Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
• If crust edges get dark, cover them with foil or a pie crust guard and keep cooking until the center of the quiche is set. I normally have to cook mine for 35-40 minutes in a deep-dish quiche plate.

BASIC QUICHE

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.

YOUR BASIC QUICHE

Steps:

• Pre-heat the oven to 425ºF. Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature. Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above. Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!