Soupereasyquiche Recipes

SOUPER EASY QUICHE

Steps:

• In a medium bowl, beat eggs until foamy.
• Gradually add soup and cream, mixing well.
• Sprinkle cheese, bacon, and broccoli evenly over pie crust.
• Pour soup mixture over all.
• Sprinkle with nutmeg.
• Bake at 350 for 50 min.
• or until center is set.
• Let stand before serving.

KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS

Steps:

• Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
• PASTRY (if not using Pillsbury refrigerated pie crust):.
• Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
• Mix in the egg-yolk and sufficient iced water to bind the ingredients.
• Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
• STAGE 1 FILLING:.
• Let eggs come to room temperature for 30 minutes.
• Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
• Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
• OPTIONAL PIPERADE SAUCE:.
• In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
• Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
• Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
• STAGE 2 FILLING:.
• Separate eggs into 2 medium bowls.
• In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
• In egg white bowl, beat with electric beater until soft peaks form.
• ASSEMBLE QUICHE:.
• If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
• If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
• Sprinkle the cooked bacon pieces over the base of the pastry case.
• Spread the sauteed shallots evenly across the top of the bacon.
• If including Gruyere in filling, distribute it evenly across the top of the shallots.
• Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
• Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
• GARNISH QUICHE:.
• Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
• Use sharp knife to slice into small wedges, this is very rich.

BASIC QUICHE BY SHELLY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

EASY SALMON QUICHE

Steps:

• Place flour,eggs and butter in a food processor and process to combine.
• Pour mixture into a pie plate.
• Top with the salmon, onion and pepper to taste.
• Sprinkle with cheese.
• Bake at 180 degrees C for 35 minutes or until set and top is golden brown.

BELIEVE IT OR NOT CAN-A-SOUP QUICHE

Steps:

• Preheat oven to 375 degrees. In large bowl, whisk together soup, eggs, milk and pepper until combined. Stir in vegetables and 1/2 cup of cheese.
• Place pie shell on jellyroll pan. Pour soup mixture into pie shell; sprinkle with remaining 1/2 cup cheese.
• Bake until set, about 45 minutes.Cool 20 minutes before serving.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

EASY QUICHE

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).

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

CHEESY SOUFFLES

Steps:

• In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.

EASY QUICHE

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.