The Best Quiche Ever Recipes

QUICHE SUPREME

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.

THE BEST QUICHE LORRAINE

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.

THE BEST QUICHE EVER

Steps:

• Preheat oven to 350 degrees.
• Layer the swiss cheese, mozzerella cheese, pepperoni, and onion in the pie crust.
• In a small bowl, mix together the milk, eggs, salt, oregano, and garlic powder.
• Pour this mixture over the cheese in the pie crust.
• Bake for 45 minutes.

THE BEST QUICHE LORRAINE

Steps:

• On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

TASTIEST QUICHE EVER

Steps:

• Combine ham, cheese, green onion and flour; toss together and spread on the bottoms of the pie shells.
• In a bowl beat eggs.
• Add milk and soup, blend thoroughly.
• Pour egg mixture over ham and cheese.
• Sprinkle with nutmeg.
• Bake at 350° for 45 minutes or until knife inserted comes out clean.
• Note: This recipe originally said it fills 1 pie shell, but I think it fills two plenty.

BEST-EVER QUICHE LORRAINE

Steps:

• Preheat oven to 375ºF. In a large skillet over medium heat, melt butter. Add onion and suaté until soft but not translucent, about 4 minutes. Add red pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Add mushrooms and black pepper. Cook until reduced, 5 minutes. Remove from heat and set aside.
• In a medium bowl, combine bacon and spinach; mix well and set aside. In a large bowl, whisk together eggs and milk. Add nutmeg, cayenne, pepper, basil and oregano; mix well. Transfer bacon mixture into egg mixture; blend well. Add cooked veggies and combine until well mixed. Sprinkle a few drops of hot sauce. Add grated cheese (or crumbled) and combine mixture until well blended.
• Pour mixture into pie crust and cover edges with foil or place a pie crust shield over top. Transfer to preheated oven and bake for 35 to 45 minutes or until a kniefe inserted in the middle comes out clean. Remove from oven and let it sit for 5 minutes before serving. Serve with a green salad.
• Note: Sauté veggies in a little bacon fat. If using fresh spinach (about 7 oz.), steam for 3-4 minutes, tossing occasionally. Drain and rinse with cold water. Gently squeeze to remove excess water and coarsely chop it. Add sliced tomatoes on top.