Bacon And Cheddar Quiche Recipes

CHEESE AND BACON QUICHE

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.

BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

EASY BACON-CHEDDAR CRUSTLESS QUICHE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon, cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top each serving with a dollop of sour cream, and garnish with chopped green onions.

BACON-CHEDDAR QUICHE

Steps:

• To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
• Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
• Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
• Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.
• In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

BACON & CHEDDAR QUICHE

Steps:

• Crumble bacon in to the bottom of the pie shell.
• Sprinkle shredded cheese over the bacon.
• Saute green onions in bacon grease and sprinkle over cheese.
• Beat eggs, half& half& milk together, then add remaining ingredients.
• Pour into the pie shell and bake at 350 degrees for 45 minutes.

BACON-CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

BACON CHEDDAR QUICHE

Steps:

• In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a large bowl, beat the eggs, milk and cayenne; pour over the onion. , Microwave, uncovered, on high for 4-1/2 minutes, stirring twice. Cook 1-2 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.

CARAMELISED ONION QUICHE WITH CHEDDAR & BACON

Steps:

• Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
• Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
• Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
• Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
• Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.