EASY BACON AND CHEESE QUICHE
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!
Provided by Dawn Egan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g
BACON AND CHEESE QUICHE
Simplify breakfast with this beautiful bacon and cheese quiche. This family meal is loaded with bacon, cheese and a creamy custard in a flaky crust. To save time on this easy quiche recipe, refrigerated Pillsbury™ Pie Crust makes an easy substitute for a crust made from scratch. This breakfast quiche recipe can be enjoyed hot from the oven or served in cold slices the next day.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 150 mg, Fat 3, Fiber 0 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g
CARAMELISED ONION QUICHE WITH CHEDDAR & BACON
Make quiche Lorraine to perfection every time with this easy recipe for a crisp pastry base and rich smoked bacon, cheese and thyme filling
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h25m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 606 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
CHEESY BACON QUICHE RECIPE
Redefine brunch with our Cheesy Bacon Quiche Recipe. With cabbage and savory cream cheese, our Cheesy Bacon Quiche Recipe will be a family favorite.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Press pie crust into bottom and up side of 9-inch tart pan with removable bottom or springform pan.
- Whisk eggs, cream cheese spread, dressing and milk in large bowl until blended. Stir in cabbage and bacon; pour into crust.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. Run knife around tart to loosen from rim of pan; remove rim.
Nutrition Facts : Calories 290, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 145 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BACON AND ONION QUICHE
Here is a perfect recipe for all our die-hard bacon fans. Bacon's flavor goes really with that of onion, which makes this quiche a definitive hit. That is also owed to the creamy and cheesy texture and the crispy pastry crust. Try and enjoy it!
Provided by Vlad Popa
Categories Breakfast & brunch, Main course
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Grab a round tart tray, approximately 12 inches (30 cm) in diameter.
- Lay the puff pastry in the tray and press it well. Cut the excess pastry and discard it. Pinch the surface of the pastry with a fork.
- Lay some parchment paper over the pastry and place something heavy over it. You can easily use some dried beans. They are used in order to maintain the shape of the crust as it is being baked.
- Slide the tray into the oven for the next 25 minutes.
- Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until translucent.
- Take out the onion, and add the chopped bacon. Cook it until golden and crispy.
- Add the eggs in a large bowl and whisk them. Pour the milk, heavy cream, flour, and season with thyme, salt, and pepper.
- Whisk everything until smooth.
- Take the pie out of the oven. Increase the heat to 380 degrees F/190 degrees C.
- Add the onion and bacon over the pastry. Pour the egg and milk mixture. Top with shredded mozzarella.
- Slide the tray into the oven again, this time for 30 minutes.
Nutrition Facts : Calories 656, Protein 18, Fat 41, Carbohydrate 53
SWISS CHEESE 'N' ONION QUICHE
Steps:
- Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
MINI BACON CHEESE QUICHE WITH PUFF PASTRY
Steps:
- Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
- Finely slice the spring onion and grate the cheese. Put these aside.
- Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
- Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
- If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
- Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
- Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
- Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
- Place in the preheated oven and bake for 20 minutes or until golden brown.
- Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 mini quiche, Calories 292 kcal, Carbohydrate 14 g, Protein 4 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g
BROCCOLI, BACON, CHEESE QUICHE
Another of my daughter Andrea's recipes which she is allowing me to publish. For Thanksgiving, she decided to make a quiche just to be a little different. There may be other recipes out there that are similar but I promise that this recipe came out of her own imagination and a bit of discussion with me around the kitchen counter. Tell you what, this turned out great!
Provided by Fabio
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Chop and steam broccoli for 5 minutes.
- 3. Cook the bacon and remove just before it becomes crisp, set aside. Save 2 tablespoons of the bacon grease in the frying pan.
- 4. Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
- 5. Slightly grease the pie pan and place the pie crust inside. Crimp and flute the edge of the crust so it is above the rim of the pie pan.
- 6. Place pie pan on a large cookie sheet. Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
- 7. In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
- 8. Spread the shredded cheddar on the bottom of the pie shell in a single layer.
- 9. Add the bacon on top of the cheese in a single layer.
- 10. Add the garlic and onion spreading it over the beacon as evenly as possible.
- 11. Layer the broccoli on top.
- 12. Pour the cheese/egg/milk mixture over the top until everything is well covered.
- 13. Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
- 14. Let it cool on a wire rack for 15 minutes and serve.
Nutrition Facts : Calories 605.4, Fat 51.7, SaturatedFat 21.2, Cholesterol 205, Sodium 796.5, Carbohydrate 15.2, Fiber 0.9, Sugar 0.6, Protein 19.5
BASIC CHEESY SPINACH QUICHE WITH BACON
This spinach quiche is made easy by using frozen pie crust, and is filled with mouthwatering flavors like gruyere, ham, bacon, and mushrooms!
Provided by The Chunky Chef
Categories Entree Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. To a medium skillet, add butter and heat over MED/MED-HIGH heat. Add onions and ham, saute for 5 minutes, stirring occasionally, until edges are deeply caramelized and golden. Remove from heat and set aside.
- Cook bacon, then crumble and set aside.
- Place open box of frozen spinach on a microwave safe plate, pour 2 tsp of water on frozen spinach, close lid and microwave for 6 minutes. Transfer defrosted spinach to a mesh sieve or colander. Let cool for a few minutes, then press with several paper towels and press to remove excess moisture.
- To a medium mixing bowl, add eggs, and half and half and whisk to combine. Add salt, pepper, nutmeg, onions, ham, bacon, and spinach. Stir to combine.
- Add chopped mushrooms to same sieve or colander you used for the spinach, and press with paper towels to remove excess moisture. Stir mushrooms and 1 cup shredded cheese into the egg mixture.
- Remove frozen pie crust from freezer and transfer egg mixture to pie crust. It will be very full, and depending on your pie crust, all the mixture may not fit. Good news is, the mixture can be used to make a fabulous egg scramble!
- Sprinkle top with remaining 1/3 cup shredded cheese. Bake quiche for 40-45 minutes, until top is golden brown and center is set. Remove from oven and let rest for 5 minutes or so. Cut into 8 wedges and serve. Sprinkle with parsley if desired.
Nutrition Facts : Calories 403 kcal, ServingSize 1 serving
CHEESY BACON AND ONION QUICHE
What more could the brunchtime crowd ask for than this: savory sliced onions, melty cheddar cheese and crispy bacon all in a creamy, eggy quiche.
Provided by My Food and Family
Categories Dairy
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place flour in large bowl; cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring occasionally. Remove from heat. Set aside until ready to use.
- Heat oven to 375ºF. Roll out dough on lightly floured surface to 11-inch round. Press dough onto bottom and up side of 9-inch quiche dish or pie plate; trim edge. Whisk eggs, dressing and milk until blended; stir in cheddar, bacon and onions. Pour into crust.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 370, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 205 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
BACON & ONION QUICHE
This recipe comes from my sister-in-law's mother. Delicious! Perfect for holiday breakfast or a brunch gathering. The prep time does not include having to cook & crumble the bacon ahead of time.
Provided by Gaia22
Categories Breakfast
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients above and pour into the pie crust.
- Bake at 425-degrees F for 10 minutes.
- Next, bake at 375-degrees F for 40 minutes.
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
- Bake crust in the preheated oven on the middle rack for 15 minutes.
- Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
- Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
- Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
- Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
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QUICHE LORRAINE RECIPE | CLASSIC CHEESY BACON QUICHE
From boulderlocavore.com
Ratings 69Calories 409 per servingCategory Main Course
- Blind Baking the frozen pie crust: Place the frozen pie crust on a rimmed baking sheet. Line the inside of the pie crust with a piece of foil covering the crust and extended a few inches on either side (refer to the photos). Fill 2/3’s full with pie weights or dried beans.
- Bake the prepared crust for 20 minutes. Carefully remove the foil and weights, pierce the crust bottom and sides with a fork and bake for 5-10 additional minutes.
- While the crust is blind baking, cut the bacon into 1/2-inch pieces. Refer to Bacon Prep Shortcut in blog post. Cook over medium-high until the bacon is cooked but NOT crisp. Remove to drain on 2 layers of paper towels.
CHEESY BROCCOLI BACON QUICHE RECIPE - SAVORY SIMPLE
From savorysimple.net
Estimated Reading Time 4 mins
- Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender but not mushy.
- Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it with the grated cheese.
- Make the custard by whisking together the milk, heavy cream, eggs, 1/2 tsp salt, 1/8 tsp black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. The tart is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cut the tart into pieces and serve!
BACON, CHEDDAR AND ONION QUICHE RECIPE - JEAN-GEORGES ...
From foodandwine.com
3/5 Category EggsServings 8Total Time 4 hrs
- In a medium bowl, whisk together the flour, salt and pepper. Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the pastry out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until thoroughly chilled, 1 hour.
- In a large skillet, cook the sliced bacon over moderate heat, turning, until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then coarsely chop. Wipe out the skillet and add the vegetable oil. When the oil is hot, add the sliced onion and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the onion is lightly caramelized and very soft, about 8 minutes. Let the onion cool.
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