Clarks Quiche Recipes

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.

CLARK'S QUICHE

Steps:

• 1. Preheat oven to 375 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
• 2. Squeeze spinach dry and set aside. Chop onion and mushrooms.
• 3. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and cook for 2 minutes or until soft. Stir in ham and cooked bacon. Remove from heat.
• 4. In a large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into pie crusts.
• 5. Layer with bacon, mushroom, ham, onion mixture.
• 6. Mix together Monterey Jack, Cheddar and Parmesan cheeses and sprinkle over pies.
• 7. Whisk together eggs, half and half and parsley. Season with salt & pepper and pour over pies.
• 8. Place pies on baking sheet and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 5 to 10 minutes before cutting.

BASIC QUICHE

Steps:

• Spread filling ingredients in pie shell.
• Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
• Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.

CLARK'S QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
• Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
• In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
• Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

CLARK'S QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Cook spinach according to package instructions. Allow to cool, then squeeze dry.
• Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
• In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture.
• Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies.
• Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
• Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes.
• The top will be puffed and golden brown.
• Remove from oven, and let stand for 5 to 10 minutes.

THE BEST CLASSIC QUICHE

Steps:

• If using a refrigerated pie sheet or homemade pie crust, roll out pastry dough into a 1/4 inch thick circle and place it into a 9-inch pie pan or 9-inch deep-dish tart pan. Trim off excess pie dough and crimp edges using your fingers. Place pie dough into the freezer for 15 minutes or in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• If using a refrigerated pie sheet or homemade pie crust, line the crust with parchment paper and fill it with dried beans or pie weights. Bake until lightly golden and set, 15 minutes. Remove pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
• If using a frozen-ready to bake pie crust, bake from frozen for 10 minutes at 375 degrees F, before filling with the egg mixture. Let cool slightly.
• Once the pie crust has been baked, whisk or blend together eggs, cream, salt, pepper, and onion powder until light and fluffy. Gently tap out excess air bubbles.
• Sprinkle the desired 2 cups of fillings evenly over the cooled crust. Pour the egg mixture over the pie crust. Top with additional cheese if desired.
• Bake quiche at 375 degrees until eggs are set, about 35-40 minutes, checking on pie crust after 25 minutes, and covering the crust with pie shields or foil to prevent overbrowning. The quiche is done when the edges are set, but the center wiggles slightly.
• Let quiche cool for at least 20 minutes before slicing and enjoying.