Double Swiss Quiche Recipes

DOUBLE DOUBLE BACON CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F.
• To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
• To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.

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.

SWISS QUICHE

Steps:

• Combine cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Remove from the heat. In a small bowl, combine the eggs, Swiss cheese, sour cream, pepper, onion and bacon; pour into prepared crust. Sprinkle with cheddar cheese., Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

SWISS CHARD QUICHE

Steps:

• On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
• Preheat oven to 375 degrees.
• Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
• Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
• Tightly pack Swiss chard leaves and cheese into prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

BILL'S AMAZING DOUBLE DESSERT QUICHE

Steps:

• Mix crust ingredients until you have a very smooth, textured dough.
• Press into greased pie plate until it's over the edges but not too thinly spread.
• Bake for 15 minutes at 325.
• For First Layer of Filling:.
• Chop strawberries fine.
• Mix the strawberries into the cream cheese.
• When well mixed, spread cream cheese mixture over baked and cooled crust.
• For Second Layer:.
• Mix the eggs, figs, vanilla and nutmeg together with fork until well-blended but not frothy.
• Pour that mixture into the crust.
• Bake at 350 for 45 minutes.
• For Caramel Glaze:.
• Meanwhile, over low heat in small saucepan heat brown sugar, butter and milk.
• Bring to a boil, stirring constantly for five minutes.
• When quiche is ready, drizzle the caramel mixture over hot quiche.
• Garnish with kiwi fruit slices.

SWISS AND CHIVE QUICHE

Steps:

• Preheat oven to 400°. In a large bowl, beat 1 egg, salt and pepper; stir in potatoes. Transfer to a 10-in. greased cast-iron or other ovenproof skillet. Sprinkle with cheese and chives. In the same bowl, beat remaining 4 eggs and milk. Stir in biscuit mix; pour over potatoes. Bake on a lower oven rack until a knife inserted in center comes out clean, 25-30 minutes. Let stand 5 minutes before cutting.

BACON AND DOUBLE CHEESE QUICHE

Steps:

• Preheat oven to 375.
• If making your own crust, bake in oven for about 10 minutes. If using a ready made crust, I have found this is not necessary.
• Cook and Crumble bacon.
• In a small bowl, whisk together eggs, half & half, thyme & Pepper.
• Pour into crust.
• Sprinkle bacon and chesses over mixture.
• Bake for about 30 minutes, until custard is set.
• Serve warm.

DOUBLE-SWISS QUICHE

Steps:

• Preheat the oven to 350°F. Lightly spray a 9-inch deep pie pan with cooking spray. Set aside.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the chard and garlic. Cook for 3 minutes, or until tender, stirring frequently. Stir in the sun-dried tomatoes. Remove from the heat and set aside.
• In a large bowl, stir together the Swiss and Parmesan cheeses and the flour.
• In a medium bowl, whisk together the remaining ingredients. Gradually add to the cheese mixture, stirring to combine. Stir in the chard mixture. Pour into the pie pan.
• Bake for 55 minutes to 1 hour 5 minutes, or until a knife inserted in the center of the quiche comes out clean.
• Sun-dried tomatoes originated in Italy so people would be able to enjoy tomatoes during the winter. Ripe tomatoes are dried to remove most of their water content, deeply concentrating the flavor. It takes about 20 pounds of fresh tomatoes to yield just 1 pound of sun-dried tomatoes. Like fresh tomatoes, the sun-dried variety is a good source of vitamins. Use kitchen scissors to easily cut the tomatoes into small pieces.
• (Per serving)
• Calories: 188
• Total fat: 5.5g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 65mg
• Sodium: 364mg
• Carbohydrates: 17g
• Fiber: 2g
• Sugars: 7g
• Protein: 18g
• Calcium: 308mg
• Potassium: 522mg
• 1/2 starch
• 1 vegetable
• 2 lean meat