How To Make Quiche Recipes

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EASY QUICHE RECIPE



Easy Quiche Recipe image

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It's loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner! You can really add anything you want to this easy quiche recipe -- other vegetables, different cheeses or seasonings.

Provided by Ashley Fehr

Categories     Breakfast

Time 50m

Number Of Ingredients 8

1 refrigerated pie crust
6 large eggs
¾ cup milk (or cream)
¾ teaspoon salt
¼ teaspoon black pepper
1 cup cooked ham (chopped)
1 ½ cups shredded cheese (divided)
3 tablespoons green onions

Steps:

  • Preheat oven to 375°F.
  • Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
  • In a large bowl, whisk together eggs, milk, salt and pepper.
  • Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
  • Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Nutrition Facts : Calories 299 kcal, Carbohydrate 16 g, Protein 15 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 190 mg, Sodium 705 mg, Sugar 2 g, ServingSize 1 serving

QUICHE RECIPE



Quiche Recipe image

This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Provided by Sally

Categories     Breakfast

Time 4h

Number Of Ingredients 8

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper*
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 cups add-ins (see recipe note)
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Steps:

  • I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
  • While the crust is chilling, preheat oven to 375°F (190°C).
  • Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  • Reduce oven temperature to 350°F (177°C).
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
  • Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
  • This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

BASIC QUICHE RECIPE (USING ANY FILLING OF YOUR CHOICE!)



Basic Quiche Recipe (Using Any Filling of Your Choice!) image

How to make a quiche using any filling of your choice!! This basic quiche recipe is the ONE and ONLY recipe that you need to make a smooth and creamy quiche. All the tips and tricks you need to know to make and serve the best quiche ever!

Provided by Serene

Categories     Breakfast     Brunch

Time 1h25m

Number Of Ingredients 7

1 pie crust
5 large eggs
½ cup heavy cream
¾ cup milk ((**read all notes on ratios))
¼ tsp salt
¼ tsp ground black pepper
fillings of choice

Steps:

  • Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
  • Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
  • Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper.
  • Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
  • Add Fillings: Spread the desired fillings on the bottom of the pie crust. Pour the egg mixture on top.
  • Bake: Bake the quiche at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
  • Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 12 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g

BASIC QUICHE



Basic Quiche image

Make and share this Basic Quiche recipe from Food.com.

Provided by Mama Tia

Categories     Savory Pies

Time 1h

Yield 1 quiche, 2-4 serving(s)

Number Of Ingredients 4

5 large eggs
3/4 cup milk
1 frozen 9-inch deep dish pie shell
2 cups seafood or 2 cups poultry

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Beat eggs in a large mixing bowl.
  • Add filling and milk and mix well.
  • Pour mixture into frozen pie crust.
  • Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Serve with a crisp green salad or maybe some fresh fruit on the side.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

Steps:

  • Place flour, salt and butter in a food processor.
  • Pulse 10 times or until it looks like breadcrumbs.
  • With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
  • Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
  • Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  • Gently roll the pastry so it wraps around the rolling pin.
  • Unroll it over the quiche pan or pie dish - 23cm / 9".
  • Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
  • Roll the rolling pin across the top to cut off the excess pastry.
  • Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
  • Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
  • Bake for 20 minutes, then remove from oven.
  • Turn oven DOWN to 180C/350F (or 160C/320F fan).
  • Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  • Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
  • The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

BASIC QUICHE



Basic Quiche image

Quiche is the ultimate crowd-pleasing menu item that can be made with any of your favourite vegetables, meats, and cheeses. Quiche can be served on its own, or paired with salad, soup, or some fruit.

Time 45m

Yield Serves: 6

Number Of Ingredients 4

1 prebaked 9-inch (23 cm) deep-dish pie shell
Filling ingredients (see Variations)
4 eggs
1 1/2 cups ( 375 mL ) evaporated milk or light cream (5%) or half-and-half (10%)

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.

Nutrition Facts :

HOW TO MAKE QUICHE



How to Make Quiche image

Learn how to make quiche with this simple customizable recipe. You can add your favorites breakfast meats, vegetables, and cheese to this basic quiche recipe. The active preparation time is just 5 minutes, and you will find yourself coming back to this recipe again and again.

Categories     Breakfast

Time 45m

Number Of Ingredients 9

1 9-inch Deep Dish Pie Crust
3/4 cups Vegetable or Cooked Meat Filling
3/4 cups Second Filling (Cooked Meat or Vegetable)
1 cup shredded or diced Cheese
5 Large Eggs
1/2 cup Heavy Cream
1/2 cup Whole Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper

Steps:

  • Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first. Layer the vegetables and/or meats, and cheese in the pie crust. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy. Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out. Bake for 35-45 minutes, until the center of the quiche has firmed up.

CRUSTLESS QUICHE



Crustless Quiche image

This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach- anything you like!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 50m

Number Of Ingredients 15

6 large eggs
2/3 cup whole milk
¼ cup half-and-half
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon Dijon mustard (optional)
Pinch ground nutmeg (optional)
1 1/2 cups mix-ins of choice: See below for suggestions and ingredient notes for a broccoli bacon version
2/3 cup grated Gruyère cheese (or swap fontina, sharp cheddar, or smoked mozzarella)
2 tablespoons chopped fresh chives
Cooked (crumbled bacon)
Chopped and sautéed broccoli
Caramelized onions
Cubed leftover ham
Roasted vegetables (roughly chopped)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
  • Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
  • In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
  • Scatter the mix-ins evenly across the bottom of the prepared pie dish.
  • Sprinkle the cheese on top.
  • Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
  • Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

Nutrition Facts : ServingSize 1 (of 4);without mix-ins, Calories 231 kcal, Carbohydrate 3 g, Protein 17 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 279 mg, Sugar 2 g

YOUR BASIC QUICHE



Your Basic Quiche image

There are so many different types of quiches you can make, but first you have to know how to make the basic pie. You can use store-bought or homemade crust and the results will still be impressive for such a simple dish.

Provided by local-flavor

Number Of Ingredients 1

1 basic pie crust, store-bought is fine6 eggs or 4 whole eggs and 2 egg whites1 cup milk (any kind, but the higher fat the better)2/3 cup half-and-half or cream1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled fetaA pinch of grated nutmeg (optional)A teaspoon of fresh thymeA pinch of salt and pepperundefinedOptional additions:1 medium onion, chopped and sautéed1 cup mushrooms, sliced and sautéed1 cup ham, diced3 slices bacon, cooked and crumbled3/4 cup cooked spinach, drained and patted dry and choppedundefined

Steps:

  • Pre-heat the oven to 425ºF. Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature. Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above. Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!

EASY QUICHE



Easy Quiche image

This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.

Provided by MISHY

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 8

2 cups milk
4 eggs
¾ cup biscuit baking mix
¼ cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
  • In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
  • Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 12.5 g, Cholesterol 161.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 14.5 g, Sodium 796.7 mg, Sugar 4 g

EASY QUICHE LORRAINE RECIPE BY MARY BERRY



Easy quiche Lorraine recipe by Mary Berry image

This quick quiche Lorraine recipe by Mary Berry is a great stand-by for lunch or supper, always best eaten hot or warm.

Provided by Mary Berry

Yield Serves 8

Number Of Ingredients 8

175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion, peeled and chopped
125g (4½ oz) Gruyère cheese, grated
2 large eggs
250ml (9fl oz) single cream
Salt and freshly ground black pepper
175g (6oz) plain flour, plus extra for dusting
85g (3oz) hard block margarine or chilled butter, cut into cubes

Steps:

  • First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
  • Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
  • Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
  • Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
  • Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
  • In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

EASY QUICHE RECIPE: HOW TO MAKE QUICHE FOUR WAYS



Easy Quiche Recipe: How To Make Quiche Four Ways image

Discover our quick & easy quiche four ways recipe to make at home for lunch or dinner that is sure to keep everyone at the table happy and full!

Categories     Dinner Recipes     Lunch Recipes     Vegetarian

Time 45m

Number Of Ingredients 5

220g frozen shortcrust pastry case
3 eggs
125ml (1/2 cup) pure cream
2 tbsp finely grated Parmesan cheese
Choice of filling (see below)

Steps:

  • Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
  • Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
  • Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.

Nutrition Facts : Calories 437 calories, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fat 32.3 grams fat, SaturatedFat 17 grams saturated fat, Fiber 0.9 grams fiber, Protein 12.8 grams protein, Sodium 494 milligrams sodium, ServingSize 142g

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  • If you're adding onions, leeks, or other chopped veggies, give them a quick sauté first.
  • Prep your deep-dish pie pan (or tart pan) with pie dough for a single crust. We're going to "blind bake" the quiche crust before pouring in the filling.
  • To blind bake the crust, line your crust with aluminum foil, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights if you're fancy, distributing them across the bottom and partly up the sides.
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