Putnams Market Quiche Recipes

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

HOLIDAY APPETIZER QUICHE

Steps:

• HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
• CRUST:
• COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball.
• ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
• FILLING:
• SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
• BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.

SANTA FE QUICHE

Steps:

• Preheat the oven to 325 degrees F.
• In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.