Sudden Quiche Recipes

SUMMER GARDEN CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
• Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
• Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

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.

QUICHE RECIPE

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.

EASY QUICHE RECIPE

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.

THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)

Steps:

• Preheat the oven to 390F / 200C.
• Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
• Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
• Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
• Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
• Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

SUDDEN QUICHE

Steps:

• Preheat oven to 425-F. Pierce the pie crust all over with a fork. Bake, unfilled, for about 8-minutes. Meanwhile, mix together the eggs, half & half or milk, cheese and anything else, and pour into the pre-baked pie shell. Reduce the oven to 325-F and bake for 35 or 40 minutes. Let it rest for 5-minutes before serving. Note: You can use 2% milk, which is lower in fat but, of course, not as good.