Texas Quiche Recipes

BASIC QUICHE RECIPE (USING ANY FILLING OF YOUR 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.

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.

EASY QUICHE

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.

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.

TEXAS QUICHE

Steps:

• NOTE: I buy the jack cheese and Cheddar cheese in a combined block.
• Mix eggs, cream, salt, pepper, and Tabasco sauce.
• Put cheese and chiles in pie crust.
• Pour cream mixture over it.
• Bake at 375°F for 45 minutes.
• Serve hot with salsa.

GARBAGE QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.