| 3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes. LET STAND 5 minutes. CUT into wedges....and devour!!
helpful hints:
If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
No water bath needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary.
How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly.
Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
Spinach and Bacon Quiche
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Crustless Spinach Cheese Quiche
Is crustless quiche a quiche or a fritata... hmmmm you decide...and what does it matter as long as it is YUMMY!!
Cooking spray
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.
Asparagus Tomato Quiche
| 1 | Baked Piecrust (9-inch) |
| 1 | cup asparagus pieces (1-inch) |
| 3/4 | cup shredded Italian cheese blend (3 oz.) |
| 1 | cup cherry tomato slices |
| 6 | EGGS |
| 1/2 | cup milk |
| 1/3 | cup sour cream |
| 1/2 | tsp. salt |
| 1/4 | tsp. white pepper |
HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
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| BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell.
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| BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.
Breakfast Biscuit Quiches
| 2/3 | cup shredded Swiss cheese |
| 1/3 | cup finely chopped ham |
| 1/4 | cup finely chopped green onions |
| 3 | EGGS |
| 2 | Tbsp. milk |
| 1/4 | tsp. salt |
| 1/8 | tsp. pepper |
| 1 pkg. (12 oz.; 10 biscuits) refrigerated buttermilk biscuits
HEAT oven to 350°F. COMBINE cheese, ham and green onions in small bowl; mix well. BEAT eggs, milk, salt and pepper in medium bowl until blended.
SEPARATE biscuits; press or roll each into a 5-inch round on lightly floured surface. PLACE 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. PRESS biscuits firmly against bottom and sides of cups and form rim at top.
SPOON 2 Tbsp. cheese mixture into each cup. POUR IN egg mixture, dividing evenly. BAKE in center of 350°F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. REMOVE from pan; serve warm.
Spinach Swiss Quiche
1 refrigerated pie pastry
4 turkey bacon strips, diced
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups egg substitute
1/2 cup fat-free cottage cheese
1/4 cup shredded reduced-fat Swiss cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
1/4 teaspoon each salt, pepper and paprika
6 tablespoons fat-free sour cream
On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry.
In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Serve with sour cream. Yield: 6 servings.
Spinach and Smoked Gouda Crustless Quiche
2 tablespoons unsalted butter, softened
4 tablespoons freshly grated Parmesan cheese
1 (10-ounce) box frozen spinach, thawed
2 large eggs
2 egg yolks
2 cups half-and-half
4 ounces grated smoked Gouda cheese, about 1 cup
2 tablespoons all-purpose flour
Generous pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3/4 cup chopped trimmed scallions, white and green, about 8
1 teaspoon paprika
Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
Cremini Mushroom, Bacon, and Shallot Crustless Quiche
8 thin slices bacon, about 6 ounces
4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives
Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
Ham and Cheese Quiche
2 red potatoes, cubed
1 tablespoon dried rosemary
1 cup cubed ham
1 (8 or 9-inch) premade pie shell in foil pan
1 cup shredded Colby and Monterey jack cheese blend
3 eggs
1 cup milk
1 teaspoon all-purpose seasoning
Preheat oven to 400 degrees F.
Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.
Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.
In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell.
Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.
Quiche revamped and healthier...
I personally dont usually "revamp" recipes.. I made the full fat, full calorie, full flavor version and eat less.. (except pizza of course..there is no "eating less" of pizza)..anyways..this recipe isnt bad and very tasty... so enjoy
9 inch pie crust, either homemade or frozen
4 slices of turkey bacon
2 chicken sausages
1 yellow onion, diced
1 zucchini, diced
1 cup grape tomatoes, cut into quarters
2 cups (or handfuls) of spinach
3 eggs
1 1/2 cups 1% milk (any kind of milk will do)
1 cup shredded swiss cheese
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne
1) Preheat oven to 425.
2) On an oiled pan, cook your turkey bacon according to package instructions (usually medium high heat for a few minutes each side).
3) On another oiled pan, cook your chicken sausage for a couple minutes on each side over medium heat.
4) Dice your yellow onion, and cook it with a tsp of canola oil over medium heat for 5 minutes.
5) Dice your zucchini and add it to the pan with the onion, cook for another 5 minutes.
6) When the zucchini and onion are almost done, add your spinach to the pan for the last minute.
7) While veggies and meats are cooking, mix together eggs, milk, cheese, salt, sugar, and cayenne in a large bowl.
8) Shred bacon and chop sausage into small pieces.
9) Add bacon and sausage, along with your cooked veggies and quartered grape tomatoes, to the wet ingredients and mix together.
10) Add mixture to the pie crust. You will likely have mixture left over (depending on the depth of your pie crust). Use the leftover mixture to make an omelet or mini crustless quiche – whatever floats your boat!
11) Bake the quiche for 15 minutes at 425, then reduce heat and cook for an additional 45 minutes at 300, or until a knife comes out clean. *Check it after the first 45 minutes, it may need more or less time overall.
12) Let cool for at least 5 minutes, slice, and indulge!
Begin with the basic crust-less quiche recipe then pick from one of the four options or create your own!
- Base Recipe
- 5 eggs
- 1 cup of self raising flour
- 1 cup of grated cheese
- 50 ml oil
- Cheese and Spinach/Silverbeet Quiche
- reduce the grated cheese to 3/4 cup
- 1/2 cup feta cheese, crumbled
- 1 large bunch of spinach or silvebeet, finely chooped
- 1 small onion finely chopped
- salt and pepper
- Rice and Veggie Slice
- 1 large carrots grated
- 1 large zucchini grated
- 1 small onion finely chopped
- 1- 1 1/2 cups of cooked leftover rice
- salt and pepper
- Herby Ham and Tomato Quiche
- 200 grams of ham diced (or cooked bacon)
- 2-3 tomatoes diced
- Small bunch of chives, finely chopped
- Variety of fresh or dried herbs, finely chopped
- Mushroom Quiche
- 10-15 button mushrooms sliced and cooked in butter till soft
- 2 spring onions or one small leek chopped and cooked with mushrooms
- salt and pepper
- Pre-heat oven to 180 degrees Celsius.
- Grease an oven proof dish – I use a lasagne dish.
- Lightly beat the eggs then add flour, cheese and oil, mix well.
- Add the ingredients for one of the above quiche options and stir through the mix.
- Pour the mixture into your dish, sprinkle a little extra cheese on the top if you like, then bake in the oven for 30-45 minutes or until cooked in the middle.
- Let the quiche sit for 30 minutes or so before serving to firm up.
Broccoli and Cheese Mini Quiche
These little quiche bites are the biggest hit for the young and old. They are perfect on bite appetizers for the adults and perfect for tiny hands...kids love them. And they are also so versatile, you can quickly throw together a few that had bacon but there are tons of varieties you could combine. These simple quiche bites could easily be prepared beforehand and frozen. Use as a simple sandwich alternative for kids lunch boxes or have a quick appetizer ready and on hand for surprise guests. When you are ready to use them just defrost in the fridge and serve cold.
2 c. broccoli florets
4 eggs
1/4 tsp black pepper
1 c. milk
1 c. shredded low-fat cheddar cheese
1 ready-made shortcrust pastry, cold
Cook the broccoli in boiling, salted water for 5 minutes, or until just tender. Place in colander to drain well. Chop into fine bites size pieces.
Preheat oven to 180 C (350 F).
In a large bowl whisk the eggs, pepper and milk.
Roll out the cold shortcrust pastry and cut out 2 inch squares, the size could vary depending on the size of the muffin tin you are using. Place each pastry square into the muffin tin and press to form a small cup.
Add a small amount of broccoli and cheese to each cup. You want the mixture to just come up to the top of the muffin tin, but not overflowing.
Slowly spoon in approximately 1 Tbsp of egg mixture over the broccoli. Again you want to fill the pastry but don’t let it pour over the pastry.
Bake in a pre-heated oven for 20 minutes, until the top of the egg turns a golden brown.
This recipe will make about 24 mini quiches.
Why Quiche Lorraine Scones??
Ahhh I say why NOT???
What’s not to love about eggs, Swiss cheese, bacon and green onions in a flaky, buttery crust? Doug can devour anything involving bacon and cheese in seconds flat. And alas.. I fear I am the same..It can be anything – quiches, sandwiches, burgers – you name it, and if it has bacon and cheese, we eat it. So it should come as no surprise that when I caught wind of these scones I was in bacon-cheese Nirvana!! These are every bit as good as you’d imagine them to be. Using butter as the main fat component gives them a light, buttery and biscuit-like texture. Throw in holes of melted Swiss cheese, salty bacon and the bite of green onions, and you have the perfect food orgasm... breakfast, lunch, brunch or snack food.
2 cups + 1 teaspoon all-purpose flour, divided
1 tablespoon baking powder
Pinch cayenne pepper
Dash nutmeg
1 teaspoon salt
8 tablespoons cold butter, diced
½ cup half-and-half
2 eggs
4 ounces Swiss cheese, diced
3 green onions, thinly sliced
7 strips bacon, cooked and crumbled (remember more is better)
Egg wash (1 egg beaten with 1 teaspoon water)
1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside.
3. In a medium sized bowl, combine the flour, baking powder, cayenne, nutmeg and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.
4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.
And of course...Quiche's American Country Second Cousin...
Ham-and-Cheese Oven French Toast
- Spread 1 side of each bread slice with mustard. Layer 6 bread slices, mustard side up, with 1 ham slice, 1 cheese slice, and another ham slice; top with remaining bread slices, mustard side down.
- Whisk together eggs and milk in a shallow dish until blended. Dip each sandwich into egg mixture, coating both sides.
- Place sandwiches 2 inches apart on a lightly greased baking sheet. Place another lightly greased baking sheet, greased side down, on top of sandwiches.
- Bake at 475° for 15 to 20 minutes or until golden brown. Serve immediately.
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