Best All Purpose Quiche Recipes
QUICHE
One of my all time favorites! My mother got this recipe from her friend Betty, It's a make ahead recipe, to be frozen and used later. My mother used to make mass quantities and take them out whenever she needed for an easy meal or hors d'oeuvre. She also made it with the light cream instead of milk.
Provided by MORGIE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
- In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
- Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
- When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
- Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired
Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.1 g, Cholesterol 95.5 mg, Fat 17.2 g, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, Sodium 376.5 mg, Sugar 2 g
QUICHE RECIPE
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
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.
ALL PURPOSE QUICHE
Make and share this All Purpose Quiche recipe from Food.com.
Provided by annconnolly
Categories < 60 Mins
Time 55m
Yield 1 Pie
Number Of Ingredients 4
Steps:
- Choose and prepare your choice of filling.
- Try not to use any vegetables that will turn your quiche wattery such as fresh mushrooms. (if you add them cook first).
- I like a combination of broccoli, cooked salmon, onions, dill and cheddar cheese.
- Place filling in pie shell pour egg mixture over the top and baake @ 350 appx. 45 minute.
- Check after 30 minutes.
- It's done whin a knife inserted comes out clean.
Nutrition Facts : Calories 959.2, Fat 65.1, SaturatedFat 32.3, Cholesterol 1222.5, Sodium 1637.1, Carbohydrate 22.9, Sugar 1.1, Protein 67.9
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All About All Purpose Quiche Recipes
Quiche is a classic French dish that is loved by many all around the world. It is basically an open-faced savory pastry that has a rich filling of eggs, cheese, cream, and various other ingredients. Quiches are not only easy to make, but they are also versatile, making them an ideal dish for any meal of the day.What Are All Purpose Quiche Recipes?
As the name suggests, all-purpose quiche recipes are recipes that can be used for a variety of purposes. These recipes are versatile and can work excellently for breakfast, brunches, lunches, or even dinners. They usually have a simple and easy-to-follow process, which means that even beginners can make them without too much trouble.Ingredients Used in All Purpose Quiche Recipes
All-purpose quiche recipes often have some basic ingredients that remain consistent throughout the variations of the recipe. These ingredients include:- 1 pie crust
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups grated cheese
- Salt and pepper to taste
- Optional: a variety of fillings such as diced ham, bacon, vegetables, etc.
Variations of All Purpose Quiche Recipes
The beauty of all-purpose quiche recipes is that they can be customized to suit any taste or preference. Here are some possible variations:Vegetarian Quiche:
Instead of meat, you can use vegetables like spinach, bell peppers, mushroom, broccoli, onion, and zucchini in the filling. Simply sauté the vegetables before mixing them with the egg and cheese filling.Meatlovers Quiche:
For a quiche that will please meat lovers, you can add bacon, ham, sausage, or any other meat of your choice. Dice the meat and cook it in a pan before adding it to the filling.Mexican Quiche:
Add some spice to your quiche by adding taco seasoning, jalapeños, and some salsa. You can even top the quiche with sour cream and guacamole for an extra flavor kick.Mediterranean Quiche:
For a refreshing and light quiche, add some feta cheese, sun-dried tomatoes, olives, and fresh herbs like basil or oregano.Tips for Making All Purpose Quiche Recipes
Here are some tips that can help you create the perfect quiche every time:- Preheat your oven before you start making the quiche, to ensure it is hot enough to cook the pastry properly.
- Bake the pie crust before adding the filling-this will make sure that the crust won’t get soggy when it is baked with the filling inside it.
- Use a mix of whole eggs and egg yolks for a creamier texture.
- Make sure you do not overfill the pastry with the filling mixture. This can cause the quiche to overflow in the oven.
- Try to use a combination of cheese for more flavor, such as cheddar, Swiss, or Gouda.