Best Basic Quiche You Pick The Main Ingredients 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.

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.

BASIC QUICHE - YOU PICK THE MAIN INGREDIENTS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine eggs, flour, cream, salt and pepper in a blender until mixed well or mix well with a hand mixer. Set aside.
• 3. Layer your ingredients of choice in the pie crust... ***You can use 2 reg. size pie crusts instead of the one deep dish, it works out well, especially since there always seems to be extra egg mixture. Perhaps I just use to many ingredients in the quiche...lol ***You can also use mini pie crusts and make mini quiches, using many flavors. Making everyone at the table happy!
• 4. Pour egg mixture over the top.
• 5. Bake 45 minutes or until egg mixture is set. Let rest 10-15 minutes. Cut into 8 wedges and serve.
• 6. Ingredient Ideas- -2c fresh chopped spinach, 1/2# of crumbled bacon, and 1 1/2c shredded swiss cheese. -1c cooked asparagus, 1/2# chopped crab, 3/4c shredded swiss cheese, and 3/4c of shredded cheddar. -1c carmelized mushrooms and onions, 1/2c grated parmesean cheese, 1/2c shredded swiss cheese and 1/2c shredded cheddar cheese. Can add diced ham to this one too, if desired. -1/2# crumbled bacon, fried onions, shredded potatoe, thawed. 1 1/2 c monteray jack cheese or cheddar. etc. etc. etc. mix and match to create your own families favortie blend!

BASIC, ADAPTABLE QUICHE RECIPE

Steps:

• 1. Mix eggs and milk well. Add salt, pepper, herbs as desired.
• 2. Put additional ingredients in pie shell (any veggies, meats or cheeses.) Pour egg mixture over it. It may seem ready to overflow. If you have a lot in the pie shell, tap it down to let the egg settle around your ingredients. If it still seems too full, discard the additional egg mix (or use it for an omlette)
• 3. Place the pie on a cookie sheet to catch any overflow. Bake at 350 degrees for 50 minutes, or until crust and top are golden.

YOUR BASIC QUICHE

Steps:

• Pre-heat the oven to 425ºF. Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature. Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above. Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!