Best Beginner Quiche Recipes

EASY QUICHE

Easy Quiche image

This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish.

Provided by MISHY

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
4 eggs
¾ cup biscuit baking mix
¼ cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 12.5 g, Cholesterol 161.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 14.5 g, Sodium 796.7 mg, Sugar 4 g

BEGINNER QUICHE

Beginner Quiche image

This is an easy quiche using ingredients most of us have on hand. You can substitute your favorite cheeses and smoked meats (like ham or sausage) for the cheese and bacon in this recipe. Feel free to add mushrooms, spinach or whatever you like. Just be sure to precook it!

Provided by Amy - Ellies Mommie

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups whole milk
3 eggs
2 egg yolks (save the whites for another recipe)
4 ounces shredded cheddar cheese (by weight)
4 ounces shredded swiss cheese (by weight)
4 slices american style smoked bacon, cooked and crumbled
2 small onions, thinly sliced into half-moon slices
2 tablespoons oil or 2 tablespoons butter
1 dash salt
1 teaspoon onion powder
1 dash nutmeg
pepper, to taste
2 tablespoons flour
1 par-baked pie crust (frozen is fine; I use Marie Callendar's brand)

Steps:

Preheat oven to 400 degrees. Preheat a cookie sheet or upside down cast iron pan.
Parbake pie crust by lining uncooked pie crust with parchment paper and filling with pie weights or uncooked dry beans.
Bake atop cookie sheet or cast iron pan for 10-15 minutes, or until golden brown.
While crust is baking, mix together eggs and milk until thoroughly combined.
Add onion powder, pepper and nutmeg.
Sweat onions in oil/butter until soft.
Sprinkle with salt while cooking to prevent browning.
If they get a little brown, that is okay.
Remove onions from heat and set aside.
Shred cheese, if necessary.
You should have 8 ounces total of shredded cheese. The weight is AFTER shredding.
Mix shredded cheese with flour.
Remove crust from oven.
Fill with onions, bacon, cheese in that order.
Pour egg/milk mixture over fillings until crust is full (just below the crust edge). DO NOT OVERFILL!
(If you have extra custard mix, you can cook it in small Pyrex ramekins with a bit of cheese for a crustless mini-quiche.)
Cover edges of pie crust with foil to prevent over-browning. Remove this foil for the last 10 minutes of baking.
Bake at 400 degrees for 30 minutes on the preheated cookie sheet or cast iron pan.
Allow to cool slightly before serving.
This can also be served cold for brunches or breakfast.
To reheat in the microwave, place 1 slice on a plate; cover with paper towel; warm on 70% power for 1-2 minutes.