Recipes for "quiche"

Preheat the oven to 425 degrees F (220 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.

Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust.

Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.

Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.

Allow quiche to sit 10 minutes before cutting into wedges and serving.

Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.

Preheat the oven to 425 degrees F (220 degrees C).

Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.

While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).

Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.

Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).

Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.

Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).

While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.

Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.

Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion.

Mix in cheese mixture until well combined, then pour into pie crust.

Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before serving.

Preheat the oven to 450 degrees F (230 degrees C).

Line pie crust with a double layer of aluminum foil. Bake in the preheated oven for 8 minutes. Remove foil and continue baking until crust is just set, 4 to 5 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble, and set aside. Reserve 2 tablespoons bacon grease in the skillet.

Cook and stir onion in reserved grease in the skillet over medium heat until tender; drain and set aside.

Mix together milk, eggs, and salt in a large bowl. Stir in bacon and onion. Toss together Swiss cheese and flour in a medium bowl; add to egg mixture and stir well. Pour into par-baked crust.

Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cover edges of crust with foil if they begin to get too brown. Let quiche cool for 10 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.

Bake in the preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.

While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.

Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.

Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.

Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.

Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.

Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.

Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.

Preheat the oven to 450 degrees F (220 degrees C).

Press puff pastry into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.

Beat milk and eggs together in a bowl until blended; season with salt and black pepper. Sprinkle a thin layer of Swiss cheese on bottom of crust; sprinkle crumbled bacon over cheese. Pour egg mixture into crust; sprinkle with remaining Swiss cheese. Arrange tomato slices on top.

Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is brown, about 30 minutes more.

Preheat oven to 450 degrees F (230 degrees C). Press puff pastry sheet into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.

Beat milk, eggs, spinach, salt, and pepper together in a bowl. Spread a thin layer of cheese onto the pastry crust in the baking dish; sprinkle ham over the top. Pour egg mixture over ham and sprinkle remaining cheese over the top. Arrange tomato slices over the cheese.

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is browned, about 30 minutes more.

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.

Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.

Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.

Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

1. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.

2. To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball. Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared pie plate. Cover and transfer to the freezer to chill for 20 minutes, or 1 hour in the fridge.

3. Preheat the oven to 375 degrees F.  Remove the crust from the freezer. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 15 minutes. Remove from the oven and reduce the oven temp 325.

4. Meanwhile, in a medium bowl, whisk together the eggs, milk, yogurt, thyme, basil, dill, chives, crushed red pepper, and a pinch each of salt and pepper.

5. Cut 2/3 the asparagus into 1 inch pieces. Arrange in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus stems on top.

6. Transfer to the oven and bake 55-65 minutes or until  the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh herbs. Enjoy!

Mix all ingredients and bake at 375 for about 40 minutes.

Let stand for about 10 minutes before serving.

Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.

Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.

Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you’re making both at the same time.)

Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.

Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.

Remove pan from oven and cover the pie edges with a foil crown so the edges don’t overbrown. Bake for another 15 minutes.

Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.

Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.

Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.

Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.

Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.

Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.