Does any1 have any good quiche recipes including how make the dough please?

Answer 1

Easy Ham and Fresh Tomato Quiche

INGREDIENTS:
1 9-inch pie crust, unbaked
6 large eggs
1 cup half-and-half
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
dash nutmeg
1/2 cup shredded Cheddar or Swiss cheese
1/2 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped ham
PREPARATION:
Preheat oven to 400° F.
Pierce unbaked pie crust several times with fork; set aside. In a mixing bowl, whisk together eggs, half-and-half, and seasonings. Sprinkle cheese, vegetables, and ham over unfilled pie crust.
Pour in egg mixture. Bake at 400° for 45 to 60 minutes, or until nicely browned.
Serves 6 to 8.
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Pie Pastry

INGREDIENTS:
1 cup sifted all-purpose flour (sift before measuring)
1/2 teaspoon salt
1/3 cup shortening, cold
2 to 3 tablespoons ice water
PREPARATION:
Sift together the sifted flour and salt into a bowl. Measure shortening. Add half of the shortening to the flour and cut in until mixture looks like meal. Add remaining shortening and cut in until there are pieces about the size of peas.
Measure the 2 tablespoons ice water and sprinkle over mixture. Blend in lightly, adding just enough more water, if necessary, to hold dough together. Let dough stand for a few minutes.
Roll dough into a circle about an inch larger than the 9-inch pie plate.

Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.

For most pies, brush a little butter over the bottom of the crust. For custard-type pies, brush pastry with beaten egg white to prevent the filling from soaking into crust. Chill thoroughly while preparing filling.

Answer 2

BASIC QUICHE

10" unbaked pie shell
1 tbsp. butter, softened
1 c. grated cheese
1 tbsp. flour
1/4 tsp. salt
Pepper to taste
Pinch of nutmeg
6 eggs
1 pt. light cream
1/4 c. Parmesan cheese
2 tbsp. butter, melted & browned

Spread butter on bottom of pie shell. Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients. Add eggs and cream to dry ingredients and beat until mixed but not frothy. Pour custard over cheese. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese and butter. Return to oven for 10 minutes or until a knife inserted in custard comes out clean. Let set 10 minutes before cutting into wedges to serve.

Variations of Basic Quiche: Quiche Lorraine: 8 slices of crisp bacon, crumbled. Shrimp, crab, mushroom, asparagus.

Answer 3

All i make are self-crusting quiches - so much easier to just mix in some self-raising flour or flour/baking powder into the eggs than **** about with pastry!
Can't find a link to my fave recipes, but doing a seach under "self-crusting quiche" brings up heaps of options.
GOod luck

Answer 4

INGREDIENTS:
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 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

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DIRECTIONS:
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.

3 1/2 cp flour
2 1/2 sticks chilled butter (preferably unsalted)
4 T chilled lard or shortening
2 t salt
2/3- 1 cp iced water

1. Wrap and chill dough for at least 2 hrs.
2. Butter inside of quiche ring or cake pan and baking sheet or false-bottom cake pan.
3. Roll chilled dough up onto your pin and unroll over the ring.
4. Press dough in place. To make sides of the free-standing shell strong enough to hold filling, push
dough down with your fingers all around ring. Work fast so dough doesn't soften.
5. Roll your pin over the top of the ring to remove excess dough. An 18" Italian pasta pin works well for this approach.
6. Push dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the
ring. Patch any thin areas with raw dough. Prick bottom with fork tines.
7. Cover with plastic and chill 30 min so shell will bake evenly.
8. Pre-bake shell to prevent soggy bottom. Keep sides and bottom in place by bracing them with
buttered foil and dried beans.
9. Preheat oven to 450 and bake in lower middle level til bottom of pastry is set but still slightly soft.
10. Bake a few minutes more, til pastry is just beginning to color and to separate slightly from edges of
mold or pan.
Cool 10 min before unmolding. You can freeze one of these.