How do you make Quiche?

Question

?? Recipes

Answer 1

Spinach Quiche

This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

INGREDIENTS:
1/2 cup ( = 115 g ) butter
3 cloves garlic, chopped
1 small onion, chopped
10 ounce ( = 284 g ) frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
6 ounce ( = 170 g ) herb and garlic feta, crumbled
8 ounce ( = 225 g ) shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Answer 2

Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.

Answer 3

Mostly I make mini-quiche in muffin-molds.
Easy to freeze and great at parties or if you just get hungry halfway the day: for 15 minutes in the oven and ready to eat.
Favorites are the brie/pear and the shrimp/brie (yes, like cheese)

You can make them in a large mold, prebake the crust with supporting stuffing for a crispy crust.

Placed the recipes over here:

http://www.jannekes.eu/quiche/index.html

Enjoy!

Answer 4

Very carefully.

Answer 5

Broccoli-Cheddar Quiche

Recipe Rating: * * * * *
Prep Time: 15 min
Total Time: 1 hr min
Makes: 8 servings

1 ready-to-bake pie crust (1/2 of 15-oz. pkg.)
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half

PREHEAT oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese.
BEAT eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

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Spinach and Bacon Quiche
Recipe courtesy Paula Deen

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 8 servings
Rating: * * * * *

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

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Savory 3-Cheese Quiche
Recipe courtesy Sheila Bethia
Show: FoodNation With Bobby Flay

Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 1 minute
Cook Time: 1 hour 10 minutes
Yield: 6 to 8 servings
Rating: * * * * *

1 (9-inch) prepared pie shell (unbaked), recipe follows
1 cup grated Swiss
1/2 cup grated marbled jack
3 tablespoon grated Romano, plus 1 tablespoon
1/2 cup chopped medium onion
1 cup fresh broccoli florets
1 1/2 cup sliced fresh mushrooms
1/4 teaspoons dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 eggs
1 cup milk
1/2 cup half-and-half
7 or 8 cherry tomatoes

Preheat oven to 425 degree F.
Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

Sheila's Never Fail Pie Crust:
1 cup flour
6 tablespoons butter flavored shortening
1/2 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cold water

Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

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Deep Dish Ham Quiche with Herb and Asparagus Salad
Recipe courtesy Tyler Florence

Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 1 hour
Cook Time: 2 hours
Yield: 10 to 12 servings
Rating: * * * * *

Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper

Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.

Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.

To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

Answer 6

Quiche is so yummy, and actually pretty quick to make. Here's a couple of really tasty and EASY recipes!

Leek and Ham Quiche

1 Tbsp. oil
3/4 lb. leeks (about 3 medium), halved lengthwise, cut into 1/4-inch-thick slices (2-1/2 cups)
1/2 cup chopped OSCAR MAYER 96% Fat Free Smoked Ham
1 ready-to-bake pie crust (1/2 of 15-oz. pkg.)
1 cup KRAFT Shredded Swiss Cheese
4 eggs
1-1/2 cups half-and-half

PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Broccoli Cheddar Quiche

1 ready-to-bake pie crust (1/2 of 15-oz. pkg.)
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half

PREHEAT oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese.
BEAT eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Seafood Quiche

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (6 oz.) crabmeat, drained, flaked
4 eggs
1/2 cup milk
1/2 cup sliced green onions
1/2 tsp. dill weed
1/2 tsp. lemon pepper seasoning
1 baked pastry shell (9 inch)

PREHEAT oven to 350°F. Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
POUR into pastry shell.
BAKE 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Spinach Quiche

Pastry for 1-crust 9-inch pie
2 cups KRAFT Shredded Sharp Cheddar Cheese
2 Tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1 cup milk
2 eggs, lightly beaten
3 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 tsp. salt
Dash of pepper

PREHEAT oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edge; flute.
TOSS cheese with flour in medium bowl. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell.
BAKE 1 hour or until set.

Breakfast Quiche

1 cup flour
1/2 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 tsp. salt
6 Tbsp. margarine or butter, divided
4 to 5 Tbsp. cold water
1 cup frozen shredded hash browns or cubed potatoes
1/2 cup chopped green pepper
1/2 cup onion slices
8 oz. sweet Italian turkey sausage, cooked, sliced
4 eggs
1-1/4 cups fat free milk
1/2 tsp. dried thyme leaves
1/3 cup KRAFT Shredded Swiss Cheese

MIX flour, cereal and salt in large bowl. Using a pastry blender or 2 knives, cut in 5 Tbsp. of the margarine until mixture forms fine crumbs. Gradually add 4 Tbsp. of the water, stirring until mixture forms ball. Add remaining 1 Tbsp. water, if necessary for ball to stick together.
ROLL pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake at 450°F for 7 minutes. Remove from oven. Reduce oven temperature to 375°F.
MELT remaining 1 Tbsp. margarine in large skillet on medium heat. Add potatoes, green pepper, onion and sausage. Cook and stir 3 minutes or until onions are tender. Pour into pastry shell.
BEAT eggs, milk and thyme with wire whisk until well blended. Stir in cheese. Pour into pastry shell; stir gently until well blended.
BAKE 40 to 50 minutes or until knife inserted in center comes out clean.

Quiche Lorraine

1/2 pkg. (15 oz.) ready-to-bake pie crusts (1 crust)
1 cup KRAFT Shredded Swiss Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. green onion slices
3 eggs
1 cup light cream
2 Tbsp. GREY POUPON Dijon Mustard

PREHEAT oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle cheese, bacon and onion evenly onto bottom of crust.
BEAT eggs, cream and mustard with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 minutes or until knife inserted in center comes out clean.

Enjoy!!