Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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One of My FAVORITE French Quiches | Easy Quiche Recipe | Mushroom Quiche Recipe | Chef James
Hey guys! Today I will show you an easy and flexible Mushroom QUICHE! The quiche recipe is very easy to use and to experiment with! It's also a great way to add variety to your cooking! When you are using a lot of mushrooms remember to drain any water that they may have or you will have a watery quiche!
#mushroomquiche
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The Recipe:
- Servings 3 - 4
- cooking time 30 -40 mins,
- Temp 180C to 200C | 380F
- 250g to 300g of Mushrooms
- 1 onion or 5 Shallots
- 150g (5oz) of Gruyere or parmesan or more if you want! :)
- 300ml (1.2 cups) of heavy cream, or Half Cream, Half Milk.
- 2 large eggs, if using milk add one more egg.
- 1 pie crust.
- Salt to taste
If you are using parmesan remember, that it will add more salt to the quiche!
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Timeline:
00:12 - Intro
00:48 - Ingredients
02:33 - Organizing the Work
03:23 - Mushrooms
04:52 - Coating the Pan
05:19 - Laying the dough
07:53 - Sauteing,
08:46 - The Mixture
10:32 - Baking
10:45 - End Result
10:58 - Next video!
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QUICHE LORRAINE recipe - French cuisine classic!
#weekendatthecottage #easydeliciousrecipes #quichelorraine
For the full recipe: weekendatthecottage.com/quiche-lorraine/
This QUICHE LORRAINE RECIPE is the quintessential custard-filled, open-faced savoury pie.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things that will help with preparation:
BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine, and couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust - it truly is the classic quiche recipe.
TASTY PASTRY
There’s no trick to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. One suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight before using it. This gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*
EGGS & CHEESE
Extra-large organic eggs are called for in this recipe, and I suggest having them at room temperature before you begin. This will give the quiche filling that desirable, light, silky texture.
While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. We’re adding grated Parmesan in with the sautéed onions, and cubes of Gruyère that impart such memorable flavour to this wondrous dish. Truly magnifique!
TIN WIN!
I’ll be the first to admit that I’ve made this quiche recipe, and others, using a tin tart pan. They work perfectly and the finished quiche looks especially appetizing.
Truth be told, we find the results so much more pleasing when you make the recipe using a pie plate. I’ve added links at the bottom of the story if you’re interested in purchasing a stoneware pie plate like the one I used for this story. I'll also include a link for a traditional tart tin too.
We suggest serving this quiche with simple side dishes and accompaniments. We love it presented with our SIMPLE SALAD, a side of this HEALTHY FRUIT SALAD, our GRILLED ASPARAGUS and if time allows make this HOLLANDAISE SAUCE to accompany it. Trust us, a superior meal awaits.
This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!
INGREDIENTS
1 disc of pie dough
4 extra-large eggs, room temperature
1 cup of 35% cream
1 cup of whole milk
dash of grated nutmeg
pinch of salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup of Gruyère cheese, cubed
¼ cup of parmesan cheese, grated
INSTRUCTIONS
1) Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
2) Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
3) Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights. Return to oven and bake for an additional 10 minutes. Transfer pie plate to a wire rack and cool completely. Reduce oven temperature to 375°F.
4) Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
5) In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel-lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
6) Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
7) Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
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Simple & Tasty Spinach Quiche Recipe
Enjoy this tasty spinach quiche for breakfast, lunch or dinner. It is surprisingly easy and speedy to make with just 5 ingredients before putting into the oven. Wonderful if served when freshly baked at home but also great to take away for a picnic.
Find the full recipe at :
Bread Crust Quiche
Kitchen hack: You can use bread as an alternative to a traditional quiche crust ????
Ingredients:
5 - 6 slices of Sasko Premium White Bread Slices
¼ cup butter, melted
1 tsp dried basil
1 tsp dried oregano
6 Eggs
1 cup cream
1 cup diced bacon
1 small chopped onion
3 cups baby spinach
1 ½ cups button mushrooms, chopped
1 ½ cups cheddar cheese, grated
2 tbsp fresh parsley, chopped
Salt and Pepper to taste
Method:
1. Preheat oven to 180°C.
2. Use a rolling pin, flatten the bread slices.
3. Line the bottom and sides of a greased springform cake tin with the slices of bread. Be sure to press the slices together and make sure they overlap well
4. Combine the melted butter with the dried herbs.
5. Brush the herbed butter over the bread slices in the cake tin and bake for 10 minutes.
6. Heat oil in a large pan over high heat. Add bacon and cook until soft. Add mushroom and chopped onion and fry, stirring occasionally, until the mushrooms have reduced in size and the onions have softened (about 5 minutes) and season with salt and pepper. Add spinach, let wilt and remove from the heat.
7. In a mixing bowl - whisk the eggs until combined and add the cream, cheese and parsley. Season to taste.
8. Remove the bread crust from the oven and allow to cool.
9. Spoon the filing mixture onto the bread base.
10. Pour the egg mixture gently over the layer of filling - making sure to spread the mixture evenly.
11. Season with salt and pepper to taste.
12. Bake for 35 - 40 minutes or until a knife inserted near the centre comes out clean.
13. Let rest for 5 minutes, garnish with diced parsley, slice, serve and ENJOY!