Quiche (Any Flavor)
Use this basic quiche recipe as the base for all of your baked egg creations! Filled with fluffy eggs, melty cheese, and featuring plenty of mix and match add-ons, you can’t go wrong. What will you put in yours?
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✅Ingredients
Pie Crust
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup vegetable shortening
• 1/4 cup ice water
Quiche Recipe
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese gruyere, mozzarella, cheddar, provolone, or feta
• 1 1/2 cups add-ins
Add-Ins (mix and match)
• 1/2 cup cooked crumbled bacon
• 3/4 cup diced ham
• 3/4 cup cooked ground sausage
• 1 cup chopped frozen spinach thawed and drained
• 1 cup frozen broccoli thawed and drained
• 1 cup steamed asparagus cut into 1-inch pieces
• 1 cup sautéed sliced mushrooms
• 1/2 cup sautéed shallot or onion
✅Instructions
Pie Crust:
1️⃣ In a large bowl, stir together flour, sugar, and salt. Slice the butter and shortening into small cubes. Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
2️⃣ Slowly pour cold water into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork. Use your hands to gently press the dough into a ball. Flatten into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling.
3️⃣ Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even. Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust. Place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling. Bake in a 400 degree F oven for 10 minutes to par bake. Remove from oven and let sit until ready to fill.
Quiche Recipe:
1️⃣ In a medium-sized mixing bowl, whisk together eggs, milk, cream, salt, and pepper until well combined. Stir in desired cheese.
2️⃣ Place prepared add-ins into the bottom of the par-baked pie crust. Pour egg mixture over the top.
3️⃣ Bake in a pre-heated 350 degree oven for 40-45 minutes until center is set.
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Bacon and Cheese Quiche
This crowd-pleasing bacon and cheese quiche only looks fancy. Prep it in 10 minutes for the perfect breakfast or brunch treat!
Ingredients
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired
Steps
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Classic Quiche Lorraine | One Pot Chef
Quiche Lorraine is a classic baked dish, perfect for lunch or dinner. A delicious, home made pastry crust is filled with bacon, onion, cheese, eggs and cream then baked until golden. Serve hot or cold with salad or mixed vegetables - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
PASTRY:
1 3/4 Cups of Plain Flour
150g of Butter (chilled, chopped into cubes)
1 Egg Yolk
2 Tablespoons of Chilled Water
FILLING:
1 Brown Onion (chopped)
6 Slices of Middle Rasher Bacon (chopped)
30g of Butter
8 Eggs
1/2 Cup of Cream
1 Cup of Grated Cheddar Cheese
Freshly Cracked Black Pepper
Preparation Time: About 30 minutes (plus chilling time)
Cooking Time: About 45 minutes
SERVES 6 - 8
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Perfect Quiche Lorraine! Bacon, cheese and onions | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Pie Crust
1 ¼ cup all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
3-4 tablespoons cold water
Quiche Lorraine
4 slices thick cut bacon
½ medium red onion finely diced
1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
5 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Pie crust:
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Quiche Lorraine
Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
Add bacon and cheese to the onion in the pie crust.
In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
Let cool for 10 minutes before slicing and serving.
Gordon Ramsay's Bacon & Leek Quiche Recipe | Montvale Bakes
Slightly adapted from Gordon Ramsay’s Pancetta and Leek recipe.
This is truly so easy and delicious.
• 200g dry cured bacon or pancetta lardons
• Olive oil, for frying
• 2 leeks, trimmed and finely chopped
• 4 eggs
• 4 tbsp double cream
• 120g Gruyère cheese, finely grated
• 2 tbsp chopped flat leaf parsley
• Sea salt and freshly ground black pepper
Ingredients for Shortcrust pastry:
• 400g plain flour, plus extra for dusting
• Pinch of salt
• 280g butter, cold and cubed
Credit: Music from Uppbeat (free for Creators!):
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
More Recipes:
Shepherd's Pie:
Mac and Cheese:
Salmon with Lemon Butter Sauce:
Cream of Mushroom Soup:
Pesto Pasta:
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