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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Easy Quiche Recipe || Mini Quiches
Easy Quiche Recipe || Mini Quiches
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Whoever said, Real men don't eat quiche never tried these! They are the perfect size, perfectly flaky, and personalized perfection. (Let me explain.) The beauty of the mini quiche is that you can very easily accommodate different eating styles. Is someone gluten free? No problem...make fewer crusts. How about a vegetarian? Just make sure to load them up on veggie ingredients and skip the meat. There are even options for possibly picky preschoolers......ham and cheese only. So this is a great dish for groups with different eating preferences. It could work as a breakfast or brunch, but the quiches also work as a fun appetizer as they doesn't require any utensils. I was pleasantly surprised with how easy it was thanks to a ready made pie crust, and they turned out wonderfully flaky. The only labor intensive part was chopping up the toppings, but that's where you get the rest of your family involved. Kids would enjoy helping cut out the circles for the crusts too. So get your whole family together for brunch this Christmas and give them something they definitely won't want to return! Merry Christmas.
Ingredients:
Pie crusts cut into 4 inch circles
4 eggs
1 cup whole milk
Ham
Broccoli
Green Pepper
Tomatoes
Cheese
Mix eggs with milk until creamy
Fit pie crusts into muffin tins
Add ingredients
Pour egg mix
Top with choice of cheeses: Cheddar or Pepperjack
Bake at 375 °F fro 25 to 30 minutes
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Easy Quiche Recipe:
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Vegetable Quiche (Not a Plastic Soup Recipe)
Janna Selier, campaign coordinator for the Plastic Soup Foundation, shares a vegetable quiche recipe as she tell us about the one soup we don't want on our plate.
How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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MUSIC:
Melodeyes -
Sara's Crustless Lower Fat Vegetarian Quiche
Eggs aren't just for mornings! This lower-fat, crustless quiche is vegetarian and gluten-free, full of creamy, yumminess, and perfect for a weeknight dinner.
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Best Quiche Ever- Keto in the Country/ basic quiche recipe
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EGGS! Remember when they weren't good for you? Hm, I wonder what mega corporation benefitted from THAT information. But anyway, now they are good for you again, and they are absolutely perfect for those of us doing 'the keto'! The fat to protein ratio is on point, and you can cook them SO many ways! And they are an excellent vehicle for adding veggies and fat to!
We really didn't mean to make 3 entire quiches in this episode, but we just found ourselves burdened with so many eggs and so many veggies in the fridge that had to be used, we couldn't help ourselves. That, combined with the fact that we love quiche, made for a quiche-fest.
We have a basic, no fail, quiche recipe, and it is as follows:
Basic Quiche Recipe
5 eggs
1 cup heavy cream
2 cups sautéed, roasted or fresh veggies
1 1/2 c cheese
1 c meat (very optional)
Spray your pie plate with your best cooking spray, or oil it down with butter or oil, and line the plate with the veggies of your choice first, followed by meat (if using), and then by your choices of cheese. You can absolutely use any combination of veggies or cheese or meat. Thats what makes this basic quiche recipe so unique.
Pop in the oven at 350f for around 40-45 minutes until it starts to become golden on the top.
Here are the recipes that we put together for this episode:
Quiche #1
1/2 roasted beets (around 2)
11/2-2c sautéed spinach
1 C sharp cheddar cheese
1/2 feta cheese
5 eggs
1 c heavy cream
Macros: calories 228: fat 19; protien 11; carbs 2.6
Quiche #2/ Caramelized onion and Zucchini
1 c caramelized onion (2)
1 c roasted zucchini slices
1 c cheddar cheese
1/2 c goat cheese
5 eggs
1 c heavy cream
Macros: Calories 193; protein 9g; fat 15g; carbs 5g
Quiche #3/ Fresh Tomato and herbs
1 1/2 c fresh cherry tomatoes
1/2 chopped fresh herbs (any)
1 c bacon
1 c cheddar
1/2 mozzarella
5 eggs
1 c heavy cream
Macros: calories 171; fat 14; Protein 9; carbs 4.6