quiche recipes

Please a crowd with this easy Quiche Lorraine with Hash Brown Crust Recipe from WomansDay.com.

Quiche Lorraine with Hash Brown Crust

lb. frozen shredded hash browns (about 3 cups), thawed

tbsp. unsalted butter, melted

kosher salt

black pepper

bacon,

olive oil

onion, chopped

eggs

sour cream

heavy cream

nutmeg

cayenne pepper

c. grated Gruyère or Swiss cheese

c. chopped fresh flat-leaf parsley

We've taken classic ham and cheese impossible quiche and cooked it in a Kmart pie maker, perfect for lunchboxes or as an after-school snack.

Pie maker impossible quiches recipe

(1 cup) plain flour

milliliters (1 cup) milk

milliliters (1/2 cup) thickened cream

smoked ham, chopped

(1 cup) grated cheddar,

green shallots, trimmed, thinly sliced, plus extra, sliced to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6212334430001&=domain=taste

5348771529001-6212334430001

Packed with fresh baby spinach leaves, sautéed onions, creamy gruyere cheese and thyme, this delicious quiche is perfect for any time of the day.

Sautéed Onion Gruyere Spinach Quiche Recipe

pie crust

extra virgin olive oil

sweet onion

(packed) fresh baby spinach leaves

salt*

thyme leaves (NOT ground thyme)

milk

Gruyere cheese, grated**

Preheat oven to 350-degrees F.

Bake 9-inch pie crust until slightly browned, about...

Bake 9-inch pie crust until slightly browned, about 25 minutes. Set aside to cool.

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and thyme; cook stirring for another 2 minutes.

In a mixing bowl, thoroughly whisk together milk...

In a mixing bowl, thoroughly whisk together milk and eggs. Stir in shredded cheese, as well as onion/spinach/herb mixture.

Pour egg filling into prepared pie crust. Bake...

Pour egg filling into prepared pie crust. Bake at 350-degrees F for 30-35 minutes. Let cool slightly before serving.

Mini quiches are perfect for breakfast, lunch or dinner and fantastic for lunch boxes for the little ones with some vegetable sticks and cherry tomatoes.

Quick Mini Quiches Recipe

vegetable oil spray

spring onions, finely chopped

creamed corn

extra light tasty cheese, grated

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044241550001&=domain=kidspot

5348771529001-6044241550001

These cheese, corn and sweet potato quiches are perfect for lunch boxes, picnics and party platters. They're so easy to make that even the kids can help.

Cheese, corn and sweet potato quiches recipe

sweet potato (cubed,peeled)

tuna

cheddar cheese (grated)

puff pastry (thawed)

This easy puff pastry quiche recipe has a classic quiche texture with a surprisingly delicious crust.

Easy Puff Pastry Quiche Recipe

puff pastry (half of one 17.3-ounce package), thawed

cherry tomatoes, halved

Monterrey Jack cheese

zucchini,

rosemary

salt

Greek yogurt

Unfold pastry sheet on to a pie dish. If you want it to have nice edges, go around and cut the excess puff pastry all the way around, leaving 1/4 inch over lap. You can also lay it flat on a baking sheet and create a rectangular quiche.

Whisk eggs, rosemary, pepper and salt in a bowl. Whisk in yogurt or sour cream. Pour egg mixture over toppings over puff pastry. Bake until pastries are puffed and golden and toppings are set, about 18-22 minutes.

Hi! I’m dairy free, would a plant cream work in place of sour cream or yoghurt? Thanks x

Asparagus and Cheese Quiche 

(310 ml) unbleached all-purpose flour

(125 ml) butter,

(75 ml) cold milk (approximately)

onion, finely chopped

lb (454 g) asparagus, trimmed and

chicken broth

eggs, lightly beaten

(250 ml) milk

oz (115 g) Valbert cheese, trimmed of rind and grated (about 1 cup)

Salt and pepper

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In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.

On a floured surface, roll the dough into a thin circle, about 28 cm (12 inches) across. Line a 25-cm (10-inch) quiche pan with the dough. Trim and flute or crimp the edges. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 190°C (375°F). 

PASTRY

In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.

In a bowl, combine the eggs and milk. Add the asparagus mixture and cheese. Adjust the seasoning. Pour the mixture into the pie shell. Arrange the asparagus tips on top. Bake until the centre of the quiche is barely set, about 45 minutes. Let rest for about 10 minutes before serving. Can be served hot, warm or cold.

FILLING

Excellent! Fait avec du gruyère et c’était délicieux.

J’aime beaucoup cette recette, est-ce que la recette de pâte se congèle? Merci

Pourquoi lors de la cuisson, le beurre de la croûte fond?
Merci

C'est très bonne recette! J'ai aussi utilisé du gruyère à la place, délicieux!

Pouvons-nous congeler cette recette? Merci!

Excellente, même le lendemain!
Le Valbert se trouve dans les fromageries.
Mais pourquoi réfrigère-t-on l'abaisse 30 minutes?
Merci!

Délicieuse quiche ! J'ai réussi à impressionner mon père. Merci beaucoup pour cette recette. J'y ai mis du cheddar fort, du jambon et du bacon.

Cette recette de quiche est tout à fait délicieuse ! J'adoreeeee les quiches maintenant ;-)

Excellent, j'ai aussi modifié avec les moyens du bord; ajouté un peu de jambon, utilisé du Cantal, et crème légère. Délicieux.

A creamy, cheesy, hearty quiche full of savory pork sausage.

Hissy Fit Quiche

lb pork sausage,

oz Velveeta cheese, diced

oz Monterey Jack cheese, grated

Worcestershire sauce

parsley

onion powder

garlic powder

salt and black pepper,

Preheat oven to 350°F and line a pie pan with pie crust.

Spread cooked sausage evenly across bottom of crust. Top with cheeses.

In a medium bowl, whisk together eggs, heavy cream, sour cream, Worcestershire sauce, parsley, onion powder, garlic powder, and salt and pepper. Pour over sausage and cheese in pie crust.

Bake until set, about 1 hour. Let rest 15 minutes before slicing and serving. Enjoy!

Fluffy, savory Bisquick quiche spruces up any brunch spread in less than 45 minutes with 6 simple ingredients! Go classy in a snap.

Bisquick Quiche

bacon (chopped, cooked, drained on a paper towel-lined plate)

Swiss cheese (shredded)

onion (diced)

Bisquick

Preheat oven to 400°F (204°C). Spray a 10-inch pie plate with nonstick cooking spray; set aside.

In this order, sprinkle the bacon (12 slices), cheese (1 cup), and onion (1/3 cup) evenly on the pie plate.

In a mixing bowl, whisk together eggs (4), milk (2 cups), salt (1/2 teaspoon), and pepper (1/4 teaspoon). Add Bisquick and whisk until the mixture is smooth. Pour the egg mixture into the pie plate.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. If the quiche top browns too quickly, loosely cover it with aluminum foil.

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Mushroom & baby spinach tart

block all-butter shortcrust pastry

flour

button mushrooms

baby spinach leaves, roughly chopped

double cream

mature English cheddar

thyme sprigs, leaves

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.

Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.

Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

Springtime entertaining always inspires a classic quiche recipe! But what filling to choose? That&#x27;s why I love the idea of a mini quiche recipe that uses one basic batter and you can switch out the toppings to make a platter of assorted quiche with toppings to please everyone! 

Mini Quiche Recipe

½ cups (300 grams) flour

½ tsp (2.5 milliliters) salt

(240 grams) of butter, diced

¼ cup (60 milliliters) ice water

(240 milliliters) heavy cream

cornstarch

Leek and Swiss (makes 2)

leek, sliced into thin circles

(30 milliliters) Swiss Cheese

(30 milliliters) crumbled goat cheese

(30 milliliters) shredded smoked salmon

(30 milliliters) fresh dill, minced

(30 milliliters) feta cheese

spinach

tsp (10 milliliters) fresh Italian parsley

mozzarella cheese

cherry tomatoes,

tsp (10 ml) pesto

Add flour and salt to a food processor...

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time,  pulsing until a coarse meal forms.

Then measure out the water, add ice cubes...

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Transfer to a floured surface, press down into...

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Roll out dough on a floured surface, to...

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Preheat oven to 350F (175C).

Meanwhile, mix together the egg filling. In a...

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Slice the leeks, white parts only, into circles....

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.

Then prepare all the fillings and have everything...

Then prepare all the fillings and have everything measured out and ready to go.

Remove Quiche tin from the freezer and sprinkle...

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.

For each pastry add the cheese first. On...

For each pastry add the cheese first. On the bottom.

Add the custard to each pastry shell with...

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Bake at 350F (175C) for 30 minutes then...

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Allow to cool slightly. Remove from tins and...

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.

To serve place quiche across 2 square plates...

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.

https://www.youtube.com/watch?v=LBQNJ4B9qtw

Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche. 

CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
_________________________________________________________________________

PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Mini Tart Tins https://amzn.to/2XoytOd
French Rolling Pin https://amzn.to/3ceBAwl
Food Processor https://amzn.to/2Xs2PPN
Boos Board https://amzn.to/3bdcvlr

FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) 

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BETH'S MINI QUICHE RECIPE
Makes 8
4"-Mini Quiche (Print recipe here: https://entertainingwithbeth.com/mini-quiche-recipe/

For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water


For Egg Custard: 
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard

For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese

Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced

Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley

Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto

METHOD:

Add flour and salt to a food processor and pulse. Then add the butter, a little at a time,  pulsing until a coarse meal forms.

Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.

Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.

Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.

Preheat oven to 350F (175C).

Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.

Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool. 

Then prepare all the fillings and have everything measured out and ready to go. 

Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush. 

For each pastry add the cheese first. On the bottom. 

Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.

Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.

Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes. 

To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.



#entertainingwithbeth #CookingChannel #Quiche



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Top 12 quiche recipes recipes from across the web

The most viewed quiche recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quiche Lorraine with Hash Brown Cru...

Pie maker impossible quiches recipe

Sautéed Onion Gruyere Spinach Quich...

Quick Mini Quiches Recipe

Cheese, corn and sweet potato quich...

Easy Puff Pastry Quiche Recipe

Asparagus and Cheese Quiche

Hissy Fit Quiche

Bisquick Quiche

Mushroom & baby spinach tart

Asparagus and Cheese Quiche

Mini Quiche Recipe

Top 12 quiche recipes recipes from across the web

The most viewed quiche recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quiche Lorraine with Hash Brown Cru...

Pie maker impossible quiches recipe

Sautéed Onion Gruyere Spinach Quich...

Quick Mini Quiches Recipe

Cheese, corn and sweet potato quich...

Easy Puff Pastry Quiche Recipe

Asparagus and Cheese Quiche

Hissy Fit Quiche

Bisquick Quiche

Mushroom & baby spinach tart

Asparagus and Cheese Quiche

Mini Quiche Recipe

The most viewed quiche recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine