[Update] Bacon and Cheese Quiche | quiche – POLLICELEE

quiche: นี่คือโพสต์ที่เกี่ยวข้องกับหัวข้อนี้

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Simplify breakfast with this beautiful bacon and cheese quiche. This family meal provides plenty of protein, creamy custard and a flaky crust. To save time on this easy quiche recipe, Pillsbury™ refrigerated pie crust makes an easy substitute for a crust made from scratch. This breakfast quiche recipe can be enjoyed hot from the oven or served in cold slices the next day.

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By

Pillsbury Kitchens

Ingredients

  • 1


    crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 (3/4 cup)

  • 1

    cup shredded Swiss or Cheddar cheese (4 oz)

  • 1/4 cup grated Parmesan cheese

  • 1

    tablespoon chopped onion, if desired

Make With

Pillsbury Pie Crust

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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.

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Tips from the Pillsbury Kitchens

  • tip 1

    Sprinkle chopped green onion on top of baked quiche for a pop of color and flavor.

  • tip 2

    Try slicing the bacon slices crosswise into ½-inch pieces before cooking them in a skillet until nice and crisp. Drain the pieces well on paper towels—no need to do anything more than layer them in the pie plate.

  • tip 3

    Use a wire whisk to beat the half-and-half with the eggs, after seasoning them. A whisk is the most efficient way to really blend them together, creating a custard mixture that will meld well with the rest of the ingredients.

  • tip 4

    When you unroll the pastry dough, lay it out on lightly floured surface, pastry cloth or silicone baking mat. Roll the dough out so that it’s about 1 inch larger in diameter. Sprinkle a little flour in bottom of the pie plate; fold the dough in half, lift it up and lay on half of the dish. Unfold the dough and gently ease the pastry into the pan.

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Nutrition Information

420 Calories, 28g Total Fat, 12g Protein, 29g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories
420
Calories from Fat
250
Total Fat
28g
44%
Saturated Fat
12g
61%
Trans Fat
0g
Cholesterol
150mg
50%
Sodium
600mg
25%
Potassium
130mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
2g
Protein
12g
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
2%
2%

Exchanges:

1 Starch; 1 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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More About This Recipe

  • While it may seem like a next-level gourmet dish, this easy quiche recipe streamlines the process for you and requires just 10 minutes of preparation time. By starting with Pillsbury™ refrigerated pie crust, all you need to mix together is the filling ingredients. Want to try something different for your protein? Feel free to mix and match with 3/4 cup chopped ham or sausage crumbles. If you’ve ever wondered how quiche came to be such a symbol of elevated dining, you might be surprised to know that cooks throughout Europe were using eggs and cream in pastry at least as early as the 13th century. Some food historians trace the word “quiche” to the German word “kuchen,” or cake. It was the French who took the idea of a quiche recipe and made it uniquely their own. Speaking of making it your own, check out all of our best quiche recipes to find the one perfect for you!

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[Update] Perfect Quiche Recipe (Any Flavor!) | quiche – POLLICELEE

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. You can also try my mini quiche recipe in a mini muffin pan, too!

Quiche with bacon in a white pie dish with a slice being removed

Often over-looked and underrated, quiche is a cornerstone brunch recipe. But don’t limit this dish to brunch! Quiche is fantastic for lunch, dinner, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more. It’s my go-to food when I need a quick recipe that’s delicious, crowd-pleasing, and adaptable to what I have in the refrigerator.

This easy quiche recipe is simple, versatile, and consistently good.

What is Quiche?

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make the perfect quiche with any add-ins you choose!

Quiche in a glass pie dish

Video Tutorial: How to Make Homemade Quiche

The Texture of a Perfect Quiche

Quiche is egg pie. But “egg pie” doesn’t sound particularly appealing, does it? Let’s talk about the texture of a perfect quiche, the kind I’m teaching you how to make. Perfect quiche is creamy and soft with textural contrast from ham, crispy bacon, or sautéed vegetables. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not eggs.

Quiche is not a frittata with crust. Frittatas are sturdy and solid, while quiche is moist and melts in your mouth.

Overview: How to Make Quiche

So now that we properly defined quiche and its texture, let’s dive into a perfect quiche recipe. I love quiche, so I’m REALLY excited about this!

  1. Blind Bake Your Pie Crust – I teach you how in my blind baking pie crust tutorial, but scroll further down for a quick review.
  2. Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
  3. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.
  4. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.

Let it cool a bit, then slice and serve. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months.

Slice of quiche on a white plate

Quiche Recipe Ingredients

This quiche recipe requires:

  1. Pie Crust – Don’t skimp on flavor and texture– make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!
  2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
  3. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
  4. Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.

quiche ingredients

Add-Ins

Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. I recommend patting them dry before using because excess moisture will create a soupy quiche. Spinach, kale, bell pepper, and tomatoes can be fresh, but you can definitely sauté them first if desired. Some of my favorite quiche add-ins:

  • goat cheese
  • cooked cubed ham
  • bacon
  • caramelized onions
  • sautéed mushrooms
  • sautéed chopped asparagus
  • chopped fresh parsley

Stick to 1/2 – 1 cup cheese and up to 2 cups vegetables and/or meat add-ins. (Fresh spinach packs down, so you can go heavy on it.)

quiche filling in glass mixing bowl

Partially Blind Bake the Pie Crust

Pie recipes call for a raw pie crust, a fully baked pie crust, or a partially baked pie crust. For example, deep dish apple pie bakes the filling and crust at the same time. Coconut cream pie has a no-bake filling, so it requires a fully baked pie crust shell. Quiche, on the other hand, can bake in a raw pie crust but it will likely taste soggy. So let’s partially pre-bake it, also known as blind baking pie crust.

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  2. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  3. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  4. Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
  5. Bake until the edges are lightly brown, about 15 minutes.
  6. Remove pie weights, then prick the crust with a fork.
  7. Bake crust for about 8 more minutes.
  8. Fill with quiche filling, then bake the quiche.

Pie crust edges usually begin over-browning, so a pie crust shield is helpful. I always recommend a pie shield with any/every pie recipe.

2 images of quiche pie crust with pie weights and quiche in pie crust

3 quiches with a variety of fillings

Quiche Recipes:

Now that you’re fully prepped with all this quiche info, let’s bake! Here are 3 new quiche recipes for you and each are pictured above. Follow the quiche baking instructions in the recipe below. Leave out the added 1/4 teaspoon salt. Whisk these add-ins into the egg/cream mixture in step 4. After baking the quiche, top with a sprinkle of fresh parmesan cheese or any cheese used in the filling. Feel free to add a small handful of fresh herbs such as chopped parsley, dill, or basil. I served each of these with homemade hollandaise sauce and definitely didn’t regret it. 🙂

  • Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, dash of hot sauce.
  • Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, 3 Tablespoons chopped scallion.
  • Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), 1 cup crumbled feta cheese.

I have these favorite quiche recipes too:

Which flavor combinations will you try? I’d love to hear some new ideas because I bake quiche on the regular. Love having one in the freezer. Have fun customizing your own!!

Quiche with spinach in a glass pie dish with a slice on a pie server

What to Serve with Quiche

Here’s what I serve with quiche. It’s usually 1 or more of the following:

Print

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Quiche with bacon in a white pie dish with a slice being removed

Quiche Recipe

4.9

from

124

reviews

  • Author:

    Sally

  • Prep Time:

    2 hours, 40 minutes

  • Cook Time:

    1 hour, 20 minutes

  • Total Time:

    4 hours

  • Yield:

    serves 8

  • Category:

    Breakfast

  • Method:

    Baking

  • Cuisine:

    American

Print Recipe

Pin Recipe

Description

This is a perfect base quiche recipe and it’s all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Ingredients

  • 1

    unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

  • 4

    large eggs

  • 1/2 cup

    whole milk*

  • 1/2 cup

    heavy cream or heavy whipping cream*

  • 1/4 teaspoon

    each salt and pepper*

  • 1 cup

    shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere

  • up to

    2 cups

    add-ins (see recipe note)

  • optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Instructions

  1. Prepare pie crust: I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
  3. While the crust is chilling, preheat oven to 375°F (190°C).
  4. Partially blind bake: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  5. Reduce oven temperature to 350°F (177°C).
  6. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
  7. Bake the quiche 

    until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving– it’s fantastic at room temperature!

  8. This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the crust ahead of time too. See end of step 2. To freeze, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes.
  2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
  3. Mini Quiche: Here is my mini quiche recipe and instructions.
  4. Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead.
  5. Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.
  6. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Pat dry prior to mixing in. See blog post for more information.
  7. Added Salt: Reduce or leave out salt if your add-ins and cheese are particularly salty. For example, in the 3 recipes listed in the next note, I don’t even add salt!
  8. Quiche Recipes: Leave out added salt, then whisk in these ingredients in step 4. Crab, Old Bay, & Gruyere: 1 and 1/2 cups fresh jumbo lump crabmeat (it’s sold as “fresh” but it is always pre-cooked), 1 cup shredded gruyere cheese, 1/2 teaspoon Old Bay Seasoning, and dash of hot sauce. Bacon, White Cheddar, & Scallion: 6-8 cooked and crumbled bacon slices, 1 cup white cheddar cheese, and 3 Tablespoons chopped scallion. Ham, Spinach, & Feta: 1 cup cooked and cubed ham, 3 cups chopped fresh spinach (sauté for a few minutes with a drizzle of olive oil over medium heat), and 1 cup crumbled feta cheese.

Keywords: quiche, brunch


Quiche Recipe キッシュの作り方


▼Ingredients for Quiche Tarte Pan D18cm H4.5cm
130gCake flour
60gUnsalted butte
Pinch of salt
1 egg
100gbacon
200gsliced onion
60gcheese
30gspinach
3 eggs
tsp1/2 sugar
200ml heavy cream
▼Ingredients for Quiche Tart Pan D18cm H3cm
130gCake flour
60gUnsalted butte
Pinch of salt
1 egg
60gbacon
120gsliced onion
40gcheese
20gspinach
2 eggs
tsp1/2 sugar
120ml heavy cream
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Quiche Recipe キッシュの作り方

Quiche Lorraine – The Little Paris Kitchen: Cooking with Rachel Khoo – BBC Two


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More about this programme: http://www.bbc.co.uk/programmes/b01gymnr Rachel Khoo cooks a quiche Lorraine with meltinthemouth pastry and a creamy filling.
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Quiche Lorraine - The Little Paris Kitchen: Cooking with Rachel Khoo - BBC Two

How to make a Quiche – Quiche Recipe


How to make a Quiche Quiche Recipe
This video will teach you how to make a quiche with lardon in fresh cream like a pro. It is important to make sure that the lardon is completely cooked due to food safety.
To cook this, it requires certain kitchen supplies.
These include
the frying pan, plates, knife, fork, an oven, fruit oil, onions, milk, eggs, bell pepper, lardon, puff pastry, fresh cream, grated cheese and a passion for cooking.
Thank you for watching this video and please ask any question you have and I will get back as soon as possible.
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How to make a Quiche - Quiche Recipe

Receta de quiche de calabacín y bacón – Karlos Arguiñano


Quiche de calabacín con bacón. Karlos Arguiñano nos da las pautas para cocinar una receta rica y sencilla en muy poco tiempo. Este pastel de origen francés combina diversos grupos de alimentos de la pirámide alimenticia.
Más información: https://www.hogarmania.com/cocina/recetas/ensaladasverduras/201109/quichecalabacinbacon11656.html

Receta de quiche de calabacín y bacón - Karlos Arguiñano

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 \u0026 cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe: https://www.thecookingfoodie.com/recipe/4EasyQuicheRecipes

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Shepherd’s Pie: http://bit.ly/ShepherdsPieTCF
Mac and Cheese: http://bit.ly/MacAndCheeseTCF
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Cream of Mushroom Soup: http://bit.ly/MushroomSoupTCF
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How to Make a Quiche – 4 Easy Recipes

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