Bacon And Tomato Quiche Recipes

Steps:

• Place pie crust in pie pan, and prebake it for 10 minutes at 375 degrees.
• Cook chopped turkey bacon and red onion until carmelized in frying pan, and place in separate dish.
• Mix eggs, milk, cheese, and seasonings in mixing bowl. Add the onions and bacon, and pour into prebaked pie crust. (Note: pie crust does not have to be browned,only a little hardened.).
• Place the sliced tomatoes on top, one by one, all around until the top is covered.
• Bake in a 375 degree oven for 40 minutes, or until knife inserted is 'clean'.

Steps:

• Preheat oven to 350°F.
• Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
• In bowl, beat eggs and whisk in evaporated milk, set aside.
• In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
• Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
• Pour an equal amount into each pie crust.
• Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
• Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
• Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
• Cool slightly before serving.

Steps:

• Beat eggs and combine with all other ingredients. Mix well and pour into pie shell.
• Bake in a 350 degree oven for 35 minutes. Cut while warm and serve. Any leftovers may be refrigerated and microwaved at a later date.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

Steps:

• Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
• Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
• Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
• There are 4 slices per quiche.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Steps:

• Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
• Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
• Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate sprayed with cooking spray. Arrange Swiss cheese pieces evenly on bottom of pie crust; top with the Canadian bacon.
• Beat eggs and milk with wire whisk until well blended; pour into crust. Sprinkle with onions and shredded cheese; top with tomato slices.
• Bake 15 min. Reduce heat to 350°F; continue baking 25 to 30 min. or until center is set and top is lightly browned. Let stand 10 min. before cutting into 6 wedges to serve.

Steps:

• Heat oven to 350ºF.
• Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
• Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
• Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
• Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
• Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.

Steps:

• Butter a 9" glass pie plate.
• Place in blender eggs, milk, bisquick, butter and black pepper and mix well.
• Pour egg mixture into pie plate and sprinkle with bacon and cheddar cheese.
• Press lightly into mixture and bake at 350 degrees for 30 minutes or until knife inserted in center comes out clean.
• Let stand 10 minutes before cutting.