Dutch Inspired Quiche Recipes

Steps:

• Preheat oven to 350°F.
• Line deep dish glass pie plate with pie shell.
• Sprinkle Gouda cheese over the bottom.
• Whisk together room temperature eggs with whipping cream and nutmeg, salt, and pepper.
• Pour some of the egg mixture over the cheese.
• Place baby spinach leaves on Gouda,and top with half the Leerdammer.
• Pour a little more of the egg mixture on the quiche, saving some.
• Top with bacon and the rest of the cheese, then pour remaining egg mixture over all.
• Press the ingredients down into the pie plate to get as much of the egg mixture on it as you can.
• Sprinkle a little more nutmeg, salt, and pepper on top if you wish.
• Bake at 350F for 30 minutes, then top quiche with foil to prevent excess browning.
• Bake for 15-20 minutes more or until quiche is set.
• Allow quiche to rest for 20+ minutes before cutting and serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
• Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
• Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
• Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
• Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
• Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
• Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

Steps:

• Combine crust ingredients, working into a ball. Roll out and place crust in a pie pan. Bake at 400-425°F for 10-15 minutes. If using a Dutch oven, place pie pan on a rack in a 12-inch Dutch oven. Place Dutch in firepan with about 10 briquets under the Dutch and cover with preheated lid using 20-22 briquets, and bake for 10-15 minutes. Cool the lightly precooked crust and brush with melted butter or olive oil. Combine other ingredients for filling and pour into crust. Continue to bake at 300-325°F for approximately 30 minutes or until knife poked into filling comes out clean, using 8-10 under the Dutch oven and 18-20 briquets on the lid. Let stand 15 minutes to cool.Spiced with More Tall Tales - Breakfast