Momsquiche Recipes

Steps:

• Fry bacon or sausage and let cool.
• Pour the bacon/sausage , bell pepper, cheese, and onion into unbaked deep dish pie shell.
• Mix eggs, salt, sugar, pepper, and milk.
• Pour over other ingredients.
• Bake at 425F for 15 minutes OR at 300F for 30 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Make the crust: In a large bowl, combine the flour and the salt. Cut in the shortening. Add water to bring the dough together. Roll the dough out on a floured surface and place into a 9-inch pie plate.
• Make the egg mixture: In another bowl, whisk together the eggs, half-and-half, pepper, dry mustard and paprika. Set aside.
• Assemble: Sprinkle the bacon, then onion, and then the cheeses on top of the crust, saving 1 chopped slice of bacon for the top garnish. Pour the egg mixture slowly into the shell to the rim. Sprinkle the reserved bacon on top of the quiche.
• Cover with foil and bake for 35 minutes. Then remove the foil and finish baking for 10 minutes. Cool on wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F.
• Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
• Add the onion and gently cook it until it is tender, but is not browned.
• In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
• Crumble or roughly chop the bacon to your preference.
• Place the pie shell in a pie plate.
• Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
• Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
• Let rest for 5 minutes, then serve immediately. Makes 6 servings.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.