HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
ZUCCHINI, BACON, AND GRUYèRE QUICHE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
- Reduce oven temperature to 350°F.
- While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
- Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
- Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
- Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
SHEET PAN QUICHE WITH MUSHROOMS, GRUYERE & BACON
Puff pastry makes quiche quick work. Add this one to your next feed-a-crowd brunch, and serve leftovers for dinner the next day.
Provided by norasingley
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Line a 15" x 10" rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry to a dimension of 16" x 11". It should come just up the sides of the pan. Prick all over with the tines of a fork. Lay a piece of parchment paper on dough and place a second baking sheet on top, to weigh down dough. You can also fill with pie weights or dried beans. Transfer to oven and bake 8 minutes, until dough is golden on the edges. Remove the second baking sheet or weights and parchment and return to oven. Bake for an additional 6-8 minutes, until dough is dry and puffed. Using your palm, flatten any parts of dough that have puffed, in order to accommodate the filling.
- Meanwhile, place bacon in a medium skillet over medium-high heat. Cook, stirring, until bacon is crisp and fat is rendered, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup bacon fat. Add half of reserved fat to skillet and increase heat to heat. Add half of mushrooms, 3 sprigs thyme, and season generously with salt and pepper, and cook, stirring, until golden brown and beginning to crisp, about 8 minutes. Remove to a plate and repeat with remaining 10 ounces mushrooms, 3 springs thyme, and 2 tablespoons bacon fat.
- Return first batch of mushrooms to skillet, add garlic, and remove from heat. Stir to combine, season to taste with salt and pepper, and let cool slightly.
- In a large bowl, whisk cream cheese and half and half until smooth. Add eggs and whisk to combine. Add gruyere, parmesan, herbs, mushroom mixture, and bacon. Stir to incorporate. Transfer to baking sheet and spread mixture to the edges of the pan. Reduce heat to 375 degrees. Transfer pan to oven and bake until egg mixture is just set, about 28-32 minutes. Slice into squares and serve.
Nutrition Facts : Calories 529.7, Fat 44.6, SaturatedFat 20.5, Cholesterol 285.8, Sodium 660, Carbohydrate 7.7, Fiber 0.6, Sugar 2.9, Protein 25.3
BACON-CHEESE QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g
MUSHROOM, ONION, AND BACON QUICHE WITH GRUYERE
Make and share this Mushroom, Onion, and Bacon Quiche With Gruyere recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h41m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cook bacon in a big skillet until semicrisp; drain on paper towels.
- Discard all but 1 tablespoon bacon fat from the skillet; add oil to skillet and heat over medium heat.
- Add in mushrooms and onion; cook/stir until the mushrooms are lightly browned and the onion is tender, about 5 minutes.
- Add in parsley and garlic; cook 1 minute.
- Season with salt and pepper; remove from heat.
- Snip bacon into ¼ inch pieces and add to mushroom mixture.
- In a bowl, whisk the eggs until light; stir in half-and-half and mustard.
- Spoon mushroom mixture evenly into pie shell; sprinkle with cheese and add egg mixture.
- Bake quiche until puffed and golden brown, about 35 minutes.
- Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 405.8, Fat 30.8, SaturatedFat 11.3, Cholesterol 145.8, Sodium 401, Carbohydrate 19.3, Fiber 1.9, Sugar 1.9, Protein 13.9
EASY BACON AND CHEESE QUICHE
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!
Provided by Dawn Egan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g
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