Souper Easy Quiche Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
• Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
• In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
• Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
• Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
• Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
• Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until set and golden, about 25 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
• Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Steps:

• Preheat oven to 375 degrees. In large bowl, whisk together soup, eggs, milk and pepper until combined. Stir in vegetables and 1/2 cup of cheese.
• Place pie shell on jellyroll pan. Pour soup mixture into pie shell; sprinkle with remaining 1/2 cup cheese.
• Bake until set, about 45 minutes.Cool 20 minutes before serving.

Steps:

• In a medium bowl, beat eggs until foamy.
• Gradually add soup and cream, mixing well.
• Sprinkle cheese, bacon, and broccoli evenly over pie crust.
• Pour soup mixture over all.
• Sprinkle with nutmeg.
• Bake at 350 for 50 min.
• or until center is set.
• Let stand before serving.

Steps:

• Preheat oven to 400 degrees. Preheat a cookie sheet or upside down cast iron pan.
• Parbake pie crust by lining uncooked pie crust with parchment paper and filling with pie weights or uncooked dry beans.
• Bake atop cookie sheet or cast iron pan for 10-15 minutes, or until golden brown.
• While crust is baking, mix together eggs and milk until thoroughly combined.
• Add onion powder, pepper and nutmeg.
• Sweat onions in oil/butter until soft.
• Sprinkle with salt while cooking to prevent browning.
• If they get a little brown, that is okay.
• Remove onions from heat and set aside.
• Shred cheese, if necessary.
• You should have 8 ounces total of shredded cheese. The weight is AFTER shredding.
• Mix shredded cheese with flour.
• Remove crust from oven.
• Fill with onions, bacon, cheese in that order.
• Pour egg/milk mixture over fillings until crust is full (just below the crust edge). DO NOT OVERFILL!
• (If you have extra custard mix, you can cook it in small Pyrex ramekins with a bit of cheese for a crustless mini-quiche.)
• Cover edges of pie crust with foil to prevent over-browning. Remove this foil for the last 10 minutes of baking.
• Bake at 400 degrees for 30 minutes on the preheated cookie sheet or cast iron pan.
• Allow to cool slightly before serving.
• This can also be served cold for brunches or breakfast.
• To reheat in the microwave, place 1 slice on a plate; cover with paper towel; warm on 70% power for 1-2 minutes.

Steps:

• Heat oven to 450 degrees.
• Line pricked pastry shell with foil and bake 5 minutes.
• Remove foil and bake 5 additional minutes.
• Remove from oven and reduce temperature to 325 degrees.
• In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg.
• Add vegetables or meat and stir.
• Toss shredded cheese with flour and add to egg mixture, stirring well.
• Pour into pastry shell and bake for 35 to 40 minutes.
• You might want to add foil around the edges to prevent over browning.

Steps:

• In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well.
• Sprinkle cheese, ham and broccoli evenly over pie crust. Pour soup mixture over top. Sprinkle with nutmeg. (I like to grate fresh nutmeg -- soo good!).
• Bake at 350*F for 50 mins or until center is set. Let stand 10 mins before serving.