How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
More Recipes:
Shepherd's Pie:
Mac and Cheese:
Salmon with Lemon Butter Sauce:
Cream of Mushroom Soup:
Pesto Pasta:
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Bacon and Cheese Quiche
This crowd-pleasing bacon and cheese quiche only looks fancy. Prep it in 10 minutes for the perfect breakfast or brunch treat!
Ingredients
1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired
Steps
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Bacon & Onion Quiche - Easy Quiche Recipe with NO Heavy Cream
Learn how to make a delicious quiche recipe with bacon, onion, egg and milk but without heavy cream. This quiche is an excellent light lunch and a perfect idea for your dinner.
▼ INGREDIENTS LIST:
- 1 sheet of shortcrust pastry
- 2 onions, cut in strips
- 200 g (7 oz) of bacon, cut in strips
- 2 eggs
- 2 teaspoons of dry parsley
- 1 cup of whole milk
- Black pepper
- Extra Virgin Olive Oil
- Salt
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The Best Quiche Lorraine Recipe I Taste of Home
Made with thick-cut bacon, a mix of Gruyere and Parmesan cheeses, and heavy whipping cream, our best quiche Lorraine recipe is as decadent as it is simple to put together. This quiche Lorraine is prepared in a spring-form pan with a store-bought crust to make things a bit easier for early morning assembling. Serve our quiche Lorraine recipe with toast and fresh orange juice for weekend brunch or with a crisp salad for lunch.
Find the best quiche lorraine recipe and instructions here:
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Delicious Quiche Lorraine Recipe
A flaky, buttery crust filled with bacon, onions, eggs, heavy cream, and cheese, this classic Quiche Lorraine recipe is perfect for any occasion. It’s extremely easy to make and is always a crowd-pleaser. Perfect for any meal of the day but especially brunch, you’ll fall in love after your first bite.
RECIPE:
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Perfect Quiche Lorraine! Bacon, cheese and onions | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Pie Crust
1 ¼ cup all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
3-4 tablespoons cold water
Quiche Lorraine
4 slices thick cut bacon
½ medium red onion finely diced
1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
5 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Pie crust:
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Quiche Lorraine
Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
Add bacon and cheese to the onion in the pie crust.
In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
Let cool for 10 minutes before slicing and serving.