I've never followed any of these, but they were reference points for what kind of ingredients go together in a quiche. The version I typically make is my closest approximation of a tomato, spinach, mushroom quiche I watched a chef make at Chelsea Market, but I've lost most my old recipes in an OS update. Rip.
Bacon and Cheese Quiche
- Servings: 8
This crowd-pleasing quiche only looks fancy. Prep it in 10 minutes!
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
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- 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.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
(https://www.pillsbury.com/recipes/bacon-and-cheese-quiche/19288cf4-0cdc-46cc-bc86-4c9bfa799695)
Bacon & Mushroom Quiche
Serves: 6-8
Ingredients
- 1 Pie Crust
- 8 slices thick-cut bacon, cooked and crumbled
- 1 tablespoon olive oil
- 1 cup baby bella mushrooms, cleaned and sliced
- 1 cup onion, diced
- 6 large eggs, beaten
- 1 cup heavy cream
- 1½ cups grated cheddar cheese
- Salt and pepper
Steps
- Preheat oven to 400º F. Place bacon a sheet pan and bake for 15 minutes until crisp. Remove from oven, cool and crumble.
- Reduce heat of oven to 375º F.
- Place pie crust into a deep dish pie plate or tart pan. Set aside.
- Drizzle olive oil into a medium skillet over medium-low heat. Add mushrooms and onions, cooking until just tender. Remove from heat and set aside.
- Whisk together eggs and heavy cream until light and fluffy. Add salt and pepper until well-combined.
- Stir in bacon crumbles, mushroom and onions, and cheese. Pour into pie shell and bake for for 35-45 minutes until the egg mixture is set. Remove from the oven and let rest 5 minutes before cutting.
- Serve warm.
(https://addapinch.com/bacon-and-mushroom-quiche-recipe/)
Three Cheese-Vegetable Quiche
- Servings: 6
Ingredients
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 tablespoon vegetable oil
- 3 portabella mushrooms, sliced
- 1/2 red onion, sliced
- 1 cup milk
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 teaspoon minced onion
- 1/3 cup egg whites (about 3 egg whites)
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gouda cheese, shredded
- 3/4 cup Cheddar cheese, shredded
- 1 to 2 tablespoons Gorgonzola, crumbled
- 1/4 teaspoon dried parsley leaves
Steps
- Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
- Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
- In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
- Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
Mini Quiche
Ingredients
- 1 Pie Crust Recipe optional
- 6 large eggs beaten
- 1 cup heavy cream
- 1 1/2 cups grated cheddar cheese
- Salt and pepper
- pinch cayenne pepper
Optional Add-ins:
- spinach chopped
- broccoli chopped
- mushrooms cleaned and diced
- onion diced
- garlic minced
- bacon cooked and crumbled
- ham cooked and diced
- seafood cooked and chopped
Steps
- Preheat oven to 375º F.
- Spray mini muffin tin with nonstick cooking spray, set aside
- Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
- Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
- Serve warm.
Notes
- Once they have been completely cooked and cooled, flash freeze them for about 30 minutes to an hour. Then place them in a freezer safe zip top bag or other freezer safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.
- Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.