Basic Quiche Recipe With Pie Crust

Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust. Place quiche on cookie sheet and bake on …

Rating: 5/5(77)
Total Time: 1 hr
Category: Savory Pies
Calories: 1007 per serving
1. Preheat oven to 350 degrees Farenheit.
2. Beat eggs in a large mixing bowl.
3. Add filling and milk and mix well.
4. Pour mixture into frozen pie crust.

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Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs. Pour the mixture into the pie crust

1. Pre-heat the oven to 425ºF. Whisk the eggs in a large bowl and add the milk and half-and-half or cream.
2. Whisk together thoroughly and then stir in the shredded cheese and herbs.
3. Pour the mixture into the pie crust and bake for 30 minutes.
4. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes.

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Instructions. Preheat oven to 375°F. Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired. In a large bowl, whisk …

Rating: 4.9/5(487)
Total Time: 50 mins
Category: Breakfast
Calories: 299 per serving
1. Preheat oven to 375°F.
2. Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
3. In a large bowl, whisk together eggs, milk, salt and pepper.
4. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.

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In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère. Step 4. Pour …

Rating: 4/5(555)
Calories: 362 per serving
1. Heat oven to 375°F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.

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The crust: Each recipe uses one of two pie crusts from a (14.1-ounce) package of refrigerated pie crusts, such as Pillsbury Refrigerated Pie Crusts (with the exception of the mini quiche, which uses both crusts). The dairy: These quiches can be successfully made with whole milk, half-and-half, or heavy cream — or any combination of the three.Whole milk will give you …

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Procedure. Heat oven to 350ºF. Whisk together the eggs, half and half, nutmeg and salt. Place the unbaked pie crust on a half sheet pan, just in case the filling runneth over. Evenly distribute your choice of filling over the bottom of the crust and move the pan to the open door of the oven. Carefully pour the egg mixture over the filling

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BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 …

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Simplify breakfast with this beautiful bacon and cheese quiche. This family meal provides plenty of protein, creamy custard and a flaky crust. To save time on this easy quiche recipe, Pillsbury™ refrigerated pie crust makes an easy substitute for a crust made from scratch. This breakfast quiche recipe can be enjoyed hot from the oven or served in cold …

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Reduce oven temperature to 350 degrees F (175 degrees C). Step 4. Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts. Step 5. Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

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How to Make This Easy Quiche Recipe. Preheat the oven to 400°F (205°C), and set a rack in the middle position. Line a tart pan or pie plate, with a single pie crust (if using frozen, thaw for 10 minutes).

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Make the pie crust: I highly recommend making a homemade pie crust for quiche! It seriously makes it next level. But a store bought crust is going to work just fine. You only need one sheet. If you are making my flaky pie crust recipe, see note about eggs.You will have one disc of pie dough leftover that you can tuck in your freezer for the next time you want …

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Press into 9" pie crust. Fill with quiche mixture and bake at 400F until done. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies. This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use.

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Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper. Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.

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Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.

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Pie recipes call for a raw pie crust, a fully baked pie crust, or a partially baked pie crust. For example, deep dish apple pie bakes the filling and crust at the same time. Coconut cream pie has a no-bake filling, so it requires a fully baked pie crust shell. Quiche, on the other hand, can bake in a raw pie crust but it will likely taste soggy.

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Easy Quiche Recipes with Pre-Made Crust - Kitchn tip www.thekitchn.com. The crust: Each recipe uses one of two pie crusts from a (14.1-ounce) package of refrigerated pie crusts, such as Pillsbury Refrigerated Pie Crusts (with the exception of the mini quiche, which uses both crusts).The dairy: These quiches can be successfully made with whole milk, half-and-half, or …

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2. Pour filling into the pie crust. Use a fork to make indents in the crust edges to add a little extra flair. Juliana Morcos Juliana Morcos. 3. Tear about 6 pieces of aluminum foil and cover the edges of the crust to allow the quiche to cook without burning the crust.

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Frequently Asked Questions

How to make a basic quiche?

Overview: How to Make Quiche

  • Blind Bake Your Pie Crust – I teach you how in my blind baking pie crust tutorial, but scroll further down for a quick review.
  • Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc.
  • Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins.

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What is the best way to make a quiche?

  • Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.
  • Prepare Crust: Next, prepare your pie crust according to recipe directions. ...
  • Create Quiche Base: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.

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Does quiche need to have a pie crust?

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here’s a little more information on blind baking: Prebaked Pie Crust Recipe Demonstration - Joyofbaking.com. More Questions:

Do you cook the crust before filling a quiche?

Storing Tips

  • To make ahead, prepare the filling and the pie crust, but only pour the filling in the crust before baking as otherwise, it can get soggy.
  • Store in the fridge in an airtight container for up to 5 days.
  • Freeze in an airtight container for up to 3 months.
  • Thaw and reheat in the microwave or in the oven at 350°F (180°C) until it’s warmed through.

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