What is quiche?!
A good summer food - they are delicious served in buffets etc. The only problem is they tend to be very bad for you (although they feel deceptively light when you eat a piece!)
Answers: A very versatile savoury pie, predominantly based around egges and cheese.
A good summer food - they are delicious served in buffets etc. The only problem is they tend to be very bad for you (although they feel deceptively light when you eat a piece!)
a pie made of eggs,cream,cheese, on a crust and baked.you can add bacon,onion,what ever you want.
It's basically an open, savory pie with an egg and custardy filling. You can add anything you like to it;such as cheese, ham and onions.
You can read up more on it and find recipes to make it by following the link below =)
It is a custard (egg based) pie. It is not a dessert, but something that is eaten as an main dish. You can add lots of things to the custard base but the most common are cheese, bacon, ham, and onions. I think it's really good!
Sometimes it's considered a "girly" entree. Have you ever heard the phrase, "Real men don't eat quiche?" Don't believe it!
Quiche Prep: 25 minutes
Bake: 52 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour
Directions
1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
**************************************...
Our Favorite Quiche Lorraine 6 servings Prep: 20 minutes
Bake: 1 hour
Cook: 10 minutes
Ingredients
Pastry for Single-Crust Pie
8 slices bacon
1 medium onion, thinly sliced
4 beaten eggs
1 cup half-and-half or light cream
1 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese (6 ounces)
1 tablespoon all-purpose flour
tomato wedges
fresh parsley
Directions
1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
2. Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.
3. In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.
5. Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Individual Ham and Cheese Quiches Prep: 40 min.
Bake: 20 min.
Ingredients
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
1/2 cup shredded Italian cheese blend
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped peppered or smoked cooked ham
1 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
1-1/2 teaspoons all-purpose flour
1/4 teaspoon Italian seasoning, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 eggs, slightly beaten
1/2 cup half-and-half, light cream, or milk
Fresh herb springs, such as basil, oregano or thyme (optional)
Directions
1. Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Cut each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans* with removable bottoms. Trim excess dough from top of pans.
2. Line each pastry shell with a double thickness of foil. Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
3. In a medium bowl combine shredded Italian cheese blend, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.
4. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. If desired, top with a fresh herb sprig.
5. Makes 8 individual servings
6. To make one large quiche: Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F. oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.
Omelet pie.
a pie with a crust and a base of eggs, cheese, and milk/cream. You can then add whatever you wish to it. Spinach and Broccoli are my favorites. I add crumbled bacon to both of them.
Quiche is a baked pie filled with eggs and other ingredients. It is easy to make and is a great one-dish meal to make any time of the day.
HAM QUICHE
3 eggs
1/2 C. melted butter
1/2 C. Bisquick
1 1/2 C. milk
1 C. shredded cheese (Jack or Swiss)
1/2 C. chopped ham
Mix all ingredients except cheese and ham in blender. Pour into a 9-inch pie plate. Put ham and cheese on top and push down into the mix. Bake at 350 F. until done. Allow to set for 10 minutes before serving.
QUICHE LORRAINE
1 (9 in.) pie shell OR frozen pie crust
8 slices bacon, cooked crisp, drained and crumbled
1 C. shredded Swiss cheese
6 eggs
1-1/4 C. half and half or milk
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Prick bottom and sides of pie shell with fork. Bake in 450 F. oven until golden brown, about 5 minutes. Cool, reduce oven temp. to 375 degrees F. Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.
ZUCCHINI QUICHE
4 C. thinly sliced zucchini
1 C. chopped onion
2 C. butter
1 C. chopped fresh parsley (or 2 Tbs. parsley flakes)
1 tsp. Salt
1 tsp. pepper
1 tsp. Garlic Powder
1 tsp. Basil
1 tsp. oregano
3 or 4 beaten eggs
2 C. shredded Mozzarella Cheese
3 Tbsp. flour
1 tsp. baking powder
1 (8 oz). can of Crescent Rolls
2 Tbs. Mustard
Cook stir zucchini and onion in butter for 10 minutes, drain off some of the juices. Stir in parsley, salt, pepper, garlic powder, basil and oregano. In a separate bowl, combine eggs, Mozzarella cheese, flour and baking powder. Stir in zucchini mix. Separate Crescent Rolls into 8 triangles, and place in ungreased 10-inch pie pan. Press over bottom and sides of pan to form crust. Spread with mustard and prick crust with a fork. Pre-cook pie crust for about 5 min. until crust starts to harden. Pour mix into crust and bake at 375 F. for 18-20 minutes or until the center is set. Cover crust with foil for last 10 minutes. Cut into slices and serve. Enjoy. Serves 6-8.
a pie with a crust ..... like Omelet pie. ^_^