COUNTRY QUICHE
Bacon, eggs, and cheese, all blended in a pie crust!
Provided by Angela
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 11
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 (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
- In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
- Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 13.4 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 453 mg, Sugar 0.9 g
COUNTRY HAM QUICHE
Make and share this Country Ham Quiche recipe from Food.com.
Provided by Bobbie
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together eggs and half-and-half.
- Stir in ham, cheeses, pepper and red pepper.
- Pour mixture into the prepared pastry shell.
- Bake in a 350 oven for 45 to 50 minutes or until a knife inserted near the center comes out clean.
- Let stand 15 minutes before serving.
- Garnish as desired.
COUNTRY QUICHE
Make and share this Country Quiche recipe from Food.com.
Provided by Debe6496
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Melt the butter in a heavy nonstick skillet over medium high heat.
- Saute onions for 5 minutes, or until tender.
- Transfer the onions and next 3 ingredients to a bowl.
- Combine the eggs, milk and nutmeg in another bowl.
- Season with salt to taste and stir in onion mixture.
- Pour into pie shell and bake 25-35 minutes or until center is set.
Nutrition Facts : Calories 360.1, Fat 25.8, SaturatedFat 10.5, Cholesterol 118.8, Sodium 362.8, Carbohydrate 16.7, Fiber 0.6, Sugar 1, Protein 14.9
QUICHE LORRAINE
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
Provided by Craig Claiborne
Categories brunch, dinner, lunch, pies and tarts, main course
Time 45m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
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- Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown.
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- Sausage-and-Grits Quiche. Recipe: Sausage-and-Grits Quiche. Meet your new favorite brunch recipe. This hearty, filling dish is both creamy and satisfying – and we know your guests will agree.
- Bacon-and-Cheddar Grits Quiche. Recipe: Bacon-and-Cheddar Grits Quiche. Spread cheese to the edge of the warm, bacony grits "crust" to prevent any custard from seeping out while the quiche bakes.
- Cheese-and-Sausage Quiche. Recipe: Cheese-and-Sausage Quiche. Adapted from North Carolina community cookbook Carolina Cooking, this is great for breakfast, lunch, or dinner.
- Roasted Tomato Quiche. Recipe: Roasted Tomato Quiche. At peak tomato season, this is the quiche recipe your brunch needs. The slices of tomato are roasted to concentrate the flavor and draw out the natural sweetness.
- Crustless Ham and Collard Greens Quiche. Recipe: Crustless Ham and Collard Greens Quiche. A bag of frozen chopped collard greens will help eliminate some prep time.
- Asparagus and Goat Cheese Mini Quiches. Recipe: Asparagus-and-Goat Cheese Mini Quiches. You can make these quiches up to 2 days ahead.
- Sausage-and-Cheese Grits Quiche. Recipe: Sausage-and-Cheese Grits Quiche. This version of quiche features one of our favorite Southern dishes—cheese grits.
- Quiche Lorraine. Recipe: Quiche Lorraine. Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine.
- Easiest Crustless Quiche. Recipes: Easiest Crustless Quiche. This simple recipe is a crustless spin on a classic Quiche Lorraine.
- Bacon-Hash Brown Quiche. Recipe: Bacon-Hash Brown Quiche. Meet your new favorite breakfast—or lunch or dinner.
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