Before learning how to make quiche, let me tell you exactly what it is. I am amazed that many times when I mention “quiche” that I am asked “What is that”. Don’t think that these are young people who are now just starting to cook but are older ones who simply have never heard of quiche.
The traditional quiche is a savory filled pastry crust; sometimes they are made without a crust. Many think of the “quiche” as originating in the French cuisine but actually started in Germany; the name coming from the German word “kuchen”. During the past three decades, the “quiche” has won overwhelming popularity here in the United States. We have expanded the recipes to include all kinds of ingredients.
When you learn how to make quiche, you will find the basis for it is eggs with some type of milk or cream. Most will include cheese but some versions leave out the cheese. They are made with meat and meatless. This flavorful custard filled pastry is great for breakfast, brunch, lunch or even a simple dinner. I have not made a quiche that I do not like but I do have my favorite one below.
NOTE: If you see any of the recipes start to brown too much while baking, cover rim with foil to prevent it.
This tomato salami quiche is the “best quiche recipe” I have eaten. I have always loved all kinds of quiche but the flavor of this one won me over. If you are just starting to learn how to make quiche I would try this recipe.
Preheat oven to 450F degrees.
Prick bottom of pie shell with a fork; prebake for ONLY 8 minutes and remove from oven.
Wash and dry tomatoes and dice; drain them on paper towels while preparing quiche.
Sprinkle half of cheese, salami and tomatoes in prebaked pie shell; repeat layers.
Beat eggs in medium size mixing bowl; add milk, onion, parsley, oregano, garlic salt and pepper.
Beat egg mixture well and pour over layers in shell; spread parsley over top.
Bake at 450F degrees for 10 minutes; reduce temperature to 325F degrees.
Bake quiche another 30 to 35 minutes; let stand 5 minutes before cutting.
When you learn how to make quiche the spinach and bacon combination is always a favorite.
Preheat oven to 400F degrees.
Prick bottom and sides of pastry shell with a fork; bake for 8 minutes; remove from oven.
REDUCE oven temperature to 375F degrees; sprinkle bacon and cheese into pastry shell.
Combine eggs, sour cream, half and half, flour, salt, pepper and red pepper; mix well.
Fold in green onion and spinach; pour into pastry shell.
Bake for 40 to 45 minutes until set.
When you learn how to make quiche you will find that you can use different cheeses in this recipe.
Preheat oven to 450F degrees; prick bottom and sides of shell with fork.
Bake 8 minutes and remove from oven; REDUCE oven temperature to 325F degrees.
Combine and blend thoroughly eggs, milk, flour, salt and nutmeg in mixing bowl.
Add ham, broccoli and cheeses; mix well.
Pour into warm pastry shell; bake at 325F degrees for 45 to 60 minutes until center is set.
Let stand 5 minutes before serving.
When you learn how to make quiche you might select to make the easy crustless quiches like this recipe below.
Preheat oven to 350F degrees.
Sautee green onions and mushrooms in butter until tender; set aside.
Combine and mix eggs, sour cream, Parmesan cheese, flour, salt and Tabasco sauce in a large bowl.
Stir in crabmeat and Swiss cheese; stir in mushroom mixture.
Pour into ungreased 10 inch pie plate; bake for 45 minutes or until center is set.
Cool 5 minutes before serving.
If you are learning how to make quiche, try this flavorful light vegetable quiche.
Combine 2 cups of the biscuit mix, ½ teaspoon Italian seasoning and ¼ teaspoon garlic salt.
Cut in the cream cheese with pastry cutter until crumbly; add 2/3 cup of milk stirring until moistened.
Roil dough into a 13 inch circle on lightly floured surface; fit pastry into lightly greased quiche dish.
Prick bottom and sides with fork; bake at 350F degrees for 5 minutes and remove from oven.
Mix together egg substitute, 1 ½ cups of milk, and remaining baking mix, Italian seasoning and garlic salt.
Stir in cheese and vegetables; pour into crust.
Bake at 350F degrees for 45 minutes to 1 hour or until center is set.
Let stand 5 minutes before serving.
In q food processor pulse flour with the salt.
Add butter and shortening and pulse until mixture resembles coarse meal.
Drizzle in the ice water and pulse until small clumps form.
Transfer to a lightly floured work surface and knead gently a few times.
Flatten pie dough into a disk and wrap well in plastic wrap.
Chill at least 4 hours until firm.
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