Time 2h20m Yield 1 (9-inch) quiche, 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
Time 1h Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon, cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top each serving with a dollop of sour cream, and garnish with chopped green onions.
Time 30m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350. Spray muffin cups lightly with Pam. Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don’t end up in layers when your quiche is done. In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean. (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.). These can be refrigerated and microwaved, works well for a fast breakfast.
Time 1h10m Yield 12 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Time 1h5m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Time 50m Number Of Ingredients 15 Steps:
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray. Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions). In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg. Scatter the mix-ins evenly across the bottom of the prepared pie dish. Sprinkle the cheese on top. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top. Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
Time 1h35m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate. Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage. Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Time 45m Yield 1 quiche, 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Lightly grease 8 or 9 inch pie plate. Mix eggs in large bowl. Add shredded cheeses, folding. Fold in milk. Add salt and pepper to taste and any other spice to taste (garlic powder, onion, cumin, etc.). Add any meats or veggies at this time, fold gently. Pour into pie plate and spread out. Bake for about 40 minutes.
More about “easy crustless quiche recipes”
Time 55m Number Of Ingredients 7 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin. Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent. Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry. Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
