Time: 45 minutes
- 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
Number Of Ingredients: 9
- unsalted butter
- swiss cheese
- skim milk
- ground nutmeg
- 9-inch pie shell
Bacon, eggs, and cheese, all blended in a pie crust!
Recipe From allrecipes.com
Provided by Angela
- 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.
Number Of Ingredients: 11
- 8 slices bacon
- 1 small onion, chopped
- 4 eggs
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- salt and pepper to taste
- 1 (9 inch) unbaked pie crust
- ¼ cup shredded mozzarella cheese
- ½ cup shredded Cheddar cheese
COUNTRY HAM QUICHE
Make and share this Country Ham Quiche recipe from Food.com.
Recipe From food.com
Provided by Bobbie
Yield 6 serving(s)
- 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.
Number Of Ingredients: 8
- 1 single crust pie shells or 1 pastry dough
- 4 eggs, slightly beaten
- 1 cup half-and-half
- 1 cup ham, cooked and finely chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground red pepper
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.
Recipe From cooking.nytimes.com
Provided by Craig Claiborne
Yield 6 to 10 servings
- 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.
Number Of Ingredients: 11
- Pastry for a one-crust nine-inch pie (see pastry recipe)
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup Gruyère or Swiss cheese, cubed
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 2 cups heavy cream or 1 cup each milk and cream
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Tabasco sauce to taste
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 6 servings.
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Number Of Ingredients: 14
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 3 to 5 tablespoons ice water
- 12 bacon strips, cooked and crumbled
- 1/2 cup shredded pepper jack or Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup finely chopped onion
- 4 large eggs
- 2 cups heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper
QUICHE WITH COUNTRY HAM
Recipe From foodnetwork.com
Provided by Damaris Phillips
Yield 6 servings
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
- Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
- Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
- In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.
Number Of Ingredients: 11
- Vegetable oil, for poaching and sauteing
- 1/2 cup diced country ham
- 3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
- 1 homemade or store-bought refrigerated 9-inch pie crust
- 2 to 3 cups dried beans, to use as pie weights
- 4 large eggs, slightly beaten
- 3/4 cup half-and-half
- Pinch kosher salt
- 1 teaspoon black pepper
- 1 cup grated aged gouda
- 1 green onion, chopped
COUNTRY SAUSAGE QUICHE
Quiche sounds so fancy and complicated but it's really simple to make. I love the fact that you can "make it your own" by changing one or two ingredients. The best part is that it can be made for breakfast lunch or dinner. Never any complaints at my house. That's for sure!
Recipe From justapinch.com
Provided by Dawn Whitted
- 1. Preheat oven according to pie crust instructions. Unroll pie crust and gently press into a pie plate crimping the edges using your fingers. Poke crust with a fork and bake the crust for approximately 5 minutes just to get it started.
- 2. Meanwhile brown sausage in a medium skillet, drain on paper towel cool slightly. *I often use leftover chicken, roast beef, bacon bits, diced ham, sausage or a combination of two.
- 3. While sausage is cooling use the same skillet to add 1 T olive oil & saute 1 - 1 1/2C mixed veggies diced in uniform pieces. I used 1/4 diced onion, 1/4 diced yellow bell pepper, 3 T. sliced mushrooms, 1/2 small zucchini diced. Let cool slightly. *any combination works: Chicken & broccoli or ground beef, onion, black olive w/salsa are some favorites*
- 4. In a small mixing bowl combine eggs, half & half, red pepper flakes, mustard, garlic & onion powder, thyme, worcestershire sauce, salt & pepper and whisk really well. *using half & half (my favorite) or heavy cream makes this dish rich and decadent. Using milk just lightens this up a bit.
- 5. Layer into pie shell browned meat, veggies, 1/2 of the shredded cheese & gently pour egg mixture over everything. Cover crust with foil and remove last 10 minutes of baking time.
- 6. Bake at 375 degrees for 40 minutes until middle is done. *I place the quiche on a large cookie sheet to avoid boil over/spills in my oven.
- 7. Remove from oven and top with remaining cheese and let stand for 10 minutes before serving. This is really good served room temperature too.
Number Of Ingredients: 13
- 1 refrigerated pie crust (pillsbury)
- 1/2 lb ground breakfast sausage
- 1 Tbsp olive oil
- 1 c chopped veggies
- 5 large eggs
- 1 c half and half
- 1 pinch red pepper flakes
- 1/4 tsp dried ground mustard
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp ground thyme
- 1-2 pinch salt and pepper
- 1 1/4 c shredded cheddar cheese
Make and share this Country Quiche recipe from Food.com.
Recipe From food.com
Provided by Debe6496
Yield 8 serving(s)
Number Of Ingredients: 9
- 1 teaspoon unsalted butter
- 1/2 cup onion, chopped
- 6 slices cooked bacon
- 1/2 lb swiss cheese, shredded (I use low or fat free)
- 2 tablespoons flour
- 3 eggs, beaten
- 1 cup skim milk
- 1/8 teaspoon ground nutmeg
- 1 frozen 9-inch pie shell
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