Quiche Crust ~ Homemade & Easy
1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. I prebake in oven at 380 for 15-20 minutes (I do prick the bottom of the crust all over with a fork to prevent crust from "puffing up" I remove crust and let cool 3-5 minutes before filling with quiche ingredients. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home
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On of my families favorite for brunch-time. Use your homecanned roasted green chiles to create this wonderful quiche! ((if you don't have homecanned chiles, that's ok - you can buy them at the store too)) I often serve this with my homemade, homecanned Bloody Marys - makes the perfect, relaxing meal. Enjoy! Diane
Hatch Green Chile & Vidalia Onion Quiche Ingredients: 1/2 vidalia onion, or one small onion, diced 4 oz can hatch green chiles, do not drain 3/4 cup heavy cream or half & half 1/4 cup milk 4 eggs 1/2 tsp salt 1/8 tsp pepper 1 cup pepperjack cheese, shredded 1/2 cup cheddar cheese, shredded 9 inch quiche crust - prebaked I prepare my crust while the onions and green chilies are being sauteed Quiche Crust Recipe at bottom. Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use a store bought pie crust) Preheat oven to 380 F degrees. While the pie crust is pre-baking, place a pat of butter with green chiles and onion into a saute pan and cook for 10 minutes. In a large bowl, whisk together the eggs, cream, milk, salt & pepper until combined, stir in half the pepper-jack cheese. Set aside. Remove the pie crust from the oven and sprinkle the remaining half the pepper-jack cheese onto bottom of crust, top with green chile & onion mixture Pour the egg mixture on top. Sprinkle cheddar cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used 2% and heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Since this has a spicier kick - I went with pepperjack and cheddar. Get creative! Quiche Crust ~ Homemade 1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home Asparagus & Onion Quiche
Ingredients: 1 pound cleaned, trimmed asparagus (slice on diagonal into 1" pieces) 1 small onion, sliced thin 1 Tbs Butter 1/2 Pie Crust (homemade or pre-made) 1 small tomato, sliced 4 large eggs 1/2 cup 2% milk* 1/2 cup heavy cream* 1 cup shredded cheese (I used cheddar + mozzarella)* salt & pepper, to taste dash of nutmeg Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350 F degrees. While the pie crust is pre-baking, place butter with asparagus and onion into a saute pan and cook for 10 minutes sprinkle with salt & pepper. Whisk together the eggs, milk, nutmeg until combined. Set aside. Remove the pie crust from the oven and sprinkle half the cheese onto bottom of crust, top with asparagus & onion mixture Pour the egg mixture on top. Sprinkle remaining cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. **I do add slices of tomato to the top/center of my quiche halfway through cook time. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Get creative! Recipe & Photos by: Diane Baker for Canning and Cooking at Home Ham n' Cheese Quiche
Ingredients: 1/2 Pie Crust (yes, I used pre-made) 5 large eggs 1 1/2 cups ham, diced/cooked 1/2 cup 2% milk* 1/2 cup heavy cream* 1/4 cup shredded mozzarella 1 cup shredded cheese sharp cheddar* salt & pepper, to taste 1/4 cup diced onion, cooked (optional) 1 small tomato (optional) Directions: Prepare the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350F degrees. While the pie crust is pre-baking, whisk together the eggs, ham, milk, onion, cheeses until combined. Sprinkle with salt and pepper. When pie crust is ready - Pour the egg mixture into crust. If desired, sprinkle the top lightly with more pepper. (slice and add optional tomato slices on top) Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) Recipe & Photos by: Diane Baker for Canning and Cooking at Home Asparagus, Spinach, Bacon: Crustless Quiche Ingredients: 4 thick slices bacon, diced 1/4 diced asparagus (and spears cooked for topping) 1/2 cup chopped onion 1 package fresh spinach, about 5 to 6 ounces 1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend 1 1/4 cups milk 1/4 cup all-purpose flour 5 large eggs 1/4 teaspoon pepper 3/4 teaspoon salt 1/4 teaspoon onion powder pinch oregano, optional sprinkle of sweet paprika, optional Preparation: Heat oven to 350°. Butter an 8-inch square baking dish or spray with baking spray. In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. Add the onion and asparagus to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated. Transfer the mixture to the baking dish. Top evenly with the bacon, then with the cheese. In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Lay cooked asparagus over top, sprinkle very lightly with the paprika, if desired. Bake for 30 to 40 minutes, until firm. Recipe by: Diane Baker Photo By: Diane Baker for Canning and Cooking at Home |