4 Easy Quiche Recipes | How to Make a Quiche

2019-11-09

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Learn how to make a quiche at home from scratch. 4 easy and delicious quiche filling recipes and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.

DIFFICULTY
Medium
YIELDS
8
PREP TIME
2½ Hours
WORK TIME
30 Minutes
INGREDIENTS

    For the crust:

    • 2¼ cups (280g) flour
    • 3/4 cup (170g) cold butter, cubed
    • 1 teaspoon salt
    • 4-6 tablespoons cold water

    Pizza Quiche:

    • 3 eggs
    • 1 cup (240 ml) heavy cream
    • 9-10 Cherry tomatoes, halved
    • 1 1/3 cups (150g) mozzarella, shredded
    • 2 tablespoon (10g) Parmesan
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon oregano
    • 3-4 Basil leaves

    Spinach and cheese Quiche:

    • 14 oz (400g) fresh spinach
    • 1 yellow onion, chopped
    • 1 red onion, chopped 
    • 2 garlic cloves, crushed (optional)
    • 3 eggs
    • 1 cup (240 ml) heavy cream
    • 7 oz (200g) gruyere cheese
    • 3oz (90g) blue cheese such as gorgonzola
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon nutmeg
    • Butter + olive oil for frying

    Salmon and Broccoli Quiche:

    • 5oz (140g) salmon fillet, boneless and skinless (or leftover cooked salmon)
    • 2oz (60g) broccoli, cut into small chunks
    • 2oz (60g) Mozzarella
    • 3 eggs
    • 1 cup (240 ml) heavy cream
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Mushroom Quiche:

    • 2oz (60g) gruyere/cheddar
    • 250g (8.8oz) Mushrooms
    • 1 Red onion
    • 2 garlic cloves, crushed
    • 3 eggs
    • 1 cup (240 ml) heavy cream
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon Nutmeg
    • 1 teaspoon Oregano/thyme
    • 1 tablespoon (15g) Butter
    • 2-3 tablespoons Olive oil
DIRECTIONS

Make the crust:

1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.

2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.

4. Preheat oven to 350F (175C).

5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.

Pizza Quiche:

1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.

2. Sprinkle shredded mozzarella into the baked crust, add some basil leaves, pour the eggs and cream mixture. Arrange halved tomatoes with the cut side up.

3. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.

Spinach and cheese Quiche:

1. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.

 2. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.

3. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.

4. Bake until golden brown and set, about 30-35 minutes. Allow to cool slightly.

Salmon and Broccoli Quiche:

1. In a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.

2. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain.

3. Blanch the broccoli in boiling water for 4-5 minutes.  Drain and set aside.

 4. Place cubed salmon and broccoli over the baked crust. Sprinkle mozzarella cheese. Pour the eggs and cream mixture.

5. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.

Mushroom Quiche:

1. Slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside.

2. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside.

3. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture.

4. Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.

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