Does anyone know a good quiche recipe?

Please can you tell me a simple quiche recipe. I would prefer a mediterranean one or lorraine but i don't mind too much. Thanks (i don't have already made pastry) thanksDoes anyone know a good quiche recipe?
Ah, where to begin!

The question of course is what flavour you prefer, but I have plenty of recipes for you.



Quiche Lorraine has bacon and cheese as its main ingredients. Check out a recipe here - http://uktv.co.uk/food/recipe/aid/607050



There's also a recipe for a Bacon, leek and parmesan quiche - http://uktv.co.uk/food/recipe/aid/529925



For a vegetarian option there's also a brocolli and sunflower quiche recipe - http://uktv.co.uk/food/recipe/aid/573373



And for a seafood delight try a crab and ginger quiche - http://uktv.co.uk/food/recipe/aid/569439



Hope that's helped! Here's a question, when you make a quiche - are you cooking, or baking? haha. :)



Lis
Mediterranean Quiche Recipe





Ingredients

2 tablespoons unsalted butter

1 cup sliced yellow onions

1 medium zucchini, chopped

1/4 pound mushrooms, wiped clean and sliced

1 teaspoon minced garlic

4 ounces oil-packed sun-dried tomatoes, drained and chopped

3 tablespoons chopped fresh basil

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large eggs

1 1/4 cups half-and-half

1/2 cup grated Gruyere

1/2 teaspoon crushed red pepper

Savory pie crust, recipe follows

3 ounces goat cheese, crumbled

Directions

Preheat the oven to 375 degrees F.



In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.



Add the garlic and cook for 1 minute.



Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.



In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.



Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.



Savory Pie Crust:

8 ounces flour (about 1 1/2 cups plus 2 tablespoons)

1/2 teaspoon salt

4 ounces (1 stick) cold butter, cut into 1/4-inch pieces

2 tablespoons solid vegetable shortening

3 tablespoons ice water

Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.



Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.Does anyone know a good quiche recipe?
BASIC QUICHE



10" unbaked pie shell

1 tbsp. butter, softened

1 c. grated cheese

1 tbsp. flour

1/4 tsp. salt

Pepper to taste

Pinch of nutmeg

6 eggs

1 pt. light cream

1/4 c. Parmesan cheese

2 tbsp. butter, melted %26amp; browned



Spread butter on bottom of pie shell. Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients. Add eggs and cream to dry ingredients and beat until mixed but not frothy. Pour custard over cheese. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese and butter. Return to oven for 10 minutes or until a knife inserted in custard comes out clean. Let set 10 minutes before cutting into wedges to serve.



Variations of Basic Quiche: Quiche Lorraine: 8 slices of crisp bacon, crumbled. Shrimp, crab, mushroom, asparagus.
Pastry is easy. 8 oz of plain flour to 4oz of fat. Lard will make a shorter pastry than butter. I tend to go half of each. You could add half an ounce of self raising to make it even lighter. Rub the flour and fat together until the mix looks like fine breadcrumbs. Or blitz in a processor.

Add a couple of tablespoons of COLD water until you create a dough. Do not handle too much. Chill for 20 Min's or so.



Preheat oven to about 190deg or 165 for a fan oven.



The filling starts with 3 eggs, half a pint of milk and seasoning.



Get a 9" flan case and roll the pastry to fit, put a layer of cheese in the bottom and put whatever you like in. Ham, tomato onion. Or you can fry off some peppers or mushrooms to take out the excess liquid.



Pour the egg mix over the filling. Cover with cheese and bake for about 40 mins or until it looks right.



You could also prebake your pastry case slightly to stop the base going soggy. I use a thin flan tin and don't have a problem with the base as it gets hot enough



Basically. The idea is to make a cheap meal with whatever you need to use up as long as you have the eggs, milk and cheese.Does anyone know a good quiche recipe?
This is my favorite quiche recipe!



~Quiche~

Ingredients:

1 10 pie pan frozen crust or I really like Betty Crocker premade pie crust.

6 slices bacon, fried and crumbled

4 oz. Swiss cheese

1 medium onion

1 T. butter

2 c. of whipping cream or Half %26amp; Half

5 oz. frozen chopped, drained spinach

1/2 t. salt

1/2 t. nutmeg

1/2 t. white pepper



Directions:

1. Chop onion and saute in the butter.

2. Mix the eggs and whipping cream together.

3. Combine all ingredients together and pour into pie shell.

4. Place Quiche on a cookie sheet on 3rd rack in preheated 425 degree F. oven.

5. Bake for 30-35 or until it does not jiggle in the center. If edges of crust start to brown too much cover edges with foil.

6. After baking remove and let the Quiche set for 5-10 minutes before slicing.



If making homemade pie crust surprise your family/friends with a little crunch added to the crust. When making it, you can put in a bit of chopped almonds, ground pecans or grated cheese. This will be a delicious enhancement!
RICOTTA SPINACH QUICHE



1 unbaked 9 inch pie shell

1 sm. onion, minced

1/2 tsp. salt

Dash black pepper

1 c. light cream

3 eggs (slightly beaten)

2 pkgs. (10 oz. each) frozen chopped spinach

3 tbsp. butter

1/4 tsp. nutmeg

1 lb. Ricotta cheese

1/4 c. grated Parmesan cheese



Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.

In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.



Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean.



CLASSIC CRISCO SINGLE PIE CRUST



1 1/3 level c. flour

1/2 tsp. salt

1/2 c. Crisco shortening

3 tbsp. cold water



Spoon flour into medium bowl with salt. Blend in Crisco with flour and salt; sprinkle with water, 1 tablespoon at a time. Press between hands to form 5-6 inch "pancake".

Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1-inch larger than upside down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under and flute.



Bake at 425 degrees. Pinch bottom of crust 50 times; bake 10-15 minutes until lightly brown. Makes 1 (9-inch) crust.
http://www.foodnetwork.com/recipes/emeri鈥?/a>



Only, I substitute the bacon for frozen asparagus.... SOOOO good!!



Oh, here's another one... I've tried them both and they're really good



http://www.foodnetwork.com/recipes/emeri鈥?/a>



They are huge hits at Christmas time in our house!
Here is over 150 of them. Enjoy!!





http://allrecipes.com/Search/Recipes.asp鈥?/a>