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]]>Ingredients:
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup of cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 6 slices bacon, cooked until crispy and chopped
- 1 cup of shredded Gruyere cheese (or Swiss cheese)
- 4 large eggs
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Preheat your oven to 375°F (190°C).
3. On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired. Scatter the chopped cooked bacon and shredded cheese evenly over the bottom of the pie crust.
4. In a separate mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined. Pour the custard mixture over the bacon and cheese in the pie crust.
5. Place the quiche on a baking sheet and transfer it to the preheated oven. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
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]]>Southwest Fiesta Quiche
Add a little spice to your quiche with some Southwest flair. Start by sauteing diced onions, bell peppers, and jalapeños. Mix these veggies with black beans and corn, and then layer them into your pie crust. Pour over a mixture of eggs and cheese – a blend of cheddar and pepper jack works wonders.
Mediterranean Vegetable Quiche
For a healthier twist, infuse your quiche with the flavors of the Mediterranean. This variation is packed with vegetables like spinach, tomatoes, artichokes, and olives, making it not only delicious but also nutrient-rich.
Smoked Salmon and Dill Quiche
For a touch of elegance, try a smoked salmon and dill quiche. Arrange slices of smoked salmon on the bottom of your pie crust, add a sprinkling of chopped fresh dill, and dot with cream cheese. Whisk together eggs and a bit of cream, pour it over the salmon, and bake.
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Probably one of my favorite ways to turn random veggies (and often discarded parts of veggies) into a meal. This one features some chard stems, broccoli offshoots, shallot, and beet greens and stems. Spice wise I used some turmeric, black pepper, garlic powder, and fresh nutmeg. May sound strange but goes so well with egg dishes! This quiche also has some goat cheese and Parmesan! When’s the last time you had some quiche?Ingredients:
- 1 refrigerated pie crust
- 1/2 lb sliced mushrooms
- 5 eggs
- 1/2 sliced onion
- 1 1/2 cups milk
- 1 teaspoon minced garlic
- 1 sliced red pepper
- 2 cups loosely packed spinach
- 1/8 teaspoon nutmeg
- 1 teaspoon avocado oil
- 1/4 teaspoon pepper
- 1/2 cup grated cheese
- 1/4 teaspoon salt
The secret ingredient in the crust? Mashed chickpeas. I will absolutely try this again, but with a different filling next time. Mushrooms do not go over well in this family. 
• • • #portionenundertian #dinner #vegetariandinner #quiche #vegetarianquiche #paj #vegetariskt #middagstips #pickyeaters
Instructions:
Set the oven to 350 F degrees and get a pan.
Add the oil in the pan and wait for it to heat. Pour in the peppers and onions together.
Cook for 2 to 3 minutes until you notice that the onions are translucent.
Include the garlic and mushrooms. Continue cooking for 5 more minutes, then add the spinach. Cook for1minute and remove the pan from the heat.
Get the pie crust and put it on the bottom of a 9-inch pan.
Whish the eggs in a bowl and combine them with pepper, milk, salt, and nutmeg.
Remove the liquid from the vegetables and add them on top of the pie crust.
The next layer should be cheese. Finish off with the egg mix on top of the cheese.
Place the vegetarian quiche in the oven for 40 to 45 minutes. Let it cool for 10 minutes before you serve it.
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]]>The post Pepperoni Pizza Quiche That’ll Make A Delicious Breakfast—Or Dinner, Snack, Etc. appeared first on falafelandcaviar.com.
]]>You didn’t know you had such a gaping hole for pizza quiche, but alas, it’s there, and it needs to be filled. Thankfully, the good folks at Pillsbury decided to offer a solution. Today, we’re taking a long, romantic look at it. Come together, pizza lovers, and rejoice in this pizza quiche that will change the way you perceive your favorite food.
Tricks Of The Trade
If you really want to master this pepperoni pizza quiche recipe, you’ll need to know the right tricks of the trade. It all starts with the proper ingredients. So take some time and get to know the following items on this list.
- 1 box Pillsbury refrigerated pie crusts (softened as it says on the box).
- 1/2 lb. lean (around 80%) ground beef
- 1 four oz. can of mushroom pieces (drained)
- 1/2 teaspoon of minced garlic in water
- 1/2 cup pepperoni slices
- 1 cup shredded mozzarella cheese (4 oz)
- 2 plum tomatoes, thinly sliced
- 3 eggs
- 1 cup half and half
- 2 teaspoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley ( if you want)
And So It Begins
Now that you’ve compiled all the necessary tools for the job, it’s time to get to work. Be patient. Before too long, you’ll have an expertly crafted pepperoni pizza quiche that warms your heart and fills your stomach.
Our journey begins with an oven. Heat it to 425º F and place your pie crust in a 9-inch pie pan as directed on the box for “One-Crust Filled Pie.” Bake that for five minutes, and remove from the oven. Reduce the oven temperature to 350º F.
Meanwhile, cook your ground beef over medium high heat in a skillet and stir frequently until thoroughly cooked. Drain the liquid then stir in your mushrooms, Italian seasoning, and garlic. Cook for another two to three minutes, making sure to stir occasionally until mixture is evenly heated.
Upon finish, spoon the mixture into your partially baked pie crust and top evenly with pepperoni, mozzarella cheese, and tomatoes. In another bowl, whisk some eggs while adding in half-and half and flour until well incorporated.
A Thing Of Beauty
PEPPERONI PIZZA QUICHE INGREDIENTS 1 unbaked 9-inch (4 cup volume) frozen pie shell1 pkg. (8 oz.) shredded Italian-blend cheese, divided 2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk 3 large eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon dried basil leaves1/8 teaspoon garlic powder INSTRUCTIONS PREHEAT oven to 350° F. SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell. WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil). BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving. TIP: • Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces. 
Pour this mixture over the tomatoes and top it all off with grated Parmesan cheese. Return it to your oven and bake at 350º F for 25 to 35 minutes, or until center is puffed. Insert your knife and pull out to check it comes out clean.
Once it’s done, remove your quiche from the oven. Finish it with a dash of parsley and let rest for 10 minutes before serving. As always, be sure to enjoy the finished product and appreciate your hard work.
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]]>Even though classic eggs and a side of bacon or ham may fit your morning fancy, sometimes you feel like giving your palate some flavorful flair. A quiche is a savory pastry filled with eggs and other toppings of your choice. This simple yet delicious recipe is absolutely eggcellent!
This bite-size quiche recipe allows you to get your fill of broccoli, ham, and eggs in a delectable, tiny portion. Serve these elegant miniature quiches for any meal or as a savory and satisfying snack. This recipe serves up eight tiny quiches, and here’s how to get started.
Ingredients
- 1 pie crust
- 1 tablespoon of butter
- 1/2 cup of chopped broccoli
- 2 tablespoons of chopped onion
- 1 egg
- 1/3 cup of chopped cooked ham
- 1 and 1/3 cup of half-and-half
- 1 teaspoon of Dijon mustard
- 1/3 cup of shredded cheddar cheese
- salt and pepper
Prepare The Pie Crust
Use the large, circular crust cutting tool to make eight individual circles out of the pie crust. Place the eight pie circles into the wells of a pan and press them down so that they are wrapped around the edges.
Get The Flavorful Filling Ready
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Melt the butter in a small skillet over medium heat. Saute the chopped onion and broccoli for three to five minutes, or until they are tender. Stir the chopped ham into the mix and saute the ingredients for another minute. Remove the broccoli, ham, and onion from the heat and set aside.
Time To Get Cheesy
Whisk the cream, egg, and mustard together in a medium-sized bowl. Throw in a pinch of salt and pepper, and stir in the 1/3 cup of cheese. Stir in the cooked ham. Use a spoon to pour around two tablespoons of the stirred filling to each well of the pan.
Bake Your Mini Quiches To Perfection
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Place the pan in the oven and bake for 10 to 12 minutes. It’s important to make sure the quiche is completely cooked through, so slide a knife or fork inside one to test readiness. If the utensil comes out clean with little egg debris attached, these delicious bites are good to go! The crust being golden brown is another indicator that your tiny creations are ready to be eaten.
Serve with a side of fruit for brunch or along side a salad for a delicious dinner entreé. These mini quiches are the perfect combination of savory and satisfying, and you won’t want to waste a bite!
Entertaining and feeding guests will never be the same. One bite is all they will need to be hooked on this adorably edible masterpiece.
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