FJR

Crustless Quiche

This Meat Lovers Quiche is loaded with ham, bacon, sausage and cheese in a young, flaky crust. A good breakfast for a birthday, vacation, or breakfast, lunch or dinner any day of the week. My all time favourite pie crust recipe is Butter Pie Crust.

In a saucepan, with about 1 tablespoon of bacon fat or oil, saute the diced shallots until soft. Remove from warmth and add the chopped spinach and bacon.

quiche recipe

How To Make Quiche

You would use the same temp & bake for nonetheless lengthy you think you want it. It will bake in the oven with the other elements, so I would simply bake for perhaps 10 min or so. I additionally made the “Easy Pie Crust Recipe” and speak about flaky and flavourful. The Quiche with a side plate of salad greens was the bomb!

  • Very tasty but can’t give 5 stars.
  • ( And I had a cup of sliced and sautéed mushrooms plus the shallots and spinach.).
  • I added 2 extra eggs and an additional 1/2 cup cream and the filling still didn’t fill the container.

A nicely made Quiche is such a deal with. This Quiche recipe flavors the savory custard filling with bacon, spinach, diced shallots (or onions), and grated cheese. It is good heat from the oven, at room temperature, or even chilly. Serve it with a green salad for brunch, lunch, or even for supper.

I had some recent mushrooms and sautéed them along with the onions and also put them into the Quiche. Thanks for sharing the recipe and making it so easy to observe. Hello, Marina from Let the Baking Begin right here! I hope you like this quiche recipe as a lot as we do.

Spread the combination evenly on the bottom of the prebaked pie crust. Sprinkle with the parmesan cheese. A Quiche is defined as an open faced savory tart (pie) crammed with a easy and creamy custard-like filling. The name “Quiche” comes from the German “Kuchen” which implies “cake”. Quiche originated in the Lorraine region of France and the classic ‘Quiche Lorraine’ has a filling made with overwhelmed eggs, cream (milk) and bacon.

Blind bake is to bake the pie crust, before adding the elements. You can partially bake it or utterly bake it.