Three Awesome Quiche Recipes

Quiche is considered a French dish, but historically it traces its roots back to the Lothringen in medieval Germany. The original German quiche was an open pie made with a bread dough crust and filled with smoked bacon and an egg and cream custard. When the Lothringen became a French territory in 1871, the region was renamed Lorraine and hence the now very familiar quiche Lorraine.

Quiche is not hard to make and nothing is more satisfying than creating one using your own fresh-from-the-hen-house eggs. To make these recipes faster and easier, we recommend using a Pillsbury refrigerated pie crust.

Quiche Lorraine

Ingredients

• 12 strips of bacon 
• 2 cup whipping cream or half & half
• 1/2 cup finely diced sweet yellow onions.
• 4 eggs
• 4 oz grated Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pre-made pie crust (Pillsbury etc.)

Instructions

• Preheat oven to 350 degrees.
• Cook bacon in a skillet till crisp. Cut into small pieces and place into a bowl.
• Add the cheese and onions to the bowl.
• In a second bowl, combine whipping cream/half and half, eggs salt and pepper in a bowl. Whisk together ingredients.
• Place crust into 9" glass pan.
• Please the dry ingredients (bacon, onions, cheese) into the bottom of the pie crust.
• Pour egg mixture into the pie pan.
• Bake for about 40 minutes.  Depending on temperature accuracy of your oven, the cooking process could take anywhere from 35-50 minutes, so test at 35 minutes and every 5 minutes thereafter.  To test, place a knife into the quiche. If the knife, comes out clean, the quiche is ready.
• Let stand 5 minutes and serve.
• Bon Appetite!

Bacon & Arugula Quiche

Ingredients

• 7 strips of bacon 
• 1/2 cup chopped onions or shallots
• 5 ounces baby arugula or stemmed "full size" arugula
• 1 cup whipping cream or half & half
• 4 eggs
• 3 oz grated Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons balsamic vinegar
• Pre-made pie crust (Pillsbury etc.)

Instructions

• Preheat oven to 350 degrees.
• Cook bacon in a skillet till crisp. Cut into small pieces and set aside.
• Add onions or shallots to pan and saute in the bacon fat over medium heat till tender.
• Add arugula and cook for 1-2 minutes until wilted. 
• Add balsamic vinegar and stir. Remove from heat and set aside.
• Combine whipping cream/half and half, eggs salt and pepper in a bowl. Whisk together ingredients.
• Add grated cheese to egg mixture.
• Place crust into 9" glass pan.
• Please the contents of skillet into bottom of pie crust.
• Sprinkle bacon on top of skillet ingredients you just placed into the pan.
• Pour egg mixture into the pie pan.
• Bake for about 40 minutes.  Depending on temperature accuracy of your oven, the cooking process could take anywhere from 35-50 minutes, so test at 35 minutes and every 5 minutes thereafter.  To test, place a knife into the quiche. If the knife, comes out clean, the quiche is ready.
• Let stand 5 minutes and serve.
• Bon Appetite!

Mushroom & Onion Quiche

Ingredients

• 1/2 cup chopped onions or shallots
• 1/2 pound sliced mushrooms
• 1 tablespoon fresh chopped thyme or 3/4 teaspoon of dry thyme
• 1 cup whipping cream or half & half
• 3 eggs
• 1 oz grated Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter
• Pre-made pie crust (Pillsbury etc.)

Instructions

• Preheat oven to 350 degrees.
• Place butter into a pan on medium heat.
• Add onions or shallots and saute till tender.
• Add mushrooms, salt and pepper. Increase to high heat and cook mushroom till tender, stirring constantly so they don't burn. 
• Add thyme and cook 1 minute. Remove from heat and set aside.
• Combine whipping cream/half and half, eggs salt and pepper in a bowl. Whisk together ingredients.
• Add grated cheese to egg mixture.
• Place crust into 9" glass pan.
• Please the contents of skillet into bottom of pie crust.
• Pour egg mixture into the pie pan.
• Bake for about 40 minutes.  Depending on temperature accuracy of your oven, the cooking process could take anywhere from 35-50 minutes, so test at 35 minutes and every 5 minutes thereafter.  To test, place a knife into the quiche. If the knife, comes out clean, the quiche is ready.
• Let stand 5 minutes and serve.
• Bon Appetite!