HOW LONG DO YOU COOK QUICHE RECIPES

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DEEP DISH QUICHE RECIPE WITH MUSHROOMS AND CHIVES



Deep Dish Quiche Recipe With Mushrooms and Chives image

The feeling for this deep dish quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge—and the filling can be made ahead of time.

Provided by Ree Drummond

Categories     おせち    brunch    breakfast    main dish

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 11

3/4 lb.

thick cut, peppered cacon

1

stick butter

1

whole large (or 2 medium) onions, very thinly sliced

2

boxes (5 ounces each) white mushrooms, washed and sliced

1

can (14-ounce) quartered artichoke hearts

1

whole pie crust, or half a recipe of Sylvia's Perfect Pie Crust

7

whole eggs

1 1/2 c.

heavy cream

2 c.

grated Swiss cheese

Salt and pepper, to taste

Fresh parsley, fresh chives (optional)

Steps:

  • Preheat oven to 400 degrees.In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

DEEP DISH QUICHE RECIPE WITH MUSHROOMS AND CHIVES



Deep Dish Quiche Recipe With Mushrooms and Chives image

The feeling for this deep dish quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge—and the filling can be made ahead of time.

Provided by Ree Drummond

Categories     おせち    brunch    breakfast    main dish

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 11

3/4 lb.

thick cut, peppered cacon

1

stick butter

1

whole large (or 2 medium) onions, very thinly sliced

2

boxes (5 ounces each) white mushrooms, washed and sliced

1

can (14-ounce) quartered artichoke hearts

1

whole pie crust, or half a recipe of Sylvia's Perfect Pie Crust

7

whole eggs

1 1/2 c.

heavy cream

2 c.

grated Swiss cheese

Salt and pepper, to taste

Fresh parsley, fresh chives (optional)

Steps:

  • Preheat oven to 400 degrees.In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

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See details


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See details


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See details


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From tasteofhome.com
See details