Main Course - Eggs

Quiche Supreme - Allrecipes
Prep: 15 m
Cook: 1 h
Ready In: 1 h 15 m
Recipe By:prissycat
From the author: "This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!"

Ingredients

  • 2 (9 inch) deep dish frozen pie crusts
  • 1 tablespoon finely chopped green bell pepper
  • 1 small onion, finely chopped
  • 1 (4.5 ounce) can mushrooms, drained and chopped
  • 6 eggs
  • 2 cups heavy cream
  • 8 ounces shredded Monterey Jack cheese
  • 8 ounces shredded Swiss cheese
  • 12 ounces cooked ham, chopped
  • 1/2 teaspoon vinegar
  • 1/8 teaspoon dried tarragon
  • 1 pinch garlic powder
  • 1 pinch ground nutmeg
  • 1 pinch dried parsley
  • salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.
ALL RIGHTS RESERVED © 2017 Allrecipes.com
Chef John's Quiche Lorraine Prep 20 m
Cook 1 h 5 m
Ready In 1 h 45 m
Recipe By:Chef John

From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

  • 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/2 cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 10/8/2017

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