Quiche

50 Ratings
  • 5 36
  • 4 6
  • 3 2
  • 2 3
  • 1 3
  • 50 Ratings

This breakfast or brunch pie brings together your favorite meat, cheese, and vegetables into one elegant dish. A versatile recipe that can fit into any life-style--the classic, low fat, or vegetarian.

Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary

prep:
25 mins
bake:
52 mins450/325 degrees F
stand:
10 mins
Servings:
6
Nutrition Info
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Quiche

Ingredients

Directions

  • Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

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  • Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

  • Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

Lower Fat Quiche:

Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.Nutrition Facts per serving: 341 cal., 17 g total fat (6 g sat., fat), 31g chol., 762mg sodium, 26 g carbo., 1 g fiber, 19 g pro.Daily Values: 20% vit. A, 2% vit. C, 29% calcium, 14% ironExchanges: 1.5 Starch, 2 Very-Lean Meat, 3 Fat

Nutrition Facts (Quiche)

Per Serving:
453 calories; total fat 31g; saturated fat 14g; cholesterol 199mg; sodium 540mg; carbohydrates 25g; fiber 1g; protein 19g; vitamin a 632IU; vitamin c 2mg; calcium 313mg; iron 2mg.

Pastry for a Single-Crust Pie

Ingredients

Directions

  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  • On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  • Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Pastry for a Single-Crust Pie)

Per Serving:
191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.
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Reviews

50 Ratings
  • 5 36
  • 4 6
  • 3 2
  • 2 3
  • 1 3
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