Best 2 Quiche Seville Recipes

In the realm of culinary delights, the quiche stands tall as a savory masterpiece. Originating from the culinary traditions of France, this delectable dish encapsulates a perfect balance of flavors and textures. Picture a flaky, golden-brown crust encasing a velvety custard filling, studded with an array of tantalizing ingredients. From the classic combination of bacon and cheese to the vibrant medley of spinach and feta, the quiche offers endless possibilities for customization, making it a versatile dish suitable for any occasion. Whether you're hosting a brunch, planning a light lunch, or seeking a satisfying dinner option, this versatile dish has you covered. Embark on a culinary journey as we delve into a collection of quiche recipes, each offering a unique twist on this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

QUICHE RECIPE

Quiche Recipe image

This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Provided by Sally

Categories Breakfast

Time 4h

Number Of Ingredients 8

Ingredients

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper*
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 cups add-ins (see recipe note)
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Steps:

I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
While the crust is chilling, preheat oven to 375°F (190°C).
Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
Reduce oven temperature to 350°F (177°C).
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

SEVILLE QUICHE

Seville Quiche image

Make and share this Seville Quiche recipe from Food.com.

Provided by Miss Erin C.

Categories Savory Pies

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 9 inch pie shell
1 cup sour cream
10 slices bacon, thick
1 cup shredded monterey jack cheese
2 3/4 ounces French-fried onions
6 eggs, beaten
1/2 teaspoon Worcestershire sauce
ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bake thawed pastry shell at 375 degrees F (190 degrees C) for 10 minutes.
Remove from oven and let cool.
Reduce oven temperature to 350 degrees F (175 degrees C).
Meanwhile, in a medium bowl, combine the sour cream, bacon, cheese, French-fried onions, eggs, Worcestershire sauce and ground black pepper.
Mix all together well and pour into the cooled pie shell.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until quiche is set.

Nutrition Facts : Calories 380.3, Fat 32, SaturatedFat 13.5, Cholesterol 203.1, Sodium 484.8, Carbohydrate 9.7, Fiber 0.2, Sugar 1.1, Protein 13.1

Tips:

Use a good quality cheese that melts well, such as Gruyère, Cheddar, or Fontina.
If you don't have a tart pan, you can use a pie plate instead. Just trim the edges of the pastry so that it fits snugly into the plate.
To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
Serve the quiche warm or at room temperature. It can be served with a salad or soup.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With so many different recipes to choose from, there's sure to be a quiche that everyone will love.