Try this Basic Quiche recipe, or contribute your own.
Suggest a better descriptionStep 1
Preheat oven to 400°.
Step 2
Pre-bake the crust: Roll dough to fit slightly larger than a 9-inch fluted tart pan. Press dough into fluted edges of pan, trimming off excess pieces if needed. Poke several holes in the crust with a fork. Line crust with parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes. Remove weights and foil, and bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 375°.
Step 3
Cook the mushrooms: Heat a medium skillet over medium heat. Pour in oil, add mushrooms, and saute until softened and browned, about 5 minutes. Set aside.
Step 4
Prepare the custard: In a large bowl, whisk together eggs, milk, chives, nutmeg, salt, and pepper.
Step 5
Assemble the quiche: Spoon the mushrooms, bacon, and cheese into the crust. Pour in egg mixture and carefully transfer to oven.
Step 6
Bake until set (a knife inserted into the center should come out clean), about 35 to 40 minutes. Let cool at least 10 minutes. Cut into 6 wedges and serve warm or at room temperature
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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