Does anyone have a good swiss cheese SIMPLE quiche recipe?

My husband got 2 lbs of swiss cheese - I don't know why -





I was thinking maybe quiche?





I need a recipe for the crust as well as I don't want to use a frozen pre made crust.





Thanks :)Does anyone have a good swiss cheese SIMPLE quiche recipe?
Flaky Pastry (below)


8 slices bacon -- crisply cooked and crumbled


1 cup shredded natural Swiss cheese (4 ounces)


1/3 cup finely chopped onion


4 eggs


2 cups whipping (heavy) cream


1/4 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon ground red pepper (cayenne)





FOR FLAKY PASTRY:


1/3 cup plus 1 tablespoon shortening


1 cup Gold Medal庐 all-purpose flour


1/4 teaspoon salt


2 to 3 tablespoons cold water


1. Heat oven to 425掳F.





2. Make Flaky Pastry (see below) --except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish.





3. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.





4. Reduce oven temperature to 300掳F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.








Flaky Pastry:





Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).





Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.





Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.Does anyone have a good swiss cheese SIMPLE quiche recipe?
Easy Quiche Lorraine:


Pre-heat oven to 375 degrees F.


Dice 1/2 lb ham or turkey ham or (leave it out if you are a vegetarian.)


I use pre-made pie crusts from the grocery market. Layer the ham on the pricked crust, then scatter some medium grated Swiss Cheese - about a pound.





In a deep mixing bowl or the bottle of your blender, break 4 eggs, add 1 cup whole milk, and a tablespoon Dijon mustard. Mix well.


Pour over the cheese and ham in the crust.


Place on a cookie sheet, and place in pre-heated oven on a middle rack.


Set time for 45 minutes.


When toothpick or knife blade comes out clean, quiche is cooked.


Cool on a rack, eat at room temperature.


ENJOY ENJOY ENJOY!
pastry for 9 inch pie


1/4 cup grated Parmesan cheese


2 cups of chopped fresh broccoli


1 cup shredded Swiss cheese


1/4 cup sliced scallions


3 eggs


2/3 cup chicken broth


1/2 cup heavy cream


1/2 teaspoon salt


1/4 tsp Tabasco sauce


I can give u instructions if u want this one


or


1 single-crust basic pastry


6 slices of bacon, cut in 2 inch pieces


1 small onion chopped


3 eggs


1/2 cup heavy cream


1 cup shredded Swiss cheese


1/4 tsp salt


1/8 teaspoon of pepper


line quiche or pie pan with pastry with pastry(using pastry recipe


cook bacon until crisp, drain and place in pie crust


saute onion in bacon fat until lightly browned


drain off fat. Off heat, stir in eggs, mil, cream, cheese and seasonings, pour into pastry lined pan.


Bake in 375 pre heated oven for 25 minuets or until knife plunged into pie comes out clean.





recipe for pastry


1 cup flour


1/2 teaspoon salt


1/3 cup shortening


2 Tablespoons water


sift four and salt into bowl


cut in shortening with pastry blender until particles are size of peas. Sprinkle with water, 1 teaspoon at a time, mix lightly with fork, gather dough together with fingers, roll into ball, refrigerate until needed.
go get a box of bisquick, there is an awesome, easy recipe on the box, you dont even have to make the crust seperate..
Quiche Lorraine


Ingredients:


Pastry for 9-inch crust pie


8 slices bacon, crisply cooked and crumbled


1 cup shredded Swiss cheese (4 ounces)


1 cup finely chopped onion


4 large eggs


2 cups heavy whipping cream


1/4 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon cayenne pepper


Heat oven to 425 degrees. In bottom of one crust pastry shell sprinkle bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish over bacon, cheese and onion.





Bake 15 minutes. Reduce temperature to 300 degrees and bake about 30 minutes longer or until knife in center comes out clean. Let stand 10 minutes before cutting.





Yields: 1 quiche








Flaky Butter Crust:


1 1/4 cups all-purpose flour


1/4 teaspoon salt


7 tablespoons unsalted butter, chilled and cut into pieces


1 to 2 tablespoons ice water, or more as needed





To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.





To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.





Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.





Yield: one 9-inch tart or pie crust
Fondue would be another good use for part of that cheese.
If you don't want to buy premade crust just use your basic recipe. Here is a no fail pie crust recipe from Recipezaar as well as recipes from that site.





4 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon salt


1 teaspoon sugar


1 3/4 cups vegetable shortening


1 egg


1 teaspoon cider vinegar


1/2 cup ice water





In a large mixer bowl combine the flour, baking powder, salt and sugar.


Add the shortening and beat until mixture is crumbly, about 2 minutes.


In a small bowl beat the egg well and add the vinegar and water.


Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -








Mini Swiss Cheese Quiche





2 prepared pie pastry (enough to cut out 25 2-1/2-inch rounds)


2 cups finely shredded swiss cheese


2 green onions, finely chopped


2 eggs


1/2 cup half-and-half cream (or use full-fat milk)


3 tablespoons canned pimientos, finely chopped (can use less)


salt (I use about 1/4 teaspoon)


1 pinch cayenne pepper


2 tablespoons parmesan cheese








Heat oven to 375 degrees.


Spray 24 mini muffin tins with nonstick cooking spray.


Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).


Press one round into the bottom and sides of each mini muffin tin.


Place about 1 tablespoon of shredded cheese in the bottom of the crust.


Top with a few green onions, and then some chopped pimientos.


In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.


Divide the mixture between each muffin tin to within 1/4 inch from the top.


Bake 25-30 minutes or until golden brown.


Cool 3 minutes then carefully run a knife around the quiches and lift out.


Serve warm.





or





HAM AND SWISS CHEESE QUICHE





2 tablespoons flour


8 ounces natural swiss cheese


2 cups half-and-half


4 eggs


3/4 cup ham, chopped


1 tablespoon onions, chopped


1 tablespoon green peppers, chopped


1/2 teaspoon salt


pepper, to taste


1 pie crust, deep dish (bought, as I do, or homemade)





%26lt;Toss together the flour and swiss cheese.


Mix in the half and half.


Slightly beat the eggs, with a fork, and stir into mixture.


Mix in the ham, onion, and green pepper.


Season with salt and pepper.


Pour into a large pie crust.


Bake at 375 degrees for 50-60 minutes.
You can use hash browns in place of pie crust. Use fresh spinach and you choice of meat.Add cheese. And you can freeze the cheese. Just make sure you put wax paper between the slices.
Ham and Cheese Quiche





INGREDIENTS


2 tablespoons all-purpose flour


1/2 teaspoon salt


1 cup half-and-half


3 eggs


2 slices Swiss cheese


1 recipe pastry for a 9 inch single crust pie


1/2 cup chopped fresh spinach


1/2 cup canned mushrooms


1 (4.5 ounce) can ham, flaked


1/2 cup shredded Cheddar cheese


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Beat together flour, salt, half-and-half and eggs in a medium bowl.


Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.


Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.
MY FAVORITE!!


I LOVE THIS!





Turkey and swiss cheese quiche





Preparation Time 10 minutes





Cooking Time 15 minutes





Ingredients (serves 4)


1 large ready rolled shortcrust pastry sheet, thawed


125g sliced turkey breast


2 green onions, sliced


2/3 cup grated swiss cheese


4 eggs, lightly beaten


3/4 cup cream


1 tablespoon chopped parsley


salt and pepper


Method


Preheat oven to 170掳C. Line a lightly greased quiche tin of 24cm diameter with the pastry sheet. Trim away and discard excess pastry.


Bake pastry shell for 15 minutes, or until just cooked. If the pastry has any bubbles, smooth them over by pressing very lightly with a clean tea towel. Take care not to break through the pastry.


Meanwhile, combine the remaining ingredients, whisking together lightly. Pour the mixture into the pastry case. Bake for 30 minutes or until golden and firm.


Serve hot or warm with a simple salad.


Notes %26amp; tips


As long as any cooked turkey meat was refrigerated within two hours of cooking, it will last in the fridge for up to four days. Leftover stuffing should be stored separately in an airtight container.





-----------------------------------


THE CRUST RECIPE!!


This generous recipe enables you to make a nice edge on your crust, whether you're building it in a 9-inch pie pan or a 10-inch springform tart pan.





Ingredients:





1-1/2 cups unbleached all-purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter Up to 3 tablespoons cold water, milk, or buttermilk





Instructions:





Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cut the butter into slices, add to the processor, and buzz several times, until the mixture is uniform and resembles coarse meal. (If you don't have a food processor, use a pastry cutter or 2 forks instead.)





Continue to process in quick spurts as you add the water, 1 tablespoon at a time. As soon as the dough adheres to itself when pinched, stop adding water and turn the dough out onto a floured surface. Gather it gently into a ball.





Roll the dough into a circle 11 inches or so in diameter (slightly bigger than a I 0-inch round). Lift the dough and ease it into a 9-inch pie pan or 10-inch springform tart pan, nudging it gently into the corners. Form a generous, even edge all the way around the sides. If you're not going to use the crust right away, wrap it tightly in plastic wrap and refrigerate or freeze it until use.








warning: delicious!! enjoy!!