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Add the onion to the skillet on medium-high heat and cook until transluscent. Remove and add to the bacon. In a medium mixing bowl combine the eggs, half & half, nutmeg, white pepper and salt; whisk to combine. Add 1 cup of the grated cheese and stir together.

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In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.

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Line the pie dough with a circle of parchment paper. Fill the pie shell with beans, sugar, or pie weights. Parbake the pie crust 18 to 20 minutes. Place the crust on the preheated baking sheet. Parbake until the edges are beginning to brown, 18 to 20 minutes. Meanwhile, start the filling. Cook the bacon and shallots.

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Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour.

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Pour bacon grease in a small skillet and cook the onions until they are soft and slightly browned; 5-7 minutes. Whisk together the eggs, whipping cream, milk, black pepper, nutmeg, and cooked onions. Stir in 1 cup gruyere cheese and the bacon. Pour into the cooled cooked crust. Top with remaining cheese and parsley.

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Pour in the egg mixture. Step. 6 Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more.

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In large bowl, beat eggs slightly with fork or whisk. Beat in whipping cream, black pepper and red pepper. Sprinkle bacon, onion and cheese into warm pie crust. Gently pour egg mixture into crust. 4. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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Quick and easy meal ideas just for you. Spread smiles around the dinner table with delicious, easy recipes from Pillsbury. Our newsletter brings the best, kid-pleasing dinner ideas Pillsbury has to offer directly to your inbox. These easy quiche recipes only look fancy. This versatile dish can be served for brunch, dinner and even a crowd.

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Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.

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2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top. 3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

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I used a refrigerated pie crust and cooked for 8 minutes, 2 minutes under the recommended full cook time. Don't forget to prick the sides and bottom of your crust with a fork. Preheat the oven to 425℉. Add chopped bacon and cheese into the crust. In a large bowl, whisk together the eggs, spices and half and half.

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Beat the 4 eggs lightly and mix in the heavy cream. Season with salt, pepper and a pinch of nutmeg. Pour the custard mixture over the bacon. Carefully leaving at least ¼ of space between the custard and the top ridge of the pan. Bake the quiche for about 30 minutes in the preheated oven.

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Partially bake the shell. Step 6: To ensure even cooking, set the oven rack to the middle position and preheat the oven to 375°F (190°C). Step 7: Line the crust with parchment paper and place about 2 cups (20 ounces) of ceramic pie weights or dry beans into the center. Cover the bottom and sides.

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Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes. Step 4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Step 5.

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Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme. Bake the.

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If necessary, use flat bottom of metal measuring cup to carefully press down on baked pie crust to flatten. Cool 10 minutes. 2. Layer ham and 1/2 cup of the cheese in bottom of pie plate. In medium bowl, beat eggs and half-and-half with whisk. Stir in 1 teaspoon of the thyme, the salt and pepper. Pour egg mixture over ham and cheese.