Does anyone have a good quiche recipe? I also need a recipe for the crust?

This is on of my favorite quiches. I use a store bought pie shell or else those pie crust sticks you can buy. I've been cooking in the food service industry since I was 14 and I never could make a decent pie crust. lol

Cheese and Bacon Quiche

9 inch unbaked pie shell

1 1/2 cup of grated natural Swiss cheese

3 eggs

1/2 teaspoon of salt

1/2 pound of bacon

1 1/2 cup of light cream

Dash of nutmeg, cayenne pepper and pepper

Prepare pie shell; refrigerate until ready to use. Preheat oven to 375ºF. Fry bacon; drain; crumble bacon into bits and sprinkle over bottom of pie shell. Then sprinkle with Swiss cheese. In medium bowl, with rotary beater, beat eggs with light cream, salt, nutmeg, and cayenne pepper until well combined but not frothy. Pour into pie shell. Bake 35 to 40 minutes or until it is golden and center is fairly firm when shaken. Let cool for 10 minutes before serving.

http://www.basic-recipes.com/r/quiche/cheesebacon....

http://www.google.com/search?sourceid=navclient&ie...

Spinach and Bacon Quiche

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked and crumbled

1 1/2 cups shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Spicy Quiche

Ingredients:

1 recipe for single crust 9 inch pie (below)

1/2 cup ham, chopped

4 slices bacon, crumbled

1 cup Swiss cheese, grated

1 cup cheddar cheese, grated

1/4 cup onion, chopped

1 medium tomato, chopped

2 jalapeño peppers, chopped

2 tablespoons chopped mushrooms

1 tablespoon parsley

4 eggs, beaten

1 teaspoon dry mustard

1/2 cup sour cream

Preparation:

Preheat oven to 350°F.

Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard, mix well. Pour over ingredients and bake in preheated oven for about 45 minutes or until a knife inserted in the center comes out clean.

If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.

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Crust

2 cups flour2 teaspoons baking powdersalt (optional)

1/2 cup vegetable oil1/4 cup milk

1.Mix the flour and the baking powder together. Add salt if you wish. Mix the oil and milk together, and then pour into the flour. Stir only until mixed. The mixture will be rather coarse and granular, but it will roll out well. Do not overmix. Mold into two balls, and wrap with plastic. Allow to sit for 15 minutes.

2.Each ball will make one 9-inch piecrust. If you are using a larger French quiche pan, then use a bit more of the dough. Roll out between two sheets of wax paper.

3.Place the pastry in the quiche pan or pie plate, and prick the bottom with a kitchen fork. Line the inside with wax paper or aluminum foil. Put two cups of dry beans into the piecrust, and bake at 400 F. for 12 minutes. Save the beans for the next piecrust session. The shell is now ready for filling and cooking.

I buy ready to bake crusts. Shred a pound of really good swiss cheese, fill raw crust. Beat 4 eggs with some milk or cream, season with dijon mustard (or dry mustard) salt and pepper, and pour over the cheese. Bake at 375 degrees for 30 minutes or until a knife come out clean. You may need to cover the crust edges with foil so they don't burn.

Quiche is like a formula: so much milk with so much eggs. YOU provide the filling.

Generally, 3 eggs and 1.5 cups of milk are the binder.

Some "usual" quiches are ham and cheese or bacon and onion (Quiche Lorraine).

1 recipe pie dough (look down) lol

(1 1/3 cups all-purpose flour, plus extra for rolling,

8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes

1/2 teaspoon salt

1/2 teaspoon sugar

2 to 4 Tbsp ice water, very cold)

2 tablespoons olive oil

2 medium shallots, thinly sliced

1 pound assorted mushrooms, quartered or sliced

Salt and freshly ground pepper

1/2 cup milk

1/2 cup heavy cream

3 large eggs

Pinch nutmeg

6 ounces Gruyère cheese, grated (1 1/2 cups)

1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

4 Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

Serves 6-8.

use pillsbury pie crust! i do and it's great!

as for the recipe...i'm at work and i don't know it off the top of my head....sorry:(

there are a few recipes on this site...

http://www.bbonline.com/recipe/quiches.html