Basic Quiche by Shelly Recipe - Allrecipes.com
Basic Quiche by Shelly Recipe
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Basic Quiche by Shelly

Recipe by  

"My mother Shelly Rice created the ultimate Basic Quiche recipe . . . almost anything can be added to make this basic quiche conform to your tastes, or it can be left plain for those with simple tastes."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch quiche Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

I use 3 eggs and 1 1/2 cups half and half or other cream for this. That allows room for 2 to 3 cups add-ins. the 4 eggs and 2 cups doesn't allow for enough add-ins without overflowing your pie crust.

 
Most Helpful Critical Review
Dec 27, 2005

Too much milk in this recipie. Reduce to 1 & 1/2 cup. Flavor was good though and I will use again with the milk reduction.

 
Jan 02, 2005

I made this for our Christmas brunch this year. Boy did I get a lot of compliments! I made it a few weeks before as a trial run and decided that I needed to make some changes. First change, I baked the DEEP PIE SHELL in the oven (unfilled) at around 325 or 350 for 10-15 minutes. Second, I reduced the half-and half to 1 1/2 cups and increased the eggs to 5. We found the quiche to be too custardy during our trial run. Third, we shredded around 8 oz of gruyere cheese. We didn't use it all, but mixed the amount that we wanted with the eggs. That way the bottom of the crust doesn't get too mushy. We placed ham on the top of the quiche and cooked it. (It will displace during cooking.) As far as the cooking temp and time, fool around with it. Drop the temp and prepare to cook longer. I say drop the temp b/c you don't want your pie shell to get too dark around the edges. I would say that it probably took us somewhere around 1 hr in cooking time. Final result - everyone was asking for the recipe!

 
Jan 25, 2004

This is a great, basic, can't-mess-up-no-matter-what quiche recipe. I substituted evaporated skim milk for the half & half, with no problems. I also added carmelized onions, 1/2 C. of shredded smoked gouda cheese and 4 slices of crumbled bacon. Highly recommended!

 
Nov 08, 2003

This recipe was very easy and the results very nice. I used prepared pie crusts and half milk for the filling and the results still came out very custardy with a soft, toothsome texture. In combination with the fillings I added (diced ham, onion, broccoli, mushroom), the egg/milk mixture was enough to fill up 2 quiches. My husband and kids loved this; we ate both entire quiches for dinner. Only suggestion was that the quiche needs cooking a little longer than directed: after the 25 minutes at 350, they were still gelatinous and not set. I turned up the heat to 375 and cooked for 20 minutes more and they came out lovely, fragrant and savory. Can't wait to try this recipe again with other fillings.

 
Jul 21, 2005

Fantastic! Only mod. I made was an extra egg and I used 1/2 the cream and 1/2 1% milk. Also I par cooked my pie cruse for 5 min @ 400 degrees to crisp up the crust a bit. Cooked quiche for 45- 1 hour as well. This was so nice with a lite salad and a glass of Sav. Blanc!

 
Jun 11, 2003

This is the best basis quiche recipe I've tried and I've tried many. It is very favorfull. My 5-year-old triplets love it.

 
Sep 22, 2003

Very simple and very good. I did use all mozzerella cheese rather than the speciality cheese. It got raves from my family and friends.

 

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Nutrition

  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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