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Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping. Step. 5 Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture. Step. 6 Place the quiche on the pre-heated baking sheet and bake for 15 minutes.
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Bake for 30 to 40 minutes. Bake on the hot baking sheet until the quiche is browned around the edges and is mostly set but has a gentle wiggle to the center, 30 to 40 minutes. Cool completely for 2 hours. Let the quiche cool for 2 hours. Sprinkle with the scallions or chives if desired before slicing and serving.
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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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The velvety texture of eggs, mixed with the crunch of onions and the smoothness of the pie crust, brings a comforting harmony. Yielding around 8 servings, this sumptuous quiche costs approximately $20, making it an affordable choice for family brunches. 2. Ina Garten Bacon and Scallion Quiche.
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How To Make Ina Garten Spinach Quiche. Preheat and Prepare Crust: Preheat your oven to 375°F. Place a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate and crimp the edges. Chill it in the fridge while you get the filling ready. Cook Veggies: Melt the butter in a skillet over medium heat.
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Next, in a medium bowl, whisk the cream with the eggs and ½ teaspoon salt until well combined. 7. Pour the cream mixture over the filling in the crust and top it with the remaining 1 teaspoon thyme. 8. Bake the quiche on the baking sheet until set and golden, about 30 minutes. 9.
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How To Make Ina Garten Quiche Lorraine. Prepare the Dough: Mix flour and salt in a food processor. Add butter and pulse until it looks like cornmeal. Add 3 tablespoons of ice water and pulse until the dough comes together. If needed, add more water. Shape into a disc and refrigerate for at least 1 hour. Roll and Set the Crust: Roll the chilled.
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Make the filling: Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix - this keeps the texture of the quiche light and fluffy.
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Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes. Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F. Press a.
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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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Prick bottom and sides of crust with a fork; bake for 5 minutes or until lightly browned. Allow the piecrust to cool while preparing the filling. Step 2. Make the filling: Whisk together beaten eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg in a bowl.
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Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan *or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
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Preheat oven to 375º. Press a piece of parchment over the chilled crust and fill it with pie weights, dry beans, or rice. Put it on a baking sheet and bake until the crust is set and golden brown around the edges, or about 15 minutes. Remove the pie weights, rice, and parchment paper and bake for another 15. minutes.
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Refrigerate until ready to use. Step 3 In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Step 4 Scatter cooked bacon on pie.
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For the quiche filling: Step 1: Heat up a skillet over medium heat, then add 1/2 cup of water, butter, diced onion, and 1/2 teaspoon of salt. Cook the onions for about 30 minutes, or until they become soft and fragrant. Step 2: In another skillet, cook the bacon over low heat, making sure not to let it burn.
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Place rack in middle of oven; preheat to 325°. Purée 8 large eggs, room temperature, in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, 2 tsp. kosher salt, ¼.
