简单的配方乳蛋饼

简单的乳蛋饼

克里斯蒂娜万尼

准备: 15分钟
库克: 75分钟
冷却/酷: 45分钟
总: 2小时15分钟
份: 8片
产量: 1乳蛋饼
营养成分 (每份)
353 卡路里
24g 脂肪
23g 碳水化合物
10g 蛋白质
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营养成分
份:8
每份金额
卡路里 353
% *每日价值
总脂肪 24g 31%
饱和脂肪11 g 55%
胆固醇 126mg 42%
365mg 16%
总碳水化合物 23g 9%
膳食纤维1克 5%
总糖3 g
蛋白质 10g
维生素C 0毫克 0%
钙158毫克 12%
铁2毫克 9%
钾125毫克 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This basic quiche recipe is easy to make and endlessly customizable. Versatile quiche can be enjoyed at breakfast, 午餐, 或者晚餐时间, 是在馅饼锅里的一顿完整的饭. While the original quiche Lorraine is made without 奶酪, this version loosens up the rules a little. 它可以 为您量身定制 and dietary needs, while incorporating vegetables and 蛋白质 当你选择. Since quiche can be served warm or at room temperature, and it's also a great make-ahead dish you can pack for 野餐.

取决于你的时间表, quiche can be made with a 自制的 crust or with refrigerated or frozen prepared 派皮. 无论你选择哪条路, it is important to pre-bake the crust for a perfectly browned and crispy crust.

提供乳蛋饼与抛 蔬菜沙拉 再来一杯冰的 清爽的白葡萄酒 and imagine yourself enjoying a casually elegant dinner somewhere in Paris.

"This quiche was easy, creamy, and delicious. 我用了一些切碎的培根做的, 葡萄番茄切片, 葱, 加点甜椒, 和切达干酪. The filling was well-seasoned and mine was perfectly baked (in the blind-baked crust) in 50 minutes." —戴安娜Rattray

easy quiche with spinach, tomatoes, and bacon tester image
来自ca88会员登录入口的ca88手机版登录测试者的说明

成分

  • 1 (9英寸) 派皮, 自制的 或现成的

  • 4 鸡蛋

  • 1/2 全脂牛奶

  • 1/2 奶油

  • 1/4 茶匙

  • 1/4 茶匙 新鲜 黑胡椒粉

  • 1 粉碎或崩溃 奶酪

  • 2 碎或切成小方块 火腿, salmon, vegetables, or pre-cooked bacon, optional add-ins

成功的步骤

  1. 收集的材料.

    简单的乳蛋饼

    克里斯蒂娜万尼

  2. 将派皮放入9英寸的烤盘中. 如果使用 自制的地壳ca88手机版登录, prepare it according to the recipe, roll it out, place in the pan and flute the edges. 然后, chill the shaped 派皮 for at least 30 minutes to prevent shrinking while blind baking in the next step. 如果使用 frozen 派皮, thaw and prepare according to package directions.

    简单的乳蛋饼

    克里斯蒂娜万尼

  3. Blind bake the 派皮 by pre-heating oven to 375 F. Line the pie dough with parchment paper and weigh down with 饼重量 或干豆. Bake until the edges are lightly browned, about 15-20 minutes.

    简单的乳蛋饼

    克里斯蒂娜万尼

  4. 将烤箱温度降至350华氏度. In a 大 bowl, whisk together the 鸡蛋, 全脂牛奶, 奶油, 盐, and pepper.

    简单的乳蛋饼

    克里斯蒂娜万尼

  5. Fold in up to one 杯 of your favorite 粉碎或崩溃 奶酪.

    简单的乳蛋饼

    克里斯蒂娜万尼

  6. Fold in up to two 杯 of your choice of add-ins. Here diced 火腿 and chopped blanched broccoli were used. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling. Be sure to gently pat dry any add-ins before mixing into the quiche to avoid excess moisture.

    简单的乳蛋饼

    克里斯蒂娜万尼

  7. Pour the quiche filling into the blind-baked 派皮. Bake the quiche until the center is just set, about 45 to 55 minutes.

    简单的乳蛋饼

    克里斯蒂娜万尼

  8. If the crust seems to be browning too quickly and the center is not yet set, use a 派皮盾 or square of foil with the center removed to prevent the edges from over-browning. The quiche is done when the center is set and golden in color.

    简单的乳蛋饼

    克里斯蒂娜万尼

  9. Cool for at least 15 minutes on a wire rack before cutting.

    简单的乳蛋饼

    克里斯蒂娜万尼

  10. 乳蛋饼 can be served warm, or at room temperature.

    简单的乳蛋饼

    克里斯蒂娜万尼

Make-Ahead技巧


  • The pre-baked crust can be made up to 3 days ahead of time, then cooled and covered tightly in the refrigerator until ready to fill.
  • How to make quiche the night before serving:烤乳蛋饼,完全冷却. 盖上盖子,放入冰箱保存. To serve at room temperature remove from the refrigerator 1 hour prior to serving. To serve warm, reheat in a 350 F oven for 8 minutes.

乳蛋饼的变化

  • Replace the 全脂牛奶 and 奶油 with 1 杯 of half-and-half.
  • 菠菜乳蛋饼: spinach until wilted and season as desired. Drain off the excess moisture before folding into the quiche mixture.
  • 火腿奶酪乳蛋饼: Use 2 杯 diced cooked 火腿 and 1 杯 shredded Swiss 奶酪.
  • 西兰花和奶酪乳蛋饼: Use 2 杯 of blanched, chopped broccoli and 1 杯 shredded cheddar 奶酪. Be sure to remove any extra moisture from the broccoli before folding into the quiche mixture.
  • 培根、奶酪和洋葱乳蛋饼: 1杯脆碎的培根 and sauté an onion until translucent. Mix into the egg mixture along with 1 杯 of shredded pepper jack 奶酪.
  • 洛林糕: 1杯脆碎的培根, 炒洋葱配新鲜百里香, 再加一杯格鲁耶尔碎奶酪. 拌入乳蛋饼混合物中.

如何储存和冷冻

  • 如何储存吃剩的乳蛋饼: Leftover quiche should be stored in an airtight container in the refrigerator and used within 3 days.
  • 如何冷冻乳蛋饼: 完全凉爽的烤乳蛋饼, then cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, remove the plastic wrap and foil and bake at 350 F for 20-25 minutes.

做乳蛋饼用哪种奶酪最好?

Shredded or crumbled 奶酪s work best in a quiche.

Can I use milk instead of 奶油 for quiche?

This recipe calls for part milk and part 奶油. You can use only milk, but be sure to use whole, not skim milk.

我怎么知道乳蛋饼什么时候做好?

完成后, the quiche crust should be golden brown and it will look set, 中间有轻微的摆动. Use a knife with a thin blade to test the quiche. Insert the knife in a spot about halfway between the center and the crust. 洗出来应该是干净的. If there is wet quiche mixture clinging to the knife, bake it for a few minutes longer and re-test.