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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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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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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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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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Preheat the oven to 400˚F. Place a sheet pan on the lowest rack of the oven. Unroll the dough on a lightly floured work surface. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter of the top.
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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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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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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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Pre-bake Crust: Bake at 400°F, then cool. Cook Bacon: Brown, set aside some for garnish. Sauté Onion and Garlic: In bacon fat, then combine with bacon. Layer in Crust: Add bacon mixture and cheeses. Mix Filling: Combine eggs, cream, nutmeg, salt, and pepper; pour in. Bake Quiche: At 350°F for 35-45 minutes until just set.
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Mix together milk, eggs, and salt in a large bowl. Stir in bacon and onion. Toss together Swiss cheese and flour in a medium bowl; add to egg mixture and stir well. Pour into par-baked crust. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cover edges of crust with foil if they begin to get.
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Step 2. Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well). Bake on.
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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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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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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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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.
