Foods That Start With Q (43+ Tasty Foods Beginning With Q!)
Foods that start with Q: A list of amazing dishes and ingredients to help you complete trying foods through the alphabet! Here you can find unique fruits, international recipes, and common foods! It includes anything you could possibly need from desserts to breakfast and everything in between!
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Instructions
To begin, preheat your oven to 400°F (205°C), then start preparing your uncooked butter pie crust. Transfer the pie crust to a 9-inch pie dish or tart pan, trim or fluke the edges, then use a fork to poke holes into the crust. *This is called "docking" the crust, see notes for more information
Place a sheet of aluminum foil or parchment paper over the pie crust. *Make sure you cut off a piece that is close to the size of your pie crust plus a few inches for easy removal. Then fill the pan halfway with pie weights (or dried beans or rice) to prevent the crust from bubbling up while baking.
Place your pie crust pan on a baking sheet and then blind-bake it for 10 minutes at 400°F (205°C). Remove the pie weights once they are cooled enough to touch.
Spread the shredded cheddar cheese, Parmesan cheese, and cooked ham in the bottom of the crust.
In a small mixing bowl, mix together the heavy cream, eggs, salt, onion powder, ground nutmeg, and freeze-dried chives. Carefully pour over the top of the cheese and ham layer, then top with the remaining cheese.
Place the quiche into the oven and reduce the heat to 350°F (175°C). Bake for 45-50 minutes or until the center sets.
Transfer the quiche to a wire rack to cool for 10 minutes before slicing and serving.
Notes
I used a blend of cheddar, white cheddar, colby, gruyere, mozzarella, and gouda for the cheese with a ¼ cup of Parmesan. The cheese can be regular cheddar only or any combination you like!
Adding weights and docking the crust allows for steam to escape while it's baking so that it doesn't puff up. Typically, this method is used when you are blind-baking the pie crust before adding the filling in. Pre-baking the crust prevents your quiche from becoming soggy.
Feel free to add some veggies to the quiche like sliced mushrooms or bell peppers.
If you don't have heavy cream, you can substitute it for milk. However, the cream will make the quiche extra creamy and flavorful. Additionally, you will need to add a tablespoon of flour to the half & half or milk mixture to help your quiche set up nicely.
It's important that the quiche rests for 10 minutes before you serve so that it has time to set. This allows the slices to hold their shape.
To store: Once the quiche is completely cool, cover your pan with foil or plastic wrap and store it in the refrigerator for 3 days.
To freeze: Individually wrap each slice of your quiche with plastic wrap and foil. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
To reheat: Reheat individual pieces of quiche on a microwave-safe plate in 30-second increments until it is warmed through.