RICOTTA AND ARUGULA QUICHE
Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.
Provided by By Arlene Cummings
Categories Breakfast
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
- Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
- Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
MUSHROOM-GOUDA QUICHE
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust., Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 422 calories, Fat 33g fat (18g saturated fat), Cholesterol 207mg cholesterol, Sodium 452mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
ARUGULA AND BACON QUICHE
Categories Cheese Dairy Egg Pork Breakfast Brunch Bacon Arugula Fall Shower Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
- Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
- For filling:
- Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
- Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
- Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.
BACON, ARUGULA AND SHALLOT QUICHE
Make and share this Bacon, Arugula and Shallot Quiche recipe from Food.com.
Provided by Gypsy Queen Cuisine
Categories Lunch/Snacks
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
- In a heavy skillet cook the bacon then remove to drain.
- on a paper towel covered plate.
- Add to the same pan the shallots and cook until lightly brown,
- add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
- Add the arugula mixture to the pie shell and cover.
- completely, top with bacon.
- Mix the eggs, creme, milk, salt, pepper and nutmeg,.
- then add the cheese and mix well. Poor the custard.
- mixture over the bacon.
- Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour.
- Remove foil and bake for 10-15 minutes longer to brown.
- To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes.
Nutrition Facts : Calories 971, Fat 78.9, SaturatedFat 35.3, Cholesterol 479.2, Sodium 1030.9, Carbohydrate 26.2, Fiber 1.3, Sugar 6.6, Protein 39.2
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- Blend flour and salt in a food processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to a 12" round. Transfer to a 9"-diameter tart pan with removable bottom. Trim dough overhang to 1". Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with a fork. Freeze crust 30 minutes.
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- Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon, leaving grease in pan. Add butternut squash and onion and saute for 8-10 minutes, or until the onions are translucent and the squash is tender. Add garlic and saute for an additional minute. Remove from heat.
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