PAIGE'S QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
- Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
- Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
- If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
- In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
- Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
BRIE AND BROCCOLI QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain.
- Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too.
- Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
- Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
- Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
CHEESE AND FRESH HERB QUICHE
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
QUICHE WITH BRIE
Make and share this Quiche With Brie recipe from Food.com.
Provided by annconnolly
Categories Savory Pies
Time 1h
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Line a 9-inch tart pan with a removable bottom with the pie crust. Line the inside of the crust with crumbled wax paper or parchment paper and fill with dried beans.
- Place in oven and bake about 12-15 minutes or until partially done. Remove the beans and the paper and bake an additional 2-3 minutes to dry out the bottom.
- Preheat oven to 375F to bake the quiche.
- Using a fork, blend the cheese with the butter and cream.
- Beat in the eggs.
- Force this mixture through a sieve to remove any lumps.
- Stir in the chives. Taste and season with the salt, pepper and cayenne.
- Pour into the pastry, place the pan on a baking sheet and bake for 25 to 30 minutes or until the quiche is puffed and browned.
BRIE AND HERB QUICHE
Make and share this Brie and Herb Quiche recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F Line an 8 inch flan tin with the pastry. Prick the base with a fork and line with greaseproof paper, fill with baking beans and bake for 10 minutes. After this time, remove the paper and beans and return to the oven for a further 5 minutes or until lightly golden.
- Meanwhile, mash, the Brie thoroughly, including the rind. Beat in the curd cheese, butter and cream. Beat the mixture until well blended and smooth.
- Beat in the eggs, then the chives and parsley. Taste and season with salt, pepper and cayenne.
- Turn the cheese mixture into the pastry flan case. Bake for 20-25 minutes, or until the filling is set and lightly browned. Serve at once while still hot, or chill and serve cold.
Nutrition Facts : Calories 454.3, Fat 35.5, SaturatedFat 15.8, Cholesterol 164.8, Sodium 498.1, Carbohydrate 21.7, Fiber 1.7, Sugar 0.4, Protein 12.2
BRIE AND CANADIAN BACON QUICHE
Make and share this Brie and Canadian Bacon Quiche recipe from Food.com.
Provided by Miss Annie
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place Canadian bacon slices, slightly overlapping, around the side and the bottom of a 9 inch deep dish pie plate, coated with cooking spray.
- Set aside.
- Combine eggs, mayonnaise, pepper, Parmesan cheese, Brie, and Italian herb seasonings.
- Pour into pie plate over bacon and bake at 375ºF for 30 minutes.
- After 15 minutes of baking, place foil over bacon to protect it from overcooking and drying out.
HAM AND BRIE QUICHE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
- Add the vegetable oil to the skillet and fry the ham until it turns a golden brown. Place the ham in the pie shell on top of the onion layer, distributing it evenly. Layer the brie slices over the ham.
- In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, ham, and brie.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Ham and Brie Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
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MUSHROOM AND BRIE QUICHE - MY CASUAL PANTRY
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5/5 (7)Total Time 1 hr 7 minsCategory BreakfastCalories 565 per serving
- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake (note 1) for 10-12 minutes until golden brown. Reduce oven to 400 degrees.
- In a large skillet, melt the butter and add the mushrooms. Saute over medium heat until mushrooms are caramelized. Add the shallot and cook for 1-2 minutes. Set aside.
- In a mixing bowl, whisk together the eggs and heavy cream. Add the thyme, sage, and black pepper.
- Layer half of the mushroom mixture in the pre-baked pie crust. Top with half of the Brie. Layer the remaining mushrooms and cheese. Pour the custard over the top. Note: Depending on how much the mushrooms cooked down, all of the custard may not fit in the tart shell. Bake with a sheet pan under the tart pan to catch any spills.
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