CRUSTLESS QUICHE WITH SPINACH, SAUSAGE, AND SUNDRIED TOMATOES
Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!
Provided by Ashley Manila
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
- Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
CRUSTLESS TOMATO QUICHE
Make and share this Crustless tomato Quiche recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE
I have derived this recipe from several recipes and plenty of trial and error. It is, by far, one of the best Quiche recipes I've made. It always gets called upon for family gatherings and parties. It was also put on the Menu at the restaurant where I work. You'll notice I have not added any salt or pepper or any other seasonings. Once you try it, you'll see why it really doesn't need them! Please let me know what you think!
Provided by Husbeast
Categories Savory Pies
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
- Turn oven down to 375 degrees.
- Place oil in pre-heated skillet on medium-high heat.
- Add onion and cook for 2-3 minutes.
- Add garlic and cook for additional 30 seconds.
- Add Spinach and combine well, just until heated through.
- Remove from heat and set aside to cool.
- Beat eggs in a large bowl.
- Add sour cream, half-n-half, and asiago, beating well.
- Stir in spinach mixture followed by crumbled feta.
- Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
- Cook 35-45 minutes or until set.
- Let cool about 5 minutes and enjoy!
Nutrition Facts : Calories 227.7, Fat 16.1, SaturatedFat 5.8, Cholesterol 106.1, Sodium 170.1, Carbohydrate 15.1, Fiber 1.9, Sugar 2.3, Protein 6.6
CRUSTLESS SUNDRIED TOMATO AND BASIL QUICHE
Steps:
- 1.Preheat oven to 350 degrees fahrenheit. 2.Grease a 9" glass pie pan. 3.Cut out a 9" circle from parchment paper and grease it and place it onto the bottom of the pie pan. 4.Beat eggs and cream together with basil and garlic in a food processor. Add sun dried tomatoes and oregano and pulse several times. 5.Pour the mixture into the prepared pan and sprinkle the Parmesan cheese over the egg mixture. 6.Place mozarella pieces in a circle 3" from the edge of the pie plate. 7.Bake for 25 minutes, or until golden and firm to the touch. 8.Let cool 10 minutes in the refrigerator before serving. Can be prepared 1 day ahead and reheated.
MOZZARELLA, TOMATO AND BASIL QUICHE
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Cheese
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
ARTICHOKE AND SUN-DRIED TOMATO QUICHE
Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
- Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
- Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
- Pour the egg mixture over all.
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
- Let stand for 10 minutes.
- Cut into wedges and serve.
- **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5
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