Curried Quiche Food

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CURRIED QUICHE



Curried Quiche image

This is a very tasty quiche that I put together for a tea-time spread. We had samosas, Indian sweets, and this- it was a huge hit- and very simple. A great last minute addition to any menu.

Provided by MrsMM

Categories     Savory Pies

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

1 (9 inch) frozen pie crusts
4 eggs
1/2 cup milk
1 green chili pepper, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1/2 teaspoon curry powder
1/2 teaspoon black pepper
4 slices tomatoes (to garnish)
salt

Steps:

  • Preheat oven to 350.
  • Beat eggs and milk thoroughly in a bowl.
  • Stir in onions, tomato, chillies.
  • Stir in curry powder and black pepper.
  • Add salt according to your tastes.
  • Pour mixture into pie crust.
  • Bake 50 minutes at 350.
  • *Note: About 40 mins into cooking when the quiche has set, arrange tomatoes on top as garnish. Complete cooking time.

Nutrition Facts : Calories 277.3, Fat 16.6, SaturatedFat 3.8, Cholesterol 215.8, Sodium 293.2, Carbohydrate 22.5, Fiber 1.4, Sugar 4.3, Protein 9.5

QUICHE LORRAINE



Quiche Lorraine image

This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 large egg yolks
2 to 3 tablespoons ice water
1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)
4 large eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
2 dashes hot sauce
Dash Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 cups grated Gruyere
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish

Steps:

  • For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
  • For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

CARROT AND CHEESE CRUSTLESS QUICHE



Carrot and Cheese Crustless Quiche image

This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.

Provided by CookingSandefer

Categories     Lunch/Snacks

Time 50m

Yield 4-12 squares, 4-12 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
1/2 small onion, finely chopped
1 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
4 eggs
2/3 cup milk
1 cup shredded mozzarella cheese
paprika (optional)

Steps:

  • In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
  • Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
  • Remove from heat and cool.
  • In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
  • Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
  • Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
  • Cut into square and serve.

Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2

CAULIFLOWER CHEESE & BACON QUICHE



Cauliflower cheese & bacon quiche image

A lovely combination of cauliflower cheese and quiche Lorraine - make sure you pick the freshest cauli around

Provided by Ruth Watson

Categories     Buffet, Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 11

225g plain flour , plus extra for rolling out
140g cold unsalted butter , roughly cubed
1 large egg yolk
2-3 tbsp ice-cold water
1 small cauliflower , broken into smallish florets
100g thick-cut unsmoked streaky bacon , roughly chopped
3 large free-range eggs
284ml carton double cream
175g/6oz cheese , finely grated (combine two or three of the following: parmesan, cheddar and gruyère or emmental)
2 tbsp snipped chives
good grating of nutmeg

Steps:

  • To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
  • Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
  • Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
  • Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
  • Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
  • Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

Nutrition Facts : Calories 752 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.23 milligram of sodium

CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

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