Fresh Herbs Quiche Food

CHEESE AND FRESH HERB QUICHE

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.

FRESH HERBS QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

SAUSAGE AND SAVORY HERB QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment and continue to bake until golden brown, 10 to 13 minutes more. Allow to cool to room temperature before filling.
• Lower the oven temperature to 350 degrees F.
• Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water.
• In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese.
• Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Bake until the center is set and the top is dark golden, 45 to 55 minutes. Cool at room temperature for 1 hour before serving.

HEALTHY CRUSTLESS QUICHE BASE RECIPE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Allow mixed vegetables to cool once cooked.
• Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
• Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
• Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

FRESH VEGGIE AND HERB QUICHE

Steps:

• Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well.
• Press mixture into a 9 inch pie plate coated with cooking spray.
• Bake at 350°F for 5 minutes, set aside.
• Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender.
• Drain.
• Arrange broccoli, cauliflower, and carrot in rice shell.
• Sprinkle with remaining 1/2 cup cheese.
• Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese.
• Bake at 375°F for 40 minutes or until set.
• Let stand 5 minutes, serve warm.

CRUSTLESS QUICHE WITH GREENS, HERBS, AND GOAT CHEESE

Steps:

• Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
• Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
• Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
• Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.