Garden Tomato Herb Quiche Food

MANCHEGO CHORIZO PUFFS

Steps:

• Preheat oven to 450f degrees.
• On floured surface, unroll pastry. Roll out to approximately a 10 inch square, about 1/4 inch thick. Using a 3 inch round cutter, cut out 16 rounds, gathering and re-rolling scraps as necessary.
• In a bowl , mix chorizo with cheese;.
• place scant 1 tablespoon in center of each round.
• Lightly brush edges with water; fold pastry over to create half moon shapes. Pinch edges to seal.
• Place on parchment paper-lined rimmed baking sheet.
• In a small bowl, whisk together egg, 2 teaspoons water and paprika; brush on tops of puffs.
• Bake on center rack of 450f degree oven, 10 to 12 minutes until golden.

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.

CRUSTLESS LEEK, GREENS, AND HERB QUICHE

Steps:

• Preheat oven to 425*F.
• Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
• Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
• Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
• Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
• Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
• Dot cheese on top. Pour egg mixture into pie pan.
• Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!

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.

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.

TOMATO ONION QUICHE

Steps:

• Spread onion and tomato in a 9-inch pastry shell.
• Mix eggs, yogurt, milk, salt, pepper and basil.
• Pour into pastry shell.
• Sprinkle cheese over top.
• Bake at 400 degrees ot 10 minutes.
• Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
• Let sit for 5 minutes before serving.

HEIRLOOM TOMATO QUICHE

Steps:

• Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
• Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
• Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
• Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
• This dish was created by Walmart Mom, Caryn Bailey.
• Variations.
• Grilled Asparagus and Leek or Sautéed Spinach and Leek.
• Tips.
• Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.