HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
- While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
- Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
- Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
- Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
- In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
- Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE
In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.
Provided by Wish I Could Cook
Categories Savory Pies
Time 1h25m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blind bake your pie crust and let it cool.
- When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
- Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
- Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
- Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
- Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
- If you're feeling creative, decorate the top with some red pepper strips.
- Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
- Enjoy!
GRUYERE QUICHE WITH ONION & RED PEPPER
I found this recipe on another site. I've made this twice. The first time at home. It was very good, but the next day was even better. Next I brought it as a side dish for Thanksgiving. It got rave reviews! This is such a tasty breakfast, dinner or especially brunch dish. You can cook the onions and peppers and chill until the morning and throw it in the oven. This tastes better and better as it chills. Personally, I like it cold. I hope you enjoy it as much as we do! *** Makes 1-10-inch quiche.
Provided by jody notarianni
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
- Lower heat; cover and let cook 15 minutes, stirring occasionally.
- Preheat the oven to 375°F.
- Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
- Remove from heat.
- Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
- Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
- Bake on a cookie sheet for 35-40 minutes till set.
Nutrition Facts : Calories 351.5, Fat 22.2, SaturatedFat 8, Cholesterol 118.5, Sodium 470.4, Carbohydrate 25.4, Fiber 3, Sugar 5.1, Protein 12.9
ROASTED RED PEPPER QUICHE
Every now and then, I go on a quiche kick. This one is a little different from the usual fare, and can even make a nice first course. From Good Food Magazine May 1988. For the prepared tart shell, I recommend my recipe for Recipe #295858.
Provided by JackieOhNo
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare prebaked tart shell for custard-filled tart or pie.
- Heat boiler.
- Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
- Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
- Heat oven to 400 degrees.
- Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
- Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
- Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.
Nutrition Facts : Calories 136, Fat 11.1, SaturatedFat 6.3, Cholesterol 100.1, Sodium 158.1, Carbohydrate 3.8, Fiber 0.4, Sugar 1, Protein 5.7
GRUYERE VEGGIE QUICHE
This vegetarian quiche is loaded with flavor from the Gruyere cheese, which imparts a deeper richer flavor. You might consider this for a Ladies Luncheon or at a holiday brunch.
Provided by CookinDiva
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
- While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
- Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
- In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
- Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
- Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.
Nutrition Facts : Calories 259.2, Fat 16.6, SaturatedFat 6.4, Cholesterol 127.1, Sodium 271.2, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 10.7
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- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add red pepper slices and onions. Cook, stirring occasionally, until deep golden brown and caramelized, about 10-12 minutes. Season with salt and pepper to taste, and transfer to a large bowl.
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