GARDEN VEGETABLE QUICHE
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Provided by Food Network
Time 1h25m
Yield 6 servings (1 slice each)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
- Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
- Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
- For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
- Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
- When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
QUICHE LORRAINE
Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
- Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'.
- Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more.
- Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning.
- Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.
- Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together.
- With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Makes 1 crust (about 14 ounces).
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
INA GARTEN'S QUICHE
Ina Garten's quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It's perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.
Provided by Emily Hill
Categories Dessert
Time 3h25m
Number Of Ingredients 12
Steps:
- Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
- Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
- Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
- Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
- Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
- Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
- Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
- Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
- Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
- Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
- Bake the crust for about 40 minutes until it turns golden around the edges.
- When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
- Allow the crust to cool completely for about 30 minutes.
- In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
- Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
- Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
- When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
- Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
- Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
- Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes.
- Make sure to let the quiche cool for at least 30 minutes before serving.
Nutrition Facts : Calories 496 cal
More about "ina gartens quiche food"
INA GARTEN BIO & TOP RECIPES | FOOD NETWORK
From foodnetwork.com
33 BEST QUICHE RECIPES | EASY QUICHE RECIPE IDEAS - FOOD …
From foodnetwork.com
15 DELICIOUS INA GARTEN QUICHE RECIPES EVERYONE WILL LOVE
From eatkanga.com
- Conscious Eating Ina Garten Quiche. This quiche recipe is so simple and foolproof that it is almost impossible to get it wrong. This quiche is very light, making it a perfect meal to have during the hot summer months.
- Half Scratched Ina Garten Quiche. This Ina Garten quiche is comprised of a pie crust that is buttery, crisp, and flaky, a filling that is composed of rich eggs; and some delectable add-ins, such as bacon and herbs.
- Ina Garten Spinach Quiche. This quiche has smoked Gouda cheese and spinach in it. Because it contains a lot of eggs and cheese, it has a taste that is rich and velvety.
- Quiche Lorraine. This traditional quiche is eaten with a green salad and tangy relish. It is named after the Lorraine region of northeastern France and tastes just as delicious hot as it does cold.
- American Style Ina Garten Quiche. A traditional dish composed of simple, rich ingredients such as cream, eggs, and bacon and a unique crust recipe from cookbook author Ina Garten breathes fresh life into this sixteenth-century French dish.
- Sausage Quiche. This meal is ideal for a speedy breakfast or a simple evening. It is a typical French pastry dish with a buttery filling on the exterior and creamy, airy icing on the interior.
- Broccoli Quiche. Want to add some more veggies to your diet? Then this is the quiche for you! With this quiche, you can essentially “hide” the veggies in your food, so while you will be getting some of your 5 a day, you will hardly notice it.
- Crab Quiche. Crab quiche may sound a bit weird, but hear us out. If you love seafood, then you know how delicious crab is. And if you are not a fan of seafood, then this crab quiche might just be the best way to get some of these sea critters into your diet.
- Asparagus And Wild Salmon Quiche. This recipe makes 18 small quiches rather than one big one. This makes this the ideal dish to make if you are making a lot of smaller food for a party, gathering, or family event.
- Fourway Quiche. Choose one of these quiche recipes the next time you want to prepare a quick lunch or dinner during the week. Or, if you’re the kind to plan meals in advance, you can freeze these quiche recipes and have your lunches for the week covered.
INA GARTEN QUICHE LORRAINE (EASY RECIPE) - JUGO FEED
From jugofeed.com
Cuisine FrenchTotal Time 2 hrsCategory DinnerCalories 594 per serving
INA GARTEN QUICHE RECIPE - CONSCIOUS EATING
From myconsciouseating.com
4.6/5 (22)Total Time 3 hrs 25 minsCategory Main CourseCalories 496 per serving
INA GARTEN RECIPE QUICHE LORRAINE - FOODGURUUSA.COM
From foodguruusa.com
INA GARTEN’S CROQUE MONSIEUR - LUNCH | FOOD NETWORK CANADA
From foodnetwork.ca
INA GARTEN’S BEST HOLIDAY APPETIZERS - FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS INA GARTEN'S RECIPE FOR QUICHE? - REFERENCE.COM
From reference.com
INA GARTEN’S SAUSAGE QUICHE: QUICK DELICIOUS AND EASY TO MAKE
From mycatholickitchen.com
INA GARTEN QUICHE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE THE PERFECT QUICHE – INA GARTEN’S TIPS
From mycatholickitchen.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
BAREFOOT CONTESSA | HOMEPAGE
From barefootcontessa.com
QUICHE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love