ITALIAN QUICHES
Steps:
- Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
ITALIAN QUICHE
I got this one from Cucina (yet again) but I have great reasons to post this recipe. Why dont you give it a try and see for yourselves. This quiche freezes really well so you might want to make another quiche and freeze it for another great meal or just in case you get asked for more.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F.
- Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
- Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
- Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
- Pour egg mixture over the vegetables.
- Bake for 30 minutes or until set.
- Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
- Serve hot with green salad.
Nutrition Facts : Calories 723.7, Fat 60.7, SaturatedFat 21.6, Cholesterol 293.9, Sodium 839, Carbohydrate 26.7, Fiber 2.7, Sugar 5.9, Protein 21.4
CHEESY ITALIAN BACON PIE
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven and preheat to 450 degrees F.
- Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
- Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
- Reduce the oven temperature to 375 degrees F.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
- Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
- In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
- Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.
ITALIAN QUICHE
Try making this delicious Italian quiche recipe using Saputo cheese. Discover this delicious recipe and more at Saputo.ca.
Provided by Saputo
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C (350°F).
- Place eggs, cream, salt, cayenne pepper, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
- Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.
- Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.
- Pour the egg mixture over the vegetables.
- Bake for 30 minutes or until set.
- Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
- Serve hot with a green salad.
ITALIAN SAUSAGE QUICHE
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
ITALIAN ZUCCHINI QUICHE
I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish.
Provided by Bergy
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Heat the olive oil in a skillet and saute zucchini, onions and garlic.
- Season with salt and set aside.
- Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
- Place zucchini mixture in the pie shell.
- Add egg mixture and 4 tbsp of the tomato sauce.
- Bake 35 minutes or until set.
- Sprinkle with the mozzarella, return to the oven until cheese melts.
- Heat tomato sauce and serve with the quiche.
Nutrition Facts : Calories 404.7, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.6, Sodium 1303.2, Carbohydrate 29.9, Fiber 3.6, Sugar 9.8, Protein 19.7
ITALIAN QUICHE (WITH PEPPERONI, MUSHROOMS, & OLIVES)
Great tasting zesty quiche'. You can suit this more to your taste by adding other ingredients, but this is pretty good as is.... :-)
Provided by BlondieItaliana
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine diced pepperoni, sliced black olives, chopped green bell pepper, sliced mushrooms, shredded mozzarella cheese, and chopped green onions; mix well. Spread evenly in a 9-inch unbaked pie crust.
- In a bowl, combine eggs, half-and-half, salt, and oregano; mix well. Pour over the cheese mixture and bake at 375°F for 30 minutes, or until light brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 244.8, Fat 17.5, SaturatedFat 6.7, Cholesterol 101.6, Sodium 441.2, Carbohydrate 14.1, Fiber 1.7, Sugar 0.9, Protein 8.3
CAPRESE QUICHE
Delicious Italian style quiche flavored with mozzarella cheese, tomatoes, and fresh basil. Simple to make and great for breakfast or lunch!
Provided by Jenn Russo
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish.
- Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes.
- Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 13.6 g, Cholesterol 213.2 mg, Fat 22.7 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 8.2 g, Sodium 524.7 mg, Sugar 1.9 g
ITALIAN STYLE CRUSTLESS QUICHE
Since my SO is on a modified low carb diet and I'm not, I wanted to come up with something Italian that we both would enjoy. And this seemed to fit the bill, please feel free to add or even omit some of the things you would like instead. For this recipe a smoked Italian sausage was used. I want to thank Chef Meg G. for inspiring me to try to make a quiche of my own. :) Submitted to "ZAAR" on June 23,2008.
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place margarine in a quiche dish or a deep dish pie plate, place in oven and let melt for about 3 to 5 minutes.
- While margarine is melting, lightly brown sausage, onion and green pepper for about 10 minutes or until onion and pepper is slightly soft, drain if needed.
- Beat together eggs, milk, Italian seasoning, salt, and pepper until light and slightly foamy.
- Then add in sausage mixture, and 3/4 cup of mozzarella cheese.
- Pour into dish, and top with remaining cheese.
- Bake for 25 to 30 minutes or until center is puffy.
- Test for doneness with a toothpick inserted between the center and edge of pan.
- Let set for 10 minutes.
- This will serve 6 with a salad or 4 without a salad.
Nutrition Facts : Calories 294.3, Fat 21.9, SaturatedFat 8.7, Cholesterol 197, Sodium 869.4, Carbohydrate 5.6, Fiber 0.4, Sugar 1.2, Protein 18.1
ITALIAN SAUSAGE CRUSTLESS QUICHE
In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Mix the eggs and milk together and whisk well.
- Sesaon the egg mixture with salt, pepper, and herbs.
- Spray the oil into a deep pie dish.
- Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
- Pop into the oven and bake until middle is firm, about 40-45 minutes.
- Serve with hot Italian bread.
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