SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
SOPRESSATA AND OLIVE QUICHE
Fresh chives and basil join Parmesan, sopressata and green olives in this worldly quiche.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the chives evenly in the crust. Combine the Parmesan, sopressata, and olives in a medium bowl and sprinkle in an even layer over the chives.
- For the custard: Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the basil.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
TOMATO OLIVE QUICHE
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°., In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil until golden brown, 1-2 minutes on each side. , In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 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 on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 411 calories, Fat 33g fat (16g saturated fat), Cholesterol 123mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
LINDSAY® OLIVE QUICHE
Try a twist on the old standard and toss some Lindsay® Black Olives into that quiche! Baked in individual mini pie crusts, these olive and egg-filled 'quichettes' are sure to please.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a small saute pan over medium heat. Add onion and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside.
- In a medium sized mixing bowl, whisk together eggs, cream and oregano. Season with a pinch of salt, nutmeg and cayenne. Set aside.
- Place mini pie crusts on a baking sheet. Fill the bottoms of each cup with olive mixture. Top with egg mixture and sprinkle with cheese.
- Bake in a 375 degree oven for 20-25 minutes.
Nutrition Facts : Calories 461 calories, Carbohydrate 39.7 g, Cholesterol 90.5 mg, Fat 30.2 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 11.3 g, Sodium 397.6 mg, Sugar 9.3 g
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