GARDEN TOMATO HERB QUICHE
Showcase the finest tomatoes of the season in this gorgeous quiche. A light and flaky pie crust made with Crisco shortening is filled with eggs, cream fresh basil, three cheeses, and then decorated with plump and juicy tomato slices. Scrumptious!! I found this recipe in one of our local papers, and once I tried it our family loved it, had to share it with everyone.
Provided by Chef mariajane
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 425°F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350°F.
- Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
- Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
- Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
- Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.
Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.5, Cholesterol 183.9, Sodium 398.1, Carbohydrate 17.4, Fiber 1.4, Sugar 0.8, Protein 14.6
LOVE AND QUICHES TOMATO HERB QUICHE
This recipe is one that I created for the Crisco All American Baking Celebration. It won first place at my local fair and then went on to win in my region so I was able to be in the cook off. I hope you enjoy it.
Provided by Denise LaRoche
Categories Savory Pies
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. For crust, prepare using store bought or your own recipe, adding garlic salt to flour mixture if you are making your own crust. Roll and press crust into 9-inch quiche dish or pie plate. Brush edge of pie crust with beaten egg. Bake 10 minutes or until set and lightly browned. Cool while preparing filling. REDUCE OVEN TEMPERATURE TO 350ºF. For filling, cook and stir onion in 1 tablespoon oil in small skillet on medium heat until softened. Spoon into cooled baked pie crust. Sprinkle with mozzarella cheese. Combine remaining 1/4 cup oil, basil, salt, pepper and garlic in blender. Blend at high speed until smooth. Beat 4 eggs in large bowl at medium speed of electric mixer until foamy. Reduce speed to low. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust. Bake at 350ºF for 20 minutes. Remove quiche from oven. Top with tomato slices. Return quiche to oven. Bake 30 minutes or until center is firm. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold. Refrigerate leftovers.
BEST-OF-SHOW TOMATO QUICHE
I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.
Provided by Taste of Home
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.
Nutrition Facts :
FRESH HERBS QUICHE
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 11
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.
CHEESE AND FRESH HERB QUICHE
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
QUICHE WITH HERBS AND GOAT CHEESE
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
- Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 3 grams, TransFat 0 grams
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
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