MOZZARELLA, TOMATO AND BASIL QUICHE
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Cheese
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
TOMATO-MOZZARELLA-BASIL QUICHE
Steps:
- Use a round pie tin (9,5-10 inches) (25 cm)
- Cut the washed cherry tomatoes in halves. In a bowl mix tomatoes with a tablespoon of olive oil, pinch of salt and some chopped fresh basil. Roast the tomatoes in oven for 15 minutes in 400 degrees (205 in Celsius degrees).
- Wash the spinach. Cook the spinach on a skillet with a tablespoon of olive oil in high heat for about a minute.
- Lower the heat in the oven to 350 degrees (180 in Celsius).
- Grease the pie tin with lactose-free butter or olive oil and spread the crust evenly.
- Chop the mozzarella into pieces.
- Put spinach, mozzarella pieces and tomatoes on the crust.
- Mix the eggs, heavy cream, salt, pepper and chopped fresh basil. Beat them by hand for two minutes.
- Pour the egg mixture over the mozzarella and vegetables into the pie crust.
- Bake for 35-45 minutes or until the center has set well and gotten some beautiful brown color.
- Enjoy!
KIDS CAN MAKE: HASH BROWN, TOMATO AND MOZZARELLA QUICHE
This clever quiche uses potatoes instead of dough for the crust. For little kids: Let them squeeze the moisture out the potatoes, measure and mix. For big kids: Let them pat the potatoes into the pie dish, shred the cheese and snip the chives with kitchen shears.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
- Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.
- Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.
CRUSTLESS CAPRESE QUICHE
The classic Caprese salad -- a composed arrangement of fresh mozzarella, tomato and basil -- is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
- Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
- Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
- Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Nutrition Facts : Calories 258 calorie, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 105 milligrams, Sodium 371 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 5 grams
TOMATO AND BASIL QUICHE
This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Provided by Karen Griffin
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g
TOMATO BASIL QUICHE
A very simple recipe with complex flavors. The Tomato, Basil, Gruyere, and Dijon are fantastic together.
Provided by Marcea Pfarner
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Spread Mustard in the bottom of the Pie crust.
- Place fresh Basil over mustard enough to cover bottom
- Spread slices of Gruyere cheese over Basil.
- Spread Tomatoes over Cheese.
- In a separate bowel beat eggs and cream, then pour over tomatoes.
- Add pepper to taste.
- Bake at 350-375 for 45mins or until eggs and crust look done
- Let rest 15 mins before cutting.
Nutrition Facts : Calories 490.1, Fat 34.7, SaturatedFat 14, Cholesterol 261, Sodium 453.1, Carbohydrate 26, Fiber 2.9, Sugar 3.1, Protein 18.9
TOMATO AND BASIL QUICHE
Make and share this Tomato and Basil Quiche recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- --------Pastry-----------.
- Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
- Cover.
- Refrigerate 30 minutes.
- Roll out to fit 23 cm flan tin, trim edges.
- Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
- Remove paper and beans, return to oven and bake a further 5 minutes.
- ----------Filling--------------- ¼.
- Melt butter in pan, add sliced leek, cook until tender.
- Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
- Peel tomatoes, cut into 1 cm slices.
- Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
- Sprinkle with salt, pepper and grated parmesan.
- Bake in moderate oven for 30 minutes.
Nutrition Facts : Calories 501.3, Fat 41.1, SaturatedFat 24.7, Cholesterol 239.1, Sodium 367.4, Carbohydrate 23.3, Fiber 1.6, Sugar 2.1, Protein 11.2
CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB)
I got this from the Low Sodium Cooking newsletter. This tastes best with fresh garden tomatoes. A great recipe to use up some of the summer garden produce. I used leeks and cheddar cheese because I had those on hand and it still tasted wonderful! You could add a baked crust if you want to, but it's not necessary.
Provided by WI Cheesehead
Categories Breakfast
Time 25m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
- Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
- Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
- In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
- Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
- Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 82, Fat 2.7, SaturatedFat 0.8, Cholesterol 6.1, Sodium 99.8, Carbohydrate 6.6, Fiber 0.9, Sugar 2.5, Protein 8.3
HAM AND BASIL QUICHE
I have been making this for many years. Easy, inexpensive, and delicious. My whole family loves it!
Provided by NancyAnne
Categories Savory Pies
Time 50m
Yield 1 9-inch Quiche, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Pre-bake the pie shell for 5 minutes. After you have removed the shell from the oven, lower the oven heat to 350°F.
- While the crust is pre-baking, mix the ham, cheese, and basil and set aside.
- Spread mustard on the bottom of the pie crust. Sprinkle with ham-cheese mixture.
- Beat eggs, cream, and pepper well. Pour over the ham and cheese in the pie crust. Sprinkle with Parmesan.
- Bake for 30-35 minutes, until set and lightly browned.
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
BASIL, TOMATO AND MOZZARELLA SANDWICH
This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.
Provided by Melissa Rapoza Fragoza
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
- In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g
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
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
Steps:
- Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
- Decrease oven temperature to 375 degrees F.
- Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
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