SPRING VEGETABLE QUICHE WITH NEW POTATOES, ARUGULA, AND CHEDDAR
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Quiche Breakfast Brunch Egg Cheddar Cheese Green Onion/Scallion Potato Arugula Bell Pepper Vegetarian
Yield 6-8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400°F.
- Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
- Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
- Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.
NEW POTATO, SPRING ONION & MONTGOMERY CHEDDAR QUICHE
Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow
Provided by Tom Kerridge
Categories Side dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
- Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.
Nutrition Facts : Calories 583 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.98 milligram of sodium
CHEDDAR POTATOES AND ONIONS
Make and share this Cheddar Potatoes and Onions recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350ºF.
- Pierce potatoes with a fork; arrange on paper towels in microwave oven.
- Microwave at HIGH for 5 to 6 minutes, turning once.
- Let stand 1 minute.
- Cut potatoes lengthwise into quarters.
- Place potatoes and onion wedges in an 8-inch square baking pan coated with cooking spray.
- Lightly coat tops of vegetables with cooking spray, and sprinkle evenly with lemon pepper and salt.
- Bake at 350ºF for 30 minutes.
- Sprinkle with cheese; cook an additional 3 minutes or until cheese melts.
Nutrition Facts : Calories 155.3, Fat 4.8, SaturatedFat 3, Cholesterol 14.8, Sodium 386.3, Carbohydrate 22.6, Fiber 3, Sugar 2.1, Protein 6.1
POTATO, SPINACH, AND CHEESE QUICHE
Enjoy this quiche for breakfast, lunch, or dinner! For breakfast, serve with a side of bacon and some fruit or juice; for lunch, present with a salad and iced tea; or for dinner, plate it with a side of steamed broccoli or carrots and some crusty French bread.
Provided by Bibi
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
- Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
- Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
- While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
- Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
- Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
- Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 19.4 g, Cholesterol 42.7 mg, Fat 22.7 g, Fiber 2 g, Protein 9.3 g, SaturatedFat 10.2 g, Sodium 309.1 mg, Sugar 0.2 g
POTATO AND ONION QUICHE
Make and share this Potato and Onion Quiche recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Savory Pies
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST: Blend together the chips and butter.
- Press into a pie dish and refridgerate until needed.
- FILLING: Saute onions in butter til soft.
- Beat together the eggs and cream.
- Stir in onion and parsley.
- Season to taste.
- Pour into prepared crust and bake at 350F for 1 hour until set.
- Switch oven off and leave quiche in oven for 20 minutes before serving.
Nutrition Facts : Calories 504.2, Fat 41.6, SaturatedFat 20.9, Cholesterol 229.7, Sodium 401.4, Carbohydrate 29.1, Fiber 2.9, Sugar 4.6, Protein 8.7
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