CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
PORTUGUESE QUICHE (LINGUICA-CHEESE PIE)
This recipe came from The Moors, in Providencetown, MA
Provided by Jennette Canto @Jencanto
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine all the ingredients except the linguicia and fill the pastry shell with the mixture.
- Sprinkle the slices of linguica over the top.
- Bake in oven for 20 to 30 minutes, or until center of quiche is firm.
LINGUICA (SMOKED PORTUGUESE SAUSAGE)
A sweet, smoked Portuguese sausage.
Provided by Brian Genest
Time 12h30m
Yield 10
Number Of Ingredients 20
Steps:
- Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
- Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
- Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
- Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
- Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
- Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
- When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
- Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
- Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
- Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 7.7 g, Cholesterol 81.1 mg, Fat 30.5 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 10.4 g, Sodium 2164.3 mg, Sugar 4.8 g
MAUI QUICHE
Maui Quiche has Portuguese Sausage, Maui Onion and Serrano Peppers. The Quiche has a rich and savory flavor.
Provided by Potagekempcc
Categories Breakfast
Time 1h
Yield 6 Slices
Number Of Ingredients 17
Steps:
- Pre-heat oven to 425°F.
- Bake 10-inch pie crusts to directions. Place pie crusts on a wire rack to cool and reduce oven to 325°F.
- Heat a saute pan with olive oil. Add sausage, onion and serrano pepper. Season with 1/4-teaspoon sea salt and 1/4-teaspoon white pepper. Saute until sausage is brown. Remove sausage and place on a paper towel.
- Spread spicy brown mustard over bottom pie crust. Spread grated asiago cheese over mustard. Add sausage, onion, pepper over cheese and press sausage mixture lightly into the cheese.
- In a bowl wisk together eggs, salt and white pepper. In a saucepan add heavy cream, nutmeg, cream fraiche and whisk until cream is warm. Wisk warm cream and herbs into eggs.
- Pour egg mixture into pie crust and place on a sheet pan.
- Bake at 325 F 35-40 minutes or till a knife inserted into center comes out clean. Remove Quich and place on a rack to cool for 10-minutes before serving.
- Serve Maui Quiche warm or room temperature.
Nutrition Facts : Calories 494.7, Fat 42.7, SaturatedFat 18.8, Cholesterol 276.8, Sodium 493.4, Carbohydrate 18.3, Fiber 1.6, Sugar 0.7, Protein 10.1
More about "portuguese quiche linguica cheese pie food"
PORTUGUESE QUICHE WITH LINGUIçA - JUST COOK WITH MICHAEL
From justcookwithmichael.com
Cuisine PortugueseCategory Breakfast, Main Course
- In a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. (See video for instructions on making the dough without a food processor.)
- Turn on the food processor and immediately stream in the egg. Let the food processor run for about 10 to 30 seconds, just until the egg is incorporated. Avoid overmixing because the friction and heat could cause the butter to melt. If the mixture is starting to form a dough ball you can stop here. If the flour, salt and egg mixture does not come together as a dough add an additional 1-3 tsp of cold water. Then pulse the food processor a few times and form your dough into a ball shape. Use your hands to form one dough ball, picking up any lose bits of flour. Again, try not to over handle the dough because you do not want the butter to melt. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30-45 minutes, or up to 24 hours.
- Transfer the dough onto a lightly-floured cutting board board. Roll out the dough so that it about an inch wider of your quiche pan or pie pan. Use your rolling pin to help transfer the dough to the baking dish. Using your fingers gently press the dough into the pan. With a paring knife, or your hands, remove any extra dough that is hanging over the rim of the dish.
PORTUGUESE QUICHE WITH LINGUIçA - YOUTUBE
From youtube.com
Author Just Cook With Michael SantosViews 1.3K
PORTUGUESE LINGUICA QUICHE RECIPE - FRIENDSEAT
From friendseat.com
Cuisine PortugueseCategory Portuguese
10 BEST LINGUICA SAUSAGE RECIPES | YUMMLY
From yummly.com
BAKED SPAGHETTI PIE WITH PORTUGUESE LINGUICA SAUSAGE
From garlicandzest.com
LINGUICA SHEPARD’S PIE — MELLO'S CHOURICO & LINGUICA
From melloschourico.com
10 BEST PORTUGUESE LINGUICA RECIPES | YUMMLY
From yummly.com
BISQUICK IMPOSSIBLE QUICHE [EASIEST RECIPE] » …
From recipefairy.com
PERFECT QUICHE RECIPE (ANY FLAVOR!) - SALLY'S BAKING …
From sallysbakingaddiction.com
QUICK EASY PORTUGUESE SANDWICH - LINGUICA RECIPES - HANGRY FORK
From hangryfork.com
10 POPULAR LINGUICA SAUSAGE RECIPES - IZZYCOOKING
From izzycooking.com
20 LINGUICA RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
HOW TO MAKE QUICHE IN PORTUGUESE – MY CATHOLIC KITCHEN
From mycatholickitchen.com
THE BEST QUICHE AND SAVOURY PIE RECIPES | RICARDO
From ricardocuisine.com
LINGUICA QUICHE | RECIPES WIKI | FANDOM
From recipes.fandom.com
QUICHE LORRAINE (THE BEST) | RICARDO
From ricardocuisine.com
MOM’S PORTUGUESE RICE - HOW TO MAKE PORTUGUESE RICE WITH
From food52.com
13 LINGUIçA RECIPES WITH A SMOKY FINISH - INSANELY GOOD
From insanelygoodrecipes.com
LINGUICA QUICHE - GASPAR'S SAUSAGE
From gasparssausage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love