SPINACH-AND-CHEDDAR SLAB QUICHE
Feed a crowd during the holidays with this big-batch make-ahead quiche. It teams a rich sesame seed-studded crust with a cheesy spinach filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
- Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
INDIVIDUAL SPINACH-RICOTTA PUFF PASTRY QUICHES
Quiche are the perfect option for the brunch menu, especially when they're made to serve one.
Provided by thedailygourmet
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each puff pastry sheet into 9 squares. Roll each square to fit individual 3-inch pie pans. Set puff pastry inside pie pans and place on a rimmed baking sheet. Pour a small amount of ceramic beads into each pie pan.
- Bake in the preheated oven for 5 minutes.
- Meanwhile, whip together eggs, spinach, milk, ricotta cheese, Parmesan cheese, mozzarella cheese, fontina cheese, salt, and pepper.
- Remove pie pans from the oven and remove the ceramic beads. Ladle egg mixture into each pie tin. Bake until light golden brown, about 30 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 13.4 g, Cholesterol 78.6 mg, Fat 14 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 177.3 mg, Sugar 0.9 g
SPINACH PUFF PASTRY QUICHE
Provided by Dodie Thompson
Categories Cheese Egg Bake Vegetarian Quick & Easy Spinach Fall Bon Appétit St. Louis Missouri
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
PUFF PASTRY QUICHE LORRAINE
Please use only Swiss cheese for this recipe, I have made the mistake of using another kind of cheese and it just doesn't work! Purchase a 14-ounce (397 gram) package of puff pastry, and use half for this recipe. The original recipe for this does not call for garlic, but I like to add it in... of course, it is optional.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 425 degrees (will reduce oven temperature later).
- Prepare a 9-inch (deep-dish) pie plate.
- In a frypan, melt butter and saute onion and garlic (if using) until soft.
- In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
- Roll out pastry to fit the pie plate.
- Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
- Carefully pour the egg mixture on top.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.
Nutrition Facts : Calories 699.5, Fat 61.3, SaturatedFat 31.4, Cholesterol 275, Sodium 335.5, Carbohydrate 21.3, Fiber 0.9, Sugar 1.9, Protein 17.1
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EASY SPINACH QUICHE WITH BACON AND CHEESE - FOXY FOLKSY
From foxyfolksy.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 571 per serving
- Carefully place the puff pastry dough into an 8 inch deep pie dish. Cut excess if any and flute the edges if desired.
- In a pan with hot oil, saute the bacon cubes for 2 minutes then add the chopped onions and cook for another 3 minutes of the onions are slightly browned.
- Remove from heat and add the chopped spinach. Season with salt and pepper and toss until all is well mixed.
- In a big bowl, scramble the eggs and then add the cream and lastly, the 1 cup grated cheese and the flour, mix well.
SPINACH AND FETA QUICHE WITH PUFF PASTRY - ESTER KOCHT
From esterkocht.com
Reviews 1Servings 8Cuisine European, FrenchCategory Brunch, Dinner, Lunch, Main Course
- Peel and mince garlic and onion. Heat oil in a skillet or pan over medium heat and saute onion and garlic for about 3 minutes. Add thawed and very well strained spinach and cook for 3 minutes. Stir in cream cheese and season with salt, pepper and nutmeg. Cook for another minute. Remove from the heat. Stir in the eggs and crumble in feta. After making the filling preheat the oven to 200°C (392 °F), with both top and bottom heat.
- Roll out the puff pastry and line it into a 28 cm (11 inch) flan dish (tart tin). Cut off the extremely overhanging pastry. Then press the pastry into the flan dish with your hands. Use the pastry that you cut off just to make sure that the bottom of the dish will be nicely covered to ensure that no filling will be coming through. Now pour the filling onto the top and spread it nicely all over the pastry with either a spoon or a spatula. Fold the pastry back in (over the filling) that is still hanging and bake for about 30 minutes or until the pastry is nicely lightly brown. Let cool for few minutes and enjoy!
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