GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
SPINACH QUICHE WITH TURKEY BACON & GOAT CHEESE
Crisp turkey bacon and sweet goat cheese add a gourmet touch to this quiche, one of the 101 ways you can cook eggs.Recipe courtesy of Eggland's Best
Categories Entrees
Time 54m59S
Yield 6
Number Of Ingredients 9
Steps:
- Prepare pie crust according to package instructions. We recommend using a 9" deep-dish pie pan. When finished pre-cooking according to package instructions, remove from oven and cool slightly.
- While crust is cooking, prepare ingredients: cook turkey bacon until crispy; drain, cool and chop into small pieces; thoroughly wash baby spinach leaves and pat completely dry; chop and mix with bacon pieces; crumble goat cheese and set aside.
- Mix eggs, salt, pepper, milk, and half & half together in a small bowl; add spinach, bacon, and goat cheese. Blend well.
- Add egg mixture to pie crust and return to oven for 35-40 minutes or until eggs are completely set.
- Allow to cool for 5 minutes before slicing & serving.
Nutrition Facts : ServingSize 1 serving, Calories 277 calories, Sugar 1 g, Fat 17 g, Carbohydrate 21 g, Cholesterol 148 mg, Fiber 0.8 g, Protein 9 g, SaturatedFat 7 g, Sodium 338 mg
SPINACH, BACON, AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
- Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
- Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.
SPINACH, BACON AND MUSHROOM QUICHE
This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
- Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
- With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
- Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
- Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.
BACON SPINACH QUICHE ON MASHED POTATOES
Ready, Set, Cook! Special Edition Contest Entry: Bacon, fresh spinach, goat cheese quiche and "traditionalmashed potatoes" crust. Top with mozzarella cheese.
Provided by Hidemi
Categories Potato
Time 35m
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter and flour 9 inch pie pan.
- Spread Simply Potatoes, traditional mashed potatoes into the prepared pie pan. Press firmly on the bottom of the pan and bake for 15 minutes.
- In the meantime, make filling. Slice bacon and onion thinly. In a skillet, heat 1/2 tablespoon olive oil and cook onion and bacon until tender. Turn off the heat and add fresh spinach. Stir lightly and remove from the heat.
- In a bowl, beat eggs and add milk, heavy cream, salt and pepper. Whisk well.
- When mashed potatoes crust has baked, put crumbled goat cheese on the mashed potatoes crust, put sautéed bacon, onion and spinach, pour egg mixture and sprinkle shredded mozzarella cheese. Bake at 400 degrees F for 20 minutes.
Nutrition Facts : Calories 386.9, Fat 34.8, SaturatedFat 17.6, Cholesterol 178.2, Sodium 441.1, Carbohydrate 4.1, Fiber 0.5, Sugar 1.2, Protein 14.9
BACON-SPINACH QUICHE
I like to have this sometimes on Sunday for brunch when I want something a little eggy/cheesy. Usually I serve it with a light crisp green salad with some sort of vinaigrette. Other times, usually in summer, I will cut up some fresh fruit, like cantaloupe and pieces of watermelon and strawberries and serve with. It makes a nice light meal. This particular recipe is from Barbara Jones.
Provided by PalatablePastime
Categories Spinach
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Rub softened butter on the inside surface of pie shell.
- Drain spinach; squeeze out as much liquid as you can.
- Place spinach in pie shell and top with crumbled bacon.
- Whisk together cream, eggs, cheese, salt, and nutmeg.
- Pour mixture into pie shell.
- Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.
SPINACH AND BACON QUICHE
A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.
Provided by Lindalou
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g
SPINACH QUICHE WITH TURKEY BACON AND GOAT CHEESE
Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare pie crust according to package instructions. We recommend using a 9-inch deep-dish pie pan. When finished pre-cooking according to package instructions, remove from oven and cool slightly.
- While crust is cooking, prepare ingredients: cook turkey bacon until crispy; drain, cool, and chop into small pieces; thoroughly wash baby spinach leaves and pat completely dry; chop and mix with bacon pieces; crumble goat cheese and set aside.
- Mix eggs, salt, pepper, milk, and half-and-half together in a small bowl; add spinach, bacon, and goat cheese. Blend well.
- Add egg mixture to pie crust and return to oven for 35 to 40 minutes or until eggs are completely set.
- Allow to cool for 5 minutes before slicing and serving.
- Add some fresh herbs and spices to give some depth to the flavor of this dish: onion powder, garlic powder, or even cayenne pepper (we recommend 1/2 teaspoon so they don't overpower the flavors). Chop some fresh dill, cilantro, or parsley to brighten this up. Your local grocery store will have fresh herbs stocked in its vegetable sections.
- Serving size: 1 serving
- Calories: 269
- Fat: 16g (55% calories from fat)
- Cholesterol: 164mg
- Sodium: 489mg
- Total Carbohydrate: 19g
- Dietary Fiber: trace
- Protein: 9g
CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB
I've read through a lot of recipes to come up with my version of this quiche. I wanted to make one that is crustless and low carb, and this one is a WINNER! But once I start eating it, I just don't want to stop! I thought I could make it ahead so I could have a quick breakfast on work mornings, but this rarely lasts out the day it was made!
Provided by gracefire
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
- While bacon cooks, chop onion and shred cheese.
- Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
- When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
- Remove bacon from oven, and place on a paper-towel lined plate to drain.
- Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
- Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
- Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
- Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
- Let rest 5 minutes before cutting & serving.
- I bet you can't eat just ONE slice!
Nutrition Facts : Calories 494.8, Fat 44.2, SaturatedFat 18.8, Cholesterol 225.7, Sodium 627.1, Carbohydrate 5.6, Fiber 1.4, Sugar 1.5, Protein 19
HEALTHY TURKEY BACON QUICHE
Very easy to make and tastes great! Great for a family meal, or keep in the fridge for a week full of goodness.
Provided by Darrinw2001
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook turkey bacon according to package, let cool.
- Coat a 9-inch pie pan with cooking spray. Overlap 2 of the tortillas in the bottom of the pan. Cut the third in half and cover the rest of the pan to form the crust.
- In large bowl, mix eggs, milk, and sour cream. Beat well. Salt and pepper to taste.
- Chop turkey bacon into small pieces.
- Combine turkey bacon, cheese, and broccoli into egg mixture. Pour mixture into pie pan and bake for 45 - 50 minutes.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 237, Fat 13.3, SaturatedFat 5.5, Cholesterol 194.4, Sodium 581.8, Carbohydrate 5.5, Sugar 1.3, Protein 22.9
GOAT CHEESE AND SPINACH QUICHE
Make and share this Goat Cheese and Spinach Quiche recipe from Food.com.
Provided by sugrnov01
Categories Savory Pies
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
- Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
- MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
- In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.
Nutrition Facts : Calories 430.3, Fat 30.1, SaturatedFat 18.3, Cholesterol 209.3, Sodium 479.4, Carbohydrate 25.9, Fiber 2, Sugar 1.2, Protein 15.1
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- In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
- Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
- Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
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