SPINACH AND GRUYERE QUICHES
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
- Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g
SPINACH QUICHE
Made with heavy cream and Gruyère, this rich spinach quiche is classic French.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
- Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
- In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
- Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
- Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
- Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
- Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
- Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
- Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : Calories 504, Fat 39 g, Carbohydrate 25 g, Protein 14 g, SaturatedFat 21 g, Sugar 3 g, Fiber 2 g, Sodium 472 mg, Cholesterol 218 mg
SHALLOT-MUSHROOM QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g
GRUYERE AND SPINACH BAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
- Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
- In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
- Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
- Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
MUSHROOM SPINACH QUICHE
This easy-to-make Mushroom Spinach Quiche is made of mushrooms, spinach, shallots, and Gruyère cheese. Great for breakfast, lunch, or dinner!
Provided by David & Debbie Spivey
Categories Breakfast Brunch Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
- Adjust oven temperature to 350 degrees F.
- Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
- Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
- Grate the garlic into the mushrooms and cook for one minute more.
- Add spinach and cook until wilted but still bright and vibrant green.
- Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
- Sprinkle half of the cheese evenly over the bottom of the crust.
- Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
- In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
- Pour over cheese and mushroom spinach mixture.
- Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
- Cool on a wire rack for about 10 minutes before slicing.
Nutrition Facts : Calories 485 kcal, Carbohydrate 23 g, Protein 17 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 147 mg, Sodium 310 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH QUICHE
Make and share this Spinach Quiche recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 55m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs; add cream, then beat again.
- Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
- Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
- Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
- Season the spinach to taste with salt and pepper.
- Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
- Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
- Cool 30 minutes before slicing and serving.
Nutrition Facts : Calories 304.6, Fat 24.8, SaturatedFat 12, Cholesterol 114.4, Sodium 236.8, Carbohydrate 13.3, Fiber 2.1, Sugar 0.5, Protein 8.4
CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
SPINACH, SHALLOT, AND GRUYERE QUICHE
Steps:
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
More about "spinach shallot and gruyere quiche food"
SPINACH MUSHROOM QUICHE RECIPE - STEPHANIE KAY …
From kaynutrition.com
Estimated Reading Time 33 mins
- If you are using a pre-made pie shell, remove it from the freezer and thaw until just soft, about 10 minutes, then prick the bottom all over with a fork.
- If you are making a homemade pie crust, add flour and salt to a food processor and pulse a few times to combine. (*If you don’t have a food processor, see note below about doing this by hand.) Add the butter and pulse for a few seconds at a time, until coarse crumbs of butter form the size of large peas. Sprinkle the mixture with 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again. Continue to add water until a dough forms. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Carefully empty the crumbly dough mixture from the food processor on to a floured surface, gather the mixture into a mound and gently form into a disc with your hand. Wrap the disc in plastic wrap and set in the fridge to chill for at least 2 hours. Once the dough has chilled, roll out the crust so that it fits a 9″ pie dish and then line the dish with the dough. Fold the excess dough inward, pressing t
- When the pie shell is ready, transfer it to the oven and bake for 20 minutes until partially cooked. (*See note below about blind baking.) Once baked, remove it from the oven, set aside and turn the oven temperature down to 325°F.
MUSHROOM-SHALLOT QUICHE RECIPE - BON APPéTIT
From bonappetit.com
5/5 (1)Servings 6
- Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD:Dough can be made 1 day ahead. Keep chilled.
- Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
- Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. DO AHEAD:Can be baked 6 hours ahead. Let stand at room temperature.
- Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
BACON, GRUYERE, AND SHALLOT QUICHE - CARNALDISH
From carnaldish.com
Servings 8Total Time 1 hr 5 minsEstimated Reading Time 7 mins
- In a food processor, pulse the flour, salt, and sugar until combined. Place the butter pieces over the flour mixture and toss to coat. Cut the butter into the flour with about five pulses. Add the shortening and continue pulsing until the flour is pale-yellow and looks like coarse cornmeal, just a few more pulses. The butter bits should be no larger than small peas. Pour the mixture into a medium bowl.
- Make sure your oven is still heated to 375 degrees. In a large skillet, fry the bacon over medium heat until crisp and brown. With a slotted spoon, transfer the bacon to a paper towel lined plate to drain. In the same skillet, saute the chopped shallots in about 1 tablespoon of the residual bacon fat until softened and lightly golden brown, about 6 minutes. Add the garlic to the shallots and cook for just 30 seconds. Transfer this mixture to a small bowl.
SPINACH AND CHEESE QUICHE - PARDON YOUR FRENCH
From pardonyourfrench.com
4/5 (19)Category EntréesServings 8-10Total Time 45 mins
HOMEMADE SPINACH GRUYERE QUICHE - GARLIC & ZEST
From garlicandzest.com
5/5 (1)Total Time 1 hr 25 minsCategory Main CourseCalories 1303 per serving
- Arrange the pie pastry in a pie pan, pressing firmly on the bottom and sides of the pan. Fold any overhanging edges of the pastry under itself and using your fingers or the tines of a fork, press the edges to form a decorative rim. Refrigerate until ready to fill and bake.
- If you have a high-powered professional blender (like a Vitamix) place the eggs, half and half, nutmeg and spinach in the blender and turn on low, gradually increasing the speed until emulsified and bright green. Pour the mixture into a large bowl. Season with the salt and pepper and stir in 1 cup of the cheese. Transfer the spinach mixture to the pastry shell. Sprinkle with the remaining cheeses and bake for 40-45 minutes or until quiche is set. Let cool for 20 minutes before cutting.
MUSHROOM, GRUYèRE, AND SPINACH QUICHE RECIPE | MYRECIPES
From myrecipes.com
4/5 (19)Total Time 1 hr 30 minsServings 6Calories 317 per serving
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.
- Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
QUICHE WITH SPINACH, BACON AND GRUYERE - BY ANDREA JANSSEN
From byandreajanssen.com
Ratings 1Estimated Reading Time 3 minsServings 5Total Time 55 mins
- Cover a spring form with the savory pie dough. Fold the edge over and make a nice pattern (for example with a fork).
SPINACH AND GRUYERE GRATIN RECIPE - REAL SIMPLE
From realsimple.com
3/5 (665)Total Time 1 hr 25 minsServings 8Calories 407 per serving
- Heat the oil in a large skillet over medium-high heat. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
- In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
SPINACH AND GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST ...
From happilyunprocessed.com
4.4/5 (14)Estimated Reading Time 5 mins
- Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
- In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool.
QUICHE LORRAINE WITH CARAMELIZED SHALLOTS - GLOBAL KITCHEN ...
From globalkitchentravels.com
5/5 (2)Category BreakfastCuisine FrenchTotal Time 1 hr 45 mins
- Using a pastry blender or a fork, cut the butter and shortening into the flour until they are the size of small peas.
- Add 1/4 cup water and mix. Add the remaining water 1 tablespoon at a time as needed, until the dough comes together.
- Divide the dough into 3 or 4 equal sized portions as desired and wrap individually in plastic wrap. You can freeze other portions to use as needed or refrigerate up to 5 days.
SPINACH AND GRUYERE QUICHES RECIPE | RECIPE | HOLIDAY ...
From pinterest.com
3.2/5 (1.1K)Total Time 1 hr 30 minsEstimated Reading Time 4 mins
SPINACH AND GRUYERE QUICHE - TASTE AS YOU GO
From tasteasyougo.com
Estimated Reading Time 3 mins
CREAMED SPINACH WITH GRUYèRE CHEESE - OH, THAT'S GOOD!
From ohthatsgood.com
5/5 (4)Category Main Course, Side DishCuisine AmericanCalories 392 per serving
SPINACH AND BACON QUICHE – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
5/5 (1)Category LunchCuisine FrenchTotal Time 1 hr
SPINACH GRUYèRE QUICHE
From allezlefood.com
Estimated Reading Time 3 mins
QUICHE LORRAINE WITH SPINACH AND GRUYERE | HEINEN'S ...
From heinens.com
Servings 2Estimated Reading Time 1 min
BACON, GRUYèRE AND SPINACH QUICHE - WILLIAMS SONOMA
From williams-sonoma.com
3.7/5 (6)Total Time 1 hrServings 50
GLUTEN-FREE SPINACH BACON GRUYèRE QUICHE | MINUSG BAKING ...
From minusg.com
Estimated Reading Time 1 min
SPINACH SHALLOT AND GRUYERE QUICHE RECIPES
From tfrecipes.com
QUICHE FLORENTINE (SPINACH & GRUYERE QUICHE) - WELL ...
From wellseasonedstudio.com
SPINACH QUICHE WITH SHALLOTS AND GRUYERE
From cookingandgrowingupalittleitalianboy.blogspot.com
SAVOURY QUICHE RECIPES FOR EASY ENTERTAINING
From foodnetwork.ca
FOOD SUNDAY: SPINACH, SHALLOT, BACON AND CHEESE QUICHE ...
From shadowproof.com
CARAMELIZED SHALLOT AND GRUYèRE QUICHE WITH ROSEMARY CRUST ...
From pinterest.ca
SPINACH AND GRUYERE QUICHES RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND GRUYERE QUICHE - BLUE CAYENNE
From bluecayenne.com
BEST MINI SPINACH AND MUSHROOM QUICHE RECIPES | FOOD ...
From foodnetwork.ca
SPINACH AND RICOTTA QUICHE - THE MILLENNIAL CHEF
From themillennialchef.com
SPINACH, GRUYèRE AND HAM QUICHE RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND GRUYERE QUICHE RECIPES
From tfrecipes.com
A SPINACH-MUSHROOM QUICHE WITH CHEESY GOODNESS | FOOD ...
From postguam.com
CARAMELIZED SHALLOT AND GRUYèRE QUICHE WITH ROSEMARY CRUST ...
From pinterest.ca
SPINACH & GRUYèRE QUICHE
From recipecircus.com
EGG WHITE, SPINACH, MUSHROOM AND GRUYèRE QUICHE | GRITS ...
From gritsandhoney.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