Spring Vegetable Quiche With New Potatoes Arugula And Cheddar Food

SPRING VEGETABLE QUICHE WITH NEW POTATOES, ARUGULA, AND CHEDDAR

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.

SPRING VEGETABLE QUICHE RECIPE BY TASTY

Steps:

• Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
• Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
• Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
• Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
• Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
• In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
• Spread 3 ounces of the goat cheese across the bottom.
• Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
• Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
• Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
• Enjoy!

SPRING QUICHE

Steps:

• Preheat broiler. Position rack 6 inches from heat source.
• In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes. Stir in potatoes and mushrooms. Cook, uncovered, at 100 percent for 5 minutes. Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas. Cook, uncovered, for 5 minutes.
• Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste. Pour over vegetables; stir. Cover tightly with microwave plastic wrap. Cook at 100 percent for 5 minutes. Slash plastic with a sharp knife. Placing wooden spoon through slit, stir thoroughly. Patch split in plastic with small piece of plastic. Cook 5 minutes longer. Prick plastic to release steam. Uncover and cook 2 minutes.
• Brown under broiler. Allow to stand 10 minutes before serving.

POTATO & VEGETABLE QUICHE (NO PASTRY)

Steps:

• Cook potatoes, mash and add grated cheese and press into an oven dish.
• Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
• Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
• Cook for 40 minutes at 375 F (180 c) until brown.

NEW POTATO, SPRING ONION & MONTGOMERY CHEDDAR QUICHE

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.

VEGETABLE-CHEDDAR QUICHE

Steps:

• Heat oven to 425.
• Place pie crust in 9 inch pie pan as directed on pkg. for one crust filled pie.
• Bake at 425 for 5 to 7 minutes or just until edge begins to brown.
• Meanwhile, in large bowl, combine cheese and flour; toss to coat.
• Add bell pepper and onion stir fry and mushrooms; toss to mix.
• Remove partially baked crust from oven; reduce oven temperature to 375.
• Spoon cheese mixture into partially baked crust.
• In same bowl, combine all remaining ingredients; beat until well blended.
• Pour over cheese mixture.
• Return to oven; bake at 375 for an additional 35 to 45 minutes or until filling is puffed and knife inserted in cinter comes out clean.
• If necessarey, cover edge of crust with strips of foil diuring last 15 to 20 minutes of baking to prevent excessive browning.
• Let stand 5 to 10 minutes before serving.