LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
LEEK AND MUSHROOM QUICHE
this is so easy and you'll love it. If I can cut corners or take short cuts I will. Anything that makes life easier, right?
Provided by jacquelinemarie1983
Categories Breakfast
Time 1h
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In a 9 inch pie pan or quiche dish arrange the pie crust, poke small holes with a fork, so you don't get air bubbles.
- In a med size pan, over med heat add your leeks and mushrooms cook until tender.
- In a mixing bowl whisk the eggs, milk, and the salt and pepper.
- Add the leek and mushrooms to your pie pan, then add the eggs and the cheese on top.
- Cook for 30 to 40 minutes until center comes clean.
- Let rest for 10 minutes before serving. Enjoy! this can be doubled.
LEEK QUICHE
I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
- Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
- Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
- Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
- Remove from the oven and allow to sit for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams
LEEK AND SALMON QUICHE
I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like.
Provided by Laura Brooks
Categories Lunch/Snacks
Time 1h25m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a bowl.
- Rub in the butter, until the mixture resembles fine breadcrumbs.
- Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
- Turn onto a lightly floured surface and continue to knead.
- Chill in the fridge for about 10- 15 minutes.
- Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
- Cover with baking paper, and fill with rice or beans, or pie weights.
- Bake blind for 7- 10 mins at 190 degrees C.
- Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
- Drain the salmon, and remove the bones.
- You can remove the skin also, but I usually leave it on.
- Beat eggs with cream, season with salt and pepper.
- Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
- top with the salmon.
- Evenly pour over the eggs and cream.
- Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
- Bake in a 180 degree C.
- oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.
ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
- While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
- Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
- Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
- Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
- In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
- Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
BACON AND LEEK QUICHE
This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.
Provided by Melissa
Categories Quiche
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
- Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
- Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
- Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g
LEEK, MUSHROOM & GRUYèRE QUICHE
A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
SWEET ONION AND LEEK QUICHE
Because quiche is a custard, by definition it requires that a protein (egg) and fat (cream) mixture set up during baking but remain soft and silky when served at room temperature. Here, the cream has been eliminated completely, making a portion that is just over 200 calories. The flavor comes from caramelized onions, a little bit of bacon, and a small dose of an assertive cheese, such as Gruyère.
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F.
- Wash the leeks thoroughly to remove any dirt or sand, drain, and dry on paper towels to remove any excess moisture.
- Heat a large cast-iron skillet over high heat. When the pan is hot, spray it with cooking spray. Add the leeks and onions. Season with salt and pepper to taste. Cover, and cook for 4 minutes, stirring occasionally. Uncover the pan and lower the heat to medium. Continue to cook until the onion mixture is completely soft, about 8 more minutes. Spread the onion mixture on a baking sheet to cool quickly.
- When the onion mixture is cool, transfer it to a large bowl. Add the bacon, cheese, and egg substitute. Mix until well combined. Season the mixture with salt and pepper, and pour it into the prepared pie shell. Bake the quiche until the filling is set and the crust is golden brown, about 45 minutes.
- Let the quiche cool slightly. Then cut it into 8 wedges, and serve.
- Fat: 75.1g (before), 10.4g (after)
- Calories: 817 (before), 206 (after)
- Protein: 11g
- Carbohydrates: 19g
- Cholesterol: 8mg
- Fiber: 3g
- Sodium: 447mg
More about "sweet onion and leek quiche food"
PARMESAN & LEEK QUICHE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchCategory Breakfast & BrunchServings 1Calories 551 per serving
- Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Don't worry if the crust cracks while baking; see note below on how to fix it. Turn the oven down to 325°F.
- Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool.
- In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm.
LEEK AND ONION QUICHE | OTTOLENGHI’S PLENTY MORE
From everopensauce.com
Reviews 1Estimated Reading Time 4 minsServings 6
OUR FAVORITE LEEK RECIPES | MARTHA STEWART
From marthastewart.com
SWEET ONION AND HERB QUICHE • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
SWEET POTATO AND LEEK QUICHE - KITCHEN CONCOCTIONS
From kitchen-concoctions.com
SHORTCUT SHALLOT AND LEEK QUICHE RECIPE - REAL SIMPLE
From realsimple.com
CHEESE & LEEK QUICHE - GREEDY GOURMET | FOOD & TRAVEL …
From greedygourmet.com
SWEET ONION AND LEEK QUICHE (CORRECTED) - MYFITNESSPAL.COM
From myfitnesspal.com
SWEET ONION QUICHE LORRAINE - NATIONAL ONION ASSOCIATION
From onions-usa.org
SAVORY LEEK & CHEESE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
SECRET OF A VERY EASY FRENCH DISH : LEEK AND ONION QUICHE
From celinescuisine.com
QUICHE WITH LEEKS, MUSHROOMS AND SWEET POTATOES RECIPE
From recipegoulash.cc
BACON-AND-LEEK QUICHE RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
THE BEST DAIRY-FREE QUICHE {WITH MUSHROOMS + LEEKS} - SIMPLY …
From simplyquinoa.com
QUICHE RECIPES - TASTE.COM.AU
From taste.com.au
MINI QUICHES | LUNCH RECIPES | GOODTO
From goodto.com
HAM AND LEEK QUICHE RECIPE - REAL SIMPLE
From realsimple.com
BACON LEEK AND ARTICHOKE QUICHE RECIPES - EASY RECIPES
From recipegoulash.cc
36 QUICK AND EASY QUICHE RECIPES FOR YOUR SUNDAY LUNCH
From delicious.com.au
47 QUICHE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARY BERRY'S LEEK AND STILTON QUICHE RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THREE-CHEESE & LEEK QUICHE FAST2EAT | FAST2EAT
From fast2eat.com
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
From bbc.co.uk
CRUSTLESS ONION, LEEK AND BLUE CHEESE QUICHE - LINDYSEZ
From lindysez.com
QUICHE RECIPES - BBC FOOD
From bbc.co.uk
BEST LEEK AND GRUYERE QUICHE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SWEET POTATO AND CHEESE QUICHE
From ba-bamail.com
36 QUICK AND EASY QUICHE RECIPES FOR YOUR SUNDAY LUNCH
From delicious.com.au
CAULIFLOWER, SWEET ONION AND LEEK QUICHE | RECIPE | SWEET ONION, …
From pinterest.com
LEEK AND MUSHROOM QUICHE - A BAKING JOURNEY
From abakingjourney.com
SWEET ONION QUICHE: ZWIEBELKUCHEN - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
37 LEEK RECIPES THAT WILL CHANGE YOUR ONION OUTLOOK
From epicurious.com
10 BEST LEEK CASSEROLE RECIPES | YUMMLY
From yummly.com
LEEK AND ONION QUICHE - WILLIAMSON WINES
From williamsonwines.com
CAULIFLOWER, SWEET ONION AND LEEK QUICHE | RECIPE | RECIPES, …
From pinterest.com
17 BEST-EVER QUICHES FOR AN AWESOME BREAKFAST OR BRUNCH (OR …
From myrecipes.com
BRIE, LEEK & ONION QUICHE | ONION QUICHE, LEEK QUICHE, QUICHE
From pinterest.co.uk
POTATO & LEEK TOFU QUICHE - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
PUMPKIN, HAM AND LEEK QUICHE RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
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