Tarragon And Thyme Quiche Ii Food

PHILLY CREAM CHEESE BRUNCH QUICHE

Steps:

• On a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate.
• Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
• Combine cream cheese and milk in saucepan. Stir over low heat until smooth.
• Gradually add cream cheese mixture to eggs, mixing until well blended.
• Saute onions in butter.
• Add onions and remaining ingredients to cream cheese mixture and mix well.
• Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
• Garnish with ham slices and fresh dill, if desired.

TOMATO THYME QUICHE

Steps:

• Crust:.
• Set oven to 400.
• Combine flour, salt, and baking powder.
• Cut/blend in the butter until you have coarse crumbs.
• Add ONE beaten egg yolk, don't mix yet.
• Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
• Refrigerate for at least 20 minutes (longer is better).
• Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
• Brush crust with remaining, beaten egg yolk.
• Prick all over with a fork.
• Bake for 10 minutes, then set aside away from the heat
• Change oven setting to 350.
• Filling:.
• Spread the cheese around in the bottom of the crust.
• Follow with the mushrooms and minced garlic.
• In a seperate bowl, whisk eggs together with the egg whites.
• Add salt, pepper, sour cream, and milk.
• Pour egg mixture into pie shell (do not stir).
• Place slices of tomato around on the top.
• Sprinkle with thyme.
• Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
• Allow to set, away from heat, for 10 minutes.
• Can be eaten hot or chilled.

TARRAGON AND THYME QUICHE

Steps:

• Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
• If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
• Mix all ingredients except meat together and pour into pie shell.
• Sprinkle with meat.
• Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
• Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).

ROCKET, MUSHROOM & BACON QUICHE

Steps:

• To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
• Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
• Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
• To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
• For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
• Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
• Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
• Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
• Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

SPINACH MUSHROOM QUICHE WITH TARRAGON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
• Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
• Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
• Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
• Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
• Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
• Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
• Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
• Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
• Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

FRENCH ONION TART WITH CHEESY THYME PASTRY

Steps:

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

SUMMER SQUASH CUSTARD WITH GOAT CHEESE

Steps:

• Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
• Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
• Add the goat cheese and butter while still hot and stir until melted.
• Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
• Pour into baking dish or individual ramekins
• Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
• Serve warm or at room temperature.

TARRAGON AND THYME QUICHE II

Steps:

• Sprinkle the tarragon and thyme evenly over the bottom of the pie shell.
• Line the bottom of the pie shell (I like the graham cracker pie shells best, gives the quiche a slightly sweet flavor, and the Oreo cookie pie shell gives it a very sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
• Lightly saute the onions, bell peppers, and celery (or if you like the vegetables in your quiche crunchy, don't saute them). If you are using frozen chopped vegetables, once thawed in the microwave, they will be soft and won't need to be sautéed.
• Break the eggs into a bowl and mix well.
• Brush the sides and bottom of the pie shell with the egg mixture.
• Broil the pie shell for about 10 minutes at 400 degrees, or until the pie shell begins to brown.
• Dice the tarragon and thyme finely. I use a coffee bean grinder for this.
• Mix the cayenne and New Mexico peppers together and sprinkle evenly over the bottom of the pie shell.
• Line the bottom of the pie shell with the cheese.
• Mix remaining ingredients except meat together with an electric mixer and pour into pie shell.
• Sprinkle with meat.
• Cover with tin foil or an inverted aluminum pie shell and bake at 400 degrees for 50 to 60 minutes for a 9-inch diameter pie shell or 60 to 75 minutes for a 10-inch diameter pie shell, until eggs in the center are set.
• Optional - Remove tinfoil and broil 2 to 5 minutes until lightly browned on top.
• Wait at least 20 minutes before cutting or else the melted cheese will run out. Cut into eight slices when cool and microwave to serve.