Tomato Mozzarella Basil Quiche Food

TOMATO AND BASIL QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
• Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

MOZZARELLA, TOMATO AND BASIL QUICHE

Steps:

• Preheat the oven to 350°F or 180°C.
• Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
• Prick the base of the pastry with a fork.
• Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
• Mix the eggs and cream together and season with salt and pepper to taste.
• Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
• Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
• Let stand for 5 minutes before cutting.
• Serve hot or cold!

KIDS CAN MAKE: HASH BROWN, TOMATO AND MOZZARELLA QUICHE

Steps:

• Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
• Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.
• Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.

ROASTED TOMATO, BASIL & PARMESAN QUICHE

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. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• 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.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

BASIL, TOMATO & MOZZARELLA CHEESE

Steps:

• Whisk together dressing ingredients.
• Set aside.
• Layer on a platter the tomatoes,cheese, and basil.
• Pour dressing over the salad and serve.

TOMATO-MOZZARELLA-BASIL QUICHE

Steps:

• Use a round pie tin (9,5-10 inches) (25 cm)
• Cut the washed cherry tomatoes in halves. In a bowl mix tomatoes with a tablespoon of olive oil, pinch of salt and some chopped fresh basil. Roast the tomatoes in oven for 15 minutes in 400 degrees (205 in Celsius degrees).
• Wash the spinach. Cook the spinach on a skillet with a tablespoon of olive oil in high heat for about a minute.
• Lower the heat in the oven to 350 degrees (180 in Celsius).
• Grease the pie tin with lactose-free butter or olive oil and spread the crust evenly.
• Chop the mozzarella into pieces.
• Put spinach, mozzarella pieces and tomatoes on the crust.
• Mix the eggs, heavy cream, salt, pepper and chopped fresh basil. Beat them by hand for two minutes.
• Pour the egg mixture over the mozzarella and vegetables into the pie crust.
• Bake for 35-45 minutes or until the center has set well and gotten some beautiful brown color.
• Enjoy!

HAM AND BASIL QUICHE

Steps:

• Heat oven to 400°F.
• Pre-bake the pie shell for 5 minutes. After you have removed the shell from the oven, lower the oven heat to 350°F.
• While the crust is pre-baking, mix the ham, cheese, and basil and set aside.
• Spread mustard on the bottom of the pie crust. Sprinkle with ham-cheese mixture.
• Beat eggs, cream, and pepper well. Pour over the ham and cheese in the pie crust. Sprinkle with Parmesan.
• Bake for 30-35 minutes, until set and lightly browned.

EASY TOMATO BASIL QUICHE

Steps:

• Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
• Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
• In a separate pan, melt the butter and brown the onions.
• In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
• Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
• The second layer is the onions, also try to spread these as evenly as possible.
• The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
• Finally, pour the flour, cream and eggs mix over the tomatoes.
• Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
• Let the quiche stand for 10 minutes before serving,.

TOMATO AND BASIL QUICHE

Steps:

• --------Pastry-----------.
• Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
• Cover.
• Refrigerate 30 minutes.
• Roll out to fit 23 cm flan tin, trim edges.
• Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
• Remove paper and beans, return to oven and bake a further 5 minutes.
• ----------Filling--------------- ¼.
• Melt butter in pan, add sliced leek, cook until tender.
• Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
• Peel tomatoes, cut into 1 cm slices.
• Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
• Sprinkle with salt, pepper and grated parmesan.
• Bake in moderate oven for 30 minutes.

TOMATO BASIL QUICHE

Steps:

• Spread Mustard in the bottom of the Pie crust.
• Place fresh Basil over mustard enough to cover bottom
• Spread slices of Gruyere cheese over Basil.
• Spread Tomatoes over Cheese.
• In a separate bowel beat eggs and cream, then pour over tomatoes.
• Add pepper to taste.
• Bake at 350-375 for 45mins or until eggs and crust look done
• Let rest 15 mins before cutting.