Foodie Friday: Quiche Recipes
|Roasted Tomato, Spinach and Mozzarella Quiche|
Via The Kittchen
Today's recipes choice is the quiche! A quiche is simply a savory open-faced pie that is filled with a mixture of eggs, milk, cheese, vegetables and/or meat. A quiche can be served hot or cold. They are great for brunch or any meal of the day. So versatile! We've found some delcious recipes for you to try out. Enjoy!
Roasted Tomato, Spinach and Mozzarella Quiche
Prep Time 10 min
Cook Time 1 hr
Total Time 1 hr, 10 min
1 9-inch Pie Crust
2 medium Tomatoes
1 tablespoon Olive Oil
1/4 teaspoon Basil
1 1/2 cups Baby Spinach
1 cup chopped Mozzarella
5 Large Eggs
1/2 cup Heavy Cream
1/2 cup Whole Milk
1/4 teaspoon Salt
a dash of Black Pepper
Preheat oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.
Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.
Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.
Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
Bake for 35-45 minutes, until the center of the quiche has firmed up.
Via Betty Crocker
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425° F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
|Cheesy Ham & Asparagus Quiche|
Via The Creative Bite
Cheesy Ham & Asparagus Quiche
Author: Danielle Green
Prep time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Single pie crust
2/3 c. cream cheese
1 c. cubed ham
1/2 c. green onion, chopped
1 bunch of asparagus
3/4 c. shredded Parmesan (divided)
1/2 tsp. salt (divided)
Preheat your oven to 350.
Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
*The very center will still have a slight jiggle when moved, but will set as it rests.
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