APPLE, CHEDDAR, AND BACON QUICHE
Sweet apples plus savory bacon equals a perfect quiche. We added a whole chopped poblano pepper last time and it complemented it very well.
Provided by Vanessa Rogers
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
- Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
- Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
- Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 28.7 g, Cholesterol 97.7 mg, Fat 28.2 g, Fiber 2.7 g, Protein 11.9 g, SaturatedFat 10.4 g, Sodium 710.6 mg, Sugar 4.3 g
BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST
Provided by Mark Bittman
Categories breakfast, brunch, project, main course, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
- Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
- When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
- Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
- Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
- In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 438 milligrams, Sugar 7 grams, TransFat 0 grams
APPLE QUICHE
The Apple Quiche recipe out of our category Apple Pie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Thaw the puff pastry. Unroll lay and shape into the desired shape. Grease the baking pan or bakind dish and line with the pastry dough forming an edge.
- Peel the apples, quarter and core. Cut into thin wedges. Immediately sprinkle with lemon juice and sugar.
- Arrange the apple slices on the dough in a circle with the pieces overlapping eachother. Bake in a preheated oven at 200°C (approximately 400°F) for about 25 minutes.
- Meanwhile, warm the apricot jam in a small saucepan and strain through a sieve. Take out the finished cake and while it is still warm, spread the jam on top. Serve and enjoy.
Nutrition Facts : Calories 460.52 kcal, Fat 21.92 g, SaturatedFat 5.52 g, Protein 4.65 g, Carbohydrate 64.04 g, Sugar 6.35 g, Cholesterol 0 mg
TART APPLE QUICHE WITH RAISINS
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 1h5m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Roll out pastry and line 2 10-inch springform quiche pans, approximately 3/4 inch high, or line 10 small individual quiche pans. Prick pastry, bottom and sides, and line with foil or wax paper. Fill with beans or rice to weight the crust and bake 12 minutes. (If using individual quiche pans, place them on a cookie sheet to make them easier to handle.) Remove weights and linings and return to the oven for 4 or 5 minutes more, or until bottoms have begun to color. Set aside to cool. This step may be done ahead of time.
- Peel and core apple. Peel onion. Process apple and onion together in food processor until they are minced. Cover bottom of each shell with a thin coating of apple and onion mixture.
- Divide raisins and cashew pieces among the shells, followed by a sprinkling of the sage and thyme leaves. Generously grate nutmeg and grind pepper over each, using more nutmeg than pepper.
- Process the cheese in a food processor until it is the consistency of fine crumbs. Fill each quiche with cheese and pat it into place.
- Preheat oven to 375 degrees.
- Mix sherry, eggs and half-and-half in a bowl. Beat well to combine. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing. (If there is liquid left over, save for an omelet.) Place quiches on a cookie sheet and bake 20 to 25 minutes or until tops are puffed and brown. Larger quiches will take longer than smaller ones. Serve immediately.
APPLE CINNAMON QUICHE
The original recipe came from the April 1992 issue of the Yankee Magazine under the article 'Breakfasts to Crow About.' Inn keepers said that returning guests always asked for it. I surely understand why! This is one that will wow your overnite guests. When I first read this recipe I immediately began to chew on the contents, if you know what I mean! I hope you will enjoy it as much as we do whenever I make it. This would be excellent for an Easter Brunch! And it is so quick and oh, so easy even for a new bride! Note, I tweeked the recipe a wee bit and I sometimes add a dash of Saigon cinnamon for a little kick!
Provided by Debaylady
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel, core, and grate the medium-sized tart apple in a small bowl.
- Slice the butter into pats.
- In a small dish, combine the sugar and cinnamon and set aside.
- In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
- Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
- Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
- In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
- Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
- Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.
Nutrition Facts : Calories 498.3, Fat 42.7, SaturatedFat 23.5, Cholesterol 234.1, Sodium 358.7, Carbohydrate 19.1, Fiber 0.9, Sugar 5.9, Protein 10.7
APPLE SAUSAGE QUICHE
This cheese and sausage quiche is slightly sweet from the chopped apple. Prebaking the pastry, without the filling, ensures a crisp crust. I found this recipe in a Southern Living cookbook. We enjoyed it!
Provided by SweetsLady
Categories Breakfast
Time 55m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
- Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
- Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
- Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.
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