Bellpepperonionquiche Recipes

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PEPPER AND ONION QUICHE



Pepper and Onion Quiche image

Provided by Loreto and Nicoletta

Categories     Main

Time 1h25m

Number Of Ingredients 19

1 sheet of pate brisée, chilled (we used half of our homemade pie dough)
2 Tbsp extra virgin olive oil
3 bell peppers (different colors), stemmed, cored, seeded, washed and thinly sliced
1/2 onion, thinly sliced
coarse sea salt
ground black pepper
4 eggs
2 egg yolks
1 cup milk
1 cup half and half cream
1/2 cup thinly sliced basil leaves
1/2 cup crumbled feta cheese, crumbled
pinch of grated nutmeg
6 zucchini blossoms
3/4 cups of all purpose flour
1/3 cups ice cold sparkling water or beer
1 teaspoon salt
1 teaspoon pepper
1 liter of canola or peanut oil

Steps:

  • On a lightly floured surface, roll the dough to a 12 1/2- to 13-inch round. Fit the dough into a 9- 1/2-to 10-inch tart pan and trim the dough so that it comes slightly above the rim of the pan. Chill in the refrigerator until firm, about 30 minutes.
  • In a large sauté pan, heat the olive oil over medium-low heat. Add the pepper strips and onion, season with 1 teaspoon salt and 1/4 teaspoon pepper and cook until tender, about 15 minutes.
  • Set the oven rack in the middle position. Preheat the oven to 425° F.
  • In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, the cream, and half of the basil, and whisk to blend. Whisk in 1/4 cup of the crumbled feta. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
  • Place the chilled tart shell on a baking sheet. Spread the pepper-onion mixture over the bottom. Place the baking sheet in the oven and carefully and very slowly pour in the custard mixture. Sprinkle with the remaining 1/4 cup crumbled feta.
  • Bake until the crust is golden brown and the custard is just set 35 to 40 minutes.
  • Let cool on a wire rack for at least 10 minutes. Garnish with the remaining basil.
  • Cut the quiche into wedges and serve warm.

Nutrition Facts : ServingSize 6-8 portions, 1 zucchini flower per person

BELL PEPPER & ONION QUICHE



Bell Pepper & Onion Quiche image

I found a similar recipe online and omitted a few ingredients for my liking. I found this recipe to be so quick and easy, not to mention tasty.

Provided by nikicham

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust
6 ounces shredded cheddar cheese (1 1/2 cups)
2 tablespoons all-purpose flour
1 yellow bell pepper (diced)
1 small sweet onion (diced)
5 eggs
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • 1. Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
  • 2. Meanwhile, in large bowl, combine cheese and flour; toss to coat.
  • 3. Saute the Pepper and Onion until Caramelized. (drain)
  • 4. Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
  • 5. Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
  • *Prebaking the crust a few minutes helps eliminate a soggy crust.

SPINACH-CHICKPEA QUICHE WITH BELL PEPPERS



Spinach-Chickpea Quiche with Bell Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 15-ounce can chickpeas, drained, rinsed and patted dry
3 cups baby spinach
4 scallions, chopped (white and green parts separated)
1 teaspoon ground coriander
Kosher salt and freshly ground pepper
3 large eggs
1 cup half-and-half
1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 9-inch pie crust, thawed if frozen
1/2 cup crumbled feta cheese (about 3 ounces)
2 large bell peppers (any color), thinly sliced

Steps:

  • Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve.
  • Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers.

Nutrition Facts : Calories 570, Fat 34 grams, SaturatedFat 13 grams, Cholesterol 177 milligrams, Sodium 1097 milligrams, Carbohydrate 49 grams, Fiber 9 grams, Protein 19 grams, Sugar 12 grams

ONION QUICHE



Onion Quiche image

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

2 cups/250 grams all-purpose flour, more as needed
1 teaspoon kosher salt
1/4 teaspoon sugar
1 cup/225 grams unsalted butter (2 sticks), cold, cut in 1/2-inch cubes
Scant 1/2 cup ice water, or as needed
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 1/2 pounds onions (about 6 to 8 large), finely chopped
1 1/2 tablespoons all-purpose flour
2 ounces lardons, diced pancetta or bacon (about 1/2 cup)
2 large eggs
2/3 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 ounces Gruyère, shredded (about 1/2 cup)

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

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
  • Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

ONION QUICHE



Onion Quiche image

This simple quiche is a versatile dish that can be served with almost anything.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 40m

Yield 8

Number Of Ingredients 6

1 tablespoon butter
1 large onion, diced
3 eggs
⅓ cup heavy cream
⅓ cup shredded Swiss cheese
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
  • In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
  • Bake in preheated oven for 30 minutes, or until eggs have set.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 12.7 g, Cholesterol 91.3 mg, Fat 15.7 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 210.6 mg, Sugar 1.1 g

SAUSAGE AND RED BELL PEPPER QUICHE



Sausage and Red Bell Pepper Quiche image

Categories     Egg     Brunch     Side     Bake     Sauté     Quick & Easy     Sausage     Bell Pepper     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2 as an entrée

Number Of Ingredients 11

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
2 red bell peppers, minced (about 1 1/4 cups)
1/4 cup grated Cheddar
2 tablespoons freshly grated Parmesan
2 large eggs
1/2 cup heavy cream
3 tablespoons milk

Steps:

  • In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
  • While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.

FETA AND ROASTED BELL PEPPER QUICHE



Feta and Roasted Bell Pepper Quiche image

Using feta and roasted bell peppers in quiche gives it a great flavor. I came up with this recipe when I did'nt have any of the cheese that I usually use in quiche. Make sure to use roasted red bell peppers for the best flavor.

Provided by Cupcake-Princess

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped shallot
1 garlic clove, minced
olive oil
3 eggs, beaten
3/4 cup milk
1 pinch salt
1 pinch ground black pepper
1/2 cup chopped roasted bell pepper
1/2-1 cup crumbled feta cheese
9 inches unbaked pie shells

Steps:

  • Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
  • In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 190.3, Fat 12.2, SaturatedFat 4.4, Cholesterol 90.9, Sodium 279.9, Carbohydrate 14.1, Fiber 1, Sugar 0.8, Protein 6.2

CANADIAN BACON ONION QUICHE



Canadian Bacon Onion Quiche image

For more than 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. -Janice Redford, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 cup plus 3 tablespoons cold butter, divided
1/2 cup 4% small-curd cottage cheese
3 large sweet onions, sliced (about 6 cups)
4 ounces Canadian bacon, diced
1/4 teaspoon pepper
3 large eggs, lightly beaten
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk., On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into crust., Bake on a lower oven rack 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 349 calories, Fat 23g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 641mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

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From thymeandjoy.com


SPINACH BELL PEPPER RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


EASY CHEESE AND ONION QUICHE - APPLY TO FACE BLOG
2018-08-10 In a medium bowl add your eggs, 280 grams/10 oz cream cheese, salt and pepper and mix well. Add the onions onto the base of the pastry case and sprinkle in the 100 grams/3.5 oz mature cheese before pouring over the egg mixture. Bake for 20/30 minutes or until golden and lightly scorched in places. Apply to Heart Warmed Face.
From applytofaceblog.com


CHEF MARK BITTMAN'S RECIPE FOR ONION QUICHE ON STARCHEFS
1 recipe Generous Pie Shell made without sugar, or Rich Tart Crust made without sugar, in a 10-inch tart pan or 9-inch deep dish pie pan, and chilled ; 4 tablespoons (1/2 stick) butter or olive oil ; 6 cups thinly sliced onions ; Salt and freshly ground black pepper to taste ; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme ...
From starchefs.com


BELL PEPPER, ONION AND POTATO QUICHE - LIVE BIG. LOVE DEEP.
2014-03-17 The original recipe was for Tomato and Fresh Corn Quiche, but I changed it up a bit. Okay, a lot. Bell Pepper, Onion and Potato Quiche INGREDIENTS. 1 baked pie crust (I use the fold-out kind) 1 Tbsp. extra virgin olive oil 1 yellow onion, thinly sliced 1 white potato, thinly sliced 1 bell pepper, sliced and roasted (I used orange) 3 eggs 1 cup milk 1 cup sharp white …
From staceyvalley.com


EASY HAM, POTATO, ONION AND PEPPER QUICHE RECIPE - CAITLIN …
2018-12-17 Whisk together eggs and milk in a large mixing bowl. Add ham, red peppers, onion, diced potato, shredded cheese and seasoning. Mix together. Pour the ingredients into the pie crust. Bake for 35-40 minutes or until the center is firm. Enjoy!
From caitlinhoustonblog.com


AN EASY CHEESE AND ONION QUICHE THAT TASTES DELICIOUS!
2020-11-12 How to make a simple cheese and onion quiche recipe: Roll out your pastry and line a fluted tin. Place this in the freezer for 15 minutes until firm. Placed chopped onions and butter in a saucepan. Stir regularly for around 10 minutes, until cooked through but not too brown. Bake the pastry case lined with foil and baking beans at 200C (gas ...
From katykicker.com


BELL PEPPER & ONION QUICHE RECIPE - FOOD NEWS
Quiche With Red Peppers and Spinach Recipe. Combine eggs, cream, salt, pepper, bell peppers, and chives and beat until smooth. Preheat oven to 375 degrees. Remove crust from the fridge. Break off 2 tbsp. of dough, roll into a small ball, and press into the cup of a mini muffin tin that has been sprayed with cooking spray. Repeat until muffin ...
From foodnewsnews.com


HAM, CHEESE, AND BELL PEPPER MINI QUICHE - MOSCATO MOM
2020-10-10 Instructions. Preheat oven to 350. Grease a muffin tin and set aside. Cut out twelve 2 ½ inch rounds from the pie crust (re-rolling as many times as you need to get 12) and press into the bottoms of the muffin tin (should only come halfway up the sides). Dice the bell pepper and layer evenly over the tops of the ham.
From moscatomom.com


29 EASY QUICHE RECIPES YOU CAN PREP IN A HALF HOUR MAX
2017-11-13 Spinach Quiche with Potato Crust. While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want ...
From tasteofhome.com


CARAMELISED ONION QUICHE - PINCH OF NOM
Instructions. Pre-heat the oven to 160ºC. Spray the frying pan with low calorie cooking spray and sauté the onions over a medium to low heat until caramelised. This may take up to 15 minutes, but don't try to rush. You need to cook them long and slow to …
From pinchofnom.com


BELL PEPPER BREAKFAST QUICHE RECIPE - THE TYPICAL MOM
2022-06-23 Breakfast Quiche. Prepare. Preheat oven to 325 F. Unroll your crust inside the pie plate so it fits inside well, crimp the edges at the top if it is a bit big. Whisk room temperature eggs and milk, then add salt and pepper in your bowl. Add ham and cheese (if you want meat), spinach, onion and half the peppers.
From temeculablogs.com


PRIMAVERA BREAKFAST QUICHE - LATIN FOOD RECIPES AND LIFESTYLE
This recipe is brought to you by Mazola® Corn Oil. Please note that: Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil …
From wearecocina.com


BACON AND ONION QUICHE | JAMIE OLIVER RECIPES
To bake the quiche, preheat the oven to 190°C (375°F). Meanwhile, heat a frying pan over a medium heat and fry the bacon until crispy. Remove from the pan and cool, then roughly chop. Spread a thin layer of caramelised onion (100g) over the base of the tart shell. Evenly distribute the bacon pieces over the top.
From jamieoliver.com


EASIEST CHEESE & ONION QUICHE - HAPPY VEGGIE KITCHEN
2020-11-13 Instructions. Preheat the oven to 180C (360F) Generously grease a pie dish with butter and then sprinkle a little bit of the flour across the bottom of the dish. Whisk the eggs, milk and dijon mustard together in a jug. In a saucepan, heat a little olive oil over a medium heat.
From happyveggiekitchen.com


SWEET PEPPER & ONION CRUSTLESS QUICHE RECIPE - FOOD NEWS
Directions. Heat oven to 350° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes. In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper.
From foodnewsnews.com


THE TASTIEST CHEESE AND ONION QUICHE | JULIE BLANNER
2022-04-09 Reduce heat to low and continue to stir for 10 minutes. Remove from heat and drain excess oil. In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined. Whisk in onion, gruyere, salt and pepper. Pour filling into crust.
From julieblanner.com


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