California Quiche Recipes

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CALIFORNIA QUICHE



California Quiche image

A veggie lover's egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts.

Provided by Sheila Thigpen

Categories     Breakfast

Time 55m

Number Of Ingredients 12

1/2 pkg. refrigerated pie dough (for 1 crust)
1 small zucchini (chopped into 1 inch cubes)
1 cup onion (chopped)
1/2 large red bell pepper (diced)
1 cup mushrooms (sliced)
6 ounces artichoke hearts (drained (reserve 3 tablespoons of the marinade))
1 cup Monterey Jack cheese
4 large eggs
1 1/2 cups half and half
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh oregano (chopped)

Steps:

  • Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
  • Preheat the oven to 425 degrees.
  • Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 - 3 minutes.
  • Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
  • Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. Sprinkle evenly with Monterey Jack cheese.
  • Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
  • Bake at 425 degrees for 15 minutes. *
  • Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.

Nutrition Facts : ServingSize 10 Servings, Calories 198 kcal, Carbohydrate 14 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 289 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Steps:

  • For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
  • Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
  • Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
  • Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
  • For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
  • Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
  • When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
  • Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

CALIFORNIA QUICHE



California Quiche image

Mushroom, bacon or ham, swiss and cheddar cheese quiche with spices. THis is quite good. Prep time includes chill time

Provided by kzbhansen

Categories     Savory Pies

Time 3h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 15

1 cup mushroom, fresh, chopped
1/2 cup celery, finely chopped
1/2 cup green onion, finely chopped
2 tablespoons butter
6 eggs
1 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon red hot pepper sauce
1 cup bacon, cooked crisp and chopped or 1 cup ham, cooked
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
2 tablespoons dry white wine

Steps:

  • Saute mushrooms, celery, and onion in butter until limp. Set aside.
  • Beat eggs, add milk, flour, salt, paprika, garlic powder, and pepper sauce and beat well.
  • Stir in bacon, mushroom mixture, cheese and wine.
  • Cover and chill for about an hour.
  • To bake:.
  • Stir egg mixture well and turn into a buttered 9 inch quiche pan or deep pie plate.
  • Bake at 350 for 50-55 minutes or until the center is firm.
  • Remove from oven and let stand for 10 minutes before serving.
  • Garnish with bacon curls if desired.

Nutrition Facts : Calories 321.9, Fat 22.5, SaturatedFat 12.6, Cholesterol 266.6, Sodium 290.4, Carbohydrate 10.1, Fiber 0.8, Sugar 1.4, Protein 19.1

CALIFORNIA QUICHE



California Quiche image

42

Categories     Main Dish     Eggs     Pies     Cheese

Time 1h

Yield 9

Number Of Ingredients 20

pie shell (9 inch)
artichoke hearts
zucchini
onions
eggs
milk
salt
savory
black pepper
monterey jack cheese
pie shell (9 inch)
artichoke hearts
zucchini
onions
eggs
milk
salt
savory
black pepper
monterey jack cheese

Steps:

  • Prepare unbaked 9 inch pastry shell. Chill. Meanwhile, preheat oven to 425 degrees F. Drain artichoke hearts, reserving 2 ablespoons oil. Cut artichokes in half. Sauté zucchini and onion in reserved marinade for 5 minutes. Beat eggs in medium bowl until foamy. Stir in cream, milk, salt, savory and pepper. Spoon zucchini and onions into shell. Add artichokes. Sprinkle with cheese. Pour on eggs and cream. Bake at 425 degrees F for 15 minutes, then lower heat to 350℉ (180℃). Bake for 20 minutes, or until knife comes out clean. Cool 15 minutes before serving.

Nutrition Facts :

CALIFORNIA QUICHE



California Quiche image

15

Categories     Main Dish     Eggs     Pies     Cheese

Time 1h10m

Yield 6

Number Of Ingredients 18

pie shell (9 inch)
artichoke hearts
zucchini
onions
eggs
milk
salt
black pepper
monterey jack cheese
pie shell (9 inch)
artichoke hearts
zucchini
onions
eggs
milk
salt
black pepper
monterey jack cheese

Steps:

  • Prepare unbaked 9 inch pastry shell. Chill. Meanwhile preheat oven to 425 degrees F. Drain artichoke hearts, reserving 2 tablespoons marinade. Cut artichokes in half. Sauté zucchini and onion in reserved marinade for 5 minutes. Beat eggs in medium bowl until foamy. Stir in cream, milk, salt, savory and pepper. Spoon zucchini nd onions into shell. Add artichokes. Sprinkle with cheese. Pour on eggs and cream. Bake at 425 degrees F for 15 minutes, then lower heat to 350℉ (180℃). Bake for 20 minutes or until knife comes out clean. Cool 15 minutes before serving.

Nutrition Facts :

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