CHEESE AND ONION QUICHE
Steps:
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
- Preheat oven to 375°F.
- Place crust in ungreased quiche, pie or tart dish.
- Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
- Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes until bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.
- Reduce oven to 350°F.
- Optional: Caramelize onion on the stovetop. Add oil and onion to a pan over medium heat stirring occasionally, sauté for 10 minutes. 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. Tent or use a pie crust shield to prevent over browning. Bake until edges are set (about 35-40 minutes). Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
- Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs or cheeses. Serve warm or at room temperature.
Nutrition Facts : Calories 348 kcal, Carbohydrate 15 g, Protein 9 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 147 mg, Sodium 249 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
- Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
- Bake crust in the preheated oven on the middle rack for 15 minutes.
- Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
- Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
- Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
- Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
- Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g
TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
ONION QUICHE
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
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
ONION QUICHE
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
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
KAREN'S CHEESE AND ONION QUICHE
Delicious vegetarian quiche,which is easy to make!
Provided by karengould
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.
STICKY ONION & CHEDDAR QUICHE
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h20m
Yield Slices into 8
Number Of Ingredients 7
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 (see picture, above left). Chill in the fridge or freezer for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
- 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.
- Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 567 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.72 milligram of sodium
ONION CHEDDAR QUICHE
This is a nice, simple, tasty dish that I have been bringing to potlucks for twenty-five years! I often make several at one time, and freeze the extras.
Provided by Nankie
Categories Savory Pies
Time 55m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter.
- Beat eggs & add milk, salt, pepper, basil and onions.
- Divide cheese in half, and spread evenly in bottom of each piecrust.
- Pour milk mixture over cheese in both pies.
- Bake at 400 degrees for 35-40 minutes.
- Allow to set 5 minutes before serving.
Nutrition Facts : Calories 183.4, Fat 13.1, SaturatedFat 5.5, Cholesterol 61.5, Sodium 370.2, Carbohydrate 10.2, Fiber 0.3, Sugar 1.2, Protein 6.2
CHEESE AND ONION QUICHE
Make and share this Cheese and Onion Quiche recipe from Food.com.
Provided by Dancer
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PASTRY CRUST:
- Sift the all purpose flour into a mixing bowl.
- Combine with the corn oil, butter and a dash of salt.
- Mix well until the texture resembles bread crumbs.
- Add the cold water, and mix well to form a dough.
- Knead lightly and refrigerate for 20 minutes.
- FILLING:
- Chop the onions into cubes.
- In a frying pan, saute the onions in butter.
- Set aside.
- In a mixing bowl, beat the eggs well.
- Add the cream and grated gruyere cheese and mix well.
- QUICHE:
- Roll out the pastry dough in an 8-inch round baking dish.
- Spread the fried onions on the bottom of the pastry crust.
- Pour in the egg and cheese mixture.
- Bake in a preheated oven for approximately half an hour, until the filling has set.
- Temperature of oven should be set at 400 degrees.
- Garnish with chopped chives or parsley.
Nutrition Facts : Calories 216.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 134.5, Sodium 82.2, Carbohydrate 18.9, Fiber 0.9, Sugar 1.4, Protein 7.1
SWISS CHEESE 'N' ONION QUICHE
Steps:
- Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
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