Deep Dish Quiche With Garnishes Recipes

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DEEP DISH QUICHE WITH GARNISHES



Deep Dish Quiche with Garnishes image

You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy and fresh toppings, and it turns into a fun party trick for your next brunch.

Provided by Tara O'Brady

Categories     Quiche     Shallot     Chive     Egg     Prosciutto     Salmon     Avocado     Lemon     Easter     Brunch     Entertaining     Mother's Day     Breakfast     Lunch

Yield Makes one 9" quiche

Number Of Ingredients 11

1 full recipe Our Favorite Pie Dough
All-purpose flour (for surface)
2 shallots, finely chopped
2 Tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt, divided
1 Tbsp. finely chopped chives
8 large eggs
1 3/4 cups half-and-half
1/2 tsp. freshly ground black pepper
1 cup crème fraîche, plus more for serving
Braised Leeks, Peas, and Lettuce, prosciutto or other cured meat and/or salmon, green goddess dressing, avocado, baby greens, and lemon wedges (for serving)

Steps:

  • Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
  • Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35-40 minutes more. Transfer pan to a wire rack and let cool.
  • While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
  • Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60-75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
  • Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
  • Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD



Deep-Dish Ham Quiche with Herb and Asparagus Salad image

Provided by Tyler Florence

Categories     main-dish

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 20

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
  • Preheat the oven to 375 degrees F.
  • To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
  • To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
  • Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

KATE'S QUICHE LORRAINE SOUFFLE STYLE EXTREME VARIATIONS



Kate's Quiche Lorraine Souffle Style Extreme Variations image

I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. To make the crust less soggy, wash the bottom crust with egg white and refrigerate for 10 minutes before adding the filling. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing.

Provided by KateL

Categories     Savory Pies

Time 1h20m

Yield 1 quiche, 8-12 serving(s)

Number Of Ingredients 23

9 ounces plain flour
1/16 teaspoon salt (1 pinch)
4 1/2 ounces cold unsalted butter (1 stick plus 1 tablespoon)
1 egg yolk
3/8 cup ice water
5 -6 ounces bacon, cut in small pieces
1 tablespoon white truffle oil
3/4-1 cup shallot, finely chopped (2-3 large shallots)
1 1/2 cups heavy cream (half may be fat-free half-and-half if you must)
3 egg yolks
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
3 egg whites, beaten to soft peaks
6 ounces gruyere, shredded (may be put on top of shallots and cream reduced)
4 ounces chevre cheese (Rolled in Herbs ( Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( ) or 4 ounces goat cheese (Rolled in Herbs, Sun-dried tomatoes, fresh dill, green onion, Italian parsley, provincial herbs ( )
4 ounces boursin with garlic and fines herbes, crumbled (may be substituted for 1/4 cup heavy cream in filling)
1 tablespoon fresh chives, chopped (as garnish)
4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
14 1/2 ounces plum tomatoes, drained and chopped

Steps:

  • Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin.
  • PASTRY (if not using Pillsbury refrigerated pie crust):.
  • Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.).
  • Mix in the egg-yolk and sufficient iced water to bind the ingredients.
  • Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap).
  • STAGE 1 FILLING:.
  • Let eggs come to room temperature for 30 minutes.
  • Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off.
  • Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain.
  • OPTIONAL PIPERADE SAUCE:.
  • In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute.
  • Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened.
  • Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  • STAGE 2 FILLING:.
  • Separate eggs into 2 medium bowls.
  • In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth.
  • In egg white bowl, beat with electric beater until soft peaks form.
  • ASSEMBLE QUICHE:.
  • If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork.
  • If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork.
  • Sprinkle the cooked bacon pieces over the base of the pastry case.
  • Spread the sauteed shallots evenly across the top of the bacon.
  • If including Gruyere in filling, distribute it evenly across the top of the shallots.
  • Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate.
  • Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
  • GARNISH QUICHE:.
  • Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes.
  • Use sharp knife to slice into small wedges, this is very rich.

Nutrition Facts : Calories 683.6, Fat 53.4, SaturatedFat 29.2, Cholesterol 225.3, Sodium 432.5, Carbohydrate 32.6, Fiber 1.9, Sugar 2.8, Protein 19.5

DEEP DISH EGGY QUICHE



Deep Dish Eggy Quiche image

I have been hunting for a really great quiche recipe that isn't too cheesey -I like mine to be more eggy. I found a version of this recipe in a community cookbook submitted by a former neighbor. This is my interpretation of her basic recipe. I used cooked diced bacon in this and left out the sauteed veggies. Hope you enjoy it as much as we did!

Provided by HeatherFeather

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

9 inches pie pastry crust, unbaked
1 cup swiss cheese, shredded (measured in a measuring cup not weighed)
3/4-1 cup diced cooked bacon or 3/4-1 cup crumbled cooked bacon
1/4-1/2 cup green peppers (optional) or 1/4-1/2 cup mushroom, sauteed in a little butter until limp (optional)
fresh nutmeg (for grating) or ground nutmeg, to taste
4 large eggs
3/4 cup milk
3/4 cup double cream or 3/4 cup half-and-half cream
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
salt, to taste
white pepper, to taste

Steps:

  • Preheat oven to 375 degrees F.
  • Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
  • Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
  • Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
  • Pour over the meat, cheese, and veggies.
  • Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
  • Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
  • It will still jiggle like chilled gelatin, but should not be watery or slosh around.
  • Do not overcook or it will get tough.
  • Let cool 10 minutes before slicing into 8 slices.
  • If you don't let it cool the 10 minutes, it will fall apart.
  • The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
  • You can leave out the vegetables entirely or mix up several of the veggies together.
  • You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
  • I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

CLASSIC QUICHE



Classic Quiche image

This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

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DEEP DISH QUICHE RECIPE - GLOBAL BAKES
2020-01-08 Bake for 10 minutes at 425℉/218℃ then reduce the temperature to 350℉/175℃ and bake for 10 more minutes. Remove from the oven and remove the parchment filled package of weights. Paint egg white onto the crust and put back in the oven for 2 minutes just to set the egg white. Remove from oven and allow to cool.
From globalbakes.com
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DEEP DISH EGGY QUICHE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Deep Dish Eggy Quiche Recipe - Food.com great www.food.com. DIRECTIONS Preheat oven to 375 degrees F. Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively. Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is …
From therecipes.info
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OUR 9 BEST QUICHE RECIPES | KITCHN
2019-05-29 6. Easy Broccoli Cheddar Quiche. Pre-cooking the broccoli in a splash of hot oil on the stove gives it a crisp-tender crunch and intensifies its flavor. Use extra-sharp cheddar for the very best results. (Image credit: Joe Lingeman) 7. Bacon and Cheese Breakfast Quiche.
From thekitchn.com
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BLANK SLATE QUICHE WITH GARNISHES | RECIPE | BRUNCH RECIPES, …
Apr 17, 2019 - You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy and fresh toppings, and it turns into a fun party trick for your next brunch.
From pinterest.com
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HOW TO MAKE DEEP-DISH BACON AND LEEK QUICHE - COUNTRY LIVING
2019-03-08 Add thyme and cook 1 minute. Remove from heat; cool. Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks. Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet.
From countryliving.com
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BLANK SLATE QUICHE WITH GARNISHES | RECIPE | BRUNCH RECIPES, BRUNCH ...
Apr 1, 2020 - You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy and fresh toppings, and it turns into a fun party trick for your next brunch.
From pinterest.co.uk
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DEEP DISH QUICHE WITH PERFECT BUTTER CRUST (LOW FODMAP)
2021-04-01 Preheat the oven to 350 degrees F. Prepare our perfect buttery pie crust in one deep-dish pie pan or two standard depth pans and put in the freezer. Meanwhile, prepare the filling. Heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the green onions and cook over medium-low heat for about 1 minute.
From ibsgamechanger.com
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Top Asked Questions

What is the best way to make Quiche?
Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60–75 minutes. Transfer pan to a wire rack and let cool at least 1 hour.
What is a deep-dish Quiche?
This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.
How to cook quiche with cheese and spinach?
Spread the spinach evenly over the cheddar. Top the spinach with 1/2 cup Gruyere. Give the egg mixture one last stir to distribute the spices, then pour it all over the cheese. Place the quiche on the hot pan or pizza stone that you have preheated to 425 F in the oven.
What temperature do you cook quiche at in the oven?
Place the quiche on the hot pan or pizza stone that you have preheated to 425 F in the oven. The rack you bake the quiche on should be in the lower 1/3 of the oven, to help brown the crust.

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