Fluffy Spinach Onion And Roasted Red Pepper Quiche With Gruyere Recipes

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SPINACH AND GRUYERE QUICHES



Spinach and Gruyere Quiches image

An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

1 tablespoon butter
3 shallots, minced
3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  • Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  • In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  • Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g

LIGHT AND FLUFFY SPINACH QUICHE



Light and Fluffy Spinach Quiche image

Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.

Provided by KRISTINJONI

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 7

½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  • Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g

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

SPINACH AND ROASTED RED PEPPER GRATIN



Spinach and Roasted Red Pepper Gratin image

Categories     Cheese     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Ricotta     Spinach     Bell Pepper     Spring     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
  • Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE



Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere image

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.

Provided by Wish I Could Cook

Categories     Savory Pies

Time 1h25m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 12

9 inches baked pie crusts
1 tablespoon Dijon mustard
4 ounces gruyere cheese, grated
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon thyme
salt and pepper
4 eggs
8 ounces plain low-fat yogurt
1 teaspoon baking powder
4 ounces roasted red peppers, chopped
10 ounces fresh spinach (may use frozen if squeezed really dry)

Steps:

  • Blind bake your pie crust and let it cool.
  • When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
  • Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
  • Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
  • Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
  • Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
  • If you're feeling creative, decorate the top with some red pepper strips.
  • Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
  • Enjoy!

GRUYERE QUICHE WITH ONION & RED PEPPER



Gruyere Quiche With Onion & Red Pepper image

I found this recipe on another site. I've made this twice. The first time at home. It was very good, but the next day was even better. Next I brought it as a side dish for Thanksgiving. It got rave reviews! This is such a tasty breakfast, dinner or especially brunch dish. You can cook the onions and peppers and chill until the morning and throw it in the oven. This tastes better and better as it chills. Personally, I like it cold. I hope you enjoy it as much as we do! *** Makes 1-10-inch quiche.

Provided by jody notarianni

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
3 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon dried sage
1 teaspoon dry mustard
1 unbaked pastry crust
1 tablespoon balsamic vinegar
1 cup thinly sliced red bell pepper
1 cup packed grated gruyere cheese
3 large eggs
1 cup milk
fresh ground black pepper

Steps:

  • Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
  • Lower heat; cover and let cook 15 minutes, stirring occasionally.
  • Preheat the oven to 375°F.
  • Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
  • Remove from heat.
  • Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
  • Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
  • Bake on a cookie sheet for 35-40 minutes till set.

Nutrition Facts : Calories 351.5, Fat 22.2, SaturatedFat 8, Cholesterol 118.5, Sodium 470.4, Carbohydrate 25.4, Fiber 3, Sugar 5.1, Protein 12.9

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