SAUSAGE AND SAVORY HERB QUICHE
Provided by Damaris Phillips
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment and continue to bake until golden brown, 10 to 13 minutes more. Allow to cool to room temperature before filling.
- Lower the oven temperature to 350 degrees F.
- Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water.
- In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese.
- Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Bake until the center is set and the top is dark golden, 45 to 55 minutes. Cool at room temperature for 1 hour before serving.
QUICHE WITH HERBS AND GOAT CHEESE
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
- Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH HERBS QUICHE
Perfect for brunch-or any meal, reallly-this easy recipe 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 11
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.
- Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.
CHEESE AND FRESH HERB QUICHE
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
FRESH VEGGIE AND HERB QUICHE
Make and share this Fresh Veggie and Herb Quiche recipe from Food.com.
Provided by Derf2440
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well.
- Press mixture into a 9 inch pie plate coated with cooking spray.
- Bake at 350°F for 5 minutes, set aside.
- Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender.
- Drain.
- Arrange broccoli, cauliflower, and carrot in rice shell.
- Sprinkle with remaining 1/2 cup cheese.
- Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese.
- Bake at 375°F for 40 minutes or until set.
- Let stand 5 minutes, serve warm.
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