Herb Quiche Recipes

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FRESH HERBS QUICHE



Fresh Herbs Quiche image

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

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
1/2 cup packed small herb sprigs, such as chervil and dill, on top (if making 2 quiches, double amount)

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.

SAUSAGE AND SAVORY HERB QUICHE



Sausage and Savory Herb Quiche image

Provided by Damaris Phillips

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 11

1 unbaked 9-inch pie crust
3/4 cup baby spinach
1/2 cup fresh parsley leaves, chopped (about 1/2 bunch)
2 fresh sage leaves
1 sprig fresh mint, leaves only
1 sprig fresh marjoram, leaves only
Kosher salt
6 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups grated Monterey Jack cheese
1/2 cup crumbled cooked Italian sausage

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.

CHEESE AND FRESH HERB QUICHE



Cheese and Fresh Herb Quiche image

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

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill

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.

GARLIC-HERB MINI QUICHES



Garlic-Herb Mini Quiches image

Looking for a wonderful way to impress guests? You've got it-and you need only five ingredients to make these tasty apps! -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 25m

Yield 45 mini quiches.

Number Of Ingredients 6

1 package (6-1/2 ounces) reduced-fat garlic-herb spreadable cheese
1/4 cup fat-free milk
2 large eggs
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
2 tablespoons minced fresh parsley
Minced chives, optional

Steps:

  • Preheat oven to 350°. In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley., Bake for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.

Nutrition Facts : Calories 31 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

FRESH VEGGIE AND HERB QUICHE



Fresh Veggie and Herb Quiche image

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

2 cups cooked long-grain rice (cooked without salt or fat)
1 egg, lightly beaten
3/4 cup shredded swiss cheese
1/2 teaspoon salt, divided
vegetable oil cooking spray
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1/2 cup finely shredded carrot
2 eggs, lightly beaten
3/4 cup evaporated skim milk
1/4 cup water
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 teaspoon pepper

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.

QUICHE WITH HERBS AND GOAT CHEESE



Quiche With Herbs and Goat Cheese image

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

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
1 and 1/4 cups half-and-half
1/2 teaspoon kosher salt
Black pepper, to taste
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 tablespoons chopped scallions
2 tablespoons chopped parsley
4 ounces fresh goat cheese, sliced into 1/4-inch rounds

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

POTATO-CRUSTED HERB QUICHE



Potato-Crusted Herb Quiche image

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 7

1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Steps:

  • Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
  • Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!



Herb and Mushroom Quiche - from Get Cracking! image

This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)

Provided by Diana 2

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb mushroom, sliced
1 tablespoon oil
1/2 cup onion, diced (or shallots)
1 1/2 teaspoons dried chives
1 teaspoon onion powder
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/16 teaspoon cayenne pepper
1/16 teaspoon black pepper
4 eggs
1 1/4 cups 18% table cream (or evaporated milk)
3/4 cup swiss cheese, shredded
1/4 cup parmesan cheese, grated
2 tablespoons parsley, chopped
cooking spray (optional)
1 unbaked pie shell, 9-inch (optional)

Steps:

  • Preheat oven to 375*.
  • If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
  • Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
  • Stir in seasonings and set aside to cool slightly.
  • Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
  • Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
  • Let rest for 10 minutes before serving.

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