Italian Antipasto Quiche Recipes
ITALIAN QUICHES
Steps:
- Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
ITALIAN ANTIPASTO QUICHE
A recipe born of invention. Use the ingredients listed, or, please, feel free to make substitions as your fridge dictates.
Provided by Kasha
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Spray pie plate or tart plate with non stick spray and line with crust.
- Prick crust all over.
- Combine all remaining ingredients except the capers in large mixing bowl.
- Carefully pour into pie plate.
- Sprinkle the capers on top.
- Bake in prheated oven about 50 minutes at about 400°, or until done.
- Serve with salad or cut into small pieces for an appetizer.
Nutrition Facts : Calories 271.8, Fat 19.4, SaturatedFat 8.4, Cholesterol 138.1, Sodium 518.9, Carbohydrate 15.3, Fiber 1.4, Sugar 1.3, Protein 9.5
ITALIAN QUICHE
I got this one from Cucina (yet again) but I have great reasons to post this recipe. Why dont you give it a try and see for yourselves. This quiche freezes really well so you might want to make another quiche and freeze it for another great meal or just in case you get asked for more.
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350°F.
- Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
- Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
- Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
- Pour egg mixture over the vegetables.
- Bake for 30 minutes or until set.
- Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
- Serve hot with green salad.
Nutrition Facts : Calories 723.7, Fat 60.7, SaturatedFat 21.6, Cholesterol 293.9, Sodium 839, Carbohydrate 26.7, Fiber 2.7, Sugar 5.9, Protein 21.4
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