ITALIAN TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.
Nutrition Facts :
TOMATO AND BASIL QUICHE
This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Provided by Karen Griffin
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
TOMATO ONION QUICHE
Make and share this Tomato Onion Quiche recipe from Food.com.
Provided by Kim127
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spread onion and tomato in a 9-inch pastry shell.
- Mix eggs, yogurt, milk, salt, pepper and basil.
- Pour into pastry shell.
- Sprinkle cheese over top.
- Bake at 400 degrees ot 10 minutes.
- Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 461.4, Fat 29.9, SaturatedFat 11.7, Cholesterol 194.9, Sodium 909.9, Carbohydrate 31.5, Fiber 1.5, Sugar 5.3, Protein 16.9
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