Norwegian Nokkelost Quiche Nokkel Quiche Recipes

NORWEGIAN NOKKELOST QUICHE - NOKKEL QUICHE

Norwegian Nokkelost Quiche - Nokkel Quiche image

For ZWT 6. Nokkelost Cheese is what makes this quiche special. If you can't find it, and it is very hard to find, you can use a Havarti cheese with caraway. It won't be the same, because nokkelost cheese contains, caraway, cumin and cloves, but it will be as close as you can get to the real thing. This recipe is from the Sons of Norway. If you substitute the Havarti with caraway, you need to add 1/8 tsp ground cumin with the salt and white pepper.

Provided by Pesto lover

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

150 g butter
200 g flour
2 tablespoons ice water
6 slices bacon
250 g nokkelost cheese, grated
4 eggs, lightly beaten
1 cup half-and-half
2 tablespoons chives
1/2 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon ground cumin (if not using real nokkelost cheese)

Steps:

Preheat oven to 350°F.
Mix butter and flour until crumbly. Add water until a soft dough forms. Handle as little as possible. Press into a 9 inch quiche pan.
Cook bacon until crisp. Drain on paper towel. Crumble.
Place grated cheese onto bottom of pie crust.
Whisk eggs, half and half, chives, salt and pepper together. Add cumin powder at this point if you are not using Nokkelost cheese.
Pour carefully into pie shell.
Sprinkle bacon on top.
Bake on lowest rack of oven until firm, approximately 30-40 minutes.

Nutrition Facts : Calories 643.7, Fat 48.9, SaturatedFat 26.5, Cholesterol 251.4, Sodium 992.3, Carbohydrate 31.3, Fiber 1, Sugar 0.5, Protein 19.9

QUICHE

Quiche image

Make and share this Quiche recipe from Food.com.

Provided by Trudski2010

Categories Cheese

Time 45m

Yield 24 minature, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup diced cooked ham or 1 cup bacon
1/3 cup chopped green onion
1/4 cup grated cheddar cheese
4 eggs
1 cup milk
2 tablespoons flour
2 tablespoons parsley
salt and pepper
1 cup grated sharp cheddar cheese
1/2 lb butter
1 dash cayenne

Steps:

Mix all filling ingedients in a bowl; set aside.
Crust: cream together cheese, butter and cayenne. Wrap and chill for 1 hour. Form into muffins tins, pour filling into each tin 3/4 way. Bake on middle rack at 400 for 12 to 15 minute.
You can freeze them!

Nutrition Facts : Calories 385.8, Fat 35.5, SaturatedFat 20.9, Cholesterol 205.4, Sodium 334.4, Carbohydrate 3.7, Fiber 0.2, Sugar 0.4, Protein 13.6

WESTERN OMELET QUICHE

Western Omelet Quiche image

No matter the diner, my breakfast order is always a western omelet. Here I've combined the classic flavors of bell pepper, ham and cheese into a creamy quiche. The trick is par baking the crust and precooking the peppers for a quiche with a smooth texture and knockout flavor.

Provided by Dan Langan

Categories main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
Dough for 1 single-crust pie, store-bought or your favorite recipe rolled out and chilled
1 tablespoon olive oil or vegetable oil
1 medium green or red bell pepper, chopped
Kosher salt
3/4 cup chopped cooked ham
Small bunch scallions, chopped, white and green parts separated (see Cook's Note)
3 large eggs
1 1/3 cups light cream or half-and-half
1/2 teaspoon onion powder
Freshly ground black pepper
One heaping cup shredded Cheddar or Cheddar jack cheese

Steps:

Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.

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