Potato And Rosemary Quiche Recipes

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ROSEMARY SWEET POTATO QUICHE



Rosemary Sweet Potato Quiche image

In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!

Provided by JerusaleMom

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h25m

Yield 12

Number Of Ingredients 13

4 sweet potatoes, peeled
½ cup water, or as needed
1 tablespoon vegetable oil, or as needed
2 onions, thinly sliced into rounds
6 sprigs fresh rosemary
¼ cup brown sugar
3 tablespoons Dijon mustard
2 9-inch pie crusts
6 ounces crumbled goat cheese
8 ounces shredded Monterey Jack cheese
4 eggs
¾ cup milk
1 pinch Italian seasoning, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
  • Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
  • Slice sweet potatoes into 1/4- to 1/2-inch rounds.
  • Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
  • Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
  • Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 35.8 g, Cholesterol 91.2 mg, Fat 23.1 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 497.1 mg, Sugar 8.2 g

HAM AND CHEESE QUICHE



Ham and Cheese Quiche image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

2 red potatoes, cubed
1 tablespoon dried rosemary
1 cup cubed ham
1 (8 or 9-inch) premade pie shell in foil pan
1 cup shredded Colby and Monterey jack cheese blend (recommended: Kraft)
3 eggs
1 cup milk
1 teaspoon all-purpose seasoning (recommended: McCormick)

Steps:

  • Preheat oven to 400 degrees F.
  • Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.
  • Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.
  • In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell.
  • Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.

POTATO AND ROSEMARY QUICHE



Potato and Rosemary Quiche image

Make and share this Potato and Rosemary Quiche recipe from Food.com.

Provided by loveleesmile

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

10 inches fluted tart shells
1 1/2 lbs potatoes, not russet
1/3 cup unsalted butter, melted
1 teaspoon fresh rosemary, chopped
kosher salt, as needed
white pepper, as needed
1 medium leek, white portion only
1 tablespoon unsalted butter
kosher salt, as needed
white pepper, as needed
2 eggs
3 egg yolks
1 cup heavy cream
1 cup homogenized milk
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 dash freshly ground nutmeg
1 cup Fontina cheese, shredded
fresh rosemary, garnish

Steps:

  • Roll out pastry dough and line 1-inch fluted tart shell. Freeze about 30 minutes. Bake at 400 degrees F 10 to 12 minutes or until golden brown.
  • For roasted potatoes: Peel and thinly slice potatoes. Toss potatoes with melted butter, rosemary and salt and pepper to taste. Line baking sheet with parchment paper. Spread potatoes on parchment. Bake at 350°F 30 minutes or until tender and just beginning to turn golden.
  • Meanwhile sauté leek in butter in small skillet until tender. Season to taste with salt and pepper.
  • For custard: Whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
  • Sprinkle Fontina cheese and sauteed leek over bottom of baked tart shell. Layer potatoes over leek in concentric circles. Pour custard mixture over potatoes. Bake at 350°F 30 to 40 minutes or until custard is puffy around edges and knife blade inserted near center comes out clean.
  • Cool slightly and slice into six pieces. Garnish with fresh rosemary.

Nutrition Facts : Calories 484.7, Fat 37.6, SaturatedFat 22.3, Cholesterol 276.4, Sodium 504.5, Carbohydrate 25.7, Fiber 2.8, Sugar 4.1, Protein 12.7

TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE



Tomato, Olive and Rosemary Crustless Quiche image

Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 to 8 servings (one 9-inch quiche)

Number Of Ingredients 12

4 cups grape tomatoes, mixed red and yellow if possible
6 tablespoons extra-virgin olive oil
1/3 cup pitted black olives, such as kalamata, halved lengthwise
1 1/2 cups day-old bread cubes (1-inch), preferably sourdough
1 cup chopped white onion (about 1 medium)
Kosher salt and freshly ground black pepper
1 lemon, zest finely grated
2 cups half-and-half
2 large eggs plus 2 yolks
3 ounces grated Emmentaler cheese (about 3/4 cup)
3 ounces grated fontina cheese (about 3/4 cup)
1 teaspoon minced fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
  • Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
  • Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
  • Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
  • Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

POTATO AND ONION QUICHE



Potato and Onion Quiche image

Make and share this Potato and Onion Quiche recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Savory Pies

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 8

200 g barbecue potato chips, crushed lightly
90 g butter
600 g onions, chopped
butter (for frying)
4 eggs
250 ml heavy cream
1 teaspoon chopped parsley
salt and pepper

Steps:

  • CRUST: Blend together the chips and butter.
  • Press into a pie dish and refridgerate until needed.
  • FILLING: Saute onions in butter til soft.
  • Beat together the eggs and cream.
  • Stir in onion and parsley.
  • Season to taste.
  • Pour into prepared crust and bake at 350F for 1 hour until set.
  • Switch oven off and leave quiche in oven for 20 minutes before serving.

Nutrition Facts : Calories 504.2, Fat 41.6, SaturatedFat 20.9, Cholesterol 229.7, Sodium 401.4, Carbohydrate 29.1, Fiber 2.9, Sugar 4.6, Protein 8.7

POTATO & BACON QUICHE



Potato & Bacon Quiche image

Make this Potato & Bacon Quiche with sliced new potatoes, crumbled bacon and more. This potato-bacon quiche is a hearty dish for the brunch crowd.

Provided by My Food and Family

Categories     Cheese

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 lb. new potatoes, cooked, sliced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Swiss Cheese
5 eggs
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk
1 Tbsp. finely chopped fresh rosemary

Steps:

  • Heat oven to 400ºF.
  • Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
  • Layer potatoes, bacon and cheese in crust.
  • Whisk remaining ingredients until blended; pour over ingredients in crust.
  • Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 140 mg, Sodium 380 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 12 g

SAUSAGE-POTATO QUICHE



Sausage-Potato Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

All-purpose flour, for rolling
1 recipe Basic Pie Crust or 1 store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups crumbled cooked spicy Italian sausage
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound russet potato, cubed and steamed until tender
1 cup finely grated Parmesan (4 ounces)

Steps:

  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 281 g, Fat 20 g, Fiber 1 g, Protein 15 g, SaturatedFat 10 g

SWEET POTATO, GOAT CHEESE AND ROSEMARY QUICHE RECIPE - (4.4/5)



Sweet Potato, Goat Cheese and Rosemary Quiche Recipe - (4.4/5) image

Provided by á-3801

Number Of Ingredients 16

For pie crust
8 tablespoons (1/2 cup) unsalted butter, cold
3/4 cup whole wheat pastry flour (or substitute all purpose flour)
1/2 cup all purpose flour
1/4 teaspoon kosher salt
4 to 5 tablespoons ice water
For filling
2 tablespoons extra virgin olive oil, divided
1 large or 2 small sweet potatoes (about 1 pound)
3/4 teaspoon kosher salt, divided
1 large yellow onion, thinly sliced
4 large eggs
2/3 cup milk
1/4 teaspoon ground nutmeg
4 ounces goat cheese, crumbled
1 tablespoon fresh rosemary, chopped

Steps:

  • Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade, then pulse a few times to mix. Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses. With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients. Place a rack in the center of the oven, then preheat the oven to 400 degrees F. For filling Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased KitchenAid® Nonstick 9″ Pie Pan. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F. For quiche Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet. Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature. Sweet Potato, Goat Cheese and Rosemary Quiche Recipe Print

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