RED PEPPER QUICHE
Provided by Martina McBride
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
- Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
- While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
- Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
- Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
- Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED RED PEPPER QUICHE
Every now and then, I go on a quiche kick. This one is a little different from the usual fare, and can even make a nice first course. From Good Food Magazine May 1988. For the prepared tart shell, I recommend my recipe for Recipe #295858.
Provided by JackieOhNo
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare prebaked tart shell for custard-filled tart or pie.
- Heat boiler.
- Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
- Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
- Heat oven to 400 degrees.
- Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
- Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
- Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.
Nutrition Facts : Calories 136, Fat 11.1, SaturatedFat 6.3, Cholesterol 100.1, Sodium 158.1, Carbohydrate 3.8, Fiber 0.4, Sugar 1, Protein 5.7
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