ROASTED VEGETABLE AND GRUYERE QUICHE
Here is a crustless quiche recipe that has a delicious combination of flavours, textures, and colours. This is great paired with a mixed greens salad.
Provided by Lumberjackie
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 F (200 C).
- Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
- Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
- Brush a 10-inch quiche dish with melted margarine.
- Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
- Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 184.3, Fat 10.7, SaturatedFat 5.2, Cholesterol 148, Sodium 279.3, Carbohydrate 9.6, Fiber 0.9, Sugar 2, Protein 12.8
ROASTED VEGETABLE AND GRUYERE QUICHE
This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours.
Provided by -Sylvie-
Categories Savory Pies
Time 1h25m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 200°C/400°F/Gas6.
- Rollout the pastry and line a deep 10 inch/25 cm flan tin.
- Line with baking paper and baking beans and blind bake for 10 minutes.
- Remove paper and beans and return to bake for another 5 minutes.
- Place all the vegetables on a baking tray and drizzle with olive oil.
- Roast in the oven for about 25-30 minutes until slightly charred.
- Set aside and cool slightly, seperate the onion layers.
- Reduce the oven temperature to 180°C/350°F/Gas4.
- In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
- Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
- Bake for approx 30-35 minutes.
- Can be served hot or cold.
Nutrition Facts : Calories 481.4, Fat 34.7, SaturatedFat 13.2, Cholesterol 107.9, Sodium 373.4, Carbohydrate 30.7, Fiber 3.3, Sugar 2.7, Protein 12.6
ROASTED VEGETABLE AND CHEVRE QUICHE
Steps:
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
GRUYERE VEGGIE QUICHE
This vegetarian quiche is loaded with flavor from the Gruyere cheese, which imparts a deeper richer flavor. You might consider this for a Ladies Luncheon or at a holiday brunch.
Provided by CookinDiva
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
- While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
- Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
- In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
- Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
- Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.
Nutrition Facts : Calories 259.2, Fat 16.6, SaturatedFat 6.4, Cholesterol 127.1, Sodium 271.2, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 10.7
VERY VEGGIE, HAM, AND GRUYERE QUICHE
With its shredded hash brown potato crust, this quiche is vegetable-rich! Sauteed red bell pepper, mushrooms, scallions, and spinach make it a colorful, complete meal. Serve with jam and toast for breakfast, or with fruit and a crusty bread for lunch.
Provided by Bibi
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
- Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
- Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
- Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
- While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
- Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
- Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
- Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 15.6 g, Cholesterol 89.4 mg, Fat 33.2 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 18.3 g, Sodium 561.1 mg, Sugar 1 g
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