SPINACH CARAMELIZED ONION QUICHE
Preheat oven to 375°F. Bake pie crust for 10 minutes until lightly golden brown. Remove from oven and set aside. Place a large sauté pan over medium heat. Once
Provided by Jamie Geller
Categories Side Dish, Vegetable Side, Lunch, Brunch
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Bake pie crust for 10 minutes until lightly golden brown. Remove from oven and set aside. Place a large sauté pan over medium heat. Once pan is hot, add olive oil, onions and salt and cook for 20 minutes, stirring occasionally. Add spinach and sauté 5 minutes more, making sure to combine onions and spinach. In a medium mixing bowl, whisk eggs, teriyaki marinade and sauce and soy milk until frothy. Add onion-spinach mixture to egg mixture, stir to combine, then pour into par-baked pie crust. Bake at 375°F for 35 minutes until puffed and golden brown on top. Allow to cool before slicing. Serve warm or room temperature. Store quiche, covered in the fridge for up to 48 hours or freeze for up to a month.
Nutrition Facts :
SPINACH, CARAMELISED ONION AND TOMATO QUICHE
This quiche is sure to be a show-stopper with the intricate circular tomato topping. Make it the star of your next brunch! The short 20 minutes or prep time produce a veggie-filled dish you can enjoy it hot, cold, or at room temperature. The pizza dough crust is a great time saver and really anchors the quiche. Serve with a side of grilled asparagus or a crisp and peppery eggplant salad for a full meal. Turn this into a wonderful party appetiser by baking it in a square dish and cutting planks for easy pick-up.
Categories Lunch
Time 6h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 170°C. Lightly spray a 20cm cake tin with oil. Prepare dough as per packet instructions. Roll dough into a 30cm circle on a lightly floured surface. Place into prepared cake tin so edges fall just on top of tin.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic and sugar, stirring occasionally, for around 8 minutes or until onions are light golden. Add spinach and cook stirring for 2 minutes. Season with salt and pepper. Remove from heat and set aside to cool.
- Whisk eggs and egg white in a medium bowl. Whisk in milk, sour cream, nutmeg and season with salt and pepper. Sprinkle cheese evenly over dough. Top evenly with spinach mixture, then pour in egg mixture. Arrange tomatoes cut side up on top of egg mixture. Place quiche onto a baking tray and transfer to oven. Bake for 40 minutes or until centre is set. Let stand for 10 minutes before serving
Nutrition Facts : Calories 410 kcal
CARAMELIZED ONION AND SPINACH QUICHE
Caramelized onion and spinach quiche is the perfect breakfast and will be loved by all. Packed with sweet onions, swiss cheese, and all the perfect flavors in a flaky homemade pie crust. This will be on the regular rotation from now on.
Provided by Heather
Categories Breakfast
Time 1h35m
Number Of Ingredients 15
Steps:
- In a large bowl, add in flour, salt, cold butter and lard.
- Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
- Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
- Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
- Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
- In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
- Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
- With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
- In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
- Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
- Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Nutrition Facts : ServingSize 1 slice, Calories 316 calories, Sugar 1.9 g, Sodium 134.5 mg, Fat 22.1 g, SaturatedFat 11 g, TransFat 0.3 g, Carbohydrate 15.3 g, Fiber 0.8 g, Protein 13.6 g, Cholesterol 234.4 mg
SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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.
CARAMELIZED ONION, GRUYERE, AND SPINACH CRUSTLESS QUICHE
Crustless quiche is a no brainer in our house. We regularly throw together leftover vegies, a little cheese, and eggs fresh from our chickens together, pop into the oven and Voila! Breakfast for everyone! The caramelized onion with spinach and Gruyere is my all-time favorite. I usually use fresh spinach but the frozen box is easy, too.
Provided by Penny Stettinius
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
- Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
- Beat the eggs and add the milk and whisk well.
- Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
- Spray or wipe oil all over a deep pie dish.
- When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
- Pour the egg mixture over the top and pop into the oven.
- Bake until firm in the middle, about 40-45 minutes.
- Serve with fresh fruit and popovers hot from the oven!
Nutrition Facts : Calories 275.2, Fat 17.3, SaturatedFat 8.8, Cholesterol 228.5, Sodium 265.4, Carbohydrate 10.6, Fiber 2.7, Sugar 2, Protein 20.5
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