SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
SUN-DRIED TOMATO QUICHE
Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.
Provided by cookiedog
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a pie pan.
- Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
- For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
- Whisk together eggs, cream, Italian seasoning, salt and pepper.
- Pour egg mixture over ingredients in pie pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
- Let stand for a few minutes, then slice and serve.
Nutrition Facts : Calories 493.4, Fat 42.6, SaturatedFat 24.9, Cholesterol 263.1, Sodium 564.6, Carbohydrate 11.4, Fiber 1.3, Sugar 0.9, Protein 17.9
QUICHE WITH SUN DRIED TOMATO
Categories Egg Tomato Brunch Bake Vegetarian
Yield 3 - 4 svgs (light dinner), 6-8 slices for a brunch
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line quiche dish with pastry shell, leaving edges till later. Make custard: mix egg yolks, and cream with whisk, set aside. In small skillet set on medium/high heat, saute onion in olive oil till almost done, add minced garlic and saute until garlic and onions are golden. Transfer to quiche pastry, add sliced sun-dried tomatos and spices. Add shredded cheese, distributing evenly. Add spices and pour custard mixture over all. Carefully fold edges of pastry over itself and pinch edges. Bake at 375, 35-45 minutes till top is golden.
BACON AND SUN DRIED TOMATO QUICHE
Steps:
- Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool. Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes. Stick a toothpick in the middle of the quiche. If it comes out clean, it's ready.
SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, pepper, large eggs, milk, garlic, jarred sun-dried tomato, baby spinach, goat cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F (190˚C).
- Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
- Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
- Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
- Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
- Bake for 20-25 minutes, or until the potatoes are softened.
- In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
- Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
- Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
- Cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, Sugar 9 grams
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