Sweet Onion And Leek Quiche Recipes

SWEET ONION AND LEEK QUICHE

Steps:

• Preheat the oven to 375˚F.
• Wash the leeks thoroughly to remove any dirt or sand, drain, and dry on paper towels to remove any excess moisture.
• Heat a large cast-iron skillet over high heat. When the pan is hot, spray it with cooking spray. Add the leeks and onions. Season with salt and pepper to taste. Cover, and cook for 4 minutes, stirring occasionally. Uncover the pan and lower the heat to medium. Continue to cook until the onion mixture is completely soft, about 8 more minutes. Spread the onion mixture on a baking sheet to cool quickly.
• When the onion mixture is cool, transfer it to a large bowl. Add the bacon, cheese, and egg substitute. Mix until well combined. Season the mixture with salt and pepper, and pour it into the prepared pie shell. Bake the quiche until the filling is set and the crust is golden brown, about 45 minutes.
• Let the quiche cool slightly. Then cut it into 8 wedges, and serve.
• Fat: 75.1g (before), 10.4g (after)
• Calories: 817 (before), 206 (after)
• Protein: 11g
• Carbohydrates: 19g
• Cholesterol: 8mg
• Fiber: 3g
• Sodium: 447mg

ROASTED RED PEPPER AND LEEK QUICHE

Steps:

• Preheat oven to 400 degrees F. Place the pie shell on a cookie sheet for filling. Heat the olive oil in a medium pan. Add onions and sauté until soft. Set aside to cool.
• Empty soup mix in separate bowl and add milk and half & half. Whisk the eggs and egg whites until smooth, add to soup/milk mixture. Add white pepper, nutmeg and cayenne if using.
• Spread cooled onions in pie shell, cover with ½ C of the shredded cheese. Layer the red pepper on top of the cheese. Cover with the remaining cheese. Pour soup/egg mixture on top.
• Bake at 400 degrees F for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
• Remove from oven and let sit for 10 minutes before serving.

LEEK QUICHE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., 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, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.

LEEK QUICHE

Steps:

• Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
• Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
• Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
• Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
• Remove from the oven and allow to sit for at least 15 minutes before serving.