Tomato Quiche With Bacon And Goats Cheese Recipes

GOAT CHEESE QUICHE

Goat Cheese Quiche image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups)
Kosher salt
1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
All-purpose flour, for dusting
5 ounces goat cheese, crumbled (about 3/4 cup)
1/2 cup grated Parmesan cheese (about 1 ounce)
4 large eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
Freshly ground pepper

Steps:

Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams

TOMATO QUICHE WITH BACON AND GOAT'S CHEESE

Tomato Quiche With Bacon and Goat's Cheese image

I love how this recipe lends itself as a quick dinner standby. This recipe make two, and once the second quiche cools, just store it in a plastic freezer bag, and freeze it for up to three months.

Provided by Chef mariajane

Categories Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (796 ml) can diced tomatoes, well drained
0.5 (32 g) package fully cooked bacon, 50% less salt, diced
3 green onions, thinly sliced
1 (340 g) package deep dish pie shells
6 large eggs
1 1/4 cups milk
1 (113 g) container goat's milk, cheese crumbles

Steps:

Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
There are 4 slices per quiche.

Nutrition Facts : Calories 347.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 166.9, Sodium 609, Carbohydrate 31.1, Fiber 2.1, Sugar 6.9, Protein 9.5

FRESH TOMATO AND GOATS CHEESE QUICHE

Fresh Tomato and Goats Cheese Quiche image

This quiche is the best I have ever had. It has a bit of a bite to it with the Chilli pepper sauce although you could leave this out. The parmesan pastry also adds to the flavour. This came from a BBC calendar for September.

Provided by Little Sand Fairy

Categories Savory Pies

Time 1h15m

Yield 1 Quiche, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

175 g plain flour
1 pinch salt
25 g parmesan cheese, finely grated
85 g butter, softened
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
350 g cherry tomatoes, halved
3 tablespoons fresh parsley, chopped
2 eggs
1 teaspoon Dijon mustard
150 ml double cream
4 teaspoons chilli hot pepper sauce
100 g goat cheese, sliced

Steps:

Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
Remove beans and paper and bake for 10 minutes.
Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
Fry the Shallot and garlic in the oil for 4 minutes.
Mix with tomatoes and parsley in a bowl. Spoon into pastry.
Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
Allow to cool slightly before serving.

Nutrition Facts : Calories 697.5, Fat 47.3, SaturatedFat 27.3, Cholesterol 228.8, Sodium 582.5, Carbohydrate 50.5, Fiber 3.2, Sugar 4.6, Protein 19

TOMATO QUICHE

Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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