AUTUMN HARVEST QUICHE
Autumn harvest quiche with mushrooms, leeks, butternut squash, bacon and sage.
Provided by Janette
Categories Dinner Ideas
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 °F/190 °C.
- To make the pastry in a food processor: Add the flour, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball and immediately stop.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Remove the dough and knead a little on a floured board until smooth.
- Wrap in plastic wrap and refrigerate 30 minutes.
- For the filling:
- To a sauté pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
- Return the pan over medium heat and add the mushrooms and leek to the bacon fat. Cook until softened. Stir in the sage, butternut squash and a small pinch of salt and pepper. Turn off the heat and set aside.
- To a mixing bowl add the eggs and milk and whisk until combined. Add the nutmeg 1/2 teaspoon salt, 1/4 teaspoon pepper and whisk until combined.
- Add the bacon, leeks, mushrooms and butternut squash to the eggs and mix well. Stir in the cheese. Set aside.
- Remove the pastry from the refrigerator and roll out onto a floured surface, larger than the quiche pan.
- Roll the pastry over the rolling pin and lift into a 9 inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides. Do not stretch dough. *see note
- Cover the pastry in parchment paper and fill the center with dried beans or uncooked rice.
- Bake the crust for 10 minutes. Remove the crust from the oven and remove the foil and beans or rice.
- Remove the excess crust from over the edges to make it look pretty.
- Return the crust back to the oven for 5 more minutes until it start to brown. Remove from the oven.
- Allow the crust to cool for a couple of minutes then pour in the egg mixture almost to the top. Top with grated Parmesan cheese.
- Bake for 20-25 minutes until set and golden brown.
Nutrition Facts : Calories 414 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Protein 8 grams protein, SaturatedFat 17 grams saturated fat, Sodium 190 milligrams sodium
YUMMY AUTUMN VEGGIE QUICHE
This savoury veggie pie is pure comfort food to me. It has a flaky buttery crust and a yummy filling of autumnal veggies topped with cheese. I hope youll enjoy it as much as we did! :)
Provided by Lalaloula
Categories Savory Pies
Time 1h
Yield 8 pieces
Number Of Ingredients 14
Steps:
- In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes.
- Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done.
- For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside.
- Now line the base of a spring form pan (26 cm in diameter) with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes.
- Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again.
- Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side.
- Fill in the veggies and pour the sauce over them.
- Bake another 25-30 minutes on the lower rack of your oven.
LOADED VEGETARIAN QUICHE
Trying out this combination of quiche recipes.
Provided by Kurt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
- Whisk eggs, milk, salt, and pepper together in a small bowl.
- Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
- Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 g
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