PESTO TURKEY RICE QUICHE
A nice, no fuss way you can use those turkey leftovers, very colorful, have not yet tried it myself. I have no idea where it originated, but it's got all of the basics,and no cream o' crap: just turkey, eggs, cheese, pesto, garlic, rice, fresh basil, fresh tomatoes, green peppers, green onions, etc.
Provided by MNLisaB
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine rice and pesto, mix well in a large bowl.
- Add turkey, tomatoes, onions, green pepper, garlic, basil, salt, pepper, eggs and milk and stir until combined.
- Put mixture in a greased 9 X 13 pan.
- Top with cheeses.
- Bake at 350°F for 20 to 25 minutes, or until knife inserted in center comes out clean.
- To serve, cut into eight squares, then cut each square diagonally into two triangles.
- Cooking time does not reflect the time used to cook the rice or turkey.
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
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
VEGETABLE & PESTO QUICHE
Make and share this Vegetable & Pesto Quiche recipe from Food.com.
Provided by Pretty_Smart
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
- Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
- Pour the veg mix into the quiche dish on the puff pastry.
- In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
- Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
- Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
- Delicious served at room temperature with a side salad.
Nutrition Facts : Calories 312.5, Fat 19.1, SaturatedFat 5.2, Cholesterol 108.6, Sodium 154.2, Carbohydrate 27.7, Fiber 2.5, Sugar 4.4, Protein 8.7
BROCCOLI & RICE QUICHE
This is a recipe I found on the net that sounded just yummy. Thought I would post it for those of you on the WW diet! When I try it I'll let you know. WW diet or not, it still sounds yummy to me! 3 WW points per serving
Provided by love4culinary
Categories Long Grain Rice
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a medium saucepan.
- Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
- Drain well, and set aside.
- Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
- Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
- Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
- Pour mixture evenly into prepared dishes.
- Bake at 375 degrees for 20 minutes.
- Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
- Bake an additional 10 minutes or until cheese melts.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 124.4, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.5, Sodium 307.1, Carbohydrate 15.6, Fiber 1.8, Sugar 1.4, Protein 10.4
BROCCOLI RICE QUICHE
A light, healthy anytime meal. I like to make this for Christmas brunch, it's just perfect to hold over hungry guests till dinner is ready.
Provided by Cynthia R.
Categories < 60 Mins
Time 1h
Yield 1 9" Deep Dish Pie, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Generously grease a 9" deep dish pie plate.
- Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
- Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
- Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
- Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
- Serve with Salsa and sour cream or hollandaise sauce on the side.
TURKEY QUICHE
This is one of those "What do I do with all the left over Turkey" things. My Mother would make Turkey soup, pie and my all time favorite quiche. Simple to make and taste great. I always find it extremely satisfying
Provided by cisquester
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 375 degrees. Coat a 13x9x2 inch pan with cooking spray. Combine rice, turkey, tomato, onions, pepper, basil, salt, red pepper, milk, and eggs. Pour into pan and top with cheeses. Bake at 375 degrees for about 20 minutes or until knife inserted near center comes out clean.
Nutrition Facts : Calories 326.7, Fat 4.4, SaturatedFat 2, Cholesterol 77.4, Sodium 79.8, Carbohydrate 60.3, Fiber 1.4, Sugar 0.9, Protein 9.5
TOMATO PESTO QUICHE
This is a delicious tomato quiche. I've included a healthy pie crust that goes well with the quiche but for quick preparation you can use a store bought pie crust.
Provided by luvmykids
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Chill oil in freezer for 10 minutes or until very cold.
- In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
- Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
- Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
- Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
- Bake for 20-25 minutes, or until egg mixture firms and feta browns.
Nutrition Facts : Calories 534.3, Fat 32.4, SaturatedFat 9, Cholesterol 196.4, Sodium 704.7, Carbohydrate 43.8, Fiber 5.6, Sugar 6.7, Protein 19.3
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- Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
- In a medium-sized mixing bowl, whisk together the eggs, cheeses, milk, pesto, salt, and pepper. Whisk until well combined.
- Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the pesto and egg mixture into the pie shell.
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