SPICY CHICKEN AND ONION QUICHE
This quiche is filled with sauteed onions, chicken, pepper jack, chipotle chile powder and dill.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Set a medium skillet over medium-high heat and add the olive oil. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Sprinkle the onions evenly into the crust. Combine the pepper jack and chicken in a medium bowl and sprinkle in an even layer over the onions.
- For the custard: Whisk together the half-and-half, eggs, chipotle chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
SPICY QUICHE
Provided by Florence Fabricant
Categories brunch, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line quiche pan with pastry. (If you use a foil pie pan with prepared frozen pastry, you may find that it will not hold all the filling; try to use a regular metal quiche pan or a glass or metal pie pan.) Refrigerator pan with pastry until ready to use.
- Simmer sausages in water, pricking them after the water comes to the simmer, for about 20 minutes. Drain and set aside.
- Heat oil in a skillet and saute onion and peppers until just beginning to brown. Remove from pan. Thinly slice the sausages and saute in the skillet until browned.
- Spread onion, peppers, sausage and cheese over the bottom of prepared pan. Beat eggs with milk and cream. Season with salt and pepper. Pour into pan.
- Bake 35 to 40 minutes, until puffed and browned. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 13 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY SAUSAGE QUICHE
This spicy sausage quiche is a fantastic option for an office potluck. You can prepare all the ingredients the night before, then mix together and pop in the oven the next morning. You may want to double the recipe, because two is never enough. - Pamela Williams, Meridian, Mississippi
Provided by Taste of Home
Time 1h15m
Yield 2 quiches (8 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.
Nutrition Facts : Calories 357 calories, Fat 27g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
SPICY SAUSAGE QUICHE
I've used this yummy recipe several times with great success. It's become a popular item at parties and brunch in my home.
Provided by SERINA STONE
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
- Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 3.6 g, Cholesterol 298.5 mg, Fat 38.2 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 15.8 g, Sodium 1088.7 mg, Sugar 1.6 g
ERIK'S HOT AND SPICY QUICHE
so they say that REAL men don't eat quiche but i'm going to have to differ... either that or make some lifestyle evaluations :) all kidding aside i'm an athlete and usually am inhaling a veritable ton of calories; quiche works well. i found this recipe some time back and have made some changes to make it a bit bigger and a ton healthier. and spicier! hope you like.
Provided by triguy35
Categories Breakfast
Time 1h
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 deg. F.
- coat a 13x9 baking dish with cooking spray.
- in a large mixing bowl combine first half of egg substitute, flour, baking powder and salt and mix well. best to use beaters on this as to whip as much air into this as possible.
- in a seperate bowl (or food processor) whip the cottage cheese until creamy. again, best to use either the processor or beaters for this.
- return to first bowl and add second half of the eggs, milk and whip until smooth.
- stir the cottage cheese into the egg mix.
- fold in the green chiles, onion, chicken and cheese.
- pour into baking dish and bake for 15 minutes on the middle rack. reduce temperature to 350 deg. and bake for another 30 minutes.
Nutrition Facts : Calories 466, Fat 27.6, SaturatedFat 13.1, Cholesterol 386, Sodium 1225, Carbohydrate 16.9, Fiber 0.8, Sugar 6.9, Protein 36
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