MOZZARELLA, TOMATO AND BASIL QUICHE
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Cheese
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
TOMATO AND BASIL QUICHE
Make and share this Tomato and Basil Quiche recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- --------Pastry-----------.
- Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
- Cover.
- Refrigerate 30 minutes.
- Roll out to fit 23 cm flan tin, trim edges.
- Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
- Remove paper and beans, return to oven and bake a further 5 minutes.
- ----------Filling--------------- ¼.
- Melt butter in pan, add sliced leek, cook until tender.
- Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
- Peel tomatoes, cut into 1 cm slices.
- Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
- Sprinkle with salt, pepper and grated parmesan.
- Bake in moderate oven for 30 minutes.
Nutrition Facts : Calories 501.3, Fat 41.1, SaturatedFat 24.7, Cholesterol 239.1, Sodium 367.4, Carbohydrate 23.3, Fiber 1.6, Sugar 2.1, Protein 11.2
TOMATO AND BASIL QUICHE
This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Provided by Karen Griffin
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
BEST-OF-SHOW TOMATO QUICHE
I knew this delicious recipe was a "keeper" when I first tried it in the 1970s as a new bride- it impressed my in-laws when I made it for them! Now I sometimes substitute Mexican or Cajun seasoning for the basil. No matter how it's seasoned, it's wonderful.
Provided by Taste of Home
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.
Nutrition Facts :
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