TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
First time making this dish.
Provided by Vicki Pollitt
Categories Cheese Appetizers
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 400 degrees. Put tomatoes on baking pan and toss with 1 T. Olive oil. Roast in oven for 13 minutes. Add olives, toss with olive oil in pan and roast with tomatoes another 10 min, until tomatoes have some black spots. Reduce heat to 350 degrees and remove pan.
- 2. Meanwhile pulse bread cubes into crumbs in food processor. Heat 2 T. oil in skillet and saute bread crumbs over medium heat about 5 min. until lightly toasted. Evenly spread crumbs in 9 inch Quiche or pie pan. Place pan on a baking sheet.
- 3. Wipe skillet out, add 2 T. oil and add chopped onion and season with 1/2 tsp. salt. Cook until starting to turn brown. Add lemon zest. Cook 1 minute more.
- 4. Whisk eggs, yolks and half and half together, Season with salt and pepper to taste.(omit salt if using a salty cheese). Evenly spread onions over crumbs in pan. Combine cheeses and spread over onions. Add tomatoes and olives, Sprinkle with Rosemary and pour egg mixture over.
- 5. Bake at 350 until center is just set, 40-50 minutes. Cool on rack before serving.
SOPRESSATA AND OLIVE QUICHE
Fresh chives and basil join Parmesan, sopressata and green olives in this worldly quiche.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
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: Sprinkle the chives evenly in the crust. Combine the Parmesan, sopressata, and olives in a medium bowl and sprinkle in an even layer over the chives.
- For the custard: Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the basil.
- 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.
CRAB AND TOMATO QUICHE
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 9
Steps:
- Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives
- Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
- Pour the custard over the filling. Adjust 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.
CRUSTLESS CAPRESE QUICHE
The classic Caprese salad -- a composed arrangement of fresh mozzarella, tomato and basil -- is as pretty as it is delicious (especially when tomatoes are at their peak). This creamy quiche brings all that to the table and more, for shockingly few calories.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
- Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
- Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
- Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Nutrition Facts : Calories 258 calorie, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 105 milligrams, Sodium 371 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 5 grams
CRUSTLESS TOMATO QUICHE
Make and share this Crustless tomato Quiche recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
TOMATO OLIVE QUICHE
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°., In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil until golden brown, 1-2 minutes on each side. , In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 411 calories, Fat 33g fat (16g saturated fat), Cholesterol 123mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
SUN-DRIED TOMATO AND OLIVE QUICHE
A yummy gourmet spin on the traditional Quiche Lorraine. You can make 1 large quiche, or mini quiches- just make sure you lessen the cooking time for mini quiche. You can add spring onion for flavour, or finely chopped bacon. This is such and easy dish to make, takes very little time. Serves 4-6 with salad, great picnic treat!
Provided by Dee-licious
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
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