CAULIFLOWER CHEESE & BACON QUICHE
A lovely combination of cauliflower cheese and quiche Lorraine - make sure you pick the freshest cauli around
Provided by Ruth Watson
Categories Buffet, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 11
Steps:
- To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
- Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
- Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
- Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
- Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
- Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.
Nutrition Facts : Calories 752 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.23 milligram of sodium
CRUSTLESS HAM QUICHE
Make and share this Crustless Ham Quiche recipe from Food.com.
Provided by Chris from Kansas
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook mushrooms in butter over low to medium heat for 4-5 minutes or until tender; set aside.
- Combine eggs, sour cream, cottage cheese, parmesan, flour onion powder and hot sauce in a blender.
- Blend until smooth.
- Combine egg mixture, mushrooms, Monterey Jack cheese and ham.
- Pour into greased 10-inch quiche dish.
- Bake at 350 for 45 minutes or until set.
Nutrition Facts : Calories 446, Fat 33.3, SaturatedFat 19.2, Cholesterol 226.2, Sodium 608.4, Carbohydrate 9.2, Fiber 0.5, Sugar 1.5, Protein 27.8
CRUSTLESS HAM AND VEGGIE QUICHE
I needed a crustless quiche that I could freeze easily for quick breakfast's and lunches. This is what I settled on, though the veggies/meat can be changed to suit whatever is in your fridge. The herbs I add change with the vegetables I have on hand, but dill or basil are always a good bet.
Provided by WildLightning
Categories Breakfast
Time 1h5m
Yield 9 slices, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Sauté vegetables and ham in a small pan with the butter.
- Grease an 8x8 pan or a 9 inch pie pan.
- Layer the ingredients in the pan, placing the vegetables and meat mixture first.
- Mix the flour with the cheese, and layer it on top of the vegetables.
- Beat the eggs and milk together, adding salt and pepper to suit. Mix in your choice of herbs.
- Pour egg mixture over the vegetables and cheese.
- Bake for approximately 45 minutes, checking at a half an hour for doneness.
- Let rest for at least 15-20 minutes before slicing, letting it firm up.
Nutrition Facts : Calories 172, Fat 10.4, SaturatedFat 5.3, Cholesterol 147.6, Sodium 437.8, Carbohydrate 5.3, Fiber 0.3, Sugar 1, Protein 13.9
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