COWGIRL QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the chive pie crust: Mix the flour, chives and salt in a bowl. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water. Stir the mixture until just combined. Shape the dough into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.)
- Have ready 2 sheets of parchment paper that are each at least 12 inches square. Place the disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan.
- For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt. Drain well.
- Put the mushrooms on a large baking sheet. Roast until golden brown, 15 to 20 minutes. Set aside.
- Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside.
- For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in the leeks, mushrooms, grated Swiss and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick!
- Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the quiche to sit for at least 10 minutes before serving.
- Place the quiche on a cutting board and slice wedges with a serrated knife. Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CHOWDER QUICHE
Make and share this Chowder Quiche recipe from Food.com.
Provided by Ambassadress of Goo
Categories One Dish Meal
Time 1h5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
- Blend well.
- Set empty piecrust on baking sheet on extended oven rack.
- Ladle chowder mixture into crust.
- Carefully slide rack back into place.
- Bake 1 hour or till set.
- Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
ALL-IN-ONE-QUICHE
Make and share this All-In-One-Quiche recipe from Food.com.
Provided by bsneary
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first four ingredients in a blender and mix well.
- Pour into a 10-inch pie plate.
- Add remaining ingredients.
- Bake at 350° for 45 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.5, Fat 27.5, SaturatedFat 10.3, Cholesterol 130.1, Sodium 699.3, Carbohydrate 12.8, Fiber 0.8, Sugar 1.4, Protein 13.4
QUICK FISH CHOWDER
A good and easy chowder using condensed soups for ease of preparation. From Woman's Day, September 1979.
Provided by BecR2400
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
- Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
- Sprinkle with green onions and celery leaves before serving.
- Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
Nutrition Facts : Calories 298.7, Fat 13.6, SaturatedFat 6.8, Cholesterol 84.9, Sodium 1325.1, Carbohydrate 18.9, Fiber 1.5, Sugar 3.9, Protein 24.8
ITALIAN QUICHES
Steps:
- Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
FRESH CORN QUICHE
I love fresh corn, cornbread, creamed corn casseroles and corn chowder..so how excited could I be about a corn quiche! Yum! I serve this as a side dish with pork chops or ham. I usually leave the sugar out if corn is sweet.
Provided by QueenJellyBean
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Combine eggs, onion, flour, sugar and salt in processor; blend until onion is finely chopped.
- Add half and half and butter; process just until blended. Transfer to large bowl.
- Mix in corn. Pour into crust.
- Bake until filling is slightly puffed and top is golden, about 50 minutes.
- Transfer to rack; cool slightly. Serve warm.
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