EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
- Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
- Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
- Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
QUICK SHRIMP QUICHE
This recipe came from "The Can Opener Gourmet" by Laura Karr. I've made it with shrimp or crabmeat & both are delicious. There are a number of easy recipes in this book that my kids really enjoyed for dinner! You may have to cover the edges of the piecrust.
Provided by MindiLouWho
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a medium mixing bowl, whisk together the eggs, milk, onion powder, Worcestershire sauce, lemon juice, and nutmeg. Gently stir in the shrimp and cheese. Pour into the frozen piecrust.
- Bake for 15 minutes at 425. Decrease oven to 325 and bake an additional 30 minutes, or until a knife inserted into the middle comes out clean. Let cool for 10-15 minutes before slicing.
SAN FRANCISCO SEAFOOD QUICHE
If you like seafood, this is the quiche for you! Serve it with a mixed fruit salad or a green salad and a glass of good white wine! Originally from an old cookbook of mine. I especially like the fact that it makes two quiches- one to eat and one to freeze for later!
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 2 quiche, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine crabmeat,shrimp,cheese,green onions, and celery.
- In another bowl, combine mayonnaise,flour,wine, and eggs.
- Mix all ingredients together well, and divide the mixture between the two pie shells.
- Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
- Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
- Leftover quiche may be heated in a 300°F oven for 15 minutes.
Nutrition Facts : Calories 720.7, Fat 47.2, SaturatedFat 14.7, Cholesterol 184, Sodium 1024, Carbohydrate 42.9, Fiber 2.6, Sugar 4, Protein 24.4
QUICHE FLORENTINE
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
- Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
- Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
- Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
- Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g
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