My Special Friday Night Vegetarian Onion And Tomato Quiche Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Pre-heat oven to 400° F (or 200° C).
• Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
• Remove from oven and allow to cool.
• This can obviously be done in advance.
• Saute the onion slices in the oil, and cook till they go golden.
• Add the crumbled thyme, salt and pepper.
• In a mixing bowl, whisk together the eggs and the cream.
• Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
• Next, spread the cheese evenly in the shell.
• Follow by spreading the onions over the cheese.
• They will not make a solid layer; distribute as evenly as possible.
• Pour in the egg/cream mixture.
• Lay the tomato slices on top.
• Salt and pepper again, if desired.
• Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
• Remove from oven, serve, and enjoy!

Steps:

• For Crust:.
• Cut shortening into flour and salt until it resembles coarse meal.
• Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
• Cover and refrigerate for 15 minutes.
• Preheat oven to 400 degrees.
• On floured board roll dough into 13-inch circle.
• Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
• Remove beans or weights; brush bottom and sides of crust with beaten yolk.
• Reduce oven heat to 375 degrees.
• For Filling:.
• Melt butter in medium skillet.
• Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
• Sprinkle cheese(s) into crust; top with spinach mixture.
• Blend remaining ingredients and pour over spinach.
• Bake 1 hour until knife inserted into center comes out clean.
• Serve warm or at room temperature.

Steps:

• prep pie shell according to package directions (usually brush with egg and bake at 375f for ten min) then turn oven down to 350f.
• meanwhile mix all other ingredients except eggs.
• mound fillings into pie shell, do not press down.
• beat eggs and carefully pour over top. you may need to adjust filling and egg amounts to fit your size pie shell. it should be very full but not overflowing the lip of crust. if you've over-filled be sure to put a baking sheet underneath to catch drips.
• bake for about 60 min or until set and inserted knife comes out clean.
• let firm up for 10 min before serving with a light salad and a dry white wine.

Steps:

• Place the tomatoes in a large heavy skillet in medium heat. After 5 minutes add the onion, and te seasonings, stirring occasionally, until it becomes a thick puree, about 30 minutes.
• Preheat the oven to 450°F.
• Prick the shell with a fork and bake in oven for 12 minutes or until golden. Cool slightly and sprinkle with cheese. Reduce heat to 375°F.
• Beat the eggs and gradually add the cream. then add sugar and tomato puree mixture. Pour into the baked pie shell and bake 40 minutes.
• Let cool 10 minutes, before cutting. If you wish you can garnish with extra tomatoe slices that have been sauteed.

Steps:

• Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
• Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
• Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
• Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
• This dish was created by Walmart Mom, Caryn Bailey.
• Variations.
• Grilled Asparagus and Leek or Sautéed Spinach and Leek.
• Tips.
• Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.