ROSEMARY SWEET POTATO QUICHE
In my kosher kitchen, elegant and interesting vegetarian selections are a must for dairy entertaining. This one presents beautifully as a side or a main dish, and has a much more complex flavor palate than my usual quiches and kugels. My kids prefer it if I sub the goat cheese for mozzarella or more monterey jack, but it is a really nice, grown-up flavor as I submitted it!
Provided by JerusaleMom
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
- Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
- Slice sweet potatoes into 1/4- to 1/2-inch rounds.
- Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
- Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
- Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 35.8 g, Cholesterol 91.2 mg, Fat 23.1 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 497.1 mg, Sugar 8.2 g
POTATO-CRUSTED QUICHE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
- Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.
HAM AND CHEESE QUICHE
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes and rosemary in a microwaveable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.
- Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.
- In a medium bowl, whisk together eggs, milk, and seasoning and pour into the pie shell.
- Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.
POTATO AND ROSEMARY QUICHE
Make and share this Potato and Rosemary Quiche recipe from Food.com.
Provided by loveleesmile
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Roll out pastry dough and line 1-inch fluted tart shell. Freeze about 30 minutes. Bake at 400 degrees F 10 to 12 minutes or until golden brown.
- For roasted potatoes: Peel and thinly slice potatoes. Toss potatoes with melted butter, rosemary and salt and pepper to taste. Line baking sheet with parchment paper. Spread potatoes on parchment. Bake at 350°F 30 minutes or until tender and just beginning to turn golden.
- Meanwhile sauté leek in butter in small skillet until tender. Season to taste with salt and pepper.
- For custard: Whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
- Sprinkle Fontina cheese and sauteed leek over bottom of baked tart shell. Layer potatoes over leek in concentric circles. Pour custard mixture over potatoes. Bake at 350°F 30 to 40 minutes or until custard is puffy around edges and knife blade inserted near center comes out clean.
- Cool slightly and slice into six pieces. Garnish with fresh rosemary.
Nutrition Facts : Calories 484.7, Fat 37.6, SaturatedFat 22.3, Cholesterol 276.4, Sodium 504.5, Carbohydrate 25.7, Fiber 2.8, Sugar 4.1, Protein 12.7
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
SPINACH QUICHE WITH POTATO CRUST
While this recipe is delicious using ingredients exactly as listed, it's also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 284 calories, Fat 17g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 495mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
SWEET POTATO, GOAT CHEESE AND ROSEMARY QUICHE RECIPE - (4.4/5)
Provided by á-3801
Number Of Ingredients 16
Steps:
- Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade, then pulse a few times to mix. Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses. With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients. Place a rack in the center of the oven, then preheat the oven to 400 degrees F. For filling Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside. Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased KitchenAid® Nonstick 9″ Pie Pan. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F. For quiche Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet. Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature. Sweet Potato, Goat Cheese and Rosemary Quiche Recipe Print
SAUSAGE-POTATO QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 281 g, Fat 20 g, Fiber 1 g, Protein 15 g, SaturatedFat 10 g
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- Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
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- Prepare the pie dough as directed. Fit it into a deep, 9-inch pie dish and refrigerate until ready to bake.
- Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
- In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
- Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.
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