ROASTED BELL PEPPER & ARTICHOKE QUICHE
This recipe was created from a simple Quiche recipe I had around for ages...I thew in some things I had in my refrigerator and was surprised in how good it came out so decided to see what you think....
Provided by llk2day
Categories Savory Pies
Time 1h15m
Yield 1 PIE, 10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs, half & half, garlic, salt & pepper together in bowl and set aside.
- Sprinkle the Jack cheese over the partially cooked pie crust.
- Distribute evenly over the cheese the roasted pepper, artichoke, and basil.
- Pour the egg mixture over all.
- Top with the Parmesan cheese.
- Bake in a 350 degree oven for one hour or until a inserted knife comes out clean.
- Let cool for about 10 minutes before cutting. Serve warm.
- ENJOY!
Nutrition Facts : Calories 249.2, Fat 16.4, SaturatedFat 7.3, Cholesterol 117, Sodium 325.2, Carbohydrate 14.2, Fiber 4.1, Sugar 0.7, Protein 11.9
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
FETA AND ROASTED BELL PEPPER QUICHE
Using feta and roasted bell peppers in quiche gives it a great flavor. I came up with this recipe when I did'nt have any of the cheese that I usually use in quiche. Make sure to use roasted red bell peppers for the best flavor.
Provided by Cupcake-Princess
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
- In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 190.3, Fat 12.2, SaturatedFat 4.4, Cholesterol 90.9, Sodium 279.9, Carbohydrate 14.1, Fiber 1, Sugar 0.8, Protein 6.2
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