SPRING GREENS QUICHE
Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
SPRING QUICHE
Provided by Barbara Kafka
Categories breakfast, brunch, main course, side dish
Time 42m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat broiler. Position rack 6 inches from heat source.
- In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes. Stir in potatoes and mushrooms. Cook, uncovered, at 100 percent for 5 minutes. Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas. Cook, uncovered, for 5 minutes.
- Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste. Pour over vegetables; stir. Cover tightly with microwave plastic wrap. Cook at 100 percent for 5 minutes. Slash plastic with a sharp knife. Placing wooden spoon through slit, stir thoroughly. Patch split in plastic with small piece of plastic. Cook 5 minutes longer. Prick plastic to release steam. Uncover and cook 2 minutes.
- Brown under broiler. Allow to stand 10 minutes before serving.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 420 milligrams, Sugar 4 grams, TransFat 0 grams
SPRINGTIME ASPARAGUS QUICHE
What better way to bring in spring than with an asparagus quiche loaded with tomatoes, onions, mushrooms, garlic and cheese! This quiche would be great for breakfast, brunch or lunch, served with slices of fresh melon such as canaloupe or honey dew melow. Hope you enjoy as much as I did!
Provided by Diane Atherton
Categories Savory Pies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
- 3. Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
- 4. Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
- 5. Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
- 6. Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
- 7. Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
- 8. Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.
SPRINGTIME QUICHE
From the Gainesville Sun, sometime in the last 10 years. The active prep time is assuming you have the prepared filling ingredients ready and you are using a prepared crust. Add up to half an hour if these assumptions are not the case.
Provided by BarbryT
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
- Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
- Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust.
- OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
- Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon.
- Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
- Pour egg mixture over filling in the crust.
- Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 592.6, Fat 45, SaturatedFat 23.6, Cholesterol 262.9, Sodium 779, Carbohydrate 20.2, Fiber 1, Sugar 1, Protein 26.5
SPRING VEGETABLE QUICHE RECIPE BY TASTY
Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.
Provided by Aleya Zenieris
Categories Breakfast
Time 2h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
- Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
- Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
- Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
- Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
- In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
- Spread 3 ounces of the goat cheese across the bottom.
- Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
- Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
- Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
More about "springtime quiche recipes"
RECIPE: SPRING VEGETABLE QUICHE | CBC LIFE
From cbc.ca
- Dust counter with flour and roll out one pie crust into a rectangle (11x7x1”). Place rolled out dough into your rectangular fluted tart pan, press into the bottom and up the sides. Trim excess and set aside.
- Now prepare your vegetables. To thaw frozen peas, soak in room temperature water for a few minutes, then drain and pat dry. For asparagus, rinse and trim off woody ends. For the leek, rinse very well and slice the white and light green parts very thin. Add peas, asparagus and leeks into a medium bowl with olive oil, salt and pepper, toss to coat and set aside.
- Finely chop your parsley and mint and transfer to a large bowl along with eggs, milk, 1 cup of ricotta cheese, zest of half a lemon, salt and pepper, whisk until smooth. Transfer into your rectangular pie crust spreading evenly to the sides. Arrange your vegetable mixture over top of the egg and ricotta filling, pressing some down to the bottom and leaving some on top. Use remaining gruyere and ricotta to dollop throughout the tart in a decorative pattern.
EASY QUICHE RECIPE {WITH ANY FILLING!} – WELLPLATED.COM
From wellplated.com
4.8/5 (30)Uploaded Aug 22, 2022Category Breakfast, Brunch, Dinner, Main CoursePublished Dec 27, 2022
A SPRING QUICHE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC FRENCH QUICHE LORRAINE - ONCE UPON A CHEF
From onceuponachef.com
SPRINGY VEGETABLE QUICHE RECIPE - PINCH OF YUM
From pinchofyum.com
10+ SEAFOOD QUICHES FOR FANCY BREAKFASTS - ALLRECIPES
From allrecipes.com
SPRINGTIME QUICHE RECIPE | LAND O’LAKES
From landolakes.com
7 SPRING QUICHE RECIPES TO CELEBRATE THE SEASON
From southernliving.com
- Quiche Lorraine. Recipe: Quiche Lorraine. You're going to love the cheesy, salty combo of bacon and Swiss cheese in this fan-favorite quiche recipe.
- Sausage-and-Grits Quiche. Recipe: Sausage-and-Grits Quiche. Impress your brunch company with this clever, simple spin on a traditional quiche.
- Asparagus-and-Goat Cheese Quiche. Recipe: Asparagus-and-Goat Cheese Quiche. A fluted tart pan makes this store-bought crust extra special.
- Crustless Ham and Collard Greens Quiche. Recipe: Crustless Ham and Collard Greens Quiche. Consider this crustless quiche recipe your base with plenty of room for delicious riffs.
- Asparagus Quiche. Recipe: Asparagus Quiche. While it may look fancy, this Asparagus Quiche is made with store-bought pie crusts, which saves you precious time in the kitchen.
SPRINGTIME QUICHE RECIPE | LAND O’LAKES
From tst.landolakes.com
SPRING QUICHE | BENGINGI
From bengingi.com
QUICHE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
SPRING QUICHE RECIPE - TASTING TABLE
From tastingtable.com
CORONATION CHICKEN TO CORONATION QUICHE: ALL THE RECIPES WORTH …
From houseandgarden.co.uk
SPRING TONIC QUICHE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST QUICHE RECIPES THAT EVERYONE WILL LOVE | BBC GOOD …
From bbcgoodfood.com
BEST RECIPES TO COOK- MAY 2023 - BUZZFEED
From buzzfeed.com
SPRINGTIME BRUNCH QUICHE RECIPE WITH WILD SMOKED SALMON
From beckandbulow.com
MOTHER’S DAY BRUNCH RECIPES - THE NEW YORK TIMES
From nytimes.com
EASY & IMPRESSIVE RUSTIC SPRING QUICHE RECIPE - DARLING DOWN …
From darlingdownsouth.com
#time-to-make #course #main-ingredient #preparation #savory-pies #lunch #main-dish #eggs-dairy #cheese #eggs #dietary #low-carb #low-in-something #4-hours-or-less
You'll also love