SUN-DRIED TOMATO AND OLIVE QUICHE
A yummy gourmet spin on the traditional Quiche Lorraine. You can make 1 large quiche, or mini quiches- just make sure you lessen the cooking time for mini quiche. You can add spring onion for flavour, or finely chopped bacon. This is such and easy dish to make, takes very little time. Serves 4-6 with salad, great picnic treat!
Provided by Dee-licious
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
SUN-DRIED TOMATO QUICHE
Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.
Provided by cookiedog
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a pie pan.
- Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
- For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
- Whisk together eggs, cream, Italian seasoning, salt and pepper.
- Pour egg mixture over ingredients in pie pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
- Let stand for a few minutes, then slice and serve.
Nutrition Facts : Calories 493.4, Fat 42.6, SaturatedFat 24.9, Cholesterol 263.1, Sodium 564.6, Carbohydrate 11.4, Fiber 1.3, Sugar 0.9, Protein 17.9
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, pepper, large eggs, milk, garlic, jarred sun-dried tomato, baby spinach, goat cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F (190˚C).
- Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
- Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
- Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
- Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
- Bake for 20-25 minutes, or until the potatoes are softened.
- In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
- Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
- Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
- Cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, Sugar 9 grams
SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE
I have derived this recipe from several recipes and plenty of trial and error. It is, by far, one of the best Quiche recipes I've made. It always gets called upon for family gatherings and parties. It was also put on the Menu at the restaurant where I work. You'll notice I have not added any salt or pepper or any other seasonings. Once you try it, you'll see why it really doesn't need them! Please let me know what you think!
Provided by Husbeast
Categories Savory Pies
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
- Turn oven down to 375 degrees.
- Place oil in pre-heated skillet on medium-high heat.
- Add onion and cook for 2-3 minutes.
- Add garlic and cook for additional 30 seconds.
- Add Spinach and combine well, just until heated through.
- Remove from heat and set aside to cool.
- Beat eggs in a large bowl.
- Add sour cream, half-n-half, and asiago, beating well.
- Stir in spinach mixture followed by crumbled feta.
- Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
- Cook 35-45 minutes or until set.
- Let cool about 5 minutes and enjoy!
Nutrition Facts : Calories 227.7, Fat 16.1, SaturatedFat 5.8, Cholesterol 106.1, Sodium 170.1, Carbohydrate 15.1, Fiber 1.9, Sugar 2.3, Protein 6.6
ARTICHOKE AND SUN-DRIED TOMATO QUICHE
Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
- Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
- Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
- Pour the egg mixture over all.
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
- Let stand for 10 minutes.
- Cut into wedges and serve.
- **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
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