TOMATO-BASIL QUICHE WITH GOAT CHEESE
I alwaysmake this for brunch parties, and everybody seems to love it. I get a lot of requests for the recipe, so now I can give my friends & family the RZ link. I use a frozen pie crust to keep it easy, but it would be even better with your favorite home-made pie crust. I hope you enjoy it as much as I do!
Provided by Spice Boy
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes.
- Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.).
- Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit.
- Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
- Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.).
- Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.
FRESH TOMATO AND GOATS CHEESE QUICHE
This quiche is the best I have ever had. It has a bit of a bite to it with the Chilli pepper sauce although you could leave this out. The parmesan pastry also adds to the flavour. This came from a BBC calendar for September.
Provided by Little Sand Fairy
Categories Savory Pies
Time 1h15m
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
- Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
- Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
- Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
- Remove beans and paper and bake for 10 minutes.
- Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
- Fry the Shallot and garlic in the oil for 4 minutes.
- Mix with tomatoes and parsley in a bowl. Spoon into pastry.
- Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
- Allow to cool slightly before serving.
Nutrition Facts : Calories 697.5, Fat 47.3, SaturatedFat 27.3, Cholesterol 228.8, Sodium 582.5, Carbohydrate 50.5, Fiber 3.2, Sugar 4.6, Protein 19
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
GARDEN VEGETABLE & GOAT'S CHEESE QUICHE
This quiche not only looks great, it really tastes of summer with its fresh and colourful vegetables
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.
- Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes.
- Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.
Nutrition Facts : Calories 449 calories, Fat 28.7 grams fat, SaturatedFat 16.9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 2.6 grams fiber, Protein 14.7 grams protein, Sodium 0.96 milligram of sodium
TOMATO QUICHE WITH BACON AND GOAT'S CHEESE
I love how this recipe lends itself as a quick dinner standby. This recipe make two, and once the second quiche cools, just store it in a plastic freezer bag, and freeze it for up to three months.
Provided by Chef mariajane
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
- Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
- Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
- There are 4 slices per quiche.
Nutrition Facts : Calories 347.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 166.9, Sodium 609, Carbohydrate 31.1, Fiber 2.1, Sugar 6.9, Protein 9.5
MOZZARELLA, TOMATO AND BASIL QUICHE
The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Cheese
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
TOMATO AND BASIL QUICHE
This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Provided by Karen Griffin
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
- Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g
EASY TOMATO BASIL QUICHE
Make and share this Easy Tomato Basil Quiche recipe from Food.com.
Provided by sandralazodelavega
Categories Lunch/Snacks
Time 1h8m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 10
Steps:
- Bake the frozen crust for 8 minutes at 400 degrees, I usually take care of the rest of the prep while the crust is baking.
- Cut the tomato into slices, depending on how thick/thin you want to make them, you might need 2 or 3 tomatoes. The thickness of the tomatoes is up to you.
- In a separate pan, melt the butter and brown the onions.
- In a bowl, mix the eggs, flour and cream. Add salt and pepper to taste. Mix the basil, fresh or dried into this mix.
- Assembly:This quiche is assembled in layers.The first layer is the cheese. Spread the cheese as evenly as possible on the pie crust.
- The second layer is the onions, also try to spread these as evenly as possible.
- The third layer is the tomatoes: lay the tomato slices down in circles (which get smaller as you get closer to the center of the pie).
- Finally, pour the flour, cream and eggs mix over the tomatoes.
- Bake the assembled quiche for 35-40 minutes in a 375 degree oven, or until you can insert a toothpick and it comes out clean.
- Let the quiche stand for 10 minutes before serving,.
Nutrition Facts : Calories 266.1, Fat 20.6, SaturatedFat 9.8, Cholesterol 126.1, Sodium 174.2, Carbohydrate 12.9, Fiber 0.5, Sugar 1.7, Protein 7.7
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
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
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