Tomatoonionquiche Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

Steps:

• In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes., On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely., Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
• Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
• Bake crust in the preheated oven on the middle rack for 15 minutes.
• Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
• Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
• Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
• Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
• Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.

Steps:

• Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
• While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
• Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
• Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
• Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
• In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
• Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

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.

Steps:

• Spread onion and tomato in a 9-inch pastry shell.
• Mix eggs, yogurt, milk, salt, pepper and basil.
• Pour into pastry shell.
• Sprinkle cheese over top.
• Bake at 400 degrees ot 10 minutes.
• Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
• Let sit for 5 minutes before serving.

Steps:

• Place pie crust in pie pan, and prebake it for 10 minutes at 375 degrees.
• Cook chopped turkey bacon and red onion until carmelized in frying pan, and place in separate dish.
• Mix eggs, milk, cheese, and seasonings in mixing bowl. Add the onions and bacon, and pour into prebaked pie crust. (Note: pie crust does not have to be browned,only a little hardened.).
• Place the sliced tomatoes on top, one by one, all around until the top is covered.
• Bake in a 375 degree oven for 40 minutes, or until knife inserted is 'clean'.

Steps:

• Pre-heat oven to 400° F (or 200° C).
• Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
• Remove from oven and allow to cool.
• This can obviously be done in advance.
• Saute the onion slices in the oil, and cook till they go golden.
• Add the crumbled thyme, salt and pepper.
• In a mixing bowl, whisk together the eggs and the cream.
• Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
• Next, spread the cheese evenly in the shell.
• Follow by spreading the onions over the cheese.
• They will not make a solid layer; distribute as evenly as possible.
• Pour in the egg/cream mixture.
• Lay the tomato slices on top.
• Salt and pepper again, if desired.
• Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
• Remove from oven, serve, and enjoy!

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

Steps:

• Heat oven to 400.
• Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie. Do not prick crust. Bake 8 to 10 minutes or just until edge begins to brown (if crust puffs up in center, gently push down with back of wooden spoon).
• Meanwhile, in medium bowl, beat eggs, milk, flour and Parmesan cheese with wire whisk until well blended.
• Layer ham, tomato, onions and Cheddar cheese in partially baked crust. Pour egg mixture over layers.
• Cover crust edge with strips of foil to prevent excessive browning; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°., In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil until golden brown, 1-2 minutes on each side. , In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Steps:

• 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpicked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. 2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. 3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. 4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. 5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings