Bobby Flay Breakfast Quiche Recipes

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MUSHROOM GRITS QUICHE



Mushroom Grits Quiche image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 23

2 tablespoons unsalted butter, at room temperature
2 tablespoons stone-ground cornmeal, lightly toasted in a dry pan
3 tablespoons canola oil
2 shallots, finely diced
1 clove garlic, smashed
1 1/2 pounds mixed mushrooms (such as cremini, shiitake, portobello, oyster), caps removed and chopped
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Splash of white wine
1 cup whole milk
1 cup stone-ground grits
1 cup grated Asiago cheese
4 ounces sharp white Cheddar, coarsely grated
3 large eggs
Few dashes hot sauce, such as Cholula
5 ounces baby kale
3/4 cup grated Parmesan
1/4 cup lightly toasted walnuts
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon finely grated lemon zest

Steps:

  • For the quiche: Preheat the oven to 350 degrees F. Put a 10-inch square baking dish on a baking sheet, brush the bottom and sides with the butter and sprinkle with the toasted cornmeal.
  • Heat 2 tablespoons of the canola oil in a large skillet over high heat until it begins to shimmer. Add the shallots and cook, stirring, about 1 minute, then add the garlic and cook, stirring, another minute. Add the mushrooms and cook, stirring occasionally and adding up to 1 tablespoon more of oil if necessary, until lightly golden brown and their liquid has evaporated, about 10 minutes. Add the parsley and thyme. Season with salt and pepper. Add the wine and cook until almost all of the liquid is gone, about 1 minute. Remove to a plate and cool.
  • Bring the milk and 3 cups water to a boil in a large saucepan over high heat. Add 1 tablespoon salt and 1/4 teaspoon black pepper. Slowly whisk in the grits and bring to a boil, stirring. Cook the grits, stirring occasionally, until thickened and slightly soft, about 15 minutes. Remove from the heat and stir in the Asiago and half the Cheddar and some salt and pepper.
  • Whisk the eggs in a large bowl. Whisk in a small amount of the grits mixture to warm the eggs, Whisk in the rest of the grits mixture and then fold in the mushrooms. Transfer the mixture to the prepared baking dish and top with the remaining Cheddar. Bake the quiche until it is just set and the cheese is bubbling, about 50 minutes. Cool 10 minutes before serving.
  • For the pesto: Combine the kale, Parmesan, walnuts, garlic, salt and pepper and a splash of the olive oil in a food processor and pulse several times to coarsely chop. With the motor running, add the remaining oil until the pesto is thick and creamy. Stir in the lemon zest and season with some salt and pepper. If too thick, add a few tablespoons of cold water.
  • To serve: Spoon the quiche into shallow bowls. Spoon some of the kale pesto on top and drizzle with olive oil. Serve warm with the hot sauce.

CHORIZO AND GOAT CHEESE QUICHE



Chorizo and Goat Cheese Quiche image

Provided by Bobby Flay

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 22

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
3 tablespoons cold lard, cubed
6 jalapeno peppers
1 1/2 cups packed fresh cilantro
1 clove garlic, chopped
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/4 cup grated parmigiano-reggiano cheese
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 ounces soft goat cheese
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated cotija cheese
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh thyme
4 large eggs
1 cup whole milk
1 cup heavy cream

Steps:

  • Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
  • Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
  • Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
  • Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
  • Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
  • Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE



Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick spray, for the muffin tins
5 large eggs
1/2 cup skim milk
2 teaspoons fresh thyme, chopped
2 large green onions, thinly sliced
Kosher salt and freshly ground black pepper
3 ounces goat cheese, cut into small pieces
12 slices thinly sliced Black Forest ham, halved
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup canola oil
6 ounces mixed baby kale and baby mustard greens
1 small bunch rainbow radishes, thinly sliced
1 pint grape tomatoes, halved

Steps:

  • For the ham quiche croutons: Preheat the oven to 350 degrees F.
  • Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
  • Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
  • For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
  • Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

CHORIZO AND GOAT CHEESE QUICHE



Chorizo and Goat Cheese Quiche image

Provided by Bobby Flay

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
6 jalapenos, roasted and seeded (do not remove blistered skin)
1 1/2 cups tightly packed cilantro leaves
1 clove garlic, chopped
3 tablespoons pine nuts
Extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated Cotija cheese
2 to 3 green onions, (dark and pale green part) thinly sliced
2 teaspoons chopped fresh thyme leaves
10 large eggs
1 3/4 cups milk
1 3/4 cups heavy cream
4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces

Steps:

  • Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
  • On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
  • Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
  • Preheat oven to 350 degrees F.
  • Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
  • Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.

SAVORY 3-CHEESE QUICHE



Savory 3-Cheese Quiche image

Provided by Food Network

Categories     side-dish

Time 1h36m

Yield 6 to 8 servings

Number Of Ingredients 20

1 (9-inch) prepared pie shell (unbaked), recipe follows
1 cup grated Swiss
1/2 cup grated marbled jack
3 tablespoon grated Romano, plus 1 tablespoon
1/2 cup chopped medium onion
1 cup fresh broccoli florets
1 1/2 cup sliced fresh mushrooms
1/4 teaspoons dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 eggs
1 cup milk
1/2 cup half-and-half
7 or 8 cherry tomatoes
1 cup flour
6 tablespoons butter flavored shortening
1/2 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cold water

Steps:

  • Preheat oven to 425 degree F.
  • Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
  • Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.
  • Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

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