CARAMELIZED ONION AND SPINACH QUICHE
Caramelized onion and spinach quiche is the perfect breakfast and will be loved by all. Packed with sweet onions, swiss cheese, and all the perfect flavors in a flaky homemade pie crust. This will be on the regular rotation from now on.
Provided by Heather
Categories Breakfast
Time 1h35m
Number Of Ingredients 15
Steps:
- In a large bowl, add in flour, salt, cold butter and lard.
- Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
- Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
- Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
- Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
- In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
- Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
- With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
- In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
- Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
- Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Nutrition Facts : ServingSize 1 slice, Calories 316 calories, Sugar 1.9 g, Sodium 134.5 mg, Fat 22.1 g, SaturatedFat 11 g, TransFat 0.3 g, Carbohydrate 15.3 g, Fiber 0.8 g, Protein 13.6 g, Cholesterol 234.4 mg
SPINACH AND BACON QUICHE
Steps:
- Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.
- Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes. Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.
- Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.
- Reduce oven temperature to 350 degrees. Bake quiche for 40- 45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing. Store leftovers, covered, in the fridge.
Nutrition Facts : Calories 223 kcal, Carbohydrate 10 g, Protein 9 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 257 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 2h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g
SPINACH AND BACON QUICHE
A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.
Provided by Lindalou
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g
CARAMELISED ONION QUICHE WITH CHEDDAR & BACON
Make quiche Lorraine to perfection every time with this easy recipe for a crisp pastry base and rich smoked bacon, cheese and thyme filling
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h25m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 11
Steps:
- Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
- Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
- Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
- Meanwhile, put the bacon in the pan you cooked the onions in (there's no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
- Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
- Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.
Nutrition Facts : Calories 606 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
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