EASIEST CHEESE & ONION QUICHE
A simple but luxurious crustless cheese & onion quiche recipe with a mix of three delicious cheeses for maximum flavour. This makes the perfect vegetarian picnic or party option! The recipe has no traditional pastry crust, but we use a clever technique to help it form its own crust.
Provided by Christine Melanson
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C (360F)
- Generously grease a pie dish with butter and then sprinkle a little bit of the flour across the bottom of the dish.
- Whisk the eggs, milk and dijon mustard together in a jug.
- In a saucepan, heat a little olive oil over a medium heat. Saute the onions until they are soft, but not quite browned.
- Transfer the onions to the pie dish.
- Add the grated cheeses, and then add the rest of the flour and use a spatula to mix it it all together.
- Sprinkle the goats cheese over the top, then pour the egg mixture over.
- Sprinkle the smoked paprika on the top.
- Place in the oven for 35-40 minutes. It will be browned, but still a little wobbly, and should have puffed up a little.
- Let rest for 5-10 minutes before tucking in. It will sink back down again as it cools - that is fine.
Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 22 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 316 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g
COUNTRY QUICHE
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
- In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
COUNTRY QUICHE
Bacon, eggs, and cheese, all blended in a pie crust!
Provided by Angela
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
- In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
- Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 13.4 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 453 mg, Sugar 0.9 g
ONION QUICHE
This simple quiche is a versatile dish that can be served with almost anything.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
- In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
- Bake in preheated oven for 30 minutes, or until eggs have set.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 12.7 g, Cholesterol 91.3 mg, Fat 15.7 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 210.6 mg, Sugar 1.1 g
CHEESE AND ONION QUICHE
Make and share this Cheese and Onion Quiche recipe from Food.com.
Provided by Dancer
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PASTRY CRUST:
- Sift the all purpose flour into a mixing bowl.
- Combine with the corn oil, butter and a dash of salt.
- Mix well until the texture resembles bread crumbs.
- Add the cold water, and mix well to form a dough.
- Knead lightly and refrigerate for 20 minutes.
- FILLING:
- Chop the onions into cubes.
- In a frying pan, saute the onions in butter.
- Set aside.
- In a mixing bowl, beat the eggs well.
- Add the cream and grated gruyere cheese and mix well.
- QUICHE:
- Roll out the pastry dough in an 8-inch round baking dish.
- Spread the fried onions on the bottom of the pastry crust.
- Pour in the egg and cheese mixture.
- Bake in a preheated oven for approximately half an hour, until the filling has set.
- Temperature of oven should be set at 400 degrees.
- Garnish with chopped chives or parsley.
Nutrition Facts : Calories 216.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 134.5, Sodium 82.2, Carbohydrate 18.9, Fiber 0.9, Sugar 1.4, Protein 7.1
CHEESE AND ONION QUICHE
Make and share this Cheese and Onion Quiche recipe from Food.com.
Provided by Jackie H.
Categories Savory Pies
Time 55m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees and place baking sheet in oven to warm.
- Cook white part of the onions in oil until soft, about 4 minutes. Allow to cool.
- Mix the flour with the salt and cut into the butter until the mixture looks like meal. Add just enough ice water to make a stiff dough. Roll out and put it into the bottom of a 8 inch quiche pan( pie plate will work too).
- Mix the green part of the onions with the white. Add half the grated cheese and spread over bottom of pan.
- Beat the eggs into the milk and pour over onions and cheese.
- Sprinkle with remaining cheese and paprika.
- Place the quiche on the warmed baking sheet and cook for ten minutes.
- Lower temperature to 375 degrees and bake 25-30 minutes, until just set.
- Allow to stand 10 minutes, cut and serve.
Nutrition Facts : Calories 579.8, Fat 38.7, SaturatedFat 21.4, Cholesterol 251.2, Sodium 453.7, Carbohydrate 38, Fiber 1.7, Sugar 1.1, Protein 20.4
CHEESE AND ONION QUICHE
Make and share this Cheese and Onion Quiche recipe from Food.com.
Provided by lovefood
Categories Savory Pies
Time 45m
Yield 1 flan, 4 serving(s)
Number Of Ingredients 11
Steps:
- place the flour, oats and salt in a mixing bowl and rub in the margarine until the mixture resembles bread-crumbs.
- add the water and mix to a firm dough.
- turn onto floured surface and need lightly until smooth.
- roll out and use to line a 20 inch flan dish.
- chill for 15 minutes.
- meanwhile make the filling.
- heat the oil in a pan; add the onions and fry gently till transparent.
- mix the eggs and milk together, then stir in the cheese and onions salt and pepper to taste.
- pour into flan case and bake in a preheated oven, 190 or 375, for 30-35 minutes.
- serve hot or cold with salad.
Nutrition Facts : Calories 847.5, Fat 59.3, SaturatedFat 20.7, Cholesterol 176.5, Sodium 778.5, Carbohydrate 51.9, Fiber 7.9, Sugar 3, Protein 30.2
SWISS CHEESE 'N' ONION QUICHE
Steps:
- Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
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