Farmers Quiche Recipes
GARDEN VEGETABLE QUICHE
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
FARMER'S QUICHE
A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese.
Provided by PalatablePastime
Categories Savory Pies
Time 1h45m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.
- Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.
- Allow rice to sit off heat, covered, for 5-10 minutes more.
- Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).
- Preheat oven to 350°F.
- Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.
- Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).
- In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.
- Place crumbled bacon in the bottom of the rice crust.
- Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.
- Pour egg mixture over the top of the vegetables and bacon.
- Sprinkle with grated cheese.
- Dot with little pieces of butter.
- Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.
- Allow to stand 30 minutes before slicing and serving.
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