Tarragon And Thyme Quiche Ii Recipes

TARRAGON AND THYME QUICHE

Steps:

• Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
• If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
• Mix all ingredients except meat together and pour into pie shell.
• Sprinkle with meat.
• Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
• Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).

PHILLY CREAM CHEESE BRUNCH QUICHE

Steps:

• On a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate.
• Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
• Combine cream cheese and milk in saucepan. Stir over low heat until smooth.
• Gradually add cream cheese mixture to eggs, mixing until well blended.
• Saute onions in butter.
• Add onions and remaining ingredients to cream cheese mixture and mix well.
• Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
• Garnish with ham slices and fresh dill, if desired.

SPINACH MUSHROOM QUICHE WITH TARRAGON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
• Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
• Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
• Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
• Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
• Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
• Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
• Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
• Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
• Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

TOMATO THYME QUICHE

Steps:

• Crust:.
• Set oven to 400.
• Combine flour, salt, and baking powder.
• Cut/blend in the butter until you have coarse crumbs.
• Add ONE beaten egg yolk, don't mix yet.
• Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
• Refrigerate for at least 20 minutes (longer is better).
• Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
• Brush crust with remaining, beaten egg yolk.
• Prick all over with a fork.
• Bake for 10 minutes, then set aside away from the heat
• Change oven setting to 350.
• Filling:.
• Spread the cheese around in the bottom of the crust.
• Follow with the mushrooms and minced garlic.
• In a seperate bowl, whisk eggs together with the egg whites.
• Add salt, pepper, sour cream, and milk.
• Pour egg mixture into pie shell (do not stir).
• Place slices of tomato around on the top.
• Sprinkle with thyme.
• Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
• Allow to set, away from heat, for 10 minutes.
• Can be eaten hot or chilled.

SUMMER SQUASH CUSTARD WITH GOAT CHEESE

Steps:

• Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
• Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
• Add the goat cheese and butter while still hot and stir until melted.
• Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
• Pour into baking dish or individual ramekins
• Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
• Serve warm or at room temperature.