CRUSTLESS FOUR-CHEESE QUICHE
My husband is a real meat fan-but this luscious quiche is one meatless recipe he loves. In fact, he'll even go to the store and bring home Jarlsberg cheese as a hint that it's time for me to make it. More Vegetarian Recipes »
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 409 calories, Fat 30g fat (17g saturated fat), Cholesterol 254mg cholesterol, Sodium 720mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 24g protein.
QUICHE SUPREME
This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!
Provided by prissycat
Categories Breakfast and Brunch Eggs
Time 1h15m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
- In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
- In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
- Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g
ULTIMATE QUICHE LORRAINE
The key to making the perfect quiche is simplicity, as you can see with this delicious recipe
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Supper
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
- Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
- Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
- Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
- While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels.
- Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
- Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn't need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
- Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
- Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
- Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.
Nutrition Facts : Calories 525 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.21 milligram of sodium
ULTIMATE CHEESE QUICHE
This dish is ridiculously easy to cook and is absolutely bursting with a rich, cheesy taste. It's also very, very filling!
Provided by domstapleton
Time 35m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
- Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
- Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
- Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.
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