EASY BROCCOLI QUICHE RECIPE | ALLRECIPES
This easy vegetarian quiche is a snap to make but looks great on the table.
Provided by sal
Categories Breakfast Quiche
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
- Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven until center has set, 30 to 50 minutes.
Nutrition Facts : Calories 388.3 calories, CarbohydrateContent 21.5 g, CholesterolContent 167.3 mg, FatContent 26.8 g, FiberContent 2.2 g, ProteinContent 16.1 g, SaturatedFatContent 12 g, SodiumContent 898.2 mg, SugarContent 4.9 g
BACON, CHEESE AND TOMATO QUICHE RECIPE | DELICIOUS. MAGA…
James Martin’s quiche recipe is made with a shortcrust pastry with bacon, tomato and cheese filling.
Provided by James Martin.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
- Roll out the pastry on a lightly floured surface and use to line a well-buttered, deep-sided 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.
- Preheat the oven to 200°C/400°F/Gas Mark 6. Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. (See our how-to video below.) Place on a baking tray and bake blind for 15-20 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes. Using a sharp knife trim the excess pastry so that you have neat edges. Set aside.
- Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
- Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.
- Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
More about "easy quiche recipe uk recipes"
QUICHE LORRAINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine French
Calories 698kcal per serving
- Trim the pastry edges to get a perfect edge and then serve in wedges.
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine French
- Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out.
QUICHE LORRAINE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine French
Calories 698kcal per serving
- Trim the pastry edges to get a perfect edge and then serve in wedges.
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine French
- Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out.
MARY BERRY'S LEEK AND STILTON QUICHE RECIPE
From thehappyfoodie.co.uk
Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting
1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter.
2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.
3. Roll the pastry out on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.
4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/Gas 4.
5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.
6. Beat the eggs and cream together in a jug and season with salt and pepper.
7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.
8. Bake in the oven for about 35–40 minutes or until golden brown and just set on top (see tip). Leave for 5–10 minutes to rest before turning out.
Prepare Ahead:
Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.
Freeze:
Both the cooked tart and the unfilled pastry base freeze well.
Mary’s Classic Tip:
* Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.
BEST HAM & CHEESE QUICHE RECIPE - HOW TO MAKE HAM ... …
From delish.com
Reviews 5
Total Time 1 hours 30 minutes
Category low sugar, nut-free, brunch, Sunday lunch, baking, breakfast, brunch, eggs
Cuisine American
- Bake until just set in the center, about 40 minutes. Let cool 15 minutes before slicing.
CHEESE AND ONION QUICHE - PERFECT FOR PICNICS - DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 1 hours 45 minutes
Calories 400kcals per serving
- For the filling, whisk the cream, milk and eggs together in a large bowl. Add the grated cheese, caramelised onions and mustard with a pinch of salt, then stir to combine. Pour the filling into the hot tart shell (see Know-how), then return, on the baking tray, to the oven for 45 minutes or until set with a slight wobble in the centre. Cool, then slice and serve.
EASY TUNA CASSEROLE – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 4
Cuisine Modern
- Optional: Transfer the mixture to a baking dish and cover with crushed potato chips. Place under the broiler for 2-3 minutes.
QUICHE RECIPES WITH SHORTCRUST PASTRY | JUS-ROL
From jusrol.co.uk
Total Time 100 minutes
Category Autumn, Christmas and New Years, Mains, Snacks, Valentine's Day, Winter
Cuisine British
- Spread the bacon pieces evenly in the pastry case. Gently pour over the egg mixture. Bake for 20-25 minutes until the filling is just set and golden. Serve warm or cold.
QUICHE RECIPES WITH SHORTCRUST PASTRY | JUS-ROL
From jusrol.co.uk
Total Time 100 minutes
Category Autumn, Christmas and New Years, Mains, Snacks, Valentine's Day, Winter
Cuisine British
- Spread the bacon pieces evenly in the pastry case. Gently pour over the egg mixture. Bake for 20-25 minutes until the filling is just set and golden. Serve warm or cold.
EASY HONEY CHICKEN RECIPE BY MARY BERRY - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Total Time 40 minutes
1. Using a sharp knife, make shallow slits in the top of the chicken legs (see tip).
2. Place all the ingredients for the marinade in a large bowl and stir until combined. Add the chicken legs and toss to coat, using your hands to cover them really well in the marinade. Cover the bowl and place in the fridge to marinate for a minimum of 30 minutes.
3. Meanwhile, preheat the oven to 220°C/200°C fan/Gas 7 and line a roasting tin with baking paper.
4. Place the marinated chicken legs in the lined tin, skin side up in a single layer, and spoon over the remaining marinade from the bowl. Roast in the oven for 35–40 minutes until sticky and golden and cooked through. Skim off any fat from the cooking juices and pour the juices into a jug.
5. Serve hot with the juices poured over, and with a green vegetable and sauté potatoes or mash on the side.
Mary’s Classic Tips:
* Remove the skin from the chicken legs, if you prefer.
* Don’t forget to wash your hands after handling raw poultry.
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