QUICHE PANERA RECIPES

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SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE RECIPE ...



Simple Crustless Spinach and Mushroom Quiche Recipe ... image

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories     Breakfast Quiche

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 10-inch quiche

Number Of Ingredients 13

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10-inch pie dish.
  • Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
  • Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
  • Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 412.2 calories, CarbohydrateContent 10.6 g, CholesterolContent 214.4 mg, FatContent 32.4 g, FiberContent 1.1 g, ProteinContent 20.8 g, SaturatedFatContent 19.2 g, SodiumContent 582.9 mg, SugarContent 1.4 g

ORANGE CURD BROWNIES | KAREN'S KITCHEN STORIES



Orange Curd Brownies | Karen's Kitchen Stories image

Deeply fudgy brownies with a swirl of delicious homemade orange curd on top... because chocolate and orange are such a delicious combination of flavors.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Number Of Ingredients 18

79 grams (1/3 cup plus 1 tablespoon) granulated sugar
1 large eggs, room temperature
1 tablespoon orange zest
1 teaspoon cornstarch
1/4 teaspoon kosher salt
120 grams (1/2 cup) fresh orange juice
76 grams (1/3 cup) unsalted butter, cut into cubes
226 grams (8 ounces) bittersweet (60 percent) chocolate, chopped
170 grams (3/4 cup) unsalted butter, cubed
200 grams (1 cup) granulated sugar
165 grams (3/4 cup packed) dark brown sugar
156 grams (1 1/4 cups) unbleached all purpose flour
3 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon kosher salt
3/4 teaspoon espresso powder
4 large eggs, room temperature
2 teaspoons pure vanilla extract
200 grams (3/4 cup) orange curd

Steps:

  • In a medium saucepan, whisk together the sugar, eggs, zest, cornstarch, and salt. Whisk in the orange juice. Set the heat to medium low and cook, stirring contantly, until the mixture begins to bubble and thicken, and reaches 170 degrees F. This should take about 7 minutes.
  • Remove from the heat and strain the mixture into a heat proof bowl. Add the butter, a tablespoon at a time, and stir until incorporated.
  • Once all of the butter has been incorporated, cover the top of the curd with plastic wrap (pressing it against the mixture) and let cool. Refrigerate up to one week.
  • Heat the oven to 325 degrees F and line an 8 inch square cake pan with parchment paper and spray it with spray oil.
  • Melt the chopped bittersweet chocolate in a double boiler along with the butter until smooth. Remove the chocolate butter mixture from the heat and stir in granulated and brown sugar and let the mixture cool.
  • While the mixture is cooling, whisk together flour, cocoa powder, salt, and expresso powder.
  • After that, add four eggs to the chocolate mixture, one at a time, and whisk them in, along with the vanilla extract.
  • Finally, fold in the flour mixture to form the batter.
  • Pour 835 grams (3 cups) of the batter into the pan and smooth over the top.
  • Add the rest of the batter to a pastry bag with a 1/2 inch tip.
  • Add the curd to another pastry bag with a 1/4 inch tip.
  • Take the pastry bag with the batter and pipe it all around the edges of the pan. Next, draw 7 lines, one inch apart, perpendicular to each other. Fill in between the 7 lines of batter with 8 lines of the curd with the curd pastry bag.
  • Use a toothpick and draw a line perpendicular to the piped lines about one inch from the edge of the pan. Lift the toothpick, move over one inch, and draw another line in the opposite direction. Continue to draw the lines, one inch apart, in opposite directions.
  • Bake the brownies for 40 to 45 minutes. Under baking is better than over baking.
  • Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Nutrition Facts : Calories 524.45, FatContent 25.74, SaturatedFatContent 15.04, CarbohydrateContent 68.75, FiberContent 1.43, SugarContent 52.55, ProteinContent 6.64, SodiumContent 194.41, CholesterolContent 163.74

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