ROASTED TOMATO QUICHE RECIPE: HOW TO MAKE IT
This cheesy quiche comes together quickly enough that I don't have to wake up really early to get it on the table, and that’s a bonus. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.
Nutrition Facts : Calories 397 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 158mg cholesterol, SodiumContent 725mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
ROASTED TOMATO, BASIL & PARMESAN QUICHE RECIPE | BBC GOOD FOOD
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, FatContent 39 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.48 milligram of sodium
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ROASTED TOMATO AND CHEESE QUICHE - LIDL RECIPES
From recipes.lidl.co.uk
Total Time 80 minutes
Cuisine French
- ROASTING THE TOMATOES FIRST MAKES THIS QUICHE RECIPE TASTE EXTRA SPECIAL, AND USING TWO VARIETIES OF CHEESE ENSURE IT IS PACKED WITH FLAVOUR. IF YOU’RE COOKING FOR VEGETARIANS SWAP THE PARMESAN FOR MATURE CHEDDAR. ENJOY WITH A GLASS OF EASY-DRINKING WHITE WINE, SUCH AS OUR MÂCON VILLAGES AOP BLANC. * Begin by making the pastry. Sift the flour and salt into a bowl and add the butter, then rub the butter into the dry ingredients using your fingers until it resembles fine breadcrumbs. * Add just enough water to bring together to form a dough, then roll into a ball, wrap in cling film and chill in the fridge for 15 minutes. * Dust a clean surface with flour and roll out the dough using short strokes, moving the dough a quarter turn with each roll until it’s roughly 5cm bigger than a 25cm tart tin. * Dust the tart tin with flour and drape the pastry over the top, pushing it carefully into the edges. Place the tin in the fridge and chill for a further 30 minutes. * Preheat the oven to 180°C/160°C/gas mark 4. * Slice the tomatoes in half and place on a baking tray along with the shallots. Drizzle with olive oil and scatter over herbs, garlic and seasoning, then roast in the oven for 25. * Line the tart case with baking paper and fill with ceramic baking beans (if you don't have any you can use dried beans instead). Add to the oven with the tomatoes for 20 minutes. After this time, remove the baking beans and paper and return the tart to the oven for a further 5 minutes until golden brown. * Meanwhile, whisk the eggs and cream together and add the basil and a little seasoning. * Sprinkle the tart case with some of the grated cheese and arrange the tomatoes, shallots and mozzarella pieces evenly across it. Pour over the cream mixture and top with the remaining cheese. * Bake in the oven for 20 - 25 minutes, or until set and golden. Leave to cool in the case, then remove and cut into portions.
TOMATO QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Category Breakfast, Brunch
Calories 484 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.
ROASTED TOMATO & ASPARAGUS CRUSTLESS QUICHE RECIPE ...
From eatingwell.com
Reviews 4
Total Time 1 hours 10 minutes
Category Healthy Cottage Cheese Recipes
Calories 156.6 calories per serving
- Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.
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