Best GruyÈre Quiche With Caramelized Peppers Onions And Spinach Recipes

SPINACH AND GRUYERE QUICHES

Steps:

• Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
• Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
• In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
• Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

CARAMELIZED ONION, GRUYERE, AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees.
• With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
• Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
• Beat the eggs and add the milk and whisk well.
• Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
• Spray or wipe oil all over a deep pie dish.
• When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
• Pour the egg mixture over the top and pop into the oven.
• Bake until firm in the middle, about 40-45 minutes.
• Serve with fresh fruit and popovers hot from the oven!

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE

Steps:

• Blind bake your pie crust and let it cool.
• When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
• Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
• Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
• Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
• Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
• If you're feeling creative, decorate the top with some red pepper strips.
• Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
• Enjoy!

CARAMELIZED ONION AND SPINACH QUICHE

Steps:

• In a large bowl, add in flour, salt, cold butter and lard.
• Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
• Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
• Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
• Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
• Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
• Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
• In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
• Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
• With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
• In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
• Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
• Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
• Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

GRUYERE VEGGIE QUICHE

Steps:

• This quiche has both sauteed veggies and some fresh veggies. Start by sauteing about 1 cup vegetables in a little butter or oil. Set them aside to cool.
• While the veggies are cooling, roll out the packaged pie dough. Sprinkle 1 t. cornmeal or breadcrumbs in the bottom of the baking dish (I like the Pampered Chef 11" round stoneware dish, but you can use a DEEP-DISH pie plate). Fit pie dough into plate.
• Into pie dough, place cooled cooked vegetables (drain first), chopped fresh spinach, then gruyere cheese that has been tossed with 1 T. flour.
• In a separate bowl, whisk together milk, eggs, Bisquick, salt and pepper. Pour over veggies.
• Sprinkle the fresh diced tomatoes and green onions around the edge of the quiche.
• Bake 375 for 45-50 minutes, or until center has puffed slightly and a knife tests clean.