Best Tarragon And Thyme Quiche Recipes

SPINACH MUSHROOM QUICHE WITH TARRAGON

Spinach Mushroom Quiche with Tarragon image

A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.

Provided by ANNEJ4

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h35m

Yield 6

Number Of Ingredients 17

Ingredients

1 egg, separated
1 tablespoon water
1 prepared 9-inch single pie crust
2 eggs
1 cup milk
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (6 ounce) bag fresh spinach, chopped
¼ teaspoon dried tarragon
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ¼ cups shredded white Cheddar cheese
1 small zucchini, thinly sliced into rounds
¼ cup shredded white Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 20.5 g, Cholesterol 125.9 mg, Fat 27.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 506.7 mg, Sugar 3.8 g

TOMATO THYME QUICHE

Tomato Thyme Quiche image

It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs.

Provided by Kabwe Cook

Categories Brunch

Time 1h5m

Yield 1 9, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup flour
1/16 teaspoon salt
3/4 teaspoon baking powder
1/4 cup cold butter
2 egg yolks
3 -4 tablespoons cold water
1/3 cup cheese, in slices or shredded (I like provolone or cheddar)
1/3 cup sliced mushrooms
2 minced garlic cloves
3 large eggs
egg white, leftover from the crust
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
1/3 cup milk
1 medium sliced tomatoes
1 1/2 teaspoons thyme

Steps:

Crust:.
Set oven to 400.
Combine flour, salt, and baking powder.
Cut/blend in the butter until you have coarse crumbs.
Add ONE beaten egg yolk, don't mix yet.
Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
Refrigerate for at least 20 minutes (longer is better).
Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
Brush crust with remaining, beaten egg yolk.
Prick all over with a fork.
Bake for 10 minutes, then set aside away from the heat
Change oven setting to 350.
Filling:.
Spread the cheese around in the bottom of the crust.
Follow with the mushrooms and minced garlic.
In a seperate bowl, whisk eggs together with the egg whites.
Add salt, pepper, sour cream, and milk.
Pour egg mixture into pie shell (do not stir).
Place slices of tomato around on the top.
Sprinkle with thyme.
Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
Allow to set, away from heat, for 10 minutes.
Can be eaten hot or chilled.