TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
TOMATO, BACON, AND ONION QUICHE
Make and share this Tomato, Bacon, and Onion Quiche recipe from Food.com.
Provided by zaarnut
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place pie crust in pie pan, and prebake it for 10 minutes at 375 degrees.
- Cook chopped turkey bacon and red onion until carmelized in frying pan, and place in separate dish.
- Mix eggs, milk, cheese, and seasonings in mixing bowl. Add the onions and bacon, and pour into prebaked pie crust. (Note: pie crust does not have to be browned,only a little hardened.).
- Place the sliced tomatoes on top, one by one, all around until the top is covered.
- Bake in a 375 degree oven for 40 minutes, or until knife inserted is 'clean'.
Nutrition Facts : Calories 465, Fat 29.6, SaturatedFat 12.6, Cholesterol 211.7, Sodium 1060.8, Carbohydrate 24.4, Fiber 1.4, Sugar 5.1, Protein 25
ITALIAN TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.
Nutrition Facts :
SPINACH, CARAMELIZED ONION, AND TOMATO QUICHE
Steps:
- Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes. Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick spray. Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges. Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper into a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Yields 1/6 quiche per serving.
MY SPECIAL FRIDAY NIGHT VEGETARIAN ONION AND TOMATO QUICHE
This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.
Provided by FlemishMinx
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400° F (or 200° C).
- Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
- Remove from oven and allow to cool.
- This can obviously be done in advance.
- Saute the onion slices in the oil, and cook till they go golden.
- Add the crumbled thyme, salt and pepper.
- In a mixing bowl, whisk together the eggs and the cream.
- Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
- Next, spread the cheese evenly in the shell.
- Follow by spreading the onions over the cheese.
- They will not make a solid layer; distribute as evenly as possible.
- Pour in the egg/cream mixture.
- Lay the tomato slices on top.
- Salt and pepper again, if desired.
- Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
- Remove from oven, serve, and enjoy!
Nutrition Facts : Calories 754.8, Fat 58.5, SaturatedFat 26.8, Cholesterol 306.5, Sodium 570.8, Carbohydrate 29.7, Fiber 2.3, Sugar 3.8, Protein 28.4
TOMATO ONION QUICHE
Categories Egg
Number Of Ingredients 11
Steps:
- Fry onion in oil until golden abt 15-20 min. Spread onion in bottom of pie shell. Spread cheese over onion. Beat eggs, flour and mustard + milk, salt and pepper. Pour over cheese. Arrange tomatoes slices on top. Bake on bottom rack in 350 F (175C) oven for 35-40 in.
HEIRLOOM TOMATO AND ONION QUICHE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 13
Steps:
- 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpicked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F. 2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally. 3. In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper. 4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture. 5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings
TOMATO ONION QUICHE
Make and share this Tomato Onion Quiche recipe from Food.com.
Provided by Kim127
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spread onion and tomato in a 9-inch pastry shell.
- Mix eggs, yogurt, milk, salt, pepper and basil.
- Pour into pastry shell.
- Sprinkle cheese over top.
- Bake at 400 degrees ot 10 minutes.
- Then bake at 350 degrees for 35-40 minutes or until a knife comes out clean.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 461.4, Fat 29.9, SaturatedFat 11.7, Cholesterol 194.9, Sodium 909.9, Carbohydrate 31.5, Fiber 1.5, Sugar 5.3, Protein 16.9
TOMATO-ONION QUICHE
This Taste of Home recipe came in my mailbox this morning and called out to me! I love quiche! Especially anything with cheese and tomatoes and onions--yum! You've gotta try this! Photo: tasteofhome.com
Provided by Ellen Bales
Categories Savory Pies
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Cut the refrigerated pastry sheet in half. Save the other half for another use (or make two of these). On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
- 2. Layer half of the mozzarella cheese, onion and tomato in pastry; repeat. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top.
- 3. Bake in a preheated 350-degree oven for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
- 4. NOTE: For more servings, double the recipe and use the whole pastry sheet and a larger pie plate (9 in.).
ITALIAN TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.
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