Artichoke And Smoked Gouda Crustless Quiche Recipes

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SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE



Spinach and Smoked Gouda Crustless Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
4 tablespoons freshly grated Parmesan cheese
1 (10-ounce) box frozen spinach, thawed
2 large eggs
2 egg yolks
2 cups half-and-half
4 ounces grated smoked Gouda cheese, about 1 cup
2 tablespoons all-purpose flour
Generous pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3/4 cup chopped trimmed scallions, white and green, about 8
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
  • Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
  • Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

ARTICHOKE QUICHE



Artichoke Quiche image

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

Provided by Dee514

Categories     Lunch/Snacks

Time 45m

Yield 1 9inch Quiche, 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, well drained
2 garlic cloves
4 eggs
3 -4 tablespoons grated pecorino romano cheese
6 ounces mozzarella cheese, diced small
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream
1 (9 inch) pie crusts (bottom only)

Steps:

  • Cut artichoke hearts into quarters, or large dice.
  • In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
  • Add artichoke hearts and saute them until they start to brown.
  • Remove garlic cloves, and let the artichokes cool.
  • In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
  • Add the artichokes and the oil from the pan to the egg mixture, mix well.
  • Spoon mixture into pie crust.
  • Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

MARINATED ARTICHOKE QUICHE



Marinated Artichoke Quiche image

This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Cafe Borrone. You can use your own recipe for the pastry shell if you'd prefer.

Provided by Leslie in Texas

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1/4 cup unsalted butter, cut into pieces (1/2 stick)
1/8 teaspoon salt
1 egg, chilled
1 1/2 teaspoons fresh lemon juice
2 tablespoons butter (1/4 stick)
1 small onion, diced
3 eggs
1 cup whipping cream
1/2 cup half-and-half
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon dried dill
1/8 teaspoon salt
1 pinch fresh ground pepper
1 pinch ground red pepper
1 pinch grated nutmeg
2 (6 ounce) jars marinated artichoke hearts, well drained and chopped
1/3 cup grated gruyere cheese
1/3 cup grated jarlsberg cheese

Steps:

  • For Pastry Dough.
  • Preheat oven to 350 degrees.
  • Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
  • Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
  • Roll dough out on lightly floured surface into 12-inch circle.
  • Fit into 9x1 1/2-inch fluted quiche pan.
  • Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
  • Discard paper and beans or weights.
  • Continue baking until bottom is lightly browned, about 5 minutes;set aside.
  • For Filling.
  • Preheat oven to 375 degrees.
  • Melt butter in a small skillet over medium-high heat.
  • Add onion and saute until soft:do not brown.
  • Remove from heat and set aside.
  • Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
  • Arrange artichokes on crust; top with onion and sprinkle with cheese.
  • Pour egg mixture over evenly.
  • Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
  • Cut into wedges and serve warm.

Nutrition Facts : Calories 477.4, Fat 36.2, SaturatedFat 21.4, Cholesterol 246.7, Sodium 289.2, Carbohydrate 26.4, Fiber 3.9, Sugar 1.6, Protein 13.8

SIMPLY ELEGANT ARTICHOKE QUICHE



Simply Elegant Artichoke Quiche image

Make and share this Simply Elegant Artichoke Quiche recipe from Food.com.

Provided by The Spice Guru

Categories     European

Time 50m

Yield 1 deep dish pie or two pies, 6-12 serving(s)

Number Of Ingredients 28

2 2/3 cups unsifted all-purpose flour
1 tablespoon chicken bouillon powder
1/2 teaspoon rubbed sage
1/8 teaspoon onion powder
1/8 teaspoon turmeric powder
3/4 cup canola oil
6 tablespoons milk
1 teaspoon hickory bacon fat
1 teaspoon apple cider vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
2 whole garlic cloves
1/2 cup coarsely chopped onion
14 ounces premium drained artichoke hearts (in water)
1/4 cup dry white wine
1 tablespoon fresh minced parsley
1 teaspoon snipped fresh dill
1/4 teaspoon kosher salt
1 3/4 cups cream or 1 3/4 cups half-and-half cream
1 cup shredded swiss cheese
4 eggs
2 tablespoons melted butter
1/4 teaspoon sugar
1/8 teaspoon nutmeg
1 pinch fresh ground white pepper
2 -3 ounces crumbled feta cheese (optional but recommended)
2 -3 ounces crumbled feta cheese (recommended)
green onion tops or chervil

Steps:

  • PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
  • CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
  • GRATE 1 cup swiss cheese; SET aside.
  • SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
  • ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
  • REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
  • COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
  • POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
  • BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
  • SLICE, then SERVE and ENJOY!

CRUSTLESS ARTICHOKE QUICHE (FRITTATA)



Crustless Artichoke Quiche (Frittata) image

I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!

Provided by Belinda in Austin

Categories     Breakfast

Time 40m

Yield 8-16 serving(s)

Number Of Ingredients 8

1/4 cup breadcrumbs or 2 slices bread
6 eggs or 1 1/2 cups egg substitute
2 cups grated cheddar cheese
14 ounces artichoke hearts, drained and chopped, slightly
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon italian seasoning
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
  • Add the artichoke hearts, and saute briefly.
  • Add the Italian seasoning, salt, and pepper.
  • In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
  • Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1

GOUDA SPINACH QUICHE



Gouda Spinach Quiche image

My husband and I have run a dairy for over 3 years and began making cheese 5 years ago. Gouda's distinctive, buttery taste is sensational in this quiche.

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1 medium onion, chopped
1 tablespoon butter
8 cups torn fresh spinach
1 cup shredded Gouda cheese
6 bacon strips, cooked and crumbled
4 large eggs
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°., In a skillet, saute the onion in butter until tender. Stir in spinach. Remove from the heat. Sprinkle cheese and bacon into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 409 calories, Fat 31g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

ARTICHOKE AND SMOKED GOUDA CRUSTLESS QUICHE



Artichoke and Smoked Gouda Crustless Quiche image

Make and share this Artichoke and Smoked Gouda Crustless Quiche recipe from Food.com.

Provided by Brooke the Cook in

Categories     Breakfast

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained well, patted dry and chopped
1 ounce parmesan cheese, shredded
1 ounce smoked gouda cheese, shredded
2 -3 shallots, diced
2 egg whites, slightly beaten
1 cup egg substitute
1/2 cup skim milk
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 and spray 9 inch pie plate with cooking spray.
  • Heat small skillet over medium-high heat and saute shallots until transparent. Set aside.
  • Layer drained/dried artichoke hearts in the bottom of pie plate.
  • Cover with parmesan and then gouda cheese.
  • Combine egg whites, egg substitute, skim milk and cayenne. Incorporate shallots and pour over artichoke/cheese into pie plate.
  • Bake for 32-34 minutes until eggs are set in the middle.
  • Turn broiler to High and broil 1-2 minutes until golden.
  • Let sit a few minutes before cutting.

Nutrition Facts : Calories 166, Fat 4.5, SaturatedFat 2.6, Cholesterol 15, Sodium 392.4, Carbohydrate 17.1, Fiber 8.6, Sugar 2.5, Protein 16.6

EASY SPINACH AND GOUDA CHEESE QUICHE



Easy Spinach and Gouda Cheese Quiche image

Looking for an easy yet delicious dinner? Spinach, green onions, garlic, and Gouda cheese combine to make the perfect quick and easy dinner.

Provided by Fioa

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 8

Number Of Ingredients 14

cooking spray
1 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon Dijon mustard
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
4 cups fresh spinach
1 ½ cups heavy cream
3 eggs
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
2 cups shredded Gouda cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
  • Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
  • Melt butter in a saucepan over medium heat. Add chopped onions and cook until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in spinach; cook 1 minute more.
  • Whisk heavy cream, eggs, salt, nutmeg, black pepper, and Italian seasoning together in a bowl.
  • Layer 1/2 of the Gouda cheese over the puff pastry and top with spinach mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until set and golden, about 25 minutes.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 32 g, Cholesterol 160.5 mg, Fat 51.3 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 23 g, Sodium 800.6 mg, Sugar 1.7 g

CRUSTLESS SAUSAGE AND GOUDA QUICHE



CRUSTLESS SAUSAGE AND GOUDA QUICHE image

Categories     Egg

Yield 8 People

Number Of Ingredients 9

1 cup frozen chopped onions
1/2 Sausage Log Browned and Crumbled
1 tablespoon unsalted butter
1 (8-ounce) shredded Gouda cheese (2 cups)
6 large eggs
1 cup heavy cream
1 cup whole milk
EQUIPMENT: a 10-inch quiche dish or 10-inch glass pie plate
ACCOMPANIMENT: green salad

Steps:

  • Preheat oven to 425°F with rack in middle. Butter quiche dish, then sprinkle all over with bread crumbs. Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

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