Cheddar And Tomato Quiche Recipes

HEIRLOOM TOMATO AND ONION QUICHE

Steps:

• Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked 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.
• 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.
• In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.
• 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.
• 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.

CORN, CHEDDAR AND TOMATO QUICHE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

CHEDDAR AND TOMATO QUICHE

Steps:

• Bake pie shell.(I use Pillsbury Ready-Crust).
• Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
• Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
• Cook uncovered in 325 degree oven just until set, about 25 minutes.
• Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.

ULTIMATE BREAKFAST QUICHE RECIPE

Steps:

• Preheat oven to 350° F.
• In a skillet heat olive oil over medium heat. Add in shredded hash browns and onion. Season with salt and pepper. Cook for 3-5 minutes stirring occasionally until potatoes and onions are golden-brown.
• Add cheddar cheese, cooked sausage, bacon, onion, hash browns, and tomato to the pie crust.
• In a mixing bowl, add eggs, yolk, and milk; whisk until combined and fluffy. Pour custard over the quiche fillings.
• Bake for 30-35 mins or until done. If crust is browning too much, loosely cover quiche with a sheet of foil.
• Allow quiche to cool for at least 15 minutes before slicing into it.

GREEN TOMATO PIE WITH BACON-CHEDDAR CRUST

Steps:

• Make the crust: Sprinkle the Cheddar and bacon bits over the disc of dough. Gently knead them into the dough until evenly incorporated, but don't overwork the dough. Wrap the dough in plastic wrap or put it in a freezer bag and chill for 30 minutes before using.
• Roll out the pie dough into a 13-inch round, fit it into a 10-inch pie pan, trim, and crimp the edges.
• Preheat the oven to 350°F. Place a raised wire rack inside a rimmed baking sheet.
• Fill the pie: Sprinkle the cornmeal evenly over the bottom of the pie shell. Layer 3 sliced tomatoes over the bottom. Scatter half the bacon over the tomatoes. Repeat with another layer of 3 sliced tomatoes and the remaining bacon.
• In a medium bowl, mix together the mayonnaise, eggs, Cheddar, Parmesan, flour, cayenne, paprika, and scallions. Spread the mixture evenly over the filling.
• Arrange the remaining tomato slices in an attractive pattern on top of the mayonnaise mixture.
• Place the pie on the prepared baking sheet. Bake for 45 to 60 minutes, turning the baking sheet after 30 minutes, until the exposed filling is golden brown. Let cool for 15 minutes on a raised wire rack before slicing and serving. Garnish with additional chopped scallions and Parmesan cheese, if desired.

TOMATO AND CHEDDAR TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
• In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
• Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
• To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
• These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!