Fluffy Spinach Onion And Roasted Red Pepper Quiche With Gruyere Recipes

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!

GRUYERE QUICHE WITH ONION & RED PEPPER

Steps:

• Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
• Lower heat; cover and let cook 15 minutes, stirring occasionally.
• Preheat the oven to 375°F.
• Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
• Remove from heat.
• Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
• Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
• Bake on a cookie sheet for 35-40 minutes till set.

LIGHT AND FLUFFY SPINACH QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
• In a large bowl, whisk together mayonnaise and milk until smooth.
• Whisk in eggs.
• Layer spinach, cheese, and onion in pie shell, making several layers of each.
• Pour in egg mixture.
• Place quiche on prepared cookie sheet. Cover quiche with foil.
• Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

ROASTED RED PEPPER QUICHE

Steps:

• Prepare prebaked tart shell for custard-filled tart or pie.
• Heat boiler.
• Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
• Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
• Heat oven to 400 degrees.
• Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
• Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
• Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.