Italian Tomato Onion Quiche Recipes

ITALIAN QUICHE

Steps:

• Preheat oven to 180°C (350°F).
• Place eggs, cream, salt, cayenne pepper, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
• Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.
• Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.
• Pour the egg mixture over the vegetables.
• Bake for 30 minutes or until set.
• Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
• Serve hot with a green salad.

TOMATO ONION QUICHE

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.

TOMATO AND BASIL QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
• Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

MY SPECIAL FRIDAY NIGHT VEGETARIAN ONION AND TOMATO QUICHE

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!

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
• Layer onion, then tomato, then mushrooms over cheese.
• Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.

CAPRESE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish.
• Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes.
• Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.

ITALIAN QUICHE

Steps:

• Pre-heat oven to 350°F.
• Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
• Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
• Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
• Pour egg mixture over the vegetables.
• Bake for 30 minutes or until set.
• Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
• Serve hot with green salad.

TOMATO ONION QUICHE

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.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.