Roasted Red Pepper And Leek Quiche Recipes

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CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE



Caramelized Onions Roasted Red Peppers Quiche image

A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.

Provided by Veena Azmanov

Categories     brunch     Dinner     Lunch

Time 1h5m

Number Of Ingredients 20

1 1/2 cup All-purpose flour
4 oz Unsalted butter ((1 stick, 1/2 cup) chilled and cubed)
1/2 tsp Salt
1 Egg yolk
2 tbsp Water
1/2 cup Caramelized onions (2 large onions)
3/4 cup Roasted red peppers (2 large peppers)
1/2 cup Parsley (finely chopped )
1/4 cup Ricotta cheese
1/2 tsp Garlic (minced)
2 tbsp Olive oil
1/2 cup Cheddar cheese
1/2 cup Gruyere or Gouda cheese
3 Eggs (large)
1/2 cup Whipping cream or half & half
1/4 cup Ricotta cheese
1/2 cup Whole milk
2 tbsp All-purpose flour
1/4 tsp Salt
1/4 tsp Pepper

Steps:

  • Place flour, salt, and butter in a food processor.
  • Pulse for 30 seconds until bread crumb consistency.
  • Add beaten egg yolk and water
  • Pulse another 30 to 40 seconds until almost combined.
  • Invert on a clean workboard.
  • Gather it all into a ball without kneading.
  • Wrap in cling wrap and chip for at least an hour.
  • When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
  • Chill the pastry for 15 minutes, and
  • Preheat the oven at 190 C/ 380 F.
  • Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
  • Remove the baking beans and let the crust cool.
  • Slice onions thinly and saute in a skillet with one tablespoon oil.
  • Let cook on low for 10 to 15 minutes until caramelized.
  • Set aside to cool.
  • Core and cut the peppers in half.
  • Place them on a baking tray skin side up.
  • Brush with remaining olive oil.
  • Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
  • Cover with foil for 10 minutes then remove skin and chop roughly.
  • Set aside.
  • Combine Eggs, flour, cream, milk, and ricotta cheese.
  • Season with salt and pepper.
  • Set aside.
  • Preheat the oven at 180 C / 380 F.
  • Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
  • Then sprinkle the caramelized onions, roasted red peppers, and parsley.
  • Lastly, top with cheeses and season with salt and pepper.
  • Pour the custard mixture over carefully.
  • Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
  • Let cool for 15 minutes before you unmold from tart pan.
  • Enjoy!

Nutrition Facts : Calories 345 kcal, Carbohydrate 22 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 514 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ROASTED RED PEPPER AND LEEK QUICHE



Roasted Red Pepper and Leek Quiche image

For this recipe I used sweet onions, a 12 oz. jar of roasted peppers in olive oil. Drain and blot peppers with paper towels to remove excess oil prior to chopping. I also added the Romano cheese on top right before baking. No need to add additional salt. Twenty minute prep time included sauteeing of the onions.

Provided by Tastings by CeCe

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 frozen 9-inch deep dish pie shell
2 egg yolks
4 egg whites
2 medium onions, diced
1/2 tablespoon olive oil
2 cups swiss cheese, shredded
4 1/2 ounces roasted red peppers, chopped
1 (1 7/8 ounce) packet Knorr Leek mix
1 cup half-and-half cream
1/2 cup skim milk
1/8 teaspoon white pepper
1 pinch nutmeg
1 dash cayenne pepper (optional)
1 tablespoon romano cheese, shredded (optional)

Steps:

  • Preheat oven to 400 degrees F. Place the pie shell on a cookie sheet for filling. Heat the olive oil in a medium pan. Add onions and sauté until soft. Set aside to cool.
  • Empty soup mix in separate bowl and add milk and half & half. Whisk the eggs and egg whites until smooth, add to soup/milk mixture. Add white pepper, nutmeg and cayenne if using.
  • Spread cooled onions in pie shell, cover with ½ C of the shredded cheese. Layer the red pepper on top of the cheese. Cover with the remaining cheese. Pour soup/egg mixture on top.
  • Bake at 400 degrees F for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
  • Remove from oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 289.5, Fat 18.6, SaturatedFat 9.3, Cholesterol 77.8, Sodium 410.4, Carbohydrate 17.6, Fiber 1.2, Sugar 1.7, Protein 12.9

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
  • Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

LEEK QUICHE



Leek Quiche image

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams

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