Roasted Red Pepper And Leek Quiche Recipes

ROASTED RED PEPPER AND LEEK QUICHE

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.

CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE

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!

LEEK QUICHE

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.

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.