Tarragon And Thyme Quiche Recipes

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SPINACH MUSHROOM QUICHE WITH TARRAGON



Spinach Mushroom Quiche with Tarragon image

A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.

Provided by ANNEJ4

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h35m

Yield 6

Number Of Ingredients 17

1 egg, separated
1 tablespoon water
1 prepared 9-inch single pie crust
2 eggs
1 cup milk
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (6 ounce) bag fresh spinach, chopped
¼ teaspoon dried tarragon
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ¼ cups shredded white Cheddar cheese
1 small zucchini, thinly sliced into rounds
¼ cup shredded white Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
  • Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
  • Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
  • Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
  • Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
  • Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
  • Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
  • Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
  • Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
  • Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 20.5 g, Cholesterol 125.9 mg, Fat 27.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 506.7 mg, Sugar 3.8 g

TARRAGON AND THYME QUICHE



Tarragon and Thyme Quiche image

One of the very few recipes I've seen that use tarragon. My favorite is with smoked Swiss cheese, bacon, almond milk, graham cracker crust and all of the other optional ingredients.

Provided by Starman5

Categories     Breakfast

Time 1h

Yield 4-6 Pie shaped wedges, 4-6 serving(s)

Number Of Ingredients 15

4 eggs, if using a 9-inch pie shell or 5 eggs, if using a 10-inch pie shell
2/3 cup coconut milk, if using a 9-inch pie shell or 3/4 cup milk, if using a 10-inch pie shell
1 (9 inch) chocolate crumb pie shell or 1 (10 inch) pie crusts
4 ounces gouda cheese (shredded or sliced 1/16 inch thick) or 6 ounces cheese, if using a 10-inch pie shell
1/4 lb cooked chicken (optional) or 1/4 lb cooked shrimp, diced (optional)
1 teaspoon vanilla extract
1/3 cup bell pepper, chopped (optional)
1/3 cup onion, chopped (optional)
1/3 cup celery, chopped (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
1/8 teaspoon white pepper (optional)
1/8 teaspoon ground cayenne pepper (optional)
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, finely chopped
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon, finely chopped

Steps:

  • Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
  • If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
  • Mix all ingredients except meat together and pour into pie shell.
  • Sprinkle with meat.
  • Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
  • Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).

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  • Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms to the skillet and heat while stirring frequently with a spatula or wooden spoon until mushrooms are tender and most of the moisture is gone (approximately 8-10 minutes). Add the spinach and tarragon and continue to cook for 1-2 additional minutes until spinach is wilted and tarragon is fragrant. Remove from heat and set aside.
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