Best 2 Fresh Veggie And Herb Quiche Recipes
Indulge in a culinary symphony of flavors with our delectable Fresh Veggie and Herb Quiche. This savory masterpiece combines the vibrant freshness of seasonal vegetables, the aromatic charm of herbs, and the rich creaminess of eggs and cheese. Each bite offers a harmonious blend of textures and flavors that will tantalize your taste buds.
Dive into a medley of recipes that explore the versatility of this classic dish. From the traditional quiche Lorraine, featuring the iconic combination of bacon, Gruyère cheese, and silky custard, to the vegetarian delight of the Provencal quiche, bursting with sun-ripened tomatoes, zucchini, and fragrant herbs, there's a quiche for every palate.
Experience the rustic charm of the Spanish tortilla de patatas, where tender potatoes and caramelized onions dance in a golden embrace. Embark on a journey to the Mediterranean with the vibrant spanakopita, where spinach, feta cheese, and phyllo pastry unite in a symphony of flavors. Discover the secrets of the Italian crostata di verdure, where a flaky crust envelops a vibrant filling of roasted vegetables and herbs.
Whether you seek a hearty brunch, a light lunch, or an elegant dinner, these quiche and quiche-inspired recipes will leave you craving for more. With their ease of preparation and endless variations, they are perfect for home cooks of all skill levels. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that celebrates the beauty of fresh vegetables and herbs.
CHEESE AND FRESH HERB QUICHE
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
FRESH HERBS QUICHE
Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 11
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiche.
- Don't overmix the dough. Overmixing will make the dough tough.
- Blind-bake the crust before filling it. This will help to prevent the crust from becoming soggy.
- Use a variety of vegetables in your quiche. This will add flavor and color.
- Don't overcook the quiche. The quiche is done when the center is set and a toothpick inserted into the center comes out clean.
Conclusion:
Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and herbs, and it's also a good option for a make-ahead meal. With a little planning and effort, you can make a quiche that's sure to impress your family and friends.
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