Indulge in a delightful culinary journey with our exquisite Tarragon and Thyme Quiche recipes, a perfect blend of savory flavors and textures. This collection features three variations of this classic French dish, each offering a unique taste experience. From the simplicity of the Classic Tarragon and Thyme Quiche to the richness of the Goat Cheese and Sun-Dried Tomato Quiche, and the innovative addition of Smoked Salmon and Dill Quiche, these recipes cater to diverse palates and preferences. Whether you're a seasoned cook or just starting your kitchen adventures, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect quiche every time. Get ready to impress your family and friends with this versatile dish, perfect for brunch, lunch, or a light dinner.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH MUSHROOM QUICHE WITH TARRAGON
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
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
FRENCH ONION TART WITH CHEESY THYME PASTRY
Impress guests over for lunch with this French onion quiche with a gruyère and thyme pastry. Anchovies in the filling give an extra-special umami flavour
Provided by Anna Glover
Categories Lunch
Time 2h15m
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
- Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
- Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
- Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
- Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
- Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 462 calories, Fat 36 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
TARRAGON AND THYME QUICHE II
One of the few recipes I have found that uses tarragon. My favorite is with the graham cracker pie shell, smoked Swiss cheese, coconut milk, bacon and all of the optional ingredients.
Provided by Starman5
Categories Breakfast
Time 1h25m
Yield 6-8 pie wedges, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the tarragon and thyme evenly over the bottom of the pie shell.
- Line the bottom of the pie shell (I like the graham cracker pie shells best, gives the quiche a slightly sweet flavor, and the Oreo cookie pie shell gives it a very 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.
- Lightly saute the onions, bell peppers, and celery (or if you like the vegetables in your quiche crunchy, don't saute them). If you are using frozen chopped vegetables, once thawed in the microwave, they will be soft and won't need to be sautéed.
- Break the eggs into a bowl and mix well.
- Brush the sides and bottom of the pie shell with the egg mixture.
- Broil the pie shell for about 10 minutes at 400 degrees, or until the pie shell begins to brown.
- Dice the tarragon and thyme finely. I use a coffee bean grinder for this.
- Mix the cayenne and New Mexico peppers together and sprinkle evenly over the bottom of the pie shell.
- Line the bottom of the pie shell with the cheese.
- Mix remaining ingredients except meat together with an electric mixer and pour into pie shell.
- Sprinkle with meat.
- Cover with tin foil or an inverted aluminum pie shell and bake at 400 degrees for 50 to 60 minutes for a 9-inch diameter pie shell or 60 to 75 minutes for a 10-inch diameter pie shell, until eggs in the center are set.
- Optional - Remove tinfoil and broil 2 to 5 minutes until lightly browned on top.
- Wait at least 20 minutes before cutting or else the melted cheese will run out. Cut into eight slices when cool and microwave to serve.
Nutrition Facts : Calories 96.7, Fat 5.8, SaturatedFat 2.2, Cholesterol 131.6, Sodium 247.2, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 6.7
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Don't overmix the quiche batter. Overmixing will make the quiche tough.
- Blind-bake the crust before filling it. This will help prevent the crust from becoming soggy.
- Use a variety of cheeses in the quiche filling. This will give the quiche a more complex flavor.
- Bake the quiche until it is set in the center. A toothpick inserted into the center of the quiche should come out clean.
- Let the quiche cool slightly before serving. This will help the quiche hold its shape.
Conclusion:
Quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables, meats, and cheeses. With a little planning, you can easily make a quiche that is both delicious and beautiful.
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