Best 6 Quiche With Sun Dried Tomato Recipes
Indulge in a culinary journey with our guide to creating a tantalizing quiche with the vibrant flavors of sun-dried tomatoes. Whether you're a seasoned chef or a novice cook looking to expand your culinary horizons, this article will provide you with the inspiration and knowledge you need to craft a delectable dish that will impress your family and friends. Discover the perfect balance of creamy custard, savory cheese, and the tangy sweetness of sun-dried tomatoes, all wrapped in a flaky, golden crust. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
SUN-DRIED TOMATO QUICHE
Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.
Provided by cookiedog
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a pie pan.
- Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
- For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
- Whisk together eggs, cream, Italian seasoning, salt and pepper.
- Pour egg mixture over ingredients in pie pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
- Let stand for a few minutes, then slice and serve.
Nutrition Facts : Calories 493.4, Fat 42.6, SaturatedFat 24.9, Cholesterol 263.1, Sodium 564.6, Carbohydrate 11.4, Fiber 1.3, Sugar 0.9, Protein 17.9
QUICHE WITH SUN DRIED TOMATO
Categories Egg Tomato Brunch Bake Vegetarian
Yield 3 - 4 svgs (light dinner), 6-8 slices for a brunch
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line quiche dish with pastry shell, leaving edges till later. Make custard: mix egg yolks, and cream with whisk, set aside. In small skillet set on medium/high heat, saute onion in olive oil till almost done, add minced garlic and saute until garlic and onions are golden. Transfer to quiche pastry, add sliced sun-dried tomatos and spices. Add shredded cheese, distributing evenly. Add spices and pour custard mixture over all. Carefully fold edges of pastry over itself and pinch edges. Bake at 375, 35-45 minutes till top is golden.
SUN-DRIED TOMATO AND OLIVE QUICHE
A yummy gourmet spin on the traditional Quiche Lorraine. You can make 1 large quiche, or mini quiches- just make sure you lessen the cooking time for mini quiche. You can add spring onion for flavour, or finely chopped bacon. This is such and easy dish to make, takes very little time. Serves 4-6 with salad, great picnic treat!
Provided by Dee-licious
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat moderate oven. Line greased pie dish with shortcrust pastry, ensuring the sides are covered also.
- Bake in oven for 10 minutes, meanwhile whisk together cream and eggs in a jug. Season to taste with black pepper.
- Remove pastry from oven, cover bottom of pastry with olives and sundried tomatoes. Pour cream mixture over tomatoes and olives.
- Sprinkle grated cheese over top, bake for 30 minutes or more. Check regularly by putting a knife into centre of quiche. When knife comes out clean, quiche is baked.
- You can also cook this in the microwave, haven't tried it personally but it can be done!
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, pepper, large eggs, milk, garlic, jarred sun-dried tomato, baby spinach, goat cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F (190˚C).
- Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
- Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
- Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
- Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
- Bake for 20-25 minutes, or until the potatoes are softened.
- In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
- Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
- Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
- Cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, Sugar 9 grams
Tips:
- Use a variety of cheese. This will give your quiche a more complex flavor. Some good choices include cheddar, Gruyère, mozzarella, and Parmesan.
- Don't overmix the batter. Overmixing will make the quiche tough. Just stir until the ingredients are combined.
- Use fresh vegetables. This will give your quiche the best flavor. If you're using frozen vegetables, be sure to thaw them before adding them to the quiche.
- Don't overcook the quiche. The quiche is done when the center is set and a knife inserted into the center comes out clean. Overcooking will make the quiche dry and tough.
- Let the quiche cool before serving. This will allow the flavors to meld and the quiche to set.
Conclusion:
Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many different variations, there's sure to be a quiche that everyone will love. So next time you're looking for a quick and easy meal, give quiche a try!
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