Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place pie crust on a pie pan or baking dish. Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes. Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Time 50m Yield 1 quiche, 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 350°F or 180°C. Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan. Prick the base of the pastry with a fork. Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil. Mix the eggs and cream together and season with salt and pepper to taste. Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven. Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set. Let stand for 5 minutes before cutting. Serve hot or cold!
Time 1h20m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside. Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture. Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top. Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Time 1h40m Number Of Ingredients 8 Steps:
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6. In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown. When you remove the tart case from the oven, take out the tomatoes, too. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Time 1h Number Of Ingredients 10 Steps:
Use a round pie tin (9,5-10 inches) (25 cm) Cut the washed cherry tomatoes in halves. In a bowl mix tomatoes with a tablespoon of olive oil, pinch of salt and some chopped fresh basil. Roast the tomatoes in oven for 15 minutes in 400 degrees (205 in Celsius degrees). Wash the spinach. Cook the spinach on a skillet with a tablespoon of olive oil in high heat for about a minute. Lower the heat in the oven to 350 degrees (180 in Celsius). Grease the pie tin with lactose-free butter or olive oil and spread the crust evenly. Chop the mozzarella into pieces. Put spinach, mozzarella pieces and tomatoes on the crust. Mix the eggs, heavy cream, salt, pepper and chopped fresh basil. Beat them by hand for two minutes. Pour the egg mixture over the mozzarella and vegetables into the pie crust. Bake for 35-45 minutes or until the center has set well and gotten some beautiful brown color. Enjoy!
