About This Broccoli Chicken Quiche 4 Cheese Crustless Recipe
The broccoli chicken quiche cheeses are plentiful. It probably has the best blend of flavors overall for any broccoli chicken quiche recipe. This 4 cheese quiche uses mozzarella, cottage, ricotta, and cream cheeses. Also, the chicken amount is bountiful. It is so flavorful, you might encounter frequent requests for second helpings. This is definitely a keeper in your recipes collection.
The ingredients are so plentiful that, even if you didn’t have one of the cheeses or broccoli, it would still be a good main course. But, keep in mind, it’s served best and appreciated most when everything is included.
FAQ on Broccoli Chicken Quiche Recipe and Others
How do you keep the chicken broccoli quiche crustless from sticking to the casserole dish?
It’s important to apply or spray the oil to the casserole dish before adding any of the ingredients.
Why do some quiches end up watery?
Usually because of 1 or 2 reasons. It might contain too much dairy ingredients, they didn’t get mixed well, or too much of one particular dairy ingredient. Another cause can be not letting it set for about 5-10 minutes after baking.
Why do some quiches end up not very fluffy?
In other quiche recipes, this can be often due to a combination of too much milk or too many eggs. This particular recipe doesn’t use milk, although it does uses sour cream; and the amount of eggs are minimal.
Can I bake my quiches at a higher oven temp to lower the baking time?
Probably best not to. It can cause egg coagulation issues and curdling effects among the various dairy products.
What is the crustless quiche called?
A quiche with no crust is known as a Frittata. Being of an Italian cuisine, it’s generally cooked in a skillet or pan on the stovetop. Also, it usually contains less dairy. It comes in the form similar to a quiche or an omelet.
There are some main courses that can justify the use of getting the ingredients premade. In this case, the use of premade Marinara Sauce is the extreme time-saver. Once you boil the pasta and heat the sauce, you’re basically good to go. You’ll have some waiting time for the pasta to cook so, you potentially could get the rest of the dinner sides ready like coleslaw or salad, and garlic bread or yeast rolls. And, if you want to try another Italian fantastic recipe, try this one for Calzones.
Place all main ingredients in the bread machine in order. Start it using the "dough" setting (for Zojirushi brand, it's course # 11). It usually takes about 2 hrs.
When done, roll out the dough on a lightly floured surface into a rectangular shape about 24 inches long and about 8-12 inches wide.
From the long side, roll it up to maintain the long length. Pinch the seam closed (using water as a sealant). Cut it into 4 sections.
Divide the dough and shape into 4 sub loaves. On the ends of each loaf, fold them towards the main seam and pinch closed.
On a greased baking sheet, sprinkle it lightly with corn meal (maybe about 2 Tbsp). Lay the sub roll loaves onto the baking sheet, seam side down.
Cut a single slit down each center.
Cover the baking sheet with a cloth for about 40 minutes to rise about double in size.
Preheat the oven to 375°F. Position an oven shelf to the middle level.
Remove the cloth. For crusty results, lightly brush the tops with olive oil. For softer crust, brush the top(s) with water or else with egg white (whisked with 1 tsp water).
Bake the dough at 375°F, middle shelf, for about 25-30 minutes. Optionally, put ½ cup water in a separate baking container (or pour at the oven bottom, if it's designed to handle that). The steaming effect will enhance the overall bread.
Let the sub rolls cool for about 5-10 minutes before cutting.
This particular homemade recipe for sub rolls is extremely easy to make in the bread machine using everyday bread flour. Following these steps, you learn how to make homemade sub rolls. You then just roll it out, cut it into 4 pieces, shape each roll, rise and bake. The longest of the time is the waiting for the bread machine to make the dough, and the rising time for the yeast to work. The special aspect is that you can control the softness or hardness of the exterior crust. On this recipe for sub rolls, the absolute softest will come from egg whites whisked with a bit of water. The crustiest will be from doing nothing to brushing it with oil. Both types of crust still result in a great flavor and chewy sub roll.
For a sub roll sandwich recipe, click on the <Main Course> category on this site and you’ll find some of various types, like Italian and Chicken Salad subs. The Italian sub is the most popular type of sub sandwich to make. You can freeze (or refrigerate) these baked sub rolls and pull them out when you want a sub sandwich; it’s very handy.
Do you have some sub sandwiches recipes to use this sub roll?
Here are some sub sandwiches that are here for you to check out:
There are tons of stories across every large American city and some are myths. The professional chefs tend to agree that the term “sub” merely came from its shape, as it looked like a submarine. There is one interesting story (or is it a myth?) about an Italian named “Benedetto Capaldo”. He was a shop keeper in New London who made large sandwiches for workers at an actual submarine yard. Eventually, he sold over 500 a day. The workers nicknamed it as a “grinder”. Other nicknames across the country called this kind of sandwich: hoagie, po’ boy, spuckie, hero, and wedge. There are specific meanings, however, for each nickname. The recipe for sub rolls on DarnGoodRecipes.com™ is today’s history.
How do you store sub rolls?
While chefs and bakers are typically against this method, you can refrigerate or freeze them. It’s said that it alters the bread flavor and texture. However, if you want to avoid all the additives and preservatives, you’ll make you own. If you put them into a good food storage bag, you can store them in the fridge or freezer.
How do you prepare a frozen sub roll to use it?
If from the freezer, it may take about 2-3 hours. If from a fridge, it’s about an hour. If you need them immediately, there is a way to use the microwave. You fully enclose each roll in a paper towel. Run it on a cycle of your choosing. For a gentle reheat cycle, it’s about 1-3 minutes usually. If you get it too hot, you’ll need to let it cool down before using it. With practice, you can almost time it to be a little above room temp.
How do I use a sub roll that has dried out a bit?
Assuming it’s not molded, and is still safe to consume, you can sprinkle some water droplets over it, wrap it in foil, and heat in a 350 F oven for about 15 minutes.
Or, you can use it, as is, for other things small, sliced and seasoned toasted appetizers.
What brand of Bread Flour is best to use?
There are many expensive bread flours online and many reviewers have been very happy using the King Arthur brand. I have used that and the regular store bought brands and am pleased with both. However, the recipe for sub rolls here have been particularly adjusted over the years to accommodate the use of the regular store brands so, you might not have a need for the pricier brands.
This is an authentic Italian hoagie recipe. There was an Italian family that moved to Fort Walton Beach, Florida from Italy. They opened a successful sub shop and ran it for many years, as it was considered a local staple. In the 1970s, they retired and sold it to a young American who later expanded it to a 2nd location in a nearby college town. I helped get it open and worked there for a couple of years as an assistant manager. It was there that I learned a few Italian recipes and their cooking methods. There are many unique ways that Italian families cook, just as Americans do. You’ll thoroughly enjoy learning how to make an authentic Italian sub , as it was their number 1 seller.
There are a number of stories and myths about who started the first sub sandwich. Click here to see a homemade sub roll recipe and to read about this sandwich’s beginnings.
This is a thorough recipe of how to make Calzone at home. It includes the Calzone dough ingredients for making in a dough machine and all the step-by-step instructions of creating the Calzone for baking in the oven.
This homemade Calzone easy recipe has a number of options that gives you different ways to create it each time.
Calzone Dough Recipe Options
You can either use the easy premade store bought pizza dough you unroll or you can use the homemade Calzone dough ingredients (in this recipe) in a bread machine.
Calzone Baking Cookware Options
This Calzone recipe shows methods to make it for baking in different cookware. You might bake it in a pizza pan, pizza stone or a pizza steel.
Calzone Meat Options
There are a few options for changing your Calzone tastes each time. There is the classic sausage Calzone, the pepperoni Calzone, and the combination sausage with pepperoni Calzone recipe. When you do make the combination sausage and pepperoni Calzone, you will want to consider using half the amount of pepperoni (just 1 layer, either top or bottom) and reducing the sausage a small amount, usually cutting it down from 1 lb. to about 3/4 lb.
There are several cheeses used in Calzone. They are mozzarella, ricotta, and parmesan for Calzone with meat. For just cheese Calzone, cheeses can vary and can also include Provolone and Asiago cheeses. The recipe shows the amounts and how to apply each one.
Serving With Marinara Sauce (or Spaghetti/Pizza Sauce)
PREPARE THE CALZONE DOUGH (choose 1 option only)
Option 1: For Store Bought Premade Pillsbury Pizza Dough
If using Pizza Pan: Sprinkle out some corn meal on the pizza pan and unroll out the dough into the pan.If using Pizza Stone or Pizza Steel: Sprinkle out some corn meal on the counter and unroll the pizza dough on top of that.
Option 2: For Homemade Calzone Dough in Bread Maker
Make the dough: Add the dough ingredients (all in order, liquids first) to the bread maker and set it to "dough" setting. It will be done usually in about 2 hrs. Follow only one of the following options.Pizza Pan Option: Sprinkle out some corn meal on the pizza pan, place the dough in the center. Lightly oil the top of the dough and gradually keep pressing it outward to fill the entire pizza pan. Any excess dough can be used to make a border, or it can be cut off and discarded.Pizza Stone or Pizza Steel Option: Sprinkle out a good amount of flour on the countertop workspace and hand press outward (or roll out) the dough (and turn over as needed) to about 14"-16", circular or oval in shape. Add plenty of flour as needed.
If using a pizza stone or steel, insert it in the oven now at mid-shelf. Preheat the oven to 450oF.
MAKE THE CALZONE
If using sausage, cook it, and drain oil.
1 lb pork sausage
Use a hand mixer to combine all the Calzone Interior Ingredients in a mixing bowl. If using pepperoni instead of cooked sausage, do not add pepperoni to mixture.
1 lb pork sausage, 3 cups mozzarella cheese, 1 cup ricotta cheese, 3 tsp minced garlic, ¼ tsp Red Cayenne Pepper, ½ tsp Ground Black Pepper, 1 tbsp oregano, ½ tbsp basil, ½ tbsp rosemary
If cooked sausage was used: Staying on ½ side of rolled out dough, add and spread out Calzone mixture.If pepperoni is used: Staying on ½ side of rolled out dough, lay out pepperoni slices, followed by spreading out Calzone mixture, and finishing with top layer of pepperoni.
Fold the empty ½ side of the dough over to cover the filled (other ½) side. Firmly press the edges downward to seal together. Use water as a sealant, if needed.
Apply the exterior toppings. Brush the top with olive oil and sprinkle on the parmesan cheese.
2 tbsp olive oil, ¼ cup parmesan cheese
Cut about 4-6 distributed, deep slits across the top.
BAKE THE CALZONE and Serve
If baking on a Pizza Pan: Put the pan into the oven. If baking on a Pizza Stone/Steel: Sprinkle some cornmeal onto the pizza peel and scoop up the Calzone from the counter workspace. Transfer it onto the stone/steel in the oven. See the blog article for details of 2 transfer methods.
Bake 18-22 minutes, until light-medium brown. Remove from oven and wait 5 minutes before cutting into 12 pieces for serving.
CHEESE CALZONEFor Cheese Calzone, omit the meat and replace with only one of the following cheese choices:
8 ounces of shredded Parmesan cheese
4 ounces of shredded Parmesan cheese and 4 ounces of Provolone cheese
4 ounces of shredded Parmesan cheese, 2 ounces of shredded Provolone cheese, and 2 ounces of shredded Asiago cheese
Serve with warmed pizza/spaghetti sauce or a marinara.
Great with coleslaw, tossed salad, or simple green salad.
Using the mixer for combining all the internal ingredients is a huge help as it’s a very thick mixture.
How do you transfer the Calzone from the counter workspace to the Pizza Stone or Pizza Steel in the oven?
This is an acquired skill and I have successfully accomplished all the mistakes possible, even after watching dozens of online videos showing different kitchen and commercial ways. So, here are 2 ways that have all been successfully repeated and they might help you. There are other methods but, I’m not listing any methods that worked only some of the time.
First off, you have to have a Pizza Peel. It can be wooden or metal. Both methods of transference require it.
Build the Calzone on the Peel Method
This one works well if you just have a wooden peel and can’t scoop with it. It also works just fine with a metal peel. On this one, you have your pizza dough pressed/rolled out on the counter workspace. Then, you sprinkle lots of corn meal on the pizza peel (about 1-1/2 Tbsp.) and you hand spread it out to distribute it somewhat evenly. Pick up the pizza dough and drag it onto the peel. It will lose its shape so you make adjustments to fix that. Then, you rapidly build the Calzone while it’s on the peel. Now, this next step is very important.
While just before and during building your Calzone, you’ll want to pick up the peel (every couple of minutes) and give it a short front-and-back shake to ensure the the dough doesn’t stick to the peel. Finally, when you’re ready to transfer it to the preheated pizza stone or pizza steel in the oven, give it one last forward-and-back shake to ensure it doesn’t stick to the peel. When the Calzone is fully built, it’s heavier so it will take a much stronger and firmer shake so, be aggressive and confident (holding it over the countertop) for that final strong but brief shake.
If you experience any issues and it sticks to the peel during a test shake (you tried it twice), you have no options but to set the peel back on the counter. Then, with some corn meal in one hand, lift underneath the pizza dough and pull up to “tuck sprinkle” more corn meal under that section. Repeat for all 4 sides and when you lift up each section, try to get close to the center but you don’t have to get to it. Then, try a real good shake again and chances are that it will slide very well. You can then readjust the dough shaping.
When performing the actual transfer to the oven, you can do a lighter downward shake to slip it onto the stone/steel in the oven.
Scoop, Shake, and Transfer Method
This method requires a pretty good metal pizza peel that has 3 things:
a thin, tapered end for a good scooping action
has perforations (holes or open slits)
has some beveled, raised rows
The tapered end helps you get under the dough at the start of the scooping action. The holes or open slits will help reduce dough contact areas. It also lets excess corn meal fall through onto the counter during test shakes and don’t get as much onto the stone/steel during the actual transfer into the oven. Regarding the beveled wide strips, because of the angles on each row, it prevents dough contact with the peel in more areas. And, if it gets stuck, it has a much better tendency to free itself up significantly easier during a shake.
Is there a difference between Pizza dough and Calzone dough?
No. However, some will modify their pizza dough recipe knowing it will be used for Calzone. For example, some might use a little more or less yeast. Or, sometimes they make a larger quantity of dough so it will be thicker than for a thin pizza.
Due to the many ways to make pizza dough, some have other changes to the pizza dough ingredients used.
Another way that some make it different is that some people will put a sparse, thin tomato sauce and herbs/spices on top before baking the Calzone.
Is a Calzone just a folded Pizza?
No. Even though there are some similarities in making it, there is no sauce inside a Calzone. The folding idea is just a perception in watching it being made. The contents are a little different, and after folding over the dough, it’s sealed shut with slits cut in the top, like a pie. Calzones are usually dipped in a sauce when eating.
Why is there no sauce in a Calzone?
Because the formal manner is to put a very thin layer of sauce atop before it’s baked. Also, Calzones are often eaten by dipping in a sauce. Calzones weren’t intended to be considered a different kind of pizza.
Q: Are Calzones fried or baked?
A: Either; however, baked is very popular.
What do they call a fried Calzone?
It’s called a Panzerotti. These are usually small and handheld. They’re also nicknamed as “fried pizzas” and sometimes do consist of mostly just mozzarella cheese and a sauce.
How do you seal a Calzone after folding over the dough?
Usually, just with routine firm pressure but sometimes, applying a bit of water (which acts like an adhesive) will seal it shut very well.
How do you keep Calzones from getting soggy?
Ensure the oven’s fully preheated before baking. Applying a light coating of olive oil on the dough bottom and top will give it a crispness.