Ingredients
FOR THE PAStrY SHELL:
2
cup
flour, all-purpose, plus extra for working the dough
1
teaspoon
salt
1/2
cup
butter, unsalted, chilled
3
tablespoon
margarine, chilled
6
tablespoon
water, water
FOR THE FILLING:
6-8
oz
chard, medium-sized leaves, thick middle ribs removed
1
each
parsley, fresh, bunch, flat-leaf, stems removed
1
tablespoon
oil, olive
1
each
garlic, clove, minced
1 1/2
cup
heavy cream
1/2
teaspoon
salt
1
pepper, freshly ground
3
each
eggs
1/3
cup
belpaese, or similar mild, soft cheese, cut into 1/2 inch cubes
1/4
cup
parmesan cheese, freshly grated
2
teaspoon
butter
Directions:
To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into 1/2-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.
To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 1/8 inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375 degrees.
To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.
Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.
Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.
In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.
With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.
Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.
Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.
Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat
How To make Chard And Parsley Quiche with Two Cheese's Videos
YELLOW Capuns - GELBE Capuns - with Yellow Chard and Saffron
(Yellow Chard and Saffron) Capuns
For approximately 20 pcs
Spätzle dough
200 g flour
1 sachet saffron dissolved in 60ml of milk
60 g dry curd
2 eggs
Combine to a dough
Flavor with approx. 100g finely chopped cured ham, salsiz, cured bacon etc. (depending on taste)
Finely chopped parsley and crisped-leaved mint
Salt, pepper, nutmeg
Let the dough rest
Briefly blanch the chard leaves (For example in the steamer), so you can roll them easier. Wrap some dough in the chard leaves to form small parcels.
In the steamer (or in a shallow pan with water) cook them until the dough becomes slightly firm (about 8 minutes)
Arrange the prepared Capuns in a casserole, cover them with a little white wine, some cream and bouillon. Spread grated cheese and butter flakes on top and bake in the oven at 200 degrees for about 20min until they are golden brown.
Serve with yellow chard vegetable and some more graded cheese.
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Level up your brunch game with this easy and delicious tart recipe. Greg Lofts creates a Leek and Goat Cheese Tart - a twist on a quiche - which combines savory flavor and creamy texture for an irresistibly mouthwatering dish.
#TartRecipe #HomemadeTart #Brunch #Dinner #Food
0:00 Introduction
0:27 How to make tart crust
5:13 How to cut alliums
6:25 How to clean leeks
7:16 How to cook leeks
8:50 Leek tart filling recipe
9:46 Goat cheese filling recipe
10:23 Assemble the Leek and Goat Cheese Tart
11:24 How to cut and serve tart
12:17 Taste test and conclusion
LEEK AND GOAT CHEESE TART RECIPE:
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
Print this recipe here:
Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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Super Simple Fish Pie | Jamie Oliver
In Jamie's Quick & Easy Food, check out this crazy simple recipe for a fish pie using just 5 ingredients! – smoked haddock, spring onions, baby spinach, cheddar, and filo pastry. Put them all together and you get a crisp, rich, delicate dish to enjoy!
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Springtime Recipes | 8-Recipe Special | Martha Stewart
In this video, enjoy a refreshing and tasty compilation of Martha Stewart demonstrating her favorite recipes! In this 8-recipe special, she is joined by an array of special guests to help her roast, boil, and toss together the best meals for the springtime. From the fresh flavor of artichoke salad to the tender and juicy roasted spring lamb, these delicious recipes could blossom their way into your springtime dinner rotation.
#MarthaStewart #Spring #Recipe #Special #Food #salad
Get the recipes at:
0:00 Introduction
0:05 Morel and Fava Bean Crostini
4:40 Swiss Chard Frittata
10:02 Roasted Spring Lamb
19:15 Asparagus Flan
32:14 Artichoke Salad
38:24 Radish Green Soup
45:15 Spring Vegetable Linguine
51:26 Rhubarb Ice Cream
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Springtime Recipes | 8-Recipe Special | Martha Stewart