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
Recipe Spinach and Red Chard Quiche
Recipe - Spinach and Red Chard Quiche
INGREDIENTS:
-1 (9 inch) unbaked
●9 inch pie crust
●1/2 pound spinach, rinsed and chopped
●1/2 pound red Swiss chard, rinsed and chopped
●1 tablespoon vegetable oil
●1 onion, diced
●3 cloves garlic, minced
●1/4 teaspoon curry powder
●1 teaspoon dried parsley
●1/2 teaspoon salt
●1/2 teaspoon ground black pepper
●8 small oyster mushrooms, chopped
●2 teaspoons capers
●1 (12 ounce) package firm tofu, cubed
●1/4 cup skim milk
●1/4 teaspoon ground nutmeg
●1 pinch ground cinnamon
●1 pinch ground cardamom
●1/2 cup grated Parmesan cheese
●1/2 cup shredded Cheddar cheese
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Leek, rainbow chard and blue cheese quiche
Rainbow chard, leek and blue cheese quiche.
This quiche has punchy flavours and is a great lunch or main, depending on what you serve with it. I served with some tasty new potatoes as well as a shepherd’s salad and carrot salad.
Ingredients
• 150g unsalted butter, cubed
• 300g plain flour, plus extra to dust
• 1 large free-range egg, beaten
For the filling
• 2 tbsp olive oil
• 1 small leek, washed well and shredded
• 300g rainbow chard
• 3 large free-range eggs
• 200ml double cream
• 150ml whole milk
• 6 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 125g blue cheese
Method
Preheat the oven to 190°C/fan170°C/gas 5. You can use ready made pastry, precooked pastry or make your own.
If you are making your own pastry – if you have a food processor put the butter and flour in and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
Spoon into the quiche case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.
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Crustless Swiss Chard Quiche Recipe
Combining Swiss chard and parsley yields high nutrition.
Comfort Food Kale Quiche
Even if you don't like quiche you should give this a try. I think the sour cream is the star here, giving the quiche a softer texture and tastier too! OK, maybe kale is not for you. How about bacon or ham, or another veggie like broccoli, or collards?. I love Asiago cheese but go with your favorite-- parmesan or sharp cheddar!! Easy as pie to make the comfort quiche of your dreams!
Plant-based Mushroom and Silverbeet Quiche Recipe. Easy, healthy and delicious to make.
This plant-based quiche recipe is a delicious way to use up leftovers by simply replacing the silverbeet and mushrooms with other veggies of your choice. It’s also an excellent dish for entertaining because it’s easy to prepare ahead of time and reheated before serving.
The egg replacement premix can be purchased from our online store at Velicious.com.au/shop
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4
Ingredients
500g firm tofu
5 tablespoons (50g) Velicious egg replacement premix
3 tablespoons olive oil
3 garlic cloves, finely chopped
200g mushrooms finely chopped
500g silverbeet finely sliced (both leaves and stems)
1 vegan shortcrust pastry
70g shredded vegan cheese ????
2 large truss tomatoes sliced 1 cm thick
1 tablespoon Italian herbs
Finely chopped parsley for garnish
Method
Preheat oven to 180 degrees
In a food processor, blend 500g firm tofu for approximately 20 seconds, until it forms a crumb-like mixture
Then add 50g Velicious egg replacement premix and blend again for another 20 seconds, or until well combined
Heat 3 tablespoons of olive oil on medium heat in a large non-stick pot
Add garlic and mushrooms, to the pot and stir fry for 2-3 mins. Add 2 pinches of salt and pepper, stir and cook until mushrooms softens ????
Add silverbeet and 2 more pinches of salt and pepper. Stir and cover with a lid. Stir occasionally and cook for approximately 10 minutes on high until the silverbeet softens
Place silverbeet and mushroom mixture into a large bowl and set aside
In a food processor, blend 500g firm tofu for approximately 20 seconds, until it forms a crumb-like mixture
Then add 50g Velicious egg replacement premix and blend again for another 20 seconds, or until well combined
Stir through tofu mixture with the silverbeet and mushroom mixture
Line 24 cm round pie dish with shortcrust pastry. Spoon mixture into the pastry base
Sprinkle the top with shredded vegan cheese, then arrange sliced tomatoes on top and lastly, sprinkle with Italian herbs
Bake for 35 minutes
Remove from the oven and rest for 5 minutes before serving
Garnish with chopped parsley and serve with garden salad ????
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