Gordon Ramsay - Crabs Benedict | Masterchef
Easy Crustless Spinach Quiche
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
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✅Ingredients
• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces mushrooms, sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
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Love & Best Dishes: Crab Quiche Recipe | Easter Brunch Ideas
Crab Quiche Recipe | Easter Brunch Ideas - Learn how to make crab quiche for a fabulous breakfast recipes easy with eggs. This easy quiche recipe is so good, y'all!
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Crab Florentine | KCTS 9 COOKS
Crab Florentine by Eloise Kirchmeyer from Ellensburg, Washington.
Stuffed Shells Florentine - My Personal Yummy Recipe!
I've written out the entire recipe at the site here:
But, it's actually easy - for about 30-35 shells, boil up some jumbo shells for 10 minutes and drain.
Mix together - and WHIP:
- 32 ounce container of Ricotta
- 8 ounces shredded mozzarella
- 2 eggs
- 4 - 8 ounces of cream cheese (or its lower-fat alternative, neufchatel)
- 1/4 cup FINELY chopped onion
- touch of ground nutmeg, garlic powder, salt & pepper
Whip it all together until smooth - the shredded mozzarella will still be a bit lumpy. Don't worry - it will melt.
You can stuff the shells, cover with sauce, and bake them at this point.
IF YOU WANT THE FLORENTINE:
Add a 10 - 12 ounce package of CHOPPED spinach. I use frozen, then I thaw it and SQUEEZE as much liquid out as possible.
I add that to the mix, and whip it in until it's really well distributed. Then I stuff the shells and bake, covered w/ sauce, and then covered with foil, at about 350 degrees F, until the mix is about 160 degrees F (about 45 minutes or so).
Take the shells out, and arrange sliced mozzarella on top, return to the oven, and let melt. Serve and enjoy!
You can freeze the stuffed shells BEFORE baking - put them on a sheet of parchment on a cookie sheet. Let them freeze individually, then put them in a zip lock. Take out and bake when you're ready.
#StuffedShellsFlorentine #beststuffedshells
Flounder Florentine Roll Ups
You can find the Mornay sauce recipe here:
Greetings! Tonight I had to think about what to make for dinner. I had picked up a couple bags of baby spinach for $1 each off the produce markdown rack on Sunday and I have been want to make fish. This recipe is a hybrid of one I remember my mom making while I was growing up. It reminds me of the fancy stuffed flounder fillets you can get when you dine out. Mom used to make a flounder Mornay that we all loved, it was time intensive and usually saved for special occasions. This dis,however, can be put together fairly fast and you don't have to wait for a special occasion to enjoy it.
Use any white fish you like that has a thin filet. I would not use a cod for this unless you have your fish monger make nice thin filets. Orange Roughy, Tilapia, Flounder or Swai would be nice as well.
You can steam the spinach, but why take the time? Simply lay on some baby spinach leaves, sprinkle over some buttered bread crumb and parm and roll those babies up. I laid min in a casserole on top of a very generous layer of fresh spinach. I put some chicken stock in the pan to steam everything. I also dotted each roll with a bit of butter and sprinkled over some of the remaining bread crumbs. This made for a nice crunchy topping. I baked this for approximately 20 minutes until the spinach was wilted and the fish flaked.
I topped the roll ups with a Monterey Jack Mornay sauce which I did a separate video for. You can enjoy these roll ups with or without the sauce. I made some angel hair pasta that I dressed simply with butter and herbs. In all this meal took less than an hour to prepare and it was amazing!
I hope that you will try this and I hope you love it!
Happy Eating!
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