Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
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Creamy Chicken Tart Recipe| Alfredo-Style Cheese Tarts| Chicken Cheese Tarts| Easy Chicken Tarts
Our Alfredo-style chicken tarts are full of cheese and rich creamy taste. Try this very quick and easy recipe of chicken tart.
How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!
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Smoked Salmon and Herb Puff Pastry Tart
RECIPE COURTESY OF UN-CHOPPABLE
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 15 min
Yield: 4 to 6 servings
Ingredients
All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
One 8-ounce package cream cheese, at room temperature
2/3 cup plain full-fat Greek yogurt
Finely grated zest of 1 lemon plus 2 tablespoons juice
Kosher salt and freshly ground black pepper
2 tablespoons drained capers, chopped
2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving
3 tablespoons chopped fresh chives
1 Persian cucumber, thinly sliced
8 ounces thinly sliced smoked salmon
Directions
Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
Cook’s Note
The puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Network
Caramelized Onion Tart with Figs & Blue Cheese
When it's the holiday party season, having easy appetizer items is the best! This caramelized onion tart with figs and blue cheese is a nice balance of sweet and tangy!
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------------------------------
INGREDIENTS
- 4 tablespoons butter
- 2 pounds yellow onion (about 2-3 large onions)
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 ounces dried figs, sliced into pieces
- 1 package puff pastry (2 sheets)
- 2 tablespoons Dijon mustard
- 3 tablespoons fig preserves
- 6 ounces blue cheese
------------------------------
INSTRUCTIONS
TO PREPARE THE CARAMELIZED ONIONS
Melt the butter in a 12-inch skillet over medium-low heat.
Cut the ends off the onions and slice in half, end to end. Slice each half thinly to approximately 1/8 inch thick.
Add the onions to the melted butter and continue to cook over medium-low to low heat. Heating too high will brown or burn the onions without caramelizing. Slowly cook the onions, stirring occasionally until they begin to soften and brown. Continue to cook until the onions are evenly light brown and just begin to stick on the skillet, 15-20 minutes.
Remove from heat and add the vinegar, salt and pepper.
Cool and chill until ready to assemble. Or cool to room temperature and assemble.
TO PREPARE TART
Preheat oven to 400 degrees.
Thaw the puff pastry overnight in the refrigerator. Working with one sheet at a time, roll out on a floured surface to 11 x 13 inches. Place pastry on a parchment-lined baking sheet.
With a sharp knife, make a line around the perimeter of the pastry 1/2 inch in from the edge, making sure not to cut through the pastry.
Stir together the Dijon mustard and fig preserves. Brush half of the mixture on one sheet of pastry.
Sprinkle half of the prepared onions over the pastry followed by half of the sliced figs.
Finish by crumbling half of the blue cheese evenly over the top.
Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes.
Remove from oven and cool 5 minutes. Slice into pieces and serve.