ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
ARTICHOKE & FETA TART
I found this recipe on Epicurious,I love their recipes.I love all the ingredients,artichokes,olive oil,garlic puff pastry and feta cheese.
Provided by Stephanie L. @nurseladycooks
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper. If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border. Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg. Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
WARM FETA DIP WITH ARTICHOKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.
LEEK, ARTICHOKE & FETA TART
This is remarkably easy to make and is quite an elegant appetizer. It would also be nice for a special luncheon
Provided by conniecooks
Categories Cheese
Time 40m
Yield 30 squares
Number Of Ingredients 13
Steps:
- Set oven at 400°F.
- Melt butter in a medium saucepan.
- Add leeks, and cook covered for 15 minutes (stirring occasionally).
- Stir in artichokes and garlic. Cook uncovered 5 minutes. Season with salt & pepper to taste. Add 1 tbsp dill; set aside.
- On floured board roll out puff pastry to 11 or 12-inch square.
- Gently slide onto Silpat or parchment paper and carefully put on baking sheet.
- Roll up edges about 1 inch to form edge.
- Beat egg with 2 tsp water and brush all over pastry.
- Prick bottom all over with fork and bake 15 minutes.
- Spread leek mixture over crust.
- Mix cheeses together and sprinkle over top.
- Sprinkle with pine nuts.
- Bake 10 minutes.
- Garnish with 2 Tbsp fresh dill roughly chopped.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 2.3, Cholesterol 15, Sodium 125.7, Carbohydrate 5, Fiber 0.6, Sugar 0.6, Protein 2.5
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