ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
FENNEL AND CELERY ROOT CASSEROLE
A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.
Provided by Jani Whitsett
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
- Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
- Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g
FENNEL, LEEK, AND CELERY QUICHE
Steps:
- Preheat oven to 450. Melt the butter in a sauté pan and sauté the fennel, leek, and celery until they just start to brown and they have given up most of their liquid. Meanwhile, with a whisk or mixer, beat the eggs, ½ & ½, salt, peppers, and nutmeg until well combined. Line pie pan with the pastry shell. (A tart pan may also be used, but I like my quiche thick.) Spread the cheese evenly in the pastry shell. Top this with the sautéd veggies. Pour the egg mixture over everything. No need to mix it, but it's good to press everything down into the egg mixture. Place the quiche in the oven and cook for 15 minutes. Without opening the door, reduce the temperature to 350. Cook an additional 40 - 45 minutes. I shake the rack that the quiche is on to tell when it is done. If it's not done, the center will move like liquid. If it's done, it will hold its shape. When done, remove and let cool for 15 minutes and serve.
SAUTEED FENNEL AND LEEKS
The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pat of butter. Goes well with braised meats. And I thought I didn't like fennel.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
- Add leeks, season with salt and pepper, cook 5 minutes more,.
- Stir in lemon zest and butter, adjust seasonings, serve.
Nutrition Facts : Calories 117.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 60.4, Carbohydrate 7.5, Fiber 2.3, Sugar 0.9, Protein 1.1
SCALLION AND CELERY QUICHE
I've written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn't heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he'd had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield Serves 6 generously
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
LEEK AND FENNEL SOUP
A hearty soup which is filling, tasty, and very easy to make.
Provided by Fiona G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
- Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g
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