SPINACH BACON TARTLETS
These delicious bites make a lovely presentation and yes, real men WILL eat quiche...especially these mini versions! Linda Evancoe-Coble-Leola, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the first six ingredients until blended. Spoon filling into tart shells. Place on an ungreased baking sheet., Bake at 350° for 10 minutes. Sprinkle with bacon; bake 2-5 minutes longer or until filling is set and shells are lightly browned. Serve warm.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 63mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SAUTEED SPINACH WITH BACON, GARLIC AND THYME
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.
SPINACH AND BACON TART
It consists of nutritiously rich spinach, sauteed with bacon and onion, fresh herbs and smothered in sour cream, cottage cheese, grated cheddar and eggs; baked to delicious perfection.
Provided by Anina
Categories Main Dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- First off, in a saucepan, saute the spinach until wilted.
- Remove from pot and drain excess liquid.
- Heat the olive oil and saute the onion, bacon and garlic until soft.
- Add the herbs and spinach.
- Add the sour cream, cottage cheese, eggs and grated cheddar.
- Season with salt and black pepper.
- Bake in the oven at 190 degrees Celsius for 30 - 40 minutes until set. Serve hot or cold.
SPINACH, BACON & ROQUEFORT TART
Take a simple sheet of puff pastry and transform it into this fabulous spinach, roquefort & bacon tart. It's perfect for an easy lunch
Provided by Esther Clark
Categories Buffet, Lunch
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.
Nutrition Facts : Calories 308 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND BACON TART
This is a quick and easy app to fix if you have some unexpected guests during the holidays. During the first baking, the puff pastry "puffed." I just pressed down the middle. I loved the mix of flavors. Next time I may try sprinkling some balsamic vinegar over it after it comes out of the oven. Yum!
Provided by Joanne DiPalo @WineladyCooks
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- For complete details to make this recipe got to Winelady Cooks sometimes it's easier to understand the recipe when reading the blog post. Cook the bacon and drain on paper towels. Chop into bite size pieces. Heat oven to 350 degrees.
- Roll out the pastry according to directions and place on a sheet pan. Form into a rectangle and fold over the edges on all sides forming to make an edging.
- Brush the uncooked pastry crust with the beaten egg. Bake the pastry at 400 degrees for approximately 12 minutes just until lightly browned.
- Remove pastry from oven and add the spinach over the top of the pastry. Add the crumbled bacon pieces. Add a little salt, pepper and the pinch of nutmeg over the spinach and bacon.
- Add the Gruyere cheese (or the cheese you prefer), then add the grated Parmigiano-Reggiano on top (this cheese can be optional if using feta or goat cheese).
- Bake until the cheese melts, the spinach is wilted and the pastry crust is golden brown - approx. 15 minutes based on individual oven temps.
- Cut into squares and serve, either hot or room temperature.
SPINACH AND BACON TART RECIPE
Learn how to make this gorgeous spinach and bacon tart from scratch. With a homemade flaky pastry dough and simple yet delicious filling, this tart is an impressive recipe to master
Provided by GoodtoKnow
Categories Dinner, Lunch
Time 1h40m
Yield Makes: 1
Number Of Ingredients 5
Steps:
- To make the flaky pastry dough:To mix the dough by hand (you can also use a food processor to mix the dough), combine the flour, salt and baking powder in a medium bowl and stir to combine.Cut each piece of butter into 4 or 5 smaller pieces and add the pieces to the bowl. Using both hands, palms upward, reach under the dry ingredients to the bottom of the bowl and lift them up through the contents of the bowl several times to distribute the pieces of butter evenly.Use your fingertips to pinch the pieces of butter into smaller pieces, alternating that with rubbing the mixture between the palms of your hands, as well as occasionally repeating step 2.Continue rubbing in the butter until the largest pieces are no more than 5mm across, but the whole mixture is still cool and powdery.Add the eggs and use a fork to break them up. Move the bowl back and forth on the work surface while you stir from the bottom up with the fork until the dough is almost completely mixed.Turn the dough out onto a floured work surface and gently press it into a cohesive mass. Divide the dough in half, then flatten each half into a disc. Wrap in clingfilm and refrigerate until firm or as long as 3 days. Shape into a tart tin and chill for at least 3 hours. For the filling:Rinse the spinach and place it in a colander to drain. Place the spinach in a large saucepan and place over a high heat. Cover the pan and let the spinach steam, uncovering and stirring it occasionally, until it is completely wilted and cooked through, about 5 mins. Drain in the same colander and allow to cool. Once cooled, squeeze the moisture from handfuls of the spinach, then coarsely chop by hand. If using frozen spinach, just wring out the excess moisture.Cook the bacon over a medium heat in a shallow sauté pan, stirring occasionally to keep the pieces separate. Once the bacon has coloured nicely, take off the heat and use a slotted spoon to transfer the cooked bacon to a plate lined with kitchen paper. Pour off all but 1 tbsp of the bacon fat from the pan.Set a rack in the lowest level of the oven and preheat to 190˚C (gas mark 5).Place the pan on a medium heat and add the onion. Once it starts to sizzle, decrease the heat to low and continue cooking, stirring occasionally, until the onion is wilted and just beginning to colour, about 10 mins. Add the spinach and bacon to the pan and season with a little salt, several grindings of pepper, and a tiny pinch of nutmeg. Stir everything together until evenly combined.Scrape the mixture into a bowl and stir in the cream and grated cheese. Taste for seasoning. At this point, it should taste like well-seasoned creamed spinach. Add a little more salt and pepper if necessary. Whisk in the eggs one at a time. Scrape the filling into the prepared crust and spread it evenly.Bake the tart until the crust is well coloured and baked through and the filling is set, about 35-40 mins. Cool the tart on a rack and unmould it. Slide it from the flan tin base to a serving plate to serve. Recipe taken from Bake! by Nick Malgieri (Kyle Cathie, £20) with photography by Quentin Bacon
Nutrition Facts : @context https
SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
QUICHE ESSENTIALS: SPINACH, MUSHROOM, BACON TART
Is it a quiche, or is it a tart? Well, it is a quiche recipe baked in a tart pan. And if you want to go a bit crazy, I just came up with a savory cream cheese pie crust, that knocks this recipe right out of the park. One more thing: We are using evaporated milk; as opposed to milk or cream. I found that the evaporated milk gives...
Provided by Andy Anderson !
Categories Savory Pies
Time 1h
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. Chef's Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
- 3. Gather your Ingredients (mise en place)
- 4. Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 - 12 minutes.
- 5. Place the crust in the fridge, and move on to the filling.
- 6. Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
- 7. Add the bacon to a large skillet over medium heat.
- 8. Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 - 7 minutes.
- 9. Remove the bacon with a slotted spoon, and drain on paper towels.
- 10. Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 - 5 minutes.
- 11. Add the garlic, and cook until fragrant, about 60 seconds.
- 12. Add the mushrooms, and cook until they soften and release their moisture, about 5 - 7 minutes.
- 13. Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 - 5 minutes.
- 14. Take the skillet off the heat.
- 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
- 16. Grate the cheese.
- 17. Chef's Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
- 18. Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
- 19. Add the cheese, milk/egg mixture to the skillet, and mix to combine.
- 20. Remove the tart crust from the fridge, and add the filling.
- 21. Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 - 40 minutes.
- 22. Chef's Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
- 23. PLATE/PRESENT
- 24. Serve while still nice and warm. Enjoy
- 25. Keep the faith, and keep cooking.
SPINACH TART WITH ONION & BACON
Steps:
- Preheat oven to 375°F. Fit crust into 9-inch tart pan. Refrigerate while assembling filling.
- Heat large skillet over medium heat. Add bacon, cook, stirring occasionally for 8 min. Add spinach, cook until wilted, 1 min. Use a slotted spoon to remove bacon mix to paper plate lined with paper towels. Return skillet to medium heat, add onions, 1/4 tsp. salt and thyme. Cover and cook 25 min or until browned. Remove from heat, allow to cool.
- In bowl, whisk together eggs, half-and-half, remaining salt. Stir bacon mix and onions into eggs. Stir to combine. Pour egg mix into crust.
- Bake at 375°F for 15 min. Reduce heat to 325°F and bake for 20 min. Heat broiler, sprinkle tart with gruyere cheese and broil 1-2 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPINACH AND BACON TART
The Greek flavors of this beautiful tart make it an ideal side for grilled lamb. It is also great for a light lunch or supper with grilled tomatoes and some crusty rolls. Originally from a May 1980 issue of Bon Appetit that featured savory tarts.
Provided by Leslie in Texas
Categories Breakfast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon until crisp;drain on paper towels.
- Melt 2 tablespoons butter in small skillet over medium-high heat.
- Add onion and saute until golden.
- Combine spinach,onion,sour cream,dillweed and eggs in processor or blender and puree.
- Transfer to bowl and stir in bacon and feta cheese.
- Preheat oven to 300 degrees.
- Grease 8 inch round baking dish.
- Divide puff pastry into 4 equal parts and roll each into an 8-inch round;reserve pastry scraps.
- Set 1 pastry round in bottom of prepared dish;brush with some of melted butter.
- Top with another pastry round.
- Spread spinach mixture to within 1 inch of edges on all sides.
- Paint pastry rim with water;top with another pastry round, brush with butter and add final pastry layer.
- Press edges of pastry together.
- Roll out pastry scraps and cut into decorations:leaves, flowers,etc. and place on top of tart.
- Brush with melted butter and and bake until golden, about 45 to 50 minutes.
Nutrition Facts : Calories 499.7, Fat 39.7, SaturatedFat 16.1, Cholesterol 125.8, Sodium 666.2, Carbohydrate 24, Fiber 3.3, Sugar 2.2, Protein 13.9
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH AND BACON TARTINE
In Paris's small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine - bubbling with fragrant cheese - is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can't get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
- Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
- Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
SAUTEED SPINACH WITH BACON
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
- Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
- Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.
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