SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
- Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
- Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
CREAMY SPINACH WITH SMOKED GOUDA GRATIN
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi
Provided by Manami
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE SMOKED GOUDA BECHAMEL:.
- In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt & pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
- PREPARE THE SPINACH:.
- Preheat the broiler and position a rack 10 inches from the heat.
- In a large soup pot, bring 1/4 inch of water to a boil.
- Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
- Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
- In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wilted spinach and cook, stirring, for 1 minute.
- Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
- Season with salt and pepper.
- Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6
TOURTE DE BLETTE
Provided by Moira Hodgson
Categories dessert, side dish
Time 2h30m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Make the pie pastry in the usual way and chill for 30 minutes or until firm. Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
- Preheat oven at 375 degrees.
- Bake the pastry and leave to cool.
- Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft. Drain and discard the milk.
- Remove the ribs from the chard and use only leaves. Add leaves to a large pot of boiling water and boil for three to four minutes. Drain and rinse under cold running water. Drain again and squeeze out excess liquid. Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
- Spoon the filling into the baked shell. Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell. Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown. Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 33 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 435 milligrams, Sugar 31 grams, TransFat 1 gram
SPINACH-APPLE-GOUDA PIE (TOURTE DE BLETTES)
A variation of Mireille Johnson's *tourte de blettes* recipe in *Cuisine of the Sun*, this south-of-France treat is a party staple for us! The sweet-savory combination is always a delightful surprise!
Provided by La Dilettante
Categories Spinach
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak raisins in heated rum for 10 minutes.
- Roll out bottom crust, and line a 9" baking dish.
- Mix all filling ingredients well, and put into bottom crust. Put on top crust, crimp edges well, and prick a few times to create air vents.
- Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar.
- Freezes well.
- (I sometimes make these into little bite-sized appetizers by cutting the dough in 3" circles with a fluted biscuit cutter, adding 2 t filling, folding over, and sealing by crimping the edges with a fork.).
Nutrition Facts : Calories 534, Fat 30.2, SaturatedFat 9.6, Cholesterol 78.9, Sodium 540.2, Carbohydrate 50, Fiber 5.5, Sugar 21.6, Protein 15.6
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TOURTE AUX BLETTES – A SWISS CHARD TART FROM PROVENCE
From provocolate.com
Cuisine MediterraneanCategory RecipesServings 8Total Time 1 hr 10 mins
- Make the pastry crust - blend flour, sugar, salt, baking powder, and lemon zest. Add oil and work it in by hand, then add the eggs to combine to form a smooth, workable dough. If it's too dry to hold together, add a little water - but just a little. Cover and refrigerate as we prepare the filling.
- Trim the Swiss chard leaves from the stems, setting aside the stems for another use. wash the leaves.
- Transfer the wet leaves to a large pot and steam until they have wilted - about 10 minutes. Drain, squeeze out excess moisture, and chop coarsely.
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