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.
CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. 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, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. 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 the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, 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.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium 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.
SPINACH AND ARTICHOKE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
- Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
- Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams
ARTICHOKE AND SMOKED GOUDA CRUSTLESS QUICHE
Make and share this Artichoke and Smoked Gouda Crustless Quiche recipe from Food.com.
Provided by Brooke the Cook in
Categories Breakfast
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and spray 9 inch pie plate with cooking spray.
- Heat small skillet over medium-high heat and saute shallots until transparent. Set aside.
- Layer drained/dried artichoke hearts in the bottom of pie plate.
- Cover with parmesan and then gouda cheese.
- Combine egg whites, egg substitute, skim milk and cayenne. Incorporate shallots and pour over artichoke/cheese into pie plate.
- Bake for 32-34 minutes until eggs are set in the middle.
- Turn broiler to High and broil 1-2 minutes until golden.
- Let sit a few minutes before cutting.
Nutrition Facts : Calories 166, Fat 4.5, SaturatedFat 2.6, Cholesterol 15, Sodium 392.4, Carbohydrate 17.1, Fiber 8.6, Sugar 2.5, Protein 16.6
CRUSTLESS ARTICHOKE QUICHE (FRITTATA)
I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!
Provided by Belinda in Austin
Categories Breakfast
Time 40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
- Add the artichoke hearts, and saute briefly.
- Add the Italian seasoning, salt, and pepper.
- In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
- Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.
Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1
BAKED ARTICHOKES WITH GORGONZOLA AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
- Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
- Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
MARINATED ARTICHOKE QUICHE
This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Cafe Borrone. You can use your own recipe for the pastry shell if you'd prefer.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For Pastry Dough.
- Preheat oven to 350 degrees.
- Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
- Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
- Roll dough out on lightly floured surface into 12-inch circle.
- Fit into 9x1 1/2-inch fluted quiche pan.
- Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
- Discard paper and beans or weights.
- Continue baking until bottom is lightly browned, about 5 minutes;set aside.
- For Filling.
- Preheat oven to 375 degrees.
- Melt butter in a small skillet over medium-high heat.
- Add onion and saute until soft:do not brown.
- Remove from heat and set aside.
- Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
- Arrange artichokes on crust; top with onion and sprinkle with cheese.
- Pour egg mixture over evenly.
- Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 477.4, Fat 36.2, SaturatedFat 21.4, Cholesterol 246.7, Sodium 289.2, Carbohydrate 26.4, Fiber 3.9, Sugar 1.6, Protein 13.8
GOUDA SPINACH QUICHE
My husband and I have run a dairy for over 3 years and began making cheese 5 years ago. Gouda's distinctive, buttery taste is sensational in this quiche.
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°., In a skillet, saute the onion in butter until tender. Stir in spinach. Remove from the heat. Sprinkle cheese and bacon into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 409 calories, Fat 31g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
ARTICHOKE QUICHE
Steps:
- In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.
ARTICHOKE QUICHE
This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.
Provided by Dee514
Categories Lunch/Snacks
Time 45m
Yield 1 9inch Quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut artichoke hearts into quarters, or large dice.
- In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
- Add artichoke hearts and saute them until they start to brown.
- Remove garlic cloves, and let the artichokes cool.
- In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
- Add the artichokes and the oil from the pan to the egg mixture, mix well.
- Spoon mixture into pie crust.
- Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.
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