Simplyelegantartichokequiche Recipes

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.

Steps:

• Preheat oven to 375°F.
• Sauté garlic and shallots in butter until softened, 1-2 minutes.
• Add spinach and sauté until wilted.
• Add chopped artichokes, pine nuts, seasonings and remove from heat.
• Pour into a large bowl to cool.
• Add eggs, milk and cheeses, stirring to mix everything well.
• Add to pie shell.
• Bake 45 minutes to 1 hour or until set.

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.

Steps:

• PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
• CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
• GRATE 1 cup swiss cheese; SET aside.
• SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
• ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
• REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
• COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
• POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
• BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
• SLICE, then SERVE and ENJOY!

Steps:

• PLACE oven rack in the lowest position; PREHEAT oven to 350°F; LIGHTLY mist a 9"-10" deep-dish pie plate or 8 x 8 deep baking dish with cooking spray.
• MELT 3 tablespoons butter in a large microwave-safe bowl; ADD potatoes to butter; MIX well.
• TRANSFER potato mixture into prepared baking dish; FIRMLY press the mixture in uniform thickness, on the bottom and up the sides of dish to form a crust.
• SPRINKLE the parmesan cheese evenly onto inner crust area; PRESS parmesan cheese gently to create a seal; SMOOTH top of crust edge while running fingers over potato along the perimeter of baking dish, to create a basket-weave effect.
• INTO the same large bowl, add the eggs, flour and Alfredo sauce; WHISK until smooth.
• FOLD in 1 cup of the cheese, reserving 1/4 cup; ADD 4 tablespoons of the bacon (reserving 1 tablespoon), 1 tablespoon of the onions (reserving 1 tablespoon), 1 tablespoon white wine vinegar, and 1 pinch white pepper; FOLD to to combine.
• POUR mixture into crust; SPRINKLE with reserved bacon, then onions.
• PLACE on bottom oven rack; BAKE for 50-60 minutes, until middle is puffed and crust is golden brown, and center springs back lightly when touched.
• SET on a cooling rack and let cool slightly before cutting.
• SERVE and enjoy.

Steps:

• Mix eggs and heavy cream in a seperate bowl and set aside.
• Defrost spinach and squeeze dry, chop artichokes, and mozzarella add other ingredients.
• Mix together with egg mixture and mix well.
• Pour into 2 deep dish pie shells, and bake in 450 degree oven for 60 minutes until browned on top.

Steps:

• For the batter:
• In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
• For the crust:
• Preheat the oven to 350 degrees F.
• Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
• To assemble:
• Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.