Swisscheesespinachquiche Recipes

Steps:

• Preheat oven to 350°F.
• Toss grated cheese with flour.
• Add spinach, milk, eggs, bacon, and seasonings; mix well.
• Pour into pastry shell.
• Bake at 350 for 1 hour or until set.

Steps:

• On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper.
• Add the spinach, green onions, and cheeses. Stir well until combined.
• Pour half the mixture into each prepared pie crust.
• Bake for about one hour or until the top is golden brown and the center of the quiche is firm.

Steps:

• On a lightly floured surface, unroll pastry and transfer to a 9-inch pie plate.
• Trim pastry to 1/2 inch beyond the edge of the plate and flute edges.
• Line unpricked pastry with a double thickness of heavy duty aluminum foil.
• Bake at 450 for 8 minutes, remove foil and bake for another 5 minutes.
• Cool on a wire rack and reduce the oven to 350.
• In a small skillet cook the bacon, onions and red pepper until the veggies are tender and drain.
• Stir in the spinach.
• Spoon spinach mixture into pastry.
• In a small bowl, combine the eggs, cottage cheese, Swiss cheese and seasonings.
• Pour over spinach mixture.
• Bake for 35 - 40 minutes or until a knife inserted near center comes out clean.
• Let rest for 10 minutes before cutting.
• Serve with sour cream.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

Steps:

• For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
• Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
• Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
• Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
• Place cake on serving plate; carefully remove sides of pan.
• For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.

Steps:

• Combine cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Remove from the heat. In a small bowl, combine the eggs, Swiss cheese, sour cream, pepper, onion and bacon; pour into prepared crust. Sprinkle with cheddar cheese., Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees.
• Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly.
• Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture.
• In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper.
• Pour egg mixture into crust.
• Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark.
• Take out of the oven and let cool for 5-10 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
• Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
• Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Steps:

• Beat eggs; add cream, then beat again.
• Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
• Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
• Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
• Season the spinach to taste with salt and pepper.
• Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
• Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
• Cool 30 minutes before slicing and serving.