Ingredients
FOR THE PAStrY SHELL:
2
cup
flour, all-purpose, plus extra for working the dough
1
teaspoon
salt
1/2
cup
butter, unsalted, chilled
3
tablespoon
margarine, chilled
6
tablespoon
water, water
FOR THE FILLING:
6-8
oz
chard, medium-sized leaves, thick middle ribs removed
1
each
parsley, fresh, bunch, flat-leaf, stems removed
1
tablespoon
oil, olive
1
each
garlic, clove, minced
1 1/2
cup
heavy cream
1/2
teaspoon
salt
1
pepper, freshly ground
3
each
eggs
1/3
cup
belpaese, or similar mild, soft cheese, cut into 1/2 inch cubes
1/4
cup
parmesan cheese, freshly grated
2
teaspoon
butter
Directions:
To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into 1/2-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.
To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 1/8 inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375 degrees.
To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.
Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.
Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.
In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.
With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.
Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.
Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.
Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat
How To make Chard And Parsley Quiche with Two Cheese's Videos
Leek, rainbow chard and blue cheese quiche
Rainbow chard, leek and blue cheese quiche.
This quiche has punchy flavours and is a great lunch or main, depending on what you serve with it. I served with some tasty new potatoes as well as a shepherd’s salad and carrot salad.
Ingredients
• 150g unsalted butter, cubed
• 300g plain flour, plus extra to dust
• 1 large free-range egg, beaten
For the filling
• 2 tbsp olive oil
• 1 small leek, washed well and shredded
• 300g rainbow chard
• 3 large free-range eggs
• 200ml double cream
• 150ml whole milk
• 6 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 125g blue cheese
Method
Preheat the oven to 190°C/fan170°C/gas 5. You can use ready made pastry, precooked pastry or make your own.
If you are making your own pastry – if you have a food processor put the butter and flour in and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
Spoon into the quiche case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.
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Super Simple Fish Pie | Jamie Oliver
In Jamie's Quick & Easy Food, check out this crazy simple recipe for a fish pie using just 5 ingredients! – smoked haddock, spring onions, baby spinach, cheddar, and filo pastry. Put them all together and you get a crisp, rich, delicate dish to enjoy!
See here for the full recipe!
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Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
Print this recipe here:
Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
Level up your brunch game with this easy and delicious tart recipe. Greg Lofts creates a Leek and Goat Cheese Tart - a twist on a quiche - which combines savory flavor and creamy texture for an irresistibly mouthwatering dish.
#TartRecipe #HomemadeTart #Brunch #Dinner #Food
0:00 Introduction
0:27 How to make tart crust
5:13 How to cut alliums
6:25 How to clean leeks
7:16 How to cook leeks
8:50 Leek tart filling recipe
9:46 Goat cheese filling recipe
10:23 Assemble the Leek and Goat Cheese Tart
11:24 How to cut and serve tart
12:17 Taste test and conclusion
LEEK AND GOAT CHEESE TART RECIPE:
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Leek and Goat Cheese Tart | THE SLICE | Everyday Food
HOW TO MAKE SILVERBEET CHEESE SLICE | CHEESE | VEGGIE | HEALTHY FOOD |
Recipe
2 tbsp Olive Oil
1 leeks, thinly sliced
2 bunches Silverbeet, trimmed, finely chopped
100g cheddar (Add more for taste)
150g self-raising flour
8 Eggs
125ml Milk
Parsley
and 1 tsp Salt
how to:
1. Finely cut the silverbeet, put aside
2. Finely cut the leek, put aside
3. Crack 8 eggs, put in a large bowl for mixing then add the milk, mix well (MIX 1)
4. Pre-heat the wok, then put oil in it
5. Cook the leek and the silverbeet, mix well
6. Pour into a bowl (MIX 2)
7. Add cheese, salt, then strained flour, mix well
8. Combine MIX 1 and MIX 2, mix well
9. Apply oil to your baking pan (I use glass bowl) with oil
10. Pour the mixture in
11. Bake in the oven for 30 minutes at 180 degrees celsius
12. Enjoy!
Please see our video for more information :)
Recipe Spinach and Red Chard Quiche
Recipe - Spinach and Red Chard Quiche
INGREDIENTS:
-1 (9 inch) unbaked
●9 inch pie crust
●1/2 pound spinach, rinsed and chopped
●1/2 pound red Swiss chard, rinsed and chopped
●1 tablespoon vegetable oil
●1 onion, diced
●3 cloves garlic, minced
●1/4 teaspoon curry powder
●1 teaspoon dried parsley
●1/2 teaspoon salt
●1/2 teaspoon ground black pepper
●8 small oyster mushrooms, chopped
●2 teaspoons capers
●1 (12 ounce) package firm tofu, cubed
●1/4 cup skim milk
●1/4 teaspoon ground nutmeg
●1 pinch ground cinnamon
●1 pinch ground cardamom
●1/2 cup grated Parmesan cheese
●1/2 cup shredded Cheddar cheese