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
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ERIKA'S QUICHE:
preheat yo oven to 375 degrees
needed:
9 inch pie crust. deep dish is mo better
3 eggs
1 cup milk
1 & half teaspoon salt
half teaspoon pepper
2 cups cooked veggies chopped
1 cup cooked meat chopped
1 cup shredded cheese
place a sheet of foil on to a cookie sheet & place pie crust on the foil
beat together eggs, milk, salt, and the muthafuckin' pepper. set that shit aside.
this video show you how to make all kinds of quiches.
i'm making the one erika likes the best: spinach, mushroom and onion as the veggies to go along with bacon & parmesan. that's the best one, but you gotta try all these combos listed down below.
in the pie crust, put 2 cups of your choice of chopped cooked veggies layer.
if using spinach or arugula, use fresh (uncooked) & chop or use frozen and thaw and squeeze dry
then put 1/2 of the cheese on a layer
put in 1 cup of chopped meat (if you are making this meatless, add in additional 1 cup of veggies)
layer in the other half of the cheese
slowly pour in the egg/milk mixture 'til pie crust crust is filled.
slide cookie sheet with quiche into hot oven and bake for 50 min.
that's just a guideline, pull it out when the quiche is puffed up & cheese is golden
remove from oven and let sit for 15 min.
slice and serve with a bottle of hot sauce
good combos:
spinach onion bacon & swiss cheese
broccoli ham & cheddar
spinach tuna & cheddar
arugula smoked salmon & gruyere
spinach mushroom onion artichoke & parmesan
veggie ideas:
asparagus
mushrooms
spinach
arugula
tomatoes
zucchini
onion
red bell pepper
shallots
green onions
leeks
cauliflower
swiss chard
artichoke
meats:
ham
bacon
pancetta
chicken sausage
tuna
smoked salmon
(use flavorful meats, not chicken)
cheese:
monterey jack
pepper jack
cheddar
gruyere
mozzarella
parmesan
swiss
blue cheese
goat cheese
feta
herbs:
thyme fresh or dried
dry mustard
basil
oregano
parsley
tarragon
dill
Crustless Swiss Chard Quiche Recipe
Combining Swiss chard and parsley yields high nutrition.
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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Swiss Chard Rolls | Easy Vegan Swiss Chard Recipe
An easy and nutritious Swiss Chard Recipe for your next party or packed lunch. These Swiss Chard rolls are fancy enough to serve a (healthy) crowd, but easy enough to take to work.
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It’s fun to make stuffed swiss chard leaves using the same concept as a dolma. This swiss chard recipe is vegan and is a perfect choice for next party, but easy enough to make ahead for lunch. Think of it as an easy vegan appetizer. It’s so much fun to try new recipes in the kitchen using ingredients we often don’t know what to do with. If you’re looking for a fall or winter vegetarian recipe, this make ahead vegan appetizer for swiss chard rolls must be on your list!
Stuffed Swiss Chard Rolls
These vegan rice, tomato, and herb stuffed Swiss chard rolls make for a delicious, healthy vegan dinner or side dish. The detailed recipe is on the blog.
#stuffed #swisschard #stuffedleaves #chard #veganrecipes
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I’m Samira, I will share fun food ideas, recipes and easy DIYs! Recipes will mostly be healthy, colourful, quick and easy with clean yummy treats that would make home cooking so much more fun. Let me know in the comments below what kind of recipes/videos you would like to see on this platform.
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Deliciously Simple Dinner Recipes | Gordon Ramsay
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