SPINACH QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
SPINACH RICOTTA PIE
Delicious! From Rachael Ray Magazine August 2008. My only addition was to make it in a deep dish pie crust. Not heavy or cheesy, yet substantial enough - this is a great summer dinner! TIP - to avoid a soggy pie crust on the bottom, bake on a cookie sheet in the oven, not the regular grates.
Provided by Java Chip
Categories Savory Pies
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375.
- Wring the spinach dry and put in a large bowl.
- Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
- pour into crust and bake until golden, about 45 minutes.
Nutrition Facts : Calories 314, Fat 20.2, SaturatedFat 9.5, Cholesterol 178.6, Sodium 372.2, Carbohydrate 18.1, Fiber 3.2, Sugar 2, Protein 16.3
SPINACH RICOTTA PIE
I got this recipe years ago from the nutrition department at Mass General Hospital. The hospital used to serve this in their cafeteria. Tasty and easy. I also use the filling for calzones and lasagna. You can lighten up the recipe by using low fat cheeses and sour cream plus egg substitute if desired.
Provided by Margaret Jacobs
Categories Vegetables
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Saute the onion in butter (or oil) until translucent. Mix together the ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
- 2. Line a deep dish pie plate or 8 X 8" square pan with pie crust. Spread the spinach mixture into the crust. Top with sour cream and sprinkle with paprika.
- 3. Bake at 375 F for 45-55 minutes until set and golden brown.
DEEP-DISH SPINACH PIE
Make and share this Deep-Dish Spinach Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; on a lightly floured surface, roll out the pastry to a 13-inch square and fit into a 9-inch square baking pan.
- Fold the overhanging pastry all around to make a raised edge and crimp decoratively.
- Fit a sheet of foil over the dough and fill with pie weights or dried beans.
- Bake until the edges are set, about 10 minutes.
- Remove the foil and weights; return the crust to the oven and bake 5-10 minutes, until the bottom is firm and dry.
- Brush the pastry with the mustard and return to oven until set and dry, about 5 minutes.
- Decrease oven temperature to 375°.
- Add spinach to a large pot with just the water still clinging to the leaves.
- Cover and cook over medium-high heat until the spinach is wilted, about 2-3 minutes.
- Drain well and chop coarsely; mix in the tarragon, lemon juice, and feta cheese.
- Whisk the eggs, cream, sour cream, salt, and nutmeg together.
- Turn the spinach into the partially baked pastry shell; pour the egg mixture over the top.
- Bake until puffed all over and lightly browned, 45-50 minutes (cover pie crust edges with foil to prevent overbrowning).
- Cool 15 minutes before cutting.
Nutrition Facts : Calories 414.7, Fat 34, SaturatedFat 17.7, Cholesterol 189.9, Sodium 642, Carbohydrate 18.1, Fiber 3.4, Sugar 1.8, Protein 11.9
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
DEEP DISH SPINACH PIE
Steps:
- Preheat the oven to 375 degrees. Heat the olive in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts. Mix well. Unfold one piece of puff pastry, roll out into a rectangle, poke with a fork and and place in a square baking dish with the edges draped over the side. [Important note: puff pasty gets very sticky if you wait until it is fully thawed to unfold it. I recommend that you sprinkle some flour on the counter and unfold the pastry when it is still cold. When thawed, flatten it with a rolling pin.] Scoop the spinach mixture on top of the pastry in the baking dish. Roll out the second piece of puff pastry on a floured board until it is also a rectangle. Place the second sheet of pastry in the opposite direction over the spinach and tuck the sides down into the baking pan being sure it reaches all the way down to the bottom piece of pastry. Then roll up the flaps from the bottom pastry. In a circular motion go around the entire parameter of the baking dish and roll and seal pinching along the way to make a seal on top. Brush the top with egg wash and then use a fork to poke the top of the pastry a few times. Bake for 30 to 40 minutes, until the pastry is lightly browned and puffy. Let cool 20 minutes before slicing.
DEEP-DISH SPINACH PIZZA
My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.
Provided by sugarpea
Categories Sauces
Time 1h25m
Yield 1 9inch pie, 4 serving(s)
Number Of Ingredients 25
Steps:
- Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
- Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
- Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
- Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
- Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
- In a small bowl, mix the cheeses and set aside.
- Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
- Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
- Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
- Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.
DEEP DISH SPINACH AND MOZZARELLA PIZZA
From the book "Pizza" which has great recipes for various types of pizza. Deep dish spinach pizza is what I think of when I think "Chicago-style" and it is so yummy! This recipe uses the crust and sauce recipes from the same book, also posted by me. (Recipe #171224 and Recipe #171225)
Provided by lucid501
Categories Spinach
Time 1h
Yield 1 14, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees F.
- Brush a 14 inch round deep-dish pizza pan with the olive oil. Starting in the middle and using your fingertips. press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes.
- To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely.
- Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.
- Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees F. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes.
- Use a knife to loosen the crust from the sides of the pan.
- Cut the pizza into large wedges and then slide a metal spatula until the bottom crust to remove and lift out the wedges. Serve immediately.
Nutrition Facts : Calories 582.1, Fat 37.8, SaturatedFat 21.2, Cholesterol 123, Sodium 2259.7, Carbohydrate 22.7, Fiber 4.8, Sugar 11, Protein 41.2
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