Quiche With Salad Greens Food

SPRING GREENS QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

GREENS "QUICHE"

Steps:

• Preheat oven to 350 degrees.
• Grease a shallow 9-inch pie dish and set aside.
• Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
• Mix in greens, and transfer batter to a pie dish.
• Using a spatula, spread the mixture around so it's even and tight.
• Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
• Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

GREEK SALAD-INSPIRED QUICHE

Steps:

• Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.

QUICHE WITH SALAD GREENS

Steps:

• First make the dough: Combine both flours with yeast, salt and sugar in a big bowl. Add in the warm water and knead into a smooth dough.
• Cover and allow to rise in a warm place until dough has doubled (about 40 minutes).
• For the filling heat oil in a frying pan. Add in garlic and saute until slightly browned.
• Add in salad greens and saute until slightly wilted. Season with salt and pepper to taste and set aside.
• On a lightly floured surface roll out dough into a circle of 26 cm/10 inches in diameter. Place this in a greased springform pan and allow to rise again covered for 10 minutes.
• Pour salad greens into crust and dot with the crumbled blue cheese. Sprinkle with sunflower seeds and parmesan cheese.
• Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until crust is baked through and filling nicely browned (you may need to cover the quiche after a while).
• If you like drizzle with 1 tbs of runny honey before serving.

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE

Steps:

• For the ham quiche croutons: Preheat the oven to 350 degrees F.
• Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
• Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
• For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
• Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

GREEN CHILE QUICHE

Steps:

• Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
• Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
• Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.

QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE

Steps:

• To make the dough in a food processor:.
• In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
• With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
• Refrigerate for at least 1 hour.
• To make the dough by hand:.
• Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
• Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
• On a lightly floured surface, roll out the dough to an 11-inch circle.
• Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.)
• Refrigerate for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Line the pastry with parchment paper and fill with pie weights or dried beans.
• Bake until the crust is set, 12 to 14 minutes.
• Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
• Remove from the oven and cool on a wire rack.
• Leave the oven on.
• In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Discard the fat or reserve for another use.
• Arrange the bacon evenly over the bottom of the baked crust.
• In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
• Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
• For Simple Salad:.
• Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
• Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
• Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.