Spinach And Cheddar Slab Quiche Food

SPINACH-AND-CHEDDAR SLAB QUICHE

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll out dough to a 12-by-16-inch rectangle; prick all over with a fork. Whisk egg white with 1/2 teaspoon water; brush over dough. Sprinkle evenly with sesame seeds. Roll dough onto rolling pin; unroll onto a 9-by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment; fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes); continue baking until golden and set on bottom, 8 to 10 minutes more (if browning too quickly, tent edges with foil). Immediately prick bottom where puffed excessively to flatten. Let cool 10 minutes.
• Scatter spinach and cheese evenly over pastry. In a large bowl, whisk together eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Pour evenly over spinach and cheese. Bake until quiche is set and puffed slightly, 18 to 22 minutes (if browning too quickly, tent with foil). Let cool on a wire rack; serve warm or at room temperature.

SPINACH QUICHE

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.

SPINACH AND CHEDDAR QUICHE

Steps:

• In the bowl of a food processor, mix flour, sugar and salt to combine. Add cold butter and pulse until butter is pea sized.
• Add 3 tablespoons of ice water and pulse to combine. Add 1 to 2 additional tablespoons of ice water one tablespoon at a time (pulsing after each addition) as needed just until the dough comes together. Do not over mix.
• Form the dough into a flat oval and wrap in plastic. Chill for at least 30 minutes.
• When you are ready to bake, preheat the oven to 450 degrees.
• Roll out the chilled dough to fit a deep dish pie plate and crimp the edges. (See How to Blind Bake a Pie Crust in our How-To's section.)
• Partially bake the pie crust for 8-9 minutes, making sure you weigh the bottom of the crust down with pie weights or dried beans so that it does not puff up as you bake it. Allow to cool slightly.
• Defrost the spinach and drain well. You can let it sit overnight to defrost in the refrigerator or you can defrost it in the microwave. Either way, it is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
• After partially baking your pie crust, reduce the oven to 425 degrees.
• Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
• Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the spinach and onions.
• In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
• Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
• Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
• Remove and serve.

"CHEDDAR

Steps:

• Cook the spinach and drain well.
• Mix remaining ingredients and add to spinach.
• Put in unbaked pie shell.
• Sprinkle 1/4 Cup cheese on top.
• Bake at 400 degrees for 40 minutes.

SPINACH AND CHEDDAR QUICHE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
• On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
• In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
• Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SPINACH AND CHEESE SLAB BISCUITS

Steps:

• Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
• Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
• Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
• Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
• Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

LIGHT AND FLUFFY SPINACH QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
• In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
• Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

CHEDDAR-SWISS SPINACH QUICHE

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.