SPRING GREENS QUICHE + A SPRING ENTERTAINING GIVEAWAY
A vegetarian quiche with a savory spelt crust and highlighting the lovely green spring produce!
Provided by Kelley
Number Of Ingredients 17
Steps:
- Place the spelt flour and salt in the base of a food processor. Pulse 3-4 times.
- Add cold butter and pulse just until the butter and flour come together and the butter is the size of a small pea. Add the cold water and pulse again just until the dough begins to pull together into a mass.
- Transfer the dough to a lightly floured counter and very lightly knead it until it comes together. Wrap dough in plastic wrap and let refrigerate for at least 30 minutes.
- Preheat the oven to 375F degrees.
- Heat olive oil in a large skillet over medium heat. Add scallions, broccoli and asparagus. Cook 8-10 minutes until veggies are just tender. Season with a pinch of salt and ground pepper and set aside to cool.
- In a small bowl, mix together creme fraiche, chopped dill and a teensy pinch of salt; set aside.
- In a large bowl, add eggs, half & half, dried mustard, hot sauce and a small pinch of salt and pepper. Using a whisk, mix everything until well incorporated.
- Roll out the spelt pie crust on a well floured countertop and line a standard pie dish. Spread the creme fraiche over the bottom of the pie shell. Top with the cooled, sautéed veggies and fresh spinach. Pour the egg mixture over and then crumble with goat cheese.
- Place quiche on a baking sheet (to protect oven in event quiche cooks over) and place quiche in the preheated oven. Bake for 40 minutes until well down the top is just starting to brown.
- Remove from oven and let cool 30 minutes before cutting into.
- Enjoy!
SPRING GREENS QUICHE
Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
SPRING GREENS QUICHE
Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
SPRING GREENS WITH BLACK PEPPER & CRèME FRAîCHE
The perfect accompaniment to a hearty roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.
- Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don't overlap too much and reheat gently.
- Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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