Swiss Chard And Mozzarella Quiche In Zucchini Crust Food

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

PROVENçAL ZUCCHINI AND SWISS CHARD TART

Steps:

• Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
• Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
• Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
• Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

SWISS CHARD AND MUSHROOM GALETTE

Steps:

• For whole wheat dough:
• Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• For galette:
• Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
• Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
• Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet.
• Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CHARD QUICHE

Steps:

• Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
• Rinse the Swiss chard and chop it fine.
• Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
• Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
• Bake about 40 minutes, until puffed and browned. Serve warm or cool.

SWISS CHARD AND MOZZARELLA QUICHE IN ZUCCHINI CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
• Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
• Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
• To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.

SWISS CHARD QUICHE

Steps:

• In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
• In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
• Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
• Bake for 20 minute at 400 degrees.
• Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
• Serve warm or cool.

EASY CRUSTLESS ZUCCHINI AND CHEESE QUICHE

Steps:

• Preheat oven to 350. Spray a pie plate with baking spray; set aside.
• Grate the zucchini. Place in a colander and squeeze out all of the water. Remove the zucchini. Stir in the chopped onion; set aside.
• In a small bowl, with two forks or a pastry blender, mix the flour, baking powder, salt and vegetable oil well until small pea sized pebbles form; set aside.
• In a large bowl, with a fork, mix together the eggs. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Stir in the cheeses. Gently combine to make sure it is all evenly distributed.
• Carefully pour into your prepped pie plate. Bake for 45-50 minutes. Check around 30 minutes and if it seems to be browning too quickly, cover with foil paper. Every oven is different and we bake ours the whole time uncovered.
• The quiche will be done when a fork comes out of the middle mostly clean. Keep in mind that the quiche will rise, but then deflate a little.

SWISS CHARD AND MOZZARELLA QUICHE IN ZUCCHINI CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
• Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
• Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
• To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.