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Full Online Book HomeLearning KitchenBreakfastandbrunches - Quiche Various Recipes By Ann
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Breakfastandbrunches - Quiche  Various Recipes By Ann Post by :JC101 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2295

Click below to download : Breakfastandbrunches - Quiche Various Recipes By Ann (Format : PDF)

Breakfastandbrunches - Quiche Various Recipes By Ann

3 T cold unsalted butter
1 T cold vegetable shortening
1 1/2 T ice water plus additional, if necessary
1/3 cup sliced red bell pepper
1 T olive oil
2 cups packed fresh spinach leaves, about 5 oz.
2 large eggs
1/3 C milk
1/3 cup crumbled feta cheese

Preheat oven to 425.

In a bowl with a pastry blender or in a small food processor mix flour, butter, shortening, and a pinch salt until mixture resembles meal.

Add water and toss until incorporated, adding additional water, if necessary to form a ball.

Pat dough on bottom and 1 1/2"up sides of a 7 1/2" tart pan with removable fluted rim or a 9 inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.

While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring 1 minute.

Add spinach and sauté, stirring until wilted and tender about 1 minute.

Remove skillet from heat and season spinach mixture with salt and pepper.

In a small bowl whisk together eggs and cream.

Sprinkle feta over bottom of shell and arrange spinach mixture on top.

Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes.

Reduce temperature to 350° and bake until set, about 10 minutes. Serves two.(About 9 grams of fat per serving)


SPINACH QUICHE
1/3 cup + 3 T. flour
3 T cold unsalted butter
1 T cold vegetable shortening
1 1/2 T ice water plus additional, if necessary
10 oz pkg fresh spinach
2 Tablespoons shallots or scallions
2 Tablespoons butter
Salt and pepper to taste
pinch of nutmeg
2 large eggs
1/3 C milk

Preheat oven to 425.

In a bowl with a pastry blender or in a small food processor mix flour, butter, shortening, and a pinch salt until mixture resembles meal.

Add water and toss until incorporated, adding additional water, if necessary to form a ball.

Pat dough on bottom and 1 1/2"up sides of a 7 1/2" tart pan with removable fluted rim or a 9 inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes. Remove from oven and cool down.

While crust is baking; stem, wash, blanch in boiling water for 1 minutes and cool down in cold water the fresh spinach. Set aside to drain well.

Sauté' 2 T shallots or scallions briefly in 2 T butter, add spinach, & stir over moderate heat several minutes until very tender.

Season carefully with salt, pepper, & a speck of nutmeg; set aside.

In a small bowl whisk together eggs and cream.

Layer in pie crust spinach and scallion mixture.

Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes.

Reduce temperature to 350° and bake until set, about 10 minutes. Serves two.


SHRIMP QUICHE:
1/3 cup + 3 T. flour
3 T cold unsalted butter
1 T cold vegetable shortening
1 1/2 T ice water plus additional, if necessary
1 cup small cooked and shelled shrimp
2 Tablespoons butter
1/4 c dry white vermouth
salt and pepper to taste
2 large eggs
1/3 C milk

Preheat oven to 425.

In a bowl with a pastry blender or in a small food processor mix flour, butter, shortening, and a pinch salt until mixture resembles meal.

Add water and toss until incorporated, adding additional water, if necessary to form a ball.

Pat dough on bottom and 1 1/2"up sides of a 7 1/2" tart pan with removable fluted rim or a 9 inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.

Sauté shrimp in 2 T butter 1 minute; pour in vermouth & boil down rapidly 30 seconds or so. Season with salt & pepper and set aside.

In a small bowl whisk together eggs and cream.

Put shrimp mixture in bottom of pie crust.

Pour cream mixture over shrimp and bake quiche on a baking sheet in middle of oven 15 minutes.

Reduce temperature to 350° and bake until set, about 10 minutes. Serves two.
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