ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS
I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
ARTICHOKE FETA WRAPS
Make and share this Artichoke Feta Wraps recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 3 quart baking dish with cooking spray. Set aside.
- For filling, in a large bowl stir together the artichokes, cream cheese, green onion, cheeses and pesto.
- Place about ¼ cup filling on each tortilla. Top with pepper strips and roll up.
- Arrange tortilla rolls in the prepared baking dish. Bake, uncovered, at 350 for 15 minutes or until heated through.
- Cut each tortilla into thirds and arrange on a serving platter. Serve with yogurt-chive sauce.
- Yogurt chive sauce: combine the plain yogurt and snipped chives.
Nutrition Facts : Calories 608.8, Fat 25.3, SaturatedFat 12.5, Cholesterol 54.8, Sodium 2065.8, Carbohydrate 75.7, Fiber 9.7, Sugar 6.8, Protein 22.2
WARM FETA DIP WITH ARTICHOKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.
HOT FETA ARTICHOKE DIP
Make and share this Hot Feta Artichoke Dip recipe from Food.com.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 30m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix all ingredients together.
- Place mixture in a pie pan.
- Bake 20- 25 minutes or until slightly browned.
- If you like top with tomatoes and green onions.
- Serve with pita bread, bagel toast, crackers or even tortilla chips.
Nutrition Facts : Calories 269.8, Fat 16.8, SaturatedFat 11.2, Cholesterol 64.6, Sodium 924.7, Carbohydrate 15.8, Fiber 8.8, Sugar 4, Protein 16.4
ARTICHOKE-FETA TORTILLA WRAPS
Steps:
- Coat a 3-quart rectangle baking dish with nonstick cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, parmesan cheese, feta cheese and pesto.
- Place about 1/4 cup filling onto each tortilla. Top with sweet pepper strips; roll up. Arrange tortilla rolls on baking dish.
- Bake, uncovered, in a 350 degrees F oven about 15 minutes or until heated through. Cut each tortilla roll into thirds. Serve with Yogurt-Chive Sauce.
- Yogurt-Chive Sauce:
- In a small bowl stir together yogurt and snipped fresh chives.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARTICHOKE-FETA TORTILLA
Steps:
- 1. Coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, parmesan cheese, feta cheese, and pesto.
- 2. Place about 1/4 cup filling onto each tortilla. Top with sweet pepper strips; roll up. Arrange tortilla rolls in the prepared baking dish. If desired, lightly coat tortilla rolls with additional cooking spray. Bake, uncovered, in a 350 degree F oven about 15 minutes or until heated through.
- 3. Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce.
- Yogurt-Chive Sauce: In a small bowl stir together plain fat-free yogurt and snipped fresh chives.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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