BAKED FETA WITH CARROT JAM
An easy but elegant Turkish appetizer: Just wrap blocks of creamy feta with this simple spice-and-nut mixture, bake, and serve with an easy-to-boil carrot jam-plus plenty of warm pita or crusty bread.
Provided by Ana Sortun
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Carrot jam, part 1: In a small saucepan, bring water to a boil with honey and bay leaf. Reduce heat and simmer until the mixture thickens slightly, about 6-8 minutes. Add grated carrots and coriander, and simmer until the carrots become thick and jam-like, about 40 minutes.
- Walnut crumb: In a small bowl, mix ground walnuts, sesame seeds, za'atar, sumac, and a pinch of salt. Stir in olive oil to make the mixture slightly sticky. Set aside.
- Feta: Preheat oven to 400 F. Slice feta into 6 equal pieces (don't worry about breakage). Place each slice of feta on a piece of parchment paper, roughly in the middle of the paper. Spoon a heaping tablespoon of the walnut crumb over the feta and pack it down lightly. Drizzle 1 teaspoon of olive oil. Fold the parchment over the feta and seal each packet by folding or rolling the edges over twice. Transfer the packs to a baking sheet and bake for about 12 minutes.
- Carrot jam, part 2: When the carrots have reduced and most of the liquid has cooked down, stir in lemon juice and olive oil. Set aside.
- Assembly: When feta is piping hot and ready to serve, cut an X in the top of each paper packet with scissors-carefully, so the steam doesn't burn you. Pull the tips of the triangles away from the center to open up each packet. Spoon a little carrot jam on each feta chunk, sprinkle with scallions, and serve immediately with pita bread.
FETA VEGGIE QUICHE
This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!
Provided by betsdanforth
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
- Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 12.6 g, Cholesterol 77.6 mg, Fat 9 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 277.2 mg, Sugar 3.8 g
CARROT-PARMESAN QUICHE
This fabulous four-cornered quiche is the perfect centerpiece for an Easter or spring-equinox brunch. You can blind-bake the puff pastry the day before, and the filling is a mix of carrot purée and eggs cut with garlic, olive oil, and Parmesan to skew it more savory.
Provided by Lauryn Tyrell
Time 2h5m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Butter a 9-by-13-inch rimmed baking sheet; line with parchment, leaving an overhang on both long sides. On a lightly floured surface, roll out dough to a 12-by-16-inch rectangle. Transfer to prepared baking sheet. Trim edges to about a 1/2-inch overhang; prick dough all over with the tines of a fork.
- Line with parchment; fill with pie weights or dry beans. Transfer to oven; bake 20 minutes. Remove weights and parchment (if it sticks, bake a few more minutes and try again). 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. (Crust can be kept at room temperature, loosely covered, up to 1 day.)
- Reduce oven temperature to 375°. Heat oil in a medium saucepan over medium. Add onion and teaspoon salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add carrots and garlic; cook until fragrant, about 1 minute. Add 1/2 cup water and bring to a boil; then reduce heat to low, cover, and cook until carrots are completely soft, 18 to 20 minutes. Transfer to a blender and let cool 10 minutes. Add milk and blend until smooth (you should have 2 cups). Transfer mixture to a bowl and whisk in cream, eggs, cheese, remaining 3/4 teaspoon salt, and pepper. Whisk until smooth (you should have about 3 1/2 cups).
- Pour filling into crust and bake until center is just set, about 35 minutes (if browning too quickly, tent edges with foil). Let cool completely on a wire rack. Top with salad just before serving.
CHARD AND FETA QUICHE
Make and share this Chard and Feta Quiche recipe from Food.com.
Provided by annh53182
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
- Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
- Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
- Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
- Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
- Pour over the vegetable mixture and cheese.
- Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
Nutrition Facts : Calories 795.6, Fat 64.5, SaturatedFat 27.6, Cholesterol 326.1, Sodium 911.2, Carbohydrate 34.5, Fiber 1.3, Sugar 4.5, Protein 20.5
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