GRUYERE AND SPINACH BAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
- Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
- In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
- Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
- Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
SPINACH GRUYERE TART
This is a lovely supper dish. A delicious way to serve spinach and great for vegetarians! Very easy to put together.
Provided by MarieRynr
Categories Spinach
Time 35m
Yield 1 tart
Number Of Ingredients 8
Steps:
- Preheat oven to 200c/400f.
- Heat oil in a small pan and cook onion for 4 minutes till soft.
- Remove from heat.
- Place the spinach in a large pan with only the water that clings to the leaves.
- Heat gently until wilted, cool, then squeeze out the excess moisture.
- Roll out pastry or use frozen slices, cut into desired shape and spread pesto sauce on the pastry.
- In a bowl put grated cheese (reserving 1 tablespoons for topping,) onion, egg, salt and pepper and spinach and mix.
- Place in the centre of the pastry and pinch or fold up around the edges and sprinkle the reserved cheese on top.
- Bake in the oven for 15-20 minutes until golden.
Nutrition Facts : Calories 2163.4, Fat 145.2, SaturatedFat 45.6, Cholesterol 321.5, Sodium 2210.8, Carbohydrate 155.1, Fiber 21.6, Sugar 7.8, Protein 67.1
CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
MUSHROOM TART WITH SPINACH AND GRUYERE
Make and share this Mushroom Tart With Spinach and Gruyere recipe from Food.com.
Provided by CarBroker
Categories Savory Pies
Time 35m
Yield 1 Tart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 100°C.
- In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
- Add water and continue to process until dough forms a ball.
- Turn off processor and remove dough.
- Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
- Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
- Grease individual tart tins with a little butter and line tins with pastry.
- Place grease proof paper over pastry and weigh the paper down with beans or rice.
- Place tart tins on a sheet tray and bake in the oven for 15 minutes.
- Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
- Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
- Add spinach and continue to sauté for further 1-2 minutes.
- Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
- Divide spinach, mushrooms, and cheese between the tarts.
- In a separate bowl combine eggs and cream and whisk gently with a fork.
- Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
- Bake for 15-20 minutes or until just set.
- When removing tarts from oven allow to cool for 5 minutes before unmolding.
- Cut into quarters and arrange on a serving dish.
Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16.3, Cholesterol 183.2, Sodium 141.5, Carbohydrate 21, Fiber 1.1, Sugar 0.7, Protein 11.2
SPINACH AND ONION TART
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
- Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
- Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH AND GRUYERE QUICHE
This easy cheese-and-vegetable recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 12
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill. Press spinach into custard(s), leaving some poking out from top.
- Sprinkle with Gruyere. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.
SPINACH AND GRUYERE QUICHES
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
- Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
- In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
- Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g
More about "spinach gruyere tart recipes"
SPINACH & GRUYèRE TART IN A THREE-PEPPER CRUST RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 260 per servingServings 6
- To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon salt, and peppers in a food processor; pulse 2 times. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. Place mixture in a bowl. Sprinkle surface with ice water, 1 tablespoon at a time; toss until moist and crumbly (do not form a ball). Place mixture on a lightly floured surface, and knead lightly 2 to 3 times. Press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
- Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
- Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove the remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with a piece of parchment paper; arrange pie weights or dried beans on paper. Bake at 450° for 20 minutes or until edge is lightly browned. Carefully remove pie weights and paper; cool on wire rack. Reduce oven to 400°.
SPINACH AND GRUYèRE TARTS RECIPE | MYRECIPES
From myrecipes.com
Servings 16Total Time 55 mins
- Arrange tart shells on a baking sheet. Fill each shell with about 1 tablespoon each spinach and cheese.
- Whisk together eggs and next 3 ingredients. Spoon egg mixture evenly into tart shells. Sprinkle lightly with nutmeg.
- Bake at 375° for 30 to 35 minutes or until tarts are puffed and crust is lightly browned. Let stand 5 minutes before removing from foil pans.
- Make Ahead: To make ahead, simply fill the pastry with the spinach and cheese, and prepare the egg mixture. Cover both, and chill overnight. Next day, fill tarts with egg mixture, and bake.
SPINACH AND GRUYERE TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
15 DELICIOUS VEGETARIAN MUSHROOM, LEEK & SPINACH TART RECIPES
From addictedtoveggies.com
SPINACH AND GRUYèRE TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSHROOM, SPINACH AND GRUYERE TARTS - MOUTHWATERING MUNCHIES
From mouthwateringmunchies.com
SPINACH, SORREL AND GRUYERE TART
From rte.ie
GRUYERE AND SPINACH TART – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
SPINACH AND GRUYèRE TART IN A THREE-PEPPER CRUST .. RECIPE
From crecipe.com
LEEK, SPINACH & GRUYèRE TART WITH SPELT PASTRY RECIPE FROM GRAINS
From cooked.com
SPINACH, HAM, AND GRUYéRE QUICHE | TREFETHEN FAMILY VINEYARDS
From trefethen.com
HEALTHY, CREAMY GROUPER AND SPINACH TART WITH GRUYERE …
From more.ctv.ca
CARAMELIZED ONION TART WITH SPINACH AND GRUYERE
From goodfoodstories.com
SPINACH AND GRUYèRE TARTS RECIPE
From crecipe.com
SPINACH MUSHROOM QUICHE - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
CLASSIC FRENCH SPINACH QUICHE - ONCE UPON A CHEF
From onceuponachef.com
SPINACH AND GRUYERE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPINACH, GRUYèRE AND QUAILS’ EGG TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
ENGLISH PEA, SPINACH AND GRUYERE TART | THE ENGLISH KITCHEN
From theenglishkitchen.co
HAM SPINACH AND GRUYéRE QUICHE - A COZY KITCHEN
From acozykitchen.com
SPINACH AND GRUYERE TART - OAK COTTAGE RECIPES - GOOGLE SEARCH
From sites.google.com
SPINACH AND GRUYERE TART - ENGLISHFOODSRECIPES.BLOGSPOT.COM
From englishfoodsrecipes.blogspot.com
SAUTéED ONION GRUYERE SPINACH QUICHE RECIPE - SHE WEARS MANY …
From shewearsmanyhats.com
SPINACH, LEEK & GRUYèRE TART | DAILY MAIL ONLINE
From dailymail.co.uk
EMMENTAL GRUYERE AND SPINACH TART RECIPE - COOKEATSHARE
From cookeatshare.com
CREAMED SPINACH WITH GRUYèRE CHEESE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
RECIPE: SPINACH AND GRUYERE TARTLETS | DAILY MAIL ONLINE
From dailymail.co.uk
SPINACH TART - TAMING OF THE SPOON
From tamingofthespoon.com
SPINACH GRUYERE PUFF PASTRY | PAULA DEEN
From pauladeen.com
ENGLISH PEA, SPINACH AND GRUYERE TART
From englishfoodsrecipes.blogspot.com
SPINACH AND GRUYERE GRATIN RECIPE | REAL SIMPLE
From realsimple.com
LEEK TART WITH GRUYERE AND ONIONS - A BAKING JOURNEY
From abakingjourney.com
SPINACH AND GRUYERE TART - RECIPES - ABC RADIO
From abc.net.au
EASY SPINACH GRATIN RECIPE (CRISPY AND CHEESY ... - DINNER, THEN …
From dinnerthendessert.com
CHANTERELLE GRUYèRE TART | RECIPE WITH PHOTOS | KITCHEN STORIES
From kitchenstories.com
HOMEMADE SPINACH GRUYERE QUICHE - GARLIC & ZEST
From garlicandzest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #eggs-dairy #vegetables #oven #cheese #dietary #greens #spinach #equipment #number-of-servings
You'll also love