SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
- Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
- Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH SOUFFLé WITH SHALLOTS AND SMOKED GOUDA CHEESE
Categories Mixer Cheese Egg Bake Vegetarian Spinach Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly.
- Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)
- Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes
SPINACH, MUSHROOM AND GOUDA SOUFFLE
Provided by Georgia Downard
Categories Cheese Mushroom Brunch Dinner Spinach Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
- Serve with:
- 1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.
GOUDA SPINACH QUICHE
My husband and I have run a dairy for over 3 years and began making cheese 5 years ago. Gouda's distinctive, buttery taste is sensational in this quiche.
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°., In a skillet, saute the onion in butter until tender. Stir in spinach. Remove from the heat. Sprinkle cheese and bacon into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 409 calories, Fat 31g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
SOUFFLE OF SPINACH AND GOAT CHEESE
Provided by Florence Fabricant
Categories sauces and gravies, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
- Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
- Crumble cheese or cut into pieces and set aside.
- In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
- Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY SPINACH WITH SMOKED GOUDA GRATIN
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi
Provided by Manami
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE SMOKED GOUDA BECHAMEL:.
- In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt & pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
- PREPARE THE SPINACH:.
- Preheat the broiler and position a rack 10 inches from the heat.
- In a large soup pot, bring 1/4 inch of water to a boil.
- Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
- Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
- In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wilted spinach and cook, stirring, for 1 minute.
- Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
- Season with salt and pepper.
- Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6
SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
SMOKED GOUDA SPINACH PIZZA
"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"-Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 pieces.
Number Of Ingredients 10
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 288 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 706mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SMOKED GOUDA AND SPINACH RICE CASSEROLE
My DBIL works in the rice industry here in our area where they had a contest for winning recipes, the company then sent home some of the best recipes with their employees. Here's one more that my DS has tried and her family really enjoyed. Serving sizes, preparation and cooking times are questimated since DS did not include them with her recipe to me, and I have yet to make this up...will revise when I do.
Provided by Chabear01
Categories Long Grain Rice
Time 40m
Yield 1 cup, 7-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.
- Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.
- Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese.
Nutrition Facts : Calories 374.7, Fat 24.6, SaturatedFat 12.4, Cholesterol 71.7, Sodium 308.7, Carbohydrate 26.7, Fiber 1.6, Sugar 1.4, Protein 13.1
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