Spring Greens Quiche Recipes

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SPRING GREENS QUICHE + A SPRING ENTERTAINING GIVEAWAY



Spring Greens Quiche + A Spring Entertaining Giveaway image

A vegetarian quiche with a savory spelt crust and highlighting the lovely green spring produce!

Provided by Kelley

Number Of Ingredients 17

1 1/2 cups spelt flour
1/4 teaspoon kosher salt
1/2 cup COLD Vermont Creamery Cultured Butter, diced into 1/4-inch cubes
6 tablespoons cold water
2 tablespoons Calivirgin Extra Virgin Olive Oil
1 cup diced scallions (white and green parts)
1 cup chopped broccoli
1 cup chopped asparagus
2 large handfuls fresh, baby spinach
4 oz Vermont Creamery Creme Fraiche
1 teaspoon minced fresh dill
5 large eggs
3/4 cup half and half
1/2 teaspoon dried mustard
5 dashes hot sauce (I love Crystal Hot Sauce or Tabasco)
salt and pepper
3 oz Vermont Creamery Goat Cheese Crumbles

Steps:

  • Place the spelt flour and salt in the base of a food processor. Pulse 3-4 times.
  • Add cold butter and pulse just until the butter and flour come together and the butter is the size of a small pea. Add the cold water and pulse again just until the dough begins to pull together into a mass.
  • Transfer the dough to a lightly floured counter and very lightly knead it until it comes together. Wrap dough in plastic wrap and let refrigerate for at least 30 minutes.
  • Preheat the oven to 375F degrees.
  • Heat olive oil in a large skillet over medium heat. Add scallions, broccoli and asparagus. Cook 8-10 minutes until veggies are just tender. Season with a pinch of salt and ground pepper and set aside to cool.
  • In a small bowl, mix together creme fraiche, chopped dill and a teensy pinch of salt; set aside.
  • In a large bowl, add eggs, half & half, dried mustard, hot sauce and a small pinch of salt and pepper. Using a whisk, mix everything until well incorporated.
  • Roll out the spelt pie crust on a well floured countertop and line a standard pie dish. Spread the creme fraiche over the bottom of the pie shell. Top with the cooled, sautéed veggies and fresh spinach. Pour the egg mixture over and then crumble with goat cheese.
  • Place quiche on a baking sheet (to protect oven in event quiche cooks over) and place quiche in the preheated oven. Bake for 40 minutes until well down the top is just starting to brown.
  • Remove from oven and let cool 30 minutes before cutting into.
  • Enjoy!

SPRING GREENS QUICHE



Spring Greens Quiche image

Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches), see below
6 center-cut bacon strips, chopped
5 cups julienned dandelion greens or Swiss chard
5 cups fresh baby spinach
3 green onions, thinly sliced
1 egg white, beaten
1/2 cup shredded Jarlsberg cheese
3 eggs
1 egg yolk
1 cup heavy whipping cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground nutmeg
Dash pepper

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

SPRING GREENS QUICHE



Spring Greens Quiche image

Leafy greens brighten this savory pie-the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches), see below
6 center-cut bacon strips, chopped
5 cups julienned dandelion greens or Swiss chard
5 cups fresh baby spinach
3 green onions, thinly sliced
1 egg white, beaten
1/2 cup shredded Jarlsberg cheese
3 eggs
1 egg yolk
1 cup heavy whipping cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground nutmeg
Dash pepper

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated., Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top., Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 465 calories, Fat 35g fat (17g saturated fat), Cholesterol 219mg cholesterol, Sodium 515mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

SPRING VEGETABLE QUICHE RECIPE BY TASTY



Spring Vegetable Quiche Recipe by Tasty image

Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.

Provided by Aleya Zenieris

Categories     Breakfast

Time 2h5m

Yield 6 servings

Number Of Ingredients 15

1 ¼ cups all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
3 tablespoons ice water
1 teaspoon kosher salt, plus more for blanching
1 asparagu, woody ends trimmed
2 large egg yolks
3 large eggs
1 ½ cups heavy cream
4 oz goat cheese, divided
¼ teaspoon freshly ground black pepper
1 pinch McCormick® Ground Nutmeg
3 tablespoons fresh chives, divided, thinly sliced
pie weight, or dried beans
glass pie plate, 8 in (20 cm)

Steps:

  • Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
  • Preheat the oven to 375°F (190°C).
  • On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
  • Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
  • Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
  • Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
  • Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
  • In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
  • Spread 3 ounces of the goat cheese across the bottom.
  • Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
  • Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
  • Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

SPRING GREENS WITH BLACK PEPPER & CRèME FRAîCHE



Spring greens with black pepper & crème fraîche image

The perfect accompaniment to a hearty roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 25m

Number Of Ingredients 3

600g trimmed spring greens
6 tbsp crème fraîche
sprinkle of sea salt and freshly ground black pepper

Steps:

  • Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.
  • Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don't overlap too much and reheat gently.
  • Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium

SPRING QUICHE



Spring Quiche image

Provided by Barbara Kafka

Categories     breakfast, brunch, main course, side dish

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1/2 pound new potatoes, scrubbed and sliced 1/4 inch thick
1/2 pound chanterelles, cleaned and halved lengthwise, or sliced domestic mushrooms
1/2 cup sliced scallion greens
1 1/2 teaspoons coarse kosher salt
Freshly ground pepper to taste
1/4 cup dry bread crumbs
3/4 cup small peas
4 eggs
2 egg yolks
1 cup milk
1 cup heavy cream
Pinch nutmeg
4 ounces Gruyere, grated
1/3 cup fresh chervil leaves

Steps:

  • Preheat broiler. Position rack 6 inches from heat source.
  • In a 2-quart oval or 2 1/2-quart round souffle dish, melt butter at 100 percent power for 2 minutes. Stir in potatoes and mushrooms. Cook, uncovered, at 100 percent for 5 minutes. Add scallions, 1/2 teaspoon salt, pepper, bread crumbs and peas. Cook, uncovered, for 5 minutes.
  • Whisk together remaining ingredients including 1 teaspoon salt and pepper to taste. Pour over vegetables; stir. Cover tightly with microwave plastic wrap. Cook at 100 percent for 5 minutes. Slash plastic with a sharp knife. Placing wooden spoon through slit, stir thoroughly. Patch split in plastic with small piece of plastic. Cook 5 minutes longer. Prick plastic to release steam. Uncover and cook 2 minutes.
  • Brown under broiler. Allow to stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 420 milligrams, Sugar 4 grams, TransFat 0 grams

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