The Gourmet Kitchem
  search by keyword / item #
Spacer
Shop by Brand | Shop by Category | Special Values | Clearance | Customer Service
Everything a GOURMET chef could want
DEPARTMENTS
Spacer
Spacer
-- Bakeware
-- Barware
-- Coffee & Tea
-- Cook's Tools
-- Cookbooks
-- Cookware
-- Cutlery
-- Dinnerware
-- Drinkware
-- Flatware
-- Gift Baskets
-- Gourmet Foods
-- Home Keeping
-- Outdoors
-- Serveware
-- Small Appliances
-- Storage & Organization
-- Tableware
 
Fresh Flower Delivery
 
Gourmet Cooking Products
 
Check Best Sellers
Check Clearance Items
Check Top Brands
Check Free Recipes
Check Wine
Check Gift Ideas

 

FIRST TO KNOW
Sign up to be notified about new products, sales & more.
       Free Super Saver Shipping on $99 or More

Chard And Parsley Quiche with Two Cheese

Recipes > Beans And Grains > Chard And Parsley Quiche With Two Cheese
Send to a Friend Send to a Friend

The Gourmet Kitchen offers an extensive recipe collection including Beans And Grains recipes. Use The Gourmet Kitchen and you'll never run out of recipe ideas again! Below is a recipe for Chard And Parsley Quiche With Two Cheese...enjoy!

Spacer
Ingredients
  ---FOR THE PASTRY SHELL---
2cupflour, all-purpose, plus extra for working the dough
1teaspoonsalt
1/2cupbutter, unsalted, chilled
3tablespoonmargarine, chilled
6tablespoonwater, water
  
  ---FOR THE FILLING---
6-8ozchard, medium-sized leaves, thick middle ribs removed
1eachparsley, fresh, bunch, flat-leaf, stems removed
1tablespoonoil, olive
1eachgarlic, clove, minced
1 1/2cupheavy cream
1/2teaspoonsalt
1pepper, freshly ground
3eacheggs
1/3cupbelpaese, or similar mild, soft cheese, cut into 1/2 inch cubes
1/4cupparmesan cheese, freshly grated
2teaspoonbutter

Directions:

To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into 1/2-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.

To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 1/8 inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.

Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.

With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.

Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat




 
Spacer
Spacer
Spacer
Verisign Secure Certificate
NexTag Seller
Spacer
Cookware | About Us | Contact | Customer Service | Track an Order | Return Policy
Terms of Use | Privacy Policy | Site Map | Resources
We accept VISA, MasterCard, AMEX, Discover and PayPal

© The Gourmet Kitchen