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recipe:chardleekandmushroomquiche [2008/10/13 06:35] 127.0.0.1 external edit |
recipe:chardleekandmushroomquiche [2011/12/11 04:23] |
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| - | ====== Chard Leek And Mushroom Quiche ====== | ||
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| - | Preheat oven to 375 deg. | ||
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| - | *1 large bunch Swiss chard leaves (or spinach) washed | ||
| - | *2 Tbsp olive oil | ||
| - | *2 large leeks(white part only), washed well, sliced | ||
| - | *2 cups sliced cremini mushrooms or favorite mushrooms | ||
| - | *1 clove garlic, peeled, minced | ||
| - | *Kosher salt and fresh ground black pepper to taste | ||
| - | *3 large eggs | ||
| - | *1 cup half-and-half or reduced fat milk | ||
| - | *1/2 cup 2 percent milk | ||
| - | *1 refrigerated pie shell for deep-dish 9 in., or reg 10 in. pan | ||
| - | *1 cup crumbled blue cheese | ||
| - | *3 Tbsp pine nuts, lightly toasted | ||
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| - | - Flour outside of pie crust, spray pie pan with cooking spray, press crust into place, cook per package for single crust pie. | ||
| - | - Place the chard in large pot and add about 1/2 cup water. Cover and cook until just slightly wilted, about 3 min. Remove from heat, drain the chard and cool. Press between paper towel to remove excess moisture, then coarsely chop (approx 2 cups). Set aside. | ||
| - | - In large skille, heat the oil over med heat. Add the leeks and cook about 2-3 min. Add the sliced mushrooms and cook, stirring until tender, about 5 min. Add the garlic and cook for 1 min more. Add the chard and cook, stirring until any remaining moisture has evaporated, about 2 min. Remove from the heat. Add a pinch of salt and a grinding of pepper. Set aside. | ||
| - | - Spoon the chard mixture evenly into the pie shell. Sprinkle with the cheese and pine nuts. Pour in the egg mixture. | ||
| - | - Bake until the quiche is slightly puffy and golden brown, about 40 min. Remove from the oven and allow to settle 10 min. Serve warm | ||
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| - | ---- | ||
| - | food, maincourse | ||
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