Spinach and Red Chard Quiche

[Guest guest]

Spinach and Red Chard Quiche

 

1 9 inch unbaked 9 inch pie crust

1/2 pound spinach, rinsed and chopped

1/2 pound red Swiss chard, rinsed and chopped

1 tablespoon vegetable oil

1 onion, diced

3 cloves garlic, minced

1/4 teaspoon curry powder

1 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

8 small oyster mushrooms, chopped

2 teaspoons capers

1 12 ounce package firm tofu, cubed

1/4 cup skim milk or soy milk

1/4 teaspoon ground nutmeg

1 pinch ground cinnamon

1 pinch ground cardamom

1/2 cup grated Parmesan cheese

1/2 cup shredded Cheddar cheese

 

Preheat oven to 350 degrees.

Bake pie crust until lightly browned. Meanwhile, place

spinach and Swiss chard in a steamer over 1 inch of

boiling water, and cover. Lightly cook, about 5

minutes.

Heat oil in a large skillet over medium heat and saute

onions and garlic. When onions become transparent add

spinach and chard. Stir in curry powder, parsley, salt

and pepper. Saute until spinach and chard reduce, then

add mushrooms and capers. Stir and remove from heat.

In a blender or food processor, combine tofu, milk,

nutmeg, cinnamon, cardamom and Parmesan cheese.

Process until smooth and creamy. Pour over vegetables

and mix well. Transfer mixture to the pie crust.

Bake in preheated oven for 20 minutes. Remove from

oven and sprinkle top with Cheddar cheese. Bake for 10

more minutes, or until cheese is lightly browned.

 

 

 

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[Guest guest]

Thank-you for posting the recipe. I have been after something like this for a

while.

I have been lurking in this group for sometime now, but thought I would share

a similar recipe with you

 

Spinach, mushroom and ricotta quiche with sauteed spinach

 

Serves 8

 

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

 

Ingredients

For the quiche

butter, for greasing

400g/14oz ready-made shortcrust pastry

350g/12oz flat mushrooms

3 sprigs thyme, leaves only

2 tbsp olive oil

salt and freshly ground black pepper

500g/1lb 2oz baby spinach leaves

freshly grated nutmeg, to taste

salt and freshly ground black pepper

250g/9oz ricotta cheese

1 tbsp grainy mustard

3 free-range egg yolks

300ml/11fl oz double cream

salt and freshly ground black pepper

For the spinach

25g/1oz butter

1 garlic clove, lightly crushed

500g/1lb 2oz baby spinach leaves

salt and freshly ground black pepper

 

 

Method

1. Preheat the oven to 180C/465F/Gas 4.

2. Grease a 25cm/10in loose-bottomed tart tin with butter.

3. On a lightly floured work surface, roll out the pastry to line the tart tin.

Cover with cling film and place into the fridge to chill for 15 minutes.

4. Remove the pastry tart case from the fridge, cover with greaseproof paper and

fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes.

5. Remove the beans and greaseproof paper and return the tart case to the oven

to bake for a further 3-5 minutes, until golden and just cooked.

6. Turn the oven temperature up to 200C/400F/Gas 6.

7. Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme,

drizzle over one tablespoon of the olive oil and season well with salt and

freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or

until the mushrooms are beginning to soften. Remove and set aside.

8. Heat a large frying pan until hot and add the remaining one tablespoon of

olive oil and the spinach and cover with a lid. Cook until the spinach has just

wilted, then remove from the pan and drain.

9. Season the spinach well with freshly grated nutmeg and salt and freshly

ground black pepper.

10. Place the ricotta into a bowl. Add the grainy mustard, season, to taste,

with salt and freshly ground black pepper and mix well.

11. Spoon the mustard and ricotta mixture into the bottom of the tart case, top

with the wilted spinach, and carefully place the roasted mushrooms on top.

12. Place the egg yolks and cream into a bowl, season well with salt and freshly

ground black pepper and whisk together. Pour the egg mixture into the tart case.

13. Transfer to the oven to bake for 40 minutes, or until golden-brown and

bubbling. Remove and cool slightly before serving.

14. For the sautéed spinach, heat a frying pan until hot. Add the butter and

swirl the garlic clove around to flavour the oil.

15. Remove the garlic clove, add the spinach and sauté until wilted down.

Season, to taste, with salt and freshly ground black pepper.

16. To serve, cut slices of quiche and place onto plates with a spoonful of

sautéed spinach alongside.

 

 

 

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