Time 1h15m Yield 6 servings. Number Of Ingredients 15 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.
Time 1h45m Yield 10 Number Of Ingredients 15 Steps:
To make the pastry, sift the flour and a good pinch of salt into a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs. Gradually add 125ml of cold water, continuously mixing until it comes together to form a rough dough, adding a splash more water, if needed. Bring it together with your hands, wrap in clingfilm and place in the fridge to rest for 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), peas and broad beans in a pan of boiling salted water for 1 minute, then drain. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions. Finely slice the bacon (if using), then add to a frying pan over a medium-high heat and fry for 5 minutes, or until golden, turning occasionally. Meanwhile, crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives. On a flour-dusted surface, roll out the rested dough to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go (don’t worry if it breaks - patch up any holes with spare pastry). Trim away any overhanging pastry, then line with a double layer of clingfilm. Fill nearly to the top with uncooked rice or beans, then bake in the oven for 12 minutes, or until lightly golden. Remove the rice or beans and clingfilm, then return the tart case to the oven for a further 8 to 10 minutes, or until golden and crisp. Spoon the greens into the pastry case, put the bacon pieces on top, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.
Time 42m Yield 6 to 8 servings Number Of Ingredients 15 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.
Time 2h15m Yield 8 servings. Number Of Ingredients 11 Steps:
On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., 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 in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.
Time 2h5m Yield 6 servings Number Of Ingredients 15 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!
Time 1h15m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 425 degrees F. Coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes. Drain; set aside. In a small bowl stir together the grated Parmesan and basil. Sprinkle a work surface with half of the mixture. Roll out pizza dough on the surface to a 12-inch square. Sprinkle with remaining Parmesan mixture. Using a rolling pin, gently press into dough by rolling over top. Turn dough into prepared pan. Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high. Line dough in pan with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F. Meanwhile, in a small skillet cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onion in reserved drippings over medium heat until tender but not brown; drain. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in crumbled bacon and onion. Toss together Swiss cheese and flour. Add to egg mixture; mix well. Pour egg mixture into the dough-lined pan. Toss asparagus halves with the oil. Arrange asparagus in a spokeline pattern on top of egg mixture. Bake 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Remove sides of pan to serve. Top with shaved Parmesan cheese, if desired. Makes 6 main-dish servings.
