ntil polenta thickens. Stir in cheese and spinach. Spread polenta mixture over prepared
preheat oven to 375 degrees.
Pierce pastry shell thoroughly with a fork.
Bake at 375 degrees for 10 minutes.
In a large bowl mix chicken, onion, cheese, and spinach.
Spoon into pastry shell.
In a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth.
Pour over chicken mixture.
Bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean.
Cook pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, melt butter in medium saucepan on medium heat. Add flour; cook, stirring, 2 mins. Gradually stir in milk and cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce boils and thickens. Remove pan from heat; stir in cheese.
Combine pasta with gorgonzola sauce. Sprinkle with parsley.
e skin that encircles the cheese.
With a sharp knife
Preheat oven to 350\u00b0.
Cut spinach into Feta cheese.
Place cheese and spinach mixture in center of chicken breast.
Fold sides of chicken to overlap.
Place fold down in 9 x 13-inch baking pan. Put 1/4 tablespoon butter on each breast.
Bake for 30 minutes. Baste once or twice before baking.
archment paper, add pie weights and bake for 8 mins, or
Preheat oven to 400\u00b0F.
Cover tart shell with parchment paper then fill with pastry weights. Blind bake for 10 mins. Remove paper and weights and bake for another 10 mins. Set aside to cool.
Reduce oven to 350\u00b0F. Combine spinach, salmon, corn, cheese and onion. Spread over base of tart shell. Whisk together eggs, sour cream and milk. Season then pour over filling. Bake for 45-50 mins, until filling is golden and set.
or 10 mins. Remove paper and beans. Bake 5 mins longer
ou want to make the quiche, take the dough out of
Thaw and cook spinach a few minutes. Squeeze out water and combine with Ricotta cheese, a pinch of nutmeg and 1/2 cup Parmesan. Spread over 2 cooked deep-dish pie crusts. Beat eggs lightly. Combine with milk and cream and season with salt and pepper. Pour egg and cream mixture over Ricotta and spinach mixture and sprinkle remaining Parmesan over top. Bake at 375\u00b0 for 30 minutes. Best quiche recipe I have ever tried.
rk.
FOR THE COTTAGE CHEESE AND SPINACH: Chop spinach and remove stems; simmer in
Preheat oven to 450\u00b0.
Bake quiche pastry for 5 minutes; set aside.
Reduce oven temperature to 375\u00b0.
Spread 3/4 of the cheese and spinach on the bottom of the pastry.
Beat the cream, eggs and salt together until frothy.
Pour over cheese and spinach. Sprinkle with remaining cheese and dot with butter.
Bake for 25 to 30 minutes or until filling is set.
e egg with the water and sprinkle over the flour
Use frozen or fresh 9-inch uncooked pie shell.
Squeeze all water out of spinach and chop; combine with Ricotta cheese, a little nutmeg and 1/2 cup Parmesan cheese.
Spread over bottom of pastry shell.
Beat eggs lightly; combine with milk and cream. Season with salt and pepper.
Pour over Ricotta and spinach. Sprinkle with remaining Parmesan cheese.
Bake at 375\u00b0 for about 35 minutes until puffed and set.
Allow quiche to cool for 5 to 10 minutes.
30\u00b0C.
Chop shallots and ham, and saute in olive oil
In a large bowl, lightly beat eggs.
Add milk, salt, pepper and nutmeg; set aside.
Combine cheese and flour.
Add to egg mixture with crab and spinach; mix well.
Pour into 2 pastry-lined 9-inch pie plates or quiche pans.
Bake at 350\u00b0 for 5 minutes or until knife inserted near center comes out clean.
Cut into narrow pieces.
Serve warm.
Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
To serve, spoon over 1 pound of pasta, cooked.
Bake pie crust.
Cook spinach according to directions on package.
Drain and squeeze out excess water.
Beat eggs with yogurt, flour, salt and pepper.
Stir in spinach and crab meat. Sprinkle mushrooms, cheese and onions over crust.
Pour in spinach mixture.
Bake at 425\u00b0 for 15 minutes.
Lower to 350\u00b0 for 30 minutes or until knife inserted in middle comes out clean.
Prick bottom and sides of pie crust and bake for 5 minutes at 375\u00b0.
Line bottom of crust with thin layer of Swiss cheese, then sprinkle on Colby and Cheddar cheeses and top with remaining Swiss cheese.
Beat eggs with milk.
Add salt, pepper, nutmeg and spinach.
Pour mixture on top of cheeses.
Sprinkle scallions on top; dot with melted butter.
Place pie on nonstick cookie sheet and bake at 375\u00b0 for an hour or until mixture is set.
Serves 4 to 6.
Preheat oven to 350\u00b0.
Spray 9-inch pie pan with nonstick spray.
Mix crumbs with small amount of egg mixture, just to moisten and spread in bottom of pan.
Beat together eggs, milk, yogurt, cottage cheese, Mozzarella cheese and spinach.
Pour into pie pan with prepared crust.
Bake at 350\u00b0 for 35 to 40 minutes or until knife inserted comes out clean.
(A single serving contains 136 calories.)