CHEESE AND FRESH HERB QUICHE
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 394 calories, Fat 26g fat (13g saturated fat), Cholesterol 209mg cholesterol, Sodium 380mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
HERB AND CHEESE PIE
This fennel-and-scallion-enriched version of _tyropita_ (Greek cheese pie) uses feta and cottage cheese to create a filling that's mildly tangy yet mellow.
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F.
- Cut off stalks from fennel bulb. Chop enough fronds to measure 1/4 cup and discard stalks. Cut bulb (including core) into 1/4-inch dice.
- Cook fennel bulb, scallions, and 1/4 teaspoon salt in 2 tablespoons butter in a 10-inch heavy skillet, covered, over moderate heat, stirring occasionally, until tender, about 10 minutes. Remove lid and cook until any liquid is evaporated, 1 to 2 minutes more. Transfer to a large bowl and stir in cheeses, eggs, semolina, fennel fronds, dill, pepper, and remaining 1/4 teaspoon salt until combined.
- Melt remaining 6 tablespoons butter and brush springform pan with some of butter, then sprinkle bottom with 1 tablespoon bread crumbs. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Working quickly, brush 1 phyllo sheet with some butter (keep remaining sheets covered) and gently fit it into springform pan, allowing ends to hang over. Rotate pan slightly, then butter another phyllo sheet and place on top (sheets should not align). Sprinkle with remaining tablespoon bread crumbs. Butter and fit 4 more phyllo sheets into pan, rotating pan for each sheet (overhang should cover entire rim).
- Spread cheese mixture in phyllo shell.
- Butter another phyllo sheet, then fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Repeat with remaining phyllo sheet, laying it over folded sheet in opposite direction. Fold overhang toward center to enclose filling and folded phyllo, then brush top with butter.
- Bake until puffed and deep golden brown, 40 to 50 minutes. Once pie is golden brown, loosely cover pan with a sheet of foil to prevent overbrowning. Cool in pan on a rack 5 minutes. Remove side of pan and continue to cool pie on rack.
- Cut into wedges (leave bottom of pan under pie). Serve warm or at room temperature.
- *Available at D. Coluccio & Sons (718-436-6700).
TOMATO-CHEDDAR PIE
Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.
Provided by Sam Worley
Categories Herb Onion Tomato Kid-Friendly Dinner Lunch Cheddar Summer Sugar Conscious Kidney Friendly Cheese Week Pie Cheese Small Plates
Yield Makes 1 (9-inch) pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
- Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Make the filling and bake the pie:
- Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
- Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
- Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
- Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
- Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
- Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
- Do Ahead
- Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.
CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST
We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.
Provided by By Arlene Cummings
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
- Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
- In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
- Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
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