GARDEN VEGETABLE CREAM CHEESE RECIPE RECIPES

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CREAM CHEESE GARLIC SPREAD RECIPE | ALLRECIPES



Cream Cheese Garlic Spread Recipe | Allrecipes image

You can mold this spread any way you like. For Easter I do bunnies; I make a heart for Valentine's Day. Serve with Italian bread, crackers, or (my favorite for a brunch) triangle-cut pieces of assorted bagels. Great for a take-along office snack and for a breakfast treat.

Provided by Sheri

Categories     Cream Cheese Spreads

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups

Number Of Ingredients 3

2 (8 ounce) packages cream cheese, softened
½ teaspoon garlic powder
1 tablespoon dried chives

Steps:

  • Beat cream cheese, garlic powder, and chives together in a bowl until smooth.

Nutrition Facts : Calories 78.4 calories, CarbohydrateContent 0.7 g, CholesterolContent 24.6 mg, FatContent 7.8 g, ProteinContent 1.7 g, SaturatedFatContent 4.9 g, SodiumContent 66.3 mg, SugarContent 0.1 g

EASY VEGETABLE QUICHE RECIPE: HOW TO MAKE IT



Easy Vegetable Quiche Recipe: How to Make It image

Make your next brunch special with this fluffy deep-dish vegetable quiche recipe. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. —Kristina Ledford, Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast    Brunch    Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
1 tablespoon butter
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped yellow summer squash
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 451 calories, FatContent 38g fat (23g saturated fat), CholesterolContent 196mg cholesterol, SodiumContent 390mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

More about "garden vegetable cream cheese recipe recipes"

EASY VEGETABLE QUICHE RECIPE: HOW TO MAKE IT
Make your next brunch special with this fluffy deep-dish vegetable quiche recipe. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. —Kristina Ledford, Indianapolis, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Breakfast, Brunch, Dinner
Calories 451 calories per serving
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
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