SWISS CHEESE WITHOUT HOLES RECIPES

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SPINACH AND CHEESE QUICHE RECIPE | MYRECIPES



Spinach and Cheese Quiche Recipe | MyRecipes image

Make an easy spinach and cheese quiche for breakfast or brunch using frozen chopped spinach and a frozen or refrigerated pie crust shell.

Provided by MyRecipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield Serves 8

Number Of Ingredients 10

1 tablespoon unsalted butter
½ onion, finely chopped
1 clove garlic, minced
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 ½ cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 ½ cups milk
Salt and pepper
Pinch of ground nutmeg

Steps:

  • Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
  • Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
  • Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 13 g, CholesterolContent 112 mg, FatContent 17 g, FiberContent 2 g, ProteinContent 12 g, SaturatedFatContent 8 g, SodiumContent 401 mg

CROQUE MONSIEUR SOUP RECIPE - BETTYCROCKER.COM



Croque Monsieur Soup Recipe - BettyCrocker.com image

A twist on the classic French bistro sandwich -- creamy cheese soup with ham, topped with a thick slice of cheesy French bread -- Ooh la la!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

1/2 cup butter
2 large sweet onions, cut in half and thickly sliced (4 cups)
2 teaspoons finely chopped garlic
1/4 cup all-purpose flour
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
1 package (8 oz) cream cheese, cut in cubes
2 cups half-and-half
2 1/2 cups shredded Swiss cheese or Gruyère cheese (10 oz)
2 cups chopped cooked ham (about 10 oz)
3 teaspoons Dijon mustard
1/2 teaspoon salt
8 slices (1-inch thick) French bread
Cornichons, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
  • Stir in cream cheese; stirring constantly with whisk until smooth. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
  • Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
  • Serve soup topped with bread slices and cornichons.

Nutrition Facts : Calories 600 , CarbohydrateContent 29 g, CholesterolContent 135 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 7 g, TransFatContent 1 1/2 g

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