Chicken-Asiago-Spinach Quiche or Ham-Potato-Spinach-Torte'

Being from the small town of Bunkie, Louisiana, it wasn't until I moved to California that I had heard of a Torte or a Quiche. I think it's important to know the difference especially when you are explaining it to your guest. So here is what I've learned: A torte \ˈtȯrt-ə, ˈtȯrt\ is defined as a rich, usually multilayered, cake that is often made with a very little flour and ground nuts or breadcrumbs, egg yolks, sugar an stiffly beaten egg whites. There are also savory tortes - which would describe the Spinach Torte recipe I'm sharing with you today. A quiche \kēSH\ is a baked flan or tart with a savory filling thickened with eggs. I am sharing a recipe for both a Torte and a Quiche below. Try them both and see won't you fall in love...especially if you love a one dish meal!

Now I have not tried the Chicken-Asiago-Spinach Quiche recipe but you can best believe that is one the list for next week. I love everything about this recipe especially the cheese. Again you can substitute the low-fat ingredients if you are really watching your calorie intake...one slice is 540 calories which is not bad for dinner. 

Chicken-Asiago-Spinach Quiche

A clever combination starts with refrigerated pie crust in an easy-to-assemble quiche.

• prep time30 min
• total time1 hr 25 min
• ingredients15
• servings8

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

2

tablespoons CRISCO® Pure Vegetable Oil

1/2

teaspoon finely chopped garlic

1

medium onion, chopped (1/2 cup)

1/2

cup cooked real bacon pieces (from 2.5-oz package)

1

cup chopped cooked chicken

1

box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain

1

container (8 oz) sour cream

1/4

teaspoon salt

1/4

teaspoon garlic powder

1/8

teaspoon pepper

2

cups shredded sharp Cheddar cheese (8 oz)

1 1/2

cups shredded Asiago cheese (6 oz)

3

eggs

1/2

cup whipping (heavy) cream

1 Heat oven to 375°F. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.

3 Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.

4 In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.

5 Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

 

Calories

540

 ( 

Calories from Fat

380),

 

% Daily Value

 

Total Fat

42g

42%

 

(Saturated Fat

21g,

21%

 

Trans Fat

1g

1%

 ), 

Cholesterol

175mg

175%;

 

Sodium

920mg

920%;

 

Total Carbohydrate

17g

17%

(Dietary Fiber

1g

1%

 

  Sugars

3g

3%

 ), 

Protein

25g

25%

 ; 

% Daily Value*:

 

Vitamin A

70%;

 

Vitamin C

0%;

Calcium

40%;

 

Iron

6%;

Many years ago some one gave me a subscription to Pillsbury cookbooks - you know the smaller cookbooks that are at the grocery store registers that call out to you while you are in line. I was so excited about it...I received a new book every month for a year and I think I even renewed that subscription for a couple of years. Anyway, I tried many of the recipes but there was one for a Spinach Torte' that became a favorite in my home - my daughters and I loved it! I served it with a fresh fruit salad with yogurt...yum!

This torte is made with multiple layers of cheese, red potatoes, onions ham and spinach sealed between two beautiful pie crust. I used a mandolin to slice my potatoes and onions to the perfect thickness. And since I'm a cheese lover I always add extra cheese. If you are concerned about the ham and cheese you can substitute low fat cheese and turkey. Delicious! I'm a ham lover so it's perfect just as it is for my taste. It doesn't require seasoning because the juice of the ham along with the onions and cheese gives it flavor but I sprinkle a little pepper on my potatoes and spinach for extra flavor.The next time I make this I'm going to combine smoked gouda and sharp cheddar cheese. Hey I think you should try it, change it up a bit and then come back and tell me what you think...I bet it will become one of your families favorites also!

Spinach Torte'

2 deep dish pie crusts

4 oz. (1 cup) shredded cheddar cheese (I love cheese so I add more)

3/4 lb. thinly sliced cooked ham (I have the deli slice the ham so it’s not too thick)

1 1/2 cups thinly sliced unpeeled red potatoes (I use a mandolin to slice my potatoes and onions thin)

1 medium onion, sliced

1 (9 oz) pkg green giant harvest fresh frozen spinach, thawed, squeezed

1 egg

1 tablespoon water

Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 375. Place cookie sheet in oven to heat.

Prepare pie crust according to package directions. Sprinkle 1/3 cup of the cheese on the bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. top with second crust ; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in top crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture.

Place torte on hot cookie sheet. Bake at 375 for 45-60 minutes or until crust is deep golden brown and filling is thoroughly heated.