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Categories:
onion garlic tomatoes olive oil bags chard Fontina cheese Parmesan cheese Gruyere eggs heavy cream Mascarpone cheese salt red pepper olives scallions brown rice
Viewed: 50 - Published at: 8 years agoIngredients
- 1 1/2 cups chopped onion
- 2 gloves garlic, crushed
- 1/4 cup sun dried tomatoes, rehydrated in warm water and diced
- 3 tablespoons olive oil
- 2 5-oz. bags chard, spinach, kale or combo, roughly chopped
- 10 ounces fontina cheese, rind discarded and cut into 1/4-inch cubes
- 2/3 cup grated Parmesan cheese
- 1/2 cup gruyere
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 1 teaspoon salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup Kalmata olives, chopped
- 2 scallions, chopped
- 1 pound brown rice penne pasta
Method
- Preheat oven to 350 degrees with rack in middle.
- Butter a 9-inch springform pan or line inside of pan with reusable parchment. Wrap outside with foil, to catch any possible leaks.
- Cook onion, garlic and rehydrated diced sun dried tomatoes in large saute pan with olive oil. Add red pepper flakes (optional), and salt and pepper.
- Add roughly chopped greens and toss to evenly distribute onion mixture and greens are slightly wilted. Set aside in large bowl.
- Cook pasta according to package directions just until al dente. Drain in a colander. Toss with greens and add Parmesan cheese and fontina cheese. Mix until well combined. Add Kalmata olives and chopped scallions.
- In a blender, combine eggs, heavy cream and mascapone cheese. Blend well. Pour mixture into bowl with pasta and greens. Mix well.
- Pour into prepared springform pan. Bake until set, approximately 50 minutes. After 25 minutes, check pan: If pasta is getting too brown, loosely cover with foil.
- Cool in springform pan on a rack at least 10 minutes. Remove sides of pan and serve torte hot or room temperature.
