Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Water
5 tb Butter
1/4 ts Salt
2/3 c All-purpose flour
3 Eggs
3/4 c Swiss cheese -- shredded
1 1/2 c Small spinach leaves
8 Cherry tomatoes
Egg-Vegetable Salad:
1/2 c Mayonnaise
1 ts Dijon mustard
1/4 ts Ground cumin
1 c Raw cauliflower -- sliced
1/4 lb Raw mushrooms -- thinly sliced
1 c Frozen peas -- thawed
1 c Celery -- thinly sliced
2 Green onions & tops -- sliced
6 Eggs -- hard-cooked
In a 2 qt pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until
well blended.
Return pan to medium heat and stir rapidly for 1 minute or until a
ball forms in middle of pan and a film forms on bottom of pan. Remove
pan from heat and beat in eggs, one at a time, until mixture is
smooth and glossy.
Add cheese and beat until well mixed. Spoon into a greased 9" round
pan with removable bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400°F oven for 40 minutes or until puffed and brown;
turn off oven. With a wooden pick, prick crust in 10 to 12 places;
leave in closed oven for about 10 minutes to dry. Remove pan from
oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except
eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently
fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves. Cut each tomato in
half. Pile egg salad over spinach and garnish with cherry tomatoes.
Cut boat in thick wedges.
