Do you remember how in April first ramsons bouquets appear and we, like crazy, take pictures with them and cannot get enough of its smell, and then it is closely followed by huge bunches of spinach? They are dark green colour, filled with the flavour of spring. We usually use them in salads. And now I have a favourite spring spinach quiche recipe. Delicate and light, it has the colour of green spring and is filled with all the beneficial spinach vitamins. And most importantly, it’s very easy to prepare. In this recipe, I used the quick option: ready-made pastry. But if you have a little bit more time, then it is better to make the pastry yourself. And be sure to try this quiche with your favourite meat salad.
Do you remember how in April first ramsons bouquets appear and we, like crazy, take pictures with them and cannot get enough of its smell, and then it is closely followed by huge bunches of spinach? They are dark green colour, filled with the flavour of spring. We usually use them in salads. And now I have a favourite spring spinach quiche recipe. Delicate and light, it has the colour of green spring and is filled with all the beneficial spinach vitamins. And most importantly, it’s very easy to prepare. In this recipe, I used the quick option: ready-made pastry. But if you have a little bit more time, then it is better to make the - Prep time: 30 minutes
- Cook time: 40 minutes
- Serves: 10
- Difficulty: easy
- Course: pastry
- Cookware: baking dish, ceramic baking beans
- Cuisine: French
Ingredients
- 500 g cup mushrooms
- 3 medium onions
- 600 g fresh spinach
- 5 eggs
- 200 ml single cream
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 300 g puff pastry
- 1 tsp salt
- freshly ground black pepper
- oil for frying
Cooking method
Step 1
Heat the oven to 190˚С. Slice the mushrooms, dice the onions. Fry separately in oil. Rinse the spinach 3 times, and simmer in a frying pan. Grate cheese. Beat the eggs, combine with cream and cheese, mix. Add chilled mushrooms, onions, and spinach. Season with salt and pepper, and mix.
Step 2
Roll out the puff pastry and line a baking dish. Prick the pastry with a fork or knife. Bake for 12 minutes.
Step 3
Reduce the temperature to 180°C. Pour the filling into the pastry case, cover with foil and bake for a further 40 minutes.
My tips and tricks:
Do you also dislike it when the quiche has a damp, undercooked bottom? Here’s a simple trick for your culinary secrets 😊 If you would like the bottom of the quiche to be baked thoroughly, first put the pasty in a mould and put it in the oven without filling. Cover the pastry with parchment paper so it stays flat and doesn’t swell. Wrinkle it beforehand so that it is not tough and does not damage the pastry. Pour the ceramic baking beans onto the paper, or if you don’t have them yet, use beans or rice. Spread the beans evenly over the pastry case and place it in the oven. Remove the pastry from the oven after 10-15 minutes, pick up the beans along with the parchment. Now you can pour the filling and if you still have patience, then in 30-40 minutes quiche Lauren, delicious and aromatic, will be ready!
- 500 g cup mushrooms
- 3 medium onions
- 600 g fresh spinach
- 5 eggs
- 200 ml single cream
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 300 g puff pastry
- 1 tsp salt
- freshly ground black pepper
- oil for frying
- Heat the oven to 190˚С. Slice the mushrooms, dice the onions. Fry separately in oil. Rinse the spinach 3 times, and simmer in a frying pan. Grate cheese. Beat the eggs, combine with cream and cheese, mix. Add chilled mushrooms, onions, and spinach. Season with salt and pepper, and mix.
- Roll out the puff pastry and line a baking dish. Prick the pastry with a fork or knife. Bake for 12 minutes.
- Reduce the temperature to 180°C. Pour the filling into the pastry case, cover with foil and bake for a further 40 minutes.