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Mini quiche with spinach

Mini quiche with spinach


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Thaw the spinach and put it in a gauze to drain the water well. When it is short, mix it with 2 tablespoons of oil and 1 tablespoon of breadcrumbs.

Beat the eggs well, then add the sour cream and beat the mixture well. Add the salt, pepper, baking powder and flour, mix everything. Finally add the spinach and mix well again.

Grease 6 forms with oil and put the composition in them, leaving a little space because they grow.

Place in a preheated oven at 180 C for 25-30 minutes, until golden brown on top.

Good appetite!


Quiche with spinach

The spinach quiche recipe allows you to customize the dish cooked, adding or removing some ingredients, but at the same time maintaining the basic idea of ​​this dish of French origin.

Ingredient:

- 1/2 packet of butter
- 3 cloves of garlic, chopped
- 1 small, chopped onion
- 300 grams of chopped, thawed and drained spinach
- 150 grams of preserved, drained mushrooms
- 200 grams of feta cheese with herbs and garlic, chopped
- 220 grams of grated Cheddar cheese
- pie sheet for a round tray with a diameter of 20 centimeters
- 4 beaten eggs
- 1 cup of milk
- salt and pepper to taste

Method of preparation:

Preheat the oven to 190 degrees Celsius. In a medium skillet, melt the butter over medium heat. Add the onion and garlic and cook for about 7 minutes, until golden brown. Add spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper and mix for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix the beaten eggs with the milk, season with salt and pepper. Pour the mixture over the spinach mixture in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has coagulated in the middle. Remove from the oven and let stand for 10 minutes, then serve.


Quiche with spinach and Cheddar cheese - a range of flavors in one dish

First, you need to remove some ingredients from the pantry and refrigerator:

- 300 gr of boiled spinach, drained and chopped

- a small onion, finely chopped

- 3 cloves of garlic, finely chopped

- 200 gr of mushrooms boiled and drained of liquid, then chopped

- 200 gr of cheddar cheese, grated

For the dough, you need:

- 3 tablespoons olive oil

You also need a tart shape.

The preparation method is as follows:

Preheat the oven to 190 degrees Celsius, then, in a bowl, mix the flour with the salt. Separately, combine the water with the oil and mix them too, so that you can then pour them over the dry mix. Homogenize the dough, and if you see that it does not have a suitable consistency to be spread in the form of a sheet, add more flour or water, as needed. After that, spread it in the shape of a tart greased with oil, so that it molds on its edges.

Once the dough is ready for the spinach quiche, it's time to take care of the filling. So, melt the butter in a pan over low heat. Saute the garlic and onion for 5-7 minutes, until it changes color. Then add the spinach, chopped mushrooms and 100 g of cheddar cheese to the pan. Season with salt and pepper and mix well, leaving them on the fire for 2-3 minutes, so that the flavors blend. After that, put the previously prepared vegetable mix in the tart dough. Then, in a bowl, beat eggs and milk, season with salt and pepper and pour on top, so you get the next crust of the quiche.

Put the preparation in the oven for 15 minutes, then sprinkle the rest of the grated Cheddar cheese on top. After that, let the quiche simmer for another 30-40 minutes, until the whole composition is baked. Remove from the oven and wait at least 10 minutes before serving.

As you can see, spinach quiche and Cheddar cheese is not difficult to prepare. We guarantee that its taste will make you prepare it whenever you organize a festive meal.


Spring quiche with spinach, green onions and telemea

Although a long time ago I was sad when the weather was not as I would have liked it to be, I realized that there is no greater stupidity than letting rain or snow or cold influence my mood. We have no influence over the weather, so it would be best to & # 8211 tell myself at the time of revelation & # 8211 to get upset about things I can control. And they don't do it right. So I haven't bothered with the weather since.

Because I don & # 8211; t know, I & # 8211; t remember I & # 8211; ve been missing so much in the spring for the last few years. The good weather and the first signs of life in the garden.

And because March and spring have finally arrived on our calendars, I like to enjoy the season just half-baked with all my senses, one of which is the sense of cooking :)))). There is no such thing in science or medicine books. But this sense is present in me "on the planet", which is why I could not wait to put to work that idea that came to me yesterday, influenced by the fragile dough I had in the fridge.

This is how the best salty tart & # 8211 quiche & # 8211 I ate in my life was born and I invite you to try it accompanied by a salad of young spinach leaves, arugula and some fine slices of radishes.


Quiche with spinach, mushrooms and Cheddar cheese

In a medium skillet, melt the butter over medium heat. Add the onion and garlic, and cook for about 7 minutes, until golden brown. Add the spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper, and stir for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix beaten eggs with milk, season with salt and pepper. Pour the mixture over the spinach composition in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for about 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has set in the middle. Remove from the oven and let stand for 10 minutes, then serve.


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(5 points / total votes: 23)

Maria 4 years ago - April 30, 2013 10:05

Re: Mini quiche with spinach

Thanks. Thanks.
I have this recipe in the Easter menu, but also another
recipe that includes a mixture of walnuts and cheese
soft with white mold.
Super!

To all your blog - & # 259 your recipes to succeed their recipes!

Andreea 4 years ago - May 1, 2013 09:49

Re: Mini quiche with spinach

Hello Ioana,
Congratulations for the site, my husband just cooked the bellows cheese meatballs, they are excellent! Like all your recipes, by the way
I want to ask you if the cream in this recipe can be replaced with yogurt? We live in China at the moment and it is very difficult to find sour cream here.
Thanks and good luck cooking!
Your site inspires me for Easter

Ioana 4 years ago - May 1, 2013 10:30

Re: Mini quiche with spinach

Andreea, yes it works, a fat or Greek yogurt if you can find it.

Branisteanu Andreea 4 years ago - 2 May 2013 12:11

Re: Mini quiche with spinach

F good, they came out tasty and soft inside.
Congratulations for all recipes and for. wonderful site that inspires me every day.
Bravo Ioana!

Ioana 4 years ago - 2 May 2013 13:55

Re: Mini quiche with spinach

Andreea, they stay so soft inside even when they are cold. that's why I'm a super appetizer. and basically, you can put just about anything in them, not just spinach.

Corina 4 years ago - 6 May 2013 21:01

Re: Mini quiche with spinach

Very good. They are ideal as an appetizer!

Simona-Adina Hotea 4 years ago - 7 May 2013 10:25

Re: Mini quiche with spinach

After a week of vacation in which I did not approach the kitchen, I am happy to discover new temptations here, at your place. The latest recipes make me look forward to the outlet and thank you for that!

Ioana 4 years ago - 7 May 2013 13:55

Re: Mini quiche with spinach

Simona, I'm glad you rested. it takes from time to time and weeks of this. I haven't afforded this luxury yet, but I'm recovering in a few weeks.

Monica 4 years ago - June 16, 2013 9:00 p.m.

Re: Mini quiche with spinach

already made by. 6 times. with fatty yogurt instead of sour cream. they are delicious.

valy 4 years ago - July 10, 2013 07:34

Re: Mini quiche with spinach

Super good. They have become permanent in our menu - at least once a week. I also made them with bacon or bacon and they are great.
Thanks for the recipes!

olga 4 years ago - 2 August 2013 18:36

Re: Mini quiche with spinach

Now I noticed that I did not vote and I did them countless times.

Thank you thank you thank you.

Mirela 3 years ago - 30 January 2014 11:43

Re: Mini quiche with spinach

Hi, Ioana! From the recipes presented by you I have tried so far burnt sugar cream and mini quiche I followed exactly the steps and both came out very well I want to ask you about mini quiche: I made them in the form of muffins as it says in the recipe, but I was tempted to pour the whole composition into a cake or tart form. Do you think it would work or should the baking time be increased / decreased? I think that if I use a single larger shape it will not bake well inside.

Ioana 3 years ago - January 30, 2014 1:48 PM

Re: Mini quiche with spinach

bake if the tray is not very small. you must have a layer of composition in a large tray about 2-3 cm high to bake easily. the baking time will be slightly longer, but you can check with a toothpick to see when it is ready.
it can also bake much thicker quiche, but you will have to use the lower temperature to make it slow, so that it has time to bake in the center.

Mirela 3 years ago - January 30, 2014 2:22 PM

Re: Mini quiche with spinach

Thanks! And congratulations for the site, I've been browsing it for a few weeks, I think it becomes my basic culinary site. Now I'm starting to get inspired for Easter

anca mihaela 3 years ago - 21 February 2014 12:09

Re: Mini quiche with spinach

Now I'm baking my mini quiche. I'm curious who will come out. I used paper forms and I think I thawed more spinach than specified in the recipe. I hope it goes well.

Elena 3 years ago - 17 April 2014 14:39

Re: Mini quiche with spinach

Can I also use freshly chopped or boiled spinach?

Ioana 3 years ago - 17 April 2014 14:41

Re: Mini quiche with spinach

Of course, you quickly sauté the spinach and as it "withers" you take it out, squeeze it well with water and chop it.

Dudu a year ago - 28 February 2016 15:45

Re: Mini quiche with spinach

Are they made with fresh spinach? And instead of parmesan you can put something else or not at all, this ingredient is not very popular in the family. Thanks for the other recipes, everything I made turned out super nice, good luck!

Sandra a year ago - 5 December 2016 09:48

Re: Mini quiche with spinach

Hmm, would it work with feta instead of spinach? I took a lot of spinach and I wouldn't throw away the rest).

Sandra a year ago - 5 December 2016 15:53

Re: Mini quiche with spinach

* instead of parmesan I wanted to write)

Camelia 10 months ago - 13 April 2017 16:28

Re: Mini quiche with spinach

To be done and redone. Easter is coming soon, so I'm on the list. I make them in the shape of a silicone rose. The visual effect is commensurate with the taste. My little girls are delighted.

Rocsana 5 months ago - 30 September 2017 18:33

Re: Mini quiche with spinach

Hi Ioana, regarding spinach, do we calculate 100gr after draining or before? Thanks! Rocsana


You may be interested in these products:

Method of preparation:

Stir together all ingredients mentioned for dough and form a firm dough with your hands. If the dough is too loud we add a little more milk. Spread the dough in a tart shape with a higher edge (we used a 24 cm diameter mold), and bake it at a temperature of 180 ° C for about 10 minutes.

In the meantime, we will prepare filling. We wash the spinach and scald it with a little water. Then mix it in a bowl with crushed feta cheese pieces, crushed milk and garlic. add pepper and salt to taste. In the end, we add eggs.

Then pour the filling over the pre-baked dough, we add above cherry tomatoes and bake at a temperature of 180 ° C for about 40 minutes. Good appetite!

Nutritional values for 1 serving (10 servings in total)
Calories198
proteins8 g
Carbohydrates22 g
Grasmere9 g

We think you found the recipe interesting and you will prepare this one too quiche tastes of spinach. Let your imagination fly and don't be afraid to experiment, added favorite vegetables or even mushrooms. If you liked the recipe, don't forget to share it with your friends and support it with a share.


Fluffy quiche with cheese and spinach

Today I had a craving for something fluffy and salty so I modified a German Easter recipe that I made for Easter and turned it into a fluffy quiche with cheese and spinach.

The ingredients you will need for this simple recipe are:

Preparation time: 20 min Baking time: 80 min

For the top, mix the flour, baking powder with salt and cold butter cut into cubes. Knead them lightly between your fingers until the composition becomes slightly sandy. Then add eggs and yogurt and mix well until the texture becomes similar to breadcrumbs, but it will be a little fatter and stickier, easy to shape due to the ingredients used.

We model it on the bottom and sides of a round tray with a detachable circular ring until we cover the whole inside of it.

Place the tray with the top in the refrigerator until we prepare the filling.

For the filling, first separate the egg whites from the yolks. Beat the egg whites with the kitchen mixer until they double or triple their volume.

In another bowl, mix the yolks with the spinach, yogurt and semolina until everything becomes homogeneous. Then add the sweet cheese, the telemeau (previously grated or crushed with a fork) and mix again.

At the end, we pour the beaten egg whites over this composition and with a wide spatula we mix lightly from top to bottom to incorporate them in the composition without losing the air bubbles.


Quiche with spinach

Preheat the oven to 180 & degC. Put the flour in a bowl. Cut the butter into cubes (the butter must be cold from the fridge) and incorporate it into the flour until you get a sandy dough. Season with salt. Add the egg and water and knead until you get a crust. Form a ball out of the shell, cover it with plastic wrap and leave it in the fridge for 20-30 minutes.

Meanwhile, prepare the filling. Put a little caramel oil in a pan and add the spinach. Bake it for 1, 2 minutes. Then sauté it in a bowl and set it aside.

Put the bacon in the pan and heat it until it turns golden. Put him aside.

After the 20 minutes of refrigeration have elapsed, remove the crust, spread it out and place it in a greased pan. Prick the dough with a fork so that it does not swell. Put in the oven at 180 & deg C for 20 minutes or until golden.

Put eggs in a bowl, season with salt and pepper and beat with a fork. Add ricotta and mix everything well. Put this mixture aside.

After removing the top from the oven, add the well drained spinach leaves, the browned bacon, the egg and ricotta mixture and the smoked salmon. Bake again, at 180 & degC, for 30 minutes, until you get a golden preparation. Good appetite!


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