This is perfect for a light lunch and even picnics.
Quiches and tarts are best for holiday cooking and baking, as they can be prepared ahead of time (and in stages), freeze and reheat. This allows more time for rest without going hungry or thinking “ooh what should we eat?”. Make sure to have a thin crust and an abundant variance of fillings. This is perfect for a light lunch and even picnics.
“Although quiche is known as a dish of classic French cuisine, historical records indicate that quiche actually originated in Germany in the Middle Ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.”
importicosbakerycafe
Phew! It’s been a hectic couple of days. End of year fatigue is taking over, which makes multitasking somewhat tedious. If you told me earlier this year that recipe developers get a writer’s block, I wouldn’t have believed you.
I made this recipe countless times, without ever writing the recipe instructions down, now, because of the holiday season, I thought it’s a nice add on. But boy oh boy, it was hard for me to write the instructions.
Maybe it was fatigue or a writer’s block. I have realised that it’s easy for me write baking recipes than cooking. Baking is sort of straight forward, but cooking is different. For me, this is particularly because I cook from the heart, which makes it difficult to write instructions of anything I cook. Especially when it comes to seasoning and the amount of olive oil used in the recipe.
With that said, I do hope you will enjoy this video. I planted roses and blueberries. I’m learning how to take care of roses, and enjoying the process. I also can’t believe that I’ve had a blueberry tree for 2 years without knowing it needs acidic soil. Had to start from scratch, I’m not complaining though.
Take care and stay healthy. – Plant a seed and watch it grow.
Spinach, Onions and Cheese Quiche
Equipment
- 24cm Quiche Pan
- Rolling Pin
- Frying Pan
- Grater
Ingredients
For the pastry:
- 220 g Cake Flour or all-purpose flour
- 100 g Salted Butter at room temperature
- 1 1 Egg Yolk
- 1 Large Egg
- Pinch of Salt if you are not using salted butter
For the filling:
- 200 g Spinach swiss chard
- 4 to 6 Sage Leaves see video
- 1 Large Brown Onion
- 3 Garlic Cloves
- 1 Spring Onion
- 2 Teaspoons Onion Flakes
- Salt and Pepper
- Tablespoons 2 Olive Oil
- Tablespoon 1 Butter
- 55 g Mild Cheddar Cheese grated
- 80 g Mozzarella Cheese grated
- 50 g Pecorino Cheese grated
- 60 ml Milk full cream
- 80 ml Double Cream
- Cayenne Pepper optional
Instructions
To make the pastry:
- In a mixing bowl, rub butter (using fingertips) into the flour until it resembles breadcrumbs or sandy texture.
- Add the egg yolk and egg to bring it into a dough. Mix, kneading slightly until it comes together. Wrap the dough with cling wrap and freeze for 1 hour.
- Preheat the oven to 200℃
- Place the pastry dough between two sheets of baking paper and roll into a circle that is larger than your quiche pan. If it’s too cold/stiff to roll out, leave it for 5 to 15 minutes then continue.
- Line the quiche pan and freeze again for 15 minutes, this is for in case the dough is overworked and the butter is no longer cold.
- Remove the pastry from the fridge. Prick the pastry in the pan with a fork. Line with baking paper and pour in baking beans. Bake for 10 minutes, then remove the baking beans and paper and bake again for a further 10 minutes, or until the base is dry and firm.
To make the filling:
- Preheat a large pan on medium heat, add olive oil and butter. Then the chopped onions, sage and garlic. Season with Salt, pepper and onion flakes. Cook, stirring now and then, until softened, about 3 to 5 minutes.
- Add chopped spinach and reduce the heat to medium low, cook for about 5-7 minutes until the spinach reduces in volume. Check seasoning by tasting, add salt, pepper and cayenne pepper if needed. Leave it to cool.
- Whisk together the eggs, milk, cream (you can add salt, pepper, and nutmeg if you wish). in a large bowl. Stir in the cooked spinach/onions, cheddar cheese, mozzarella and pecorino cheese. Pour into the quiche case/crust and bake for another 25–30 minutes at 180℃, or until the mixture is set but still a little wobbly
Video
