This Easy and tasty Spinach and Cheese Quiche on my own way is different from any other quiche recipe. I’ve changed the old fashind quiche dough, which is equal to tart with a new tasty dough. The dough is between normal and tart dough, crispy outside and a little tender inside. The quiche was delicious and all my family loved it. Also, this quiche recipe is easier than other quiche, the old fashined quiche dough has to be baked twice until it is well cooked, but my recipe is perfect and quick, it takes only 35 minutes to bake it entirely with the filling, and it ended up with delicious dough.
What ingredints you’ll need for Spinach and Cheese Quiche?
You’ll need a simple ingredients to make this recipe:
In a mixer bowl place all the dough ingredients. Knead the dough at low speed for 10 minutes. Rest for 45 minutes.
Prepare the filling, in a large pan place vegetable oil, onion, bell peppers and spinach cook on medium heat for 7 minutes.
In a medium bowl whisk eggs with cream, season with black pepper, paprika, garlic powder and salt.
Roll out the dough, place the dough in a 27 cm pyrex round dish. Trim excess edges of dough.
Pierce the bottom of the dough with a fork. Add the spinach filling and spread it. Sprinkle parmesan cheese and mozzarella cheese over top.
Pour the egg mixture carefully over top. And top with tomato slices.
Bake at 180°C – 365°F for 35 to 40 minutes until custard is set and top is lightly golden.
Spinach cheese Quiche
Yield: Serving 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Rest Time: 45 minutes
Total Time: 1 hour45 minutes
Ingredients
For the Dough
2 cups all purpose flour
1 tsp yeast
1/2 tsp sugar
1/2 tsp Salt or to taste
45g soft butter
1/2 cup water
For filling:
3 Tbsp vegetable oil
1 medium onion cubed
1/2 cup red bell pepper cubed
300g spinach
3 eggs
1 cup cooking cream
Pinch of black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp salt or to taste
3 tablespoon parmesan cheese
200g mozzarella cheese
1 Tomato Sliced
Instructions
In a large bowl or in a mixer bowl place flour, yeast, sugar, butter and salt. Add water. Knead the dough with hands or place hook attachment on your mixer and knead at low speed for 10 minutes.
Grease the bowl and dough with olive oil, cover and rest for 45 minutes.
Prepare the filling, in a large pan place vegetable oil, then add onion and bell pepper, stir then add spinach cook on medium heat for 7 minutes, season with pinch of salt and remove from heat. Drain of extra water if any.
In a medium bowl whisk eggs with cream, season with black pepper, paprika, garlic powder and salt. Whisk to combine.
Roll out the dough with a rolling pin, place the dough in a 27 cm pyrex round dish, i prefer to grease my pyrex with butter to avoid stick. Fit the dough with your fingers.Trim excess edges of dough.
Pierce the bottom of the dough with a fork. Add the spinach filling and spread it. Sprinkle parmesan cheese and mozzarella cheese over top.
Then pour the egg mixture carefully over top. And top with tomato slices.
Bake at 180°C - 365°F for 35 to 40 minutes until custard is set and top is lightly golden. Serve hot or warm.
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