Mediterranean Spinach Quiche Food

MEDITERRANEAN SPINACH QUICHE

Steps:

• Prick piecrust with a fork. Bake in a preheated 375-degree oven for 5-6 minutes. Reduce the oven temperature to 350 degrees.. Combine the eggs, milk, butter, flour, Parmesan cheese, salt, oregano and nutmeg in a bowl and mix well. Stir in the spinach, feta cheese and tomatoes.. Spoon into the pie shell.. Bake at 350 degrees until set in the middle, about 25-35 minutes.. Let stand for 5 minutes before serving. Serve hot with fresh fruit and French bread.

MEDITERRANEAN SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees.
• Prick pie crust with a fork and bake for 5-6 minutes.
• Reduce oven to 350 degrees.
• Thaw the spinach in the microwave and then drain.
• In a large mixing bowl, combine eggs, milk, butter, flour, Parmesan cheese, salt, oregano, and nutmeg and mix well.
• Stir in the spinach and feta cheese.
• Drain the tomatoes well and gently fold into the mixture.
• Spoon into the pie shell.
• Bake about 1 hour or until set in the middle.

MEDITERRANEAN QUICHE WITH SPINACH

Steps:

• Pre-heat the oven to 425 degrees
• Shred the potatoes using a hand grater or food processor and then place them in a kitchen towel or cheesecloth and squeeze the moisture out.
• Add the shredded potatoes to a pie plate that has been coated with 1 tablespoon of olive oil.
• Use a spatula or your hands to press the potatoes into the pie plate.
• Spread 1/2 tablespoon olive oil over the potato crust with a pastry brush.
• Place the crust into the oven and bake until the potatoes become brown, about 20 minutes.
• While the crust is baking, chop the onion, baby spinach, sun-dried tomatoes , kalamata olives and set them aside.
• Mix up the eggs, milk and seasonings.
• Once the crust has finished baking, remove it from the oven and reduce the heat to 375.
• Top the crust with spinach, olives, sun-dried tomatoes, onions and cheese.
• Pour the egg mixture over the ingredients in the pie plate.
• Bake for 25 minutes.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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POTTER'S MEDITERRANEAN QUICHE

Steps:

• Preheat the oven to 170c/fan 150c/gas 5.
• Gently sautee the red onion in a little olive oil for 5 minutes on low heat.
• Add the wine and garlic and cook for a further 2 minutes.
• Place the tomatoes on a baking tray, lightly season with salt and pepper and roast in the oven for 15 minutes.
• Sift the flour, baking powder and salt into a mixing bowl, pouring any left over bran on top. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Gradually add the cold water and mix lightly until the dough forms a ball. Knead gently, then wrap in clingfilm and place in the refridgerator for 20 minutes.
• Take the tomatoes out of the oven and leave to rest to one side.
• Meanwhile, In a mixing bowl, pour in the soya milk, 200g of the grated parmesan, the juice and zest of the lemon. Add the eggs, mixing thoroughly. Add the spinach.
• Take the dough from the fridge and roll out onto a lightly-floured surface and use to line a 12-inch fluted flan tin with a removeable base (metal is better to use, rather than ceramic, as it conducts more heat and produces a better pastry base) Gently push the pastry down into the edges. Make a few fork pricks and fill with ceramic beans (alternatively, you can place a round of baking parchment on top and fill with dry rice)
• Bake in the oven for 10 minutes or until lightly golden.
• Remove the pastry base from the oven and spoon over some of the garlic and onion, sprinkle over 100g of the parmesan, then half of the custard mixture, continue this process until all mixture has been used.
• Finish the top with the remaining 100g of parmesan, sprinkled over the top and a few basil leaves scattered.
• Bake in the oven for 40-45 minutes (remember the quiche will cotinue to cook once you have taken it out of the oven)
• Allow to cool in the tin, then remove to a wire cooling rack and drizzle with olive oil.
• Serve immediately with fresh leaves or a warm potato salad. Refridgerate for up to 4 days (if you can resist)
• enjoy ;)

SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

MEDITERRANEAN SPINACH

Steps:

• Combine onions, garlic, dill and 1/4 cup water.
• Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.
• Transfer mixture to bowl and stir in tomatoes.
• Keep warm.
• Add half the spinach to fry pan and 1 Tab water.
• Stir-fry over medium heat until spinach is just beginning to wilt.
• Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.
• Top spinach with tomato mixture Sprinkle with Feta and capers.
• Season to taste.