SPINACH AND CORN QUICHE RECIPE
Spinach and Corn Quiche is a cheesy dish that you can prepare for your loved ones on weekend. This side dish recipe is amazingly delicious and is cooked using all purpose flour, milk, mozzarella cheese, crust pastry, butter and a filling of spinach and corns. An ideal dish for small gatherings, this French recipe can be made in just 40-minutes and can be prepared by bachelors as well. So, don't wait much and try this easy recipe today and treat your loved ones with the nutritional combination of spinach and corns.
Provided by TNN
Categories Side Dishes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- To prepare this side dish recipe, first you need to make the white sauce. For the same, heat butter in a pan over medium flame and once it is melted, add green chillies along with chopped onions and saute for a minute or two. Pour some milk along with the flour gradually as the sauce starts to thicken. Later, add salt and pepper as per your taste, stir for a while and then add grated cheese in it. Let the gravy cook on low flame until it is thickened.
- For the spinach and corn filling, add a dollop of butter to a pan and saute spinach in it till it starts becoming a bit tender. Then, add corns to the pan and mix them well.
- Add the spinach and corn filling along with white sauce into a medium sized bowl, and mix well. Spread this mixture onto a crust pastry evenly. Garnish the dish with grated mozzarella cheese and slide it into a preheated oven (at 200 degree Celsius) for about 10 minutes. Keep a check when the cheese starts to melt and the sides become brownish and crusty. Serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 382 cal
CHEESE CORN AND SPINACH QUICHES
Make and share this Cheese Corn and Spinach Quiches recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 50m
Yield 4 mini quiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 190C (170C fan forced).
- Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.
- {isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.
- Divide the spinach leaves and corn between bread cases.
- Whisk the eggs and milk in a medium bowl and season with pepper.
- Pour the egg mixture into the bread cases and sprinkle the cheese over.
- Bake quiches for 25 to 30 minutes or until set and golden brown.
- Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
- Accompany one of the quickes with the fresh fruit (pack in a small container) and water.
- NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).
SPINACH, BACON AND MUSHROOM QUICHE
This is a dish you'll be happy to serve at any meal of the day - be it breakfast, lunch, or a light dinner with soup and/or salad. A delicious combination using ingredients from RSC #6.
Provided by evelynathens
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
- Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
- With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
- Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
- Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.
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