Pinch of Cumin

Spinach, tomato and mushroom quiche

Given that elections are currently taking place in France, today’s post is dedicated to this neighbour country -in my case almost door to door both in my personal and professional life, since I live 8 minutes far from the border and currently work in a project in Paris-.

Quiche is a more and more popular salty cake, coming from French cuisine. You can create it with almost every ingredient that you have around, there are many types. It does not take that much time to prepare it and I find it very versatile: for an informal dinner, to take it with you to the office, for a snack/picnic… you will always find the right moment.

If you have never cooked it, I invite you to give it a try so that you can check by yourself, it will surprise you!

Spinach, tomato and mushroom quiche

Ingredients

1 rounded shortbread pastry for salty recipes
2 big ripe tomatoes
500 gr of pre-sliced frozen spinachs
3 medium fresh mushrooms
50 gr of bacon
1 egg
200ml of liquid cream
Semicured cheese
Grinded pepper and salt
Directions

Preheat oven for 5-10 minutes to 200ºC.

In the meanwhile, coat with a bit of flour a circular quiche mould (about 25 cm diameter) and put and stretch the shortbread pastry on it. Prick it several times with a fork so that it does not get inflated (you can also put a baking paper and put a few chickpeas on top) and bake it for 15 minutes, until lightly browned. Take it out from the oven and let it retrieve room temperature for about 15 minutes (you can also let it settle for a few hours and prepare the filling right before lunch).

In a medium skillet, put a trickle of oil and fry lightly the spinach (do not need to unfreeze them first).

Whisk the egg, and mix it with the cream. Season with salt and pepper and pour it into the skillet, together with the spinach.  Mix it so that the liquid is uniformly distributed and the egg starts to get cooked.   Spoon the mixture on top of the shortbread pastry and distribute it with the help of the spoon to have a flat surface at the end.

Slice the tomatoes in very thin slices and place them on top of the spinach batter, filling the spaces in between the slices with chopped bacon.

Cut the mushrooms into thin sheets and place them on top.

Finally, decorate it with some pieces of semicured cheese, sliced into small cubes.

Bake in preheated oven for 25-30 minutes a 180ºC and when you see that it is a bit brownish, it’s ready for lunch (or for dinner, indeed it is one of my preferred dinners). Let stand for 10 minutes before cutting.

Spinach, tomato and mushroom quiche

To be considered

If you have cooked too much of it, or if you have had a “quiche day” (sometimes I prepare two in a row), you can cut it into individual portions and freeze it. When you are about to eat it, you can both heat it for a few minutes in the oven or for a few seconds in the microwave. It’s awesome!

You can give an special touch to this quiche if you use also a few roasted pine nuts. Directions are the same, and you can add them to the mix of spinach, cream and egg.

Tags: , , , ,

2 Comments to "Spinach, tomato and mushroom quiche"

  1. maria says:

    ayer lo hice y esta muy bueno , lo que sobro lo meti en el congelador para alguna cena que me coja sin tener nada hecho

  2. Lolo says:

    una buena receta, la verdad

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My culinary creations - © 2014-16, Sara Jiménez

By continuing using this site, you agree to the use of cookies. More information

Las opciones de cookie en este sitio web están configuradas para "permitir cookies" para ofrecerte una mejor experiéncia de navegación. Si sigues utilizando este sitio web sin cambiar tus opciones o haces clic en "Aceptar" estarás consintiendo las cookies de este sitio.

Cerrar