QUICHE LORRAINE WITH SPINACH RECIPES

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SPINACH RICOTTA QUICHE - SKINNYTASTE



Spinach Ricotta Quiche - Skinnytaste image

This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 80 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch, deep dish pie crust)
7 large eggs (beaten)
2 cups chopped fresh baby spinach (1 1/2 ounces)
2/3 cup skim milk
6 tablespoons grated parmesan
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/2 cup part skim ricotta
1/3 cup part skim shredded mozzarella
3/4 cups halved grape or cherry tomatoes

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
  • Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
  • Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
  • Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
  • Pour mixture into the par-baked pie crust.
  • In a small bowl combine ricotta with mozzarella and remaining parmesan.
  • Dollop the ricotta all around and top and place tomatoes around the cheese.
  • Place foil on the edges of the crust to prevent them from burning.
  • Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Let cool before serving.

Nutrition Facts : ServingSize 1 slice, Calories 225 kcal, CarbohydrateContent 15.5 g, ProteinContent 12 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 178 mg, SodiumContent 366.5 mg, FiberContent 0.5 g, SugarContent 1 g

GLUTEN FREE QUICHE RECIPE | GLUTEN-FREE JAMIE OLIVER RECIPES



Gluten free quiche recipe | Gluten-free Jamie Oliver recipes image

Making gluten-free pastry can be daunting, but this easy quiche recipe is simple and full of flavour, too

Total Time 1 hours 30 minutes

Yield 10

Number Of Ingredients 13

100 g unsalted butter cold, plus extra for greasing
200 g gluten-free plain flour plus extra for dusting
2 rashers of higher-welfare streaky bacon
2 cloves of garlic peeled
2 medium leeks trimmed
olive oil
½ a bunch of fresh thyme
100 g spinach
45 g Cheddar cheese
3 large free-range eggs
3 tablespoons crème fraîche
sea salt
freshly ground black pepper

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
    2. Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
    3. Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.
    4. On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don’t worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.
    5. Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.

Nutrition Facts : Calories 227 calories, FatContent 15 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 17.3 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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SPINACH RICOTTA QUICHE - SKINNYTASTE
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    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
    2. Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
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    5. Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.
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