SPINACH MUSHROOM QUICHE RECIPE ~ On weekends you usually want to go for your cheat meals and that’s an award well-deserved. At the same time, there are some dishes such as Quiche Lorraines that can be tasty yet modified enough to make them little healthier too. Never be afraid to experiment with cooking. There’s no one right taste, it’s only what your taste buds approve.
Short Crust Pastry:
- 1.5 cups (150 gram flour)
- 1/4 tsp salt
- (80 g) cold unsalted butter, diced
- 3 tbsp ice water
- 1 cube cheese grated(optional)
- 2 cup assorted vegetables (corn ,bell peppers, baby corn musrooms)
- 1.5 cup Cheese (mozrella cheddar parmesan in combination)
- Salt,pepper 1tsp each or to taste
- Coconut cream /dairy cream 5tbsp, tomato puree 5tbsp
- (if you are comfortable with egg you can substitute coconut cream and tomato puree with 1 egg white also)
- Oregano 1tsp
Short Crust Pastry:
- 1. In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or a knife to get grainy texture. Gradually Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into a disc.
- 2. Cover in plastic wrap and refrigerate the dough for 30 minutes.
- 3. On a floured work surface or between two sheets of parchment paper, roll out the dough and set in your lined flan tin (9″)
- 4. Bake the quiche crust in oven 200℃ for about 15 minutes till light golden.
- 1. Lightly roast your vegetables(1 onion ,250 gram spinach.) in butter.
- 2.Once Spinach become dry add mushroom (200gramsliced )and saute on high flame.
- 3. Add boiled corn(1/2cup).
- 2. Once vegetables cooled down place on your baked tart .
- 3. Spread combination of cheese (parmesan mozrella cheddar)
- 4. Mix tomato puree and coconut cream/egg white salt pepper oregano and spread on the cheese layer.
- 5. Spread some more cheese.
- Bake for 15 minutes at 180℃
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