April 12, 2012


This spinach quiche recipe has been one of my family’ s favourites for many, many years.

Recipe makes 3 quiches but not to worry, it won’t last long and just in case it does, it freezes well, so you can enjoy one latter too :-)

2 cups flour
3/4 cup (200 gr) margarine
2 egg yolks
2 tbsp. Sour cream

2 tbsp. oil
1 onion, chopped
1 pkg. of frozen spinach , chopped (thaw out)
3 carrots, grated
1/2 lb. of mushrooms, (or 1 can ,chopped )
Salt and pepper, to taste
3 eggs, lightly beaten
1/2 cup of Half-Half cream
1 cup (250 gr) cottage cheese
1 cup (250 gr) grated Mozzarella cheese

To make the crust, cut margarine into flour with a pastry cutter, add the two egg yolks and sour cream and mix to form a dough; divide in 3 balls. Roll each ball out and place into a 9" X 1/4" pie plate. 

To make the filling, saute onions until become transluscent; add grated carrots, spinach and mushrooms. Season with salt and pepper. Cook for another 15 minutes or until all vegetables  become tender.  Remove from heat; set aside to cool.

In a small bowl, whisk together eggs and cream. Mix into the vegetable mixture. Add cottage cheese and grated mozzarella. Divide between the 3 prepared pie plates.

Bake at 350 F. for 45 minutes or until top starts to brown.

Makes: 3 quiches

TIP: If you use glass pans, be  sure to defrost quiche completely before placing pan in the oven.

Leia’s Culinary Treasures

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