200 grams flour
90 grams butter (sliced)
1 teaspoon poppy seeds
20 milliliters cold water
1 onions (large, finely chopped)
1 garlic cloves (chopped)
300 grams spinach
vegetables (Assorted baked, peppers, pumpkin, zucchini)
60 milliliters cream
200 milliliters milk
pepper (to taste)
thyme (to taste)
nutmeg (to taste)
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1Preheat oven to 160 degrees Celsius.
2Put the flour on a work surface, make a well in the middle, and add egg, butter pieces, poppy seeds, and salt.
3Mix all the ingredients, knead, and gradually add water until dough is firm and moldable.
4Form a ball of dough, and cover entirely with plastic wrap. Refrigerate for 1 hour.
5In a skillet with a little olive oil, add the onion and garlic. Saute until onion is translucent.
6Add the spinach and baked vegetables. Saute.
7In a bowl whisk the cream with the milk and eggs.
8Season with salt, pepper, thyme, and nutmeg.
9Roll out the dough into a 3 millimeter thick circle.
10Spread the dough in a pie pan line with parchment paper. Place beans or grains on top, in order to weigh down the dough. The weight will prevent the dough from inflating while baking.
11Bake for 30 minutes.
12Remove from oven, and remove the weights.
13Place the vegetables in the pie mold, add the cheese in pieces, and pour in whisked milk and cream.
14Bake for 25 minutes.
PER SERVING *
|Calories630Calories from Fat330|
|% DAILY VALUE*|
|Calories from Fat330|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Celeste M. 9 Jun 2015
This quiche was super and it was not too difficult. I always worry about making crusts, but this was simple and turned out great. Along with the spinach, the vegetables I used were sweet peppers, small red potatoes (cubed) and zucchini. It cooked up perfectly. I really loved the addition of nutmeg. It always makes creams and cheeses like the ones in this quiche taste so good, so do not leave it out.