Hello Dear Friends,
We all love the densely filled quiche in the crumbly crust. One of the most delicious recipes I have prepared for a long time, this quiche 5 is a great flavor for your teas and friends meetings.
You can prepare a stylish table with a practical dessert, a cookie and a quiche without tiring yourself.
either winter want to tart dough Food processors are terrific helpers. Kneading cold buttered dough by hand greatly damages the dough due to the heat passing through the hand. Therefore, it is possible to prepare a great recipe without involving your hand too much. The quiche recipe I prepared is more than enough for 1 large tart mold or 4 tartolet molds.
We also have an important point. Quiche or tart dough If you run the machine with intermittent breaks of seconds instead of running the machine for a long time while mixing, it will be easier for you to catch the dough in the exact consistency we want.
In addition, if you use a tart mold whose base is easily separated from the edges, you can easily remove your person from the mold without slicing.
Love…
Ingredients for Spinach Quiche Recipe
Quiche dough:
- 2,5 water glass flour
- 1,5 tea spoon salt
- 250 g cold butter, cut into small cubes
- 3-4 tablespoons of cold water
For internal mortar:
- 1 spoonful butter
- 1 small onion, finely chopped
- 2 bunches of spinach
- 120 g grated Gruyere or aged cheddar cheese
- 4 pieces of eggs
- 300 ml cream (1,5 cans)
- 1 small pinch of nutmeg
- 1 tea spoon salt
- 1 tea spoon black pepper
How to Make Spinach Quiche Recipe?
- Chop the butter you have cooled in the refrigerator into cubes and put it back in the refrigerator so that it does not heat up.
- In a food processor, mix the flour and salt together. Add the butter pieces and give it a short run.
- When the mixture looks like coarse flour, add 2-3 tablespoons of cold water and run it again.
- The mixture will not be in the consistency of a dough (But it should come together when you take it in your hand and squeeze it.) If it does not come together, add 1-2 tablespoons of cold water and run the machine 1-2 more times.
- Take the dough you prepared on the counter and collect it quickly with your hands.
- Divide the dough you have gathered into 4 parts and wrap each piece in cling film and make a disc. Let rest in the refrigerator for at least 1 hour.
- Take one of the rested dough and open it on a lightly floured greaseproof paper.
- Using the paper, wrap the dough you opened on a rolling pin and carefully place it in the mold. Gently lift the paper as well.
- Press the dough into the base and sides of the tin, being careful not to tear it.
- Cut the edges with scissors leaving 1,5 - 2 cm outside. Shape the edges using your thumb, index and middle fingers.
- Make holes on the quiche with a fork at regular intervals. Cover the dough with parchment paper and let it hang over the edges. (If you are going to make 4 pieces, do the same for all doughs)
- Put chickpeas or dried beans by weight on it. (The reason for making holes and putting weight on is that the dough does not rise while it is baking.) Bake in this way, covered, for 15 minutes. Take the weights on it, remove the paper and cook for another 5-6 minutes and take it out of the oven.
- Meanwhile, melt the butter in the pan and cook the onions until soft. Add the spinach in 2-3 times. Season with salt and pepper. Take a strainer and strain the water thoroughly.
- Mix the cream, egg, nutmeg, salt and pepper in a bowl and add the drained spinach into it and mix again.
- Divide the spinach mixture evenly into the tart pans. Sprinkle evenly over the cheese mixture.
- Bake for 25-30 minutes until golden brown. When completely cooled, remove from molds and serve.