Love the crispy pie shell and cheesy crust of the quiche 😋
I served the spinach quiche as part of my Saturday no-meat lunch with bowls of vegetable tomato soup 😋
Yield: three 5" pies
Shell Crust
Ingredients
120g plain flour plus
68g cold unsalted butter
2g low sodium salt
3g fine sugar
10g beaten egg
16g cold water
Filling
3 eggs, about 60g each
75g low-fat milk
1g low-sodium salt
some seasoning powder
some ground peppers
68g blanched spinach (from 90g spinach) *
6g chopped garlic
Toppings
20g mozzarella cheese, grated
20g cheddar cheese, grated
* Blanch spinach in hot water with added salt and vegetable oil. Squeeze dry the blanched spinach before use.
For detailed steps please refer to my old recipe : spinach potato quiche
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