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Artichoke and Spinach Quiche

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Ingredients

Adjust Servings:
500 g Artichoke hearts
200 g Frozen spinach
100 g Feta cheese
2 tbsp Olive oil
2 Large eggs
200 g Ricotta
100 mL Yogurt milk
200 mL Cooking cream
Parmigiano, grated
Nutmeg
Salt and Pepper

Artichoke and Spinach Quiche

Just lovely

  • 1 h
  • Serves 6
  • Easy

Ingredients

Directions

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Steps

1
Done

Preparation:

Preheat oven to 180 degrees C.

2
Done

Roll the puff pastry on a flat surface until it is big enough to cover your pan. You should also cover the edges.
Put the pastry in the baking pan and push it into the corners where the base meets the sides.
Prick the base and sides of the puff pastry with a fork.

3
Done

Filling:

Frozen spinach can be thawed overnight or in a microwave.

4
Done

Beat the eggs into a bowl. Add the cooking cream and whisk. Add the ricotta and whisk again.
Season with nutmeg, salt and pepper.

5
Done

Crush the feta cheese with hands.
Add the olive oil, spinach and feta to the egg mixture.
Mix until everything combines.

6
Done

Assembly:

Put the egg mixture on the pastry.
Cut the artichoke hearts on half.
On top add the halved artichoke hearts.

7
Done

Sprinkle some parmesan cheese on top.
Gently flip the hanging edges of the puff pastry inside the baking pan.

8
Done

Baking:

Bake for 30-35 min at 160 degrees C, or until the filling is set and golden brown.
For a crust you can increase the baking temperature to 200 degrees C 10 min before the end.
Let cool slightly.

9
Done

Serving:

Serve warm.

10
Done

Tip:

For a richer taste you can add parmesan cheese or Gruyère cheese in the filling.

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

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