I make this quiche since long time ago, it was created after I realised I liked quiche concept but not much the “eggy” taste, so I created my own that was being developed over the years. My first version contained schrimps, the second version just tons of mozzarella, now it tastes equally good but cruelty free 😉 You can make your own dough (recipe here) or just buy a vegan option.
Spinach Quiche
September 30, 2017
: Easy
Ingredients
- 2 tbsp olive oil
- 1 bay leaf
- 2 garlic cloves minced
- 3 cm of a leek chopped
- 2 tbsp white flour
- 250 ml cream or 150 ml milk
- 1 bowl of frozen spinach (defrost first and try to drain the extra water they have from ice)
- 1 tbsp mustard
- 1 tsp thyme
- Salt and pepper to taste
- 1 tsp nutmeg
- 1 tomato sliced
- 2 tbs parsley chopped
- 1 tbsp nutritional yeast (optional)
Directions
- Step 1 In a pan, fry the leek, garlic and bay leaf in the olive oil until the leek is tender.
- Step 2 Take the bay leaf out and add flour, fry the flour while stirring.
- Step 3 Add the mustard and then the cream or milk. Cook it until gets thick, stir at least every 10 seconds. Season with salt, pepper and nutmeg.
- Step 4 Add the spinach to the pan and cook it for around 10 minutes. Season with thyme and rectify the salt and pepper.
- Step 5 Give more 1 or 2 minutes for the salt to dissolve and in the end add the parsley and Yeast (optional). Turn off the fire.
- Step 6 Place the dough in a non sticky pie base for oven, punch around with a fork and place the spinach on top.
- Step 7 Arrange the slices of tomato on the top and close the borders of the quiche.
- Step 8 Bake it for about 25 minutes 220ºC or until the dough is golden brown.
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