International acceptance of the Quiche Lorraine, originally from France, it has extended its name to a large number of savory cakes or cakes with various fillings. Call it tart, pie or quiche, it is an excellent option for when we do not have much time to dedicate to the kitchen. Today we are going to prepare a spinach and cheese quiche, and so that it has fewer calories, we will replace a part of the cream with whipped cheese.
Time of preparation: 40 minutes
- 1 puff pastry disc
- 450 gr of frozen spinach
- 3 eggs
- 150 gr, semi-skimmed beaten cheese
- 50 gr of fresh cream
- 100 gr of bacon in strips
- 150 gr of grated emmenthal cheese
- Salt and pepper
Thaw the spinach, drain it in a colander and chop it.
In a frying pan, brown the bacon in a background of oil.
Then we add the drained and chopped spinach, we will keep it on the fire, stirring from time to time, until all the water has completely evaporated.
In a bowl, beat the eggs, then add the cream cheese and cream. Season to taste.
When the mixture is homogeneous, add the spinach, the bacon and half of the emmenthal cheese.
We stir gently until everything is perfectly mixed.
We line a mold for quiche, with cooking paper, so that it does not stick and does not make it dirty. Buttering the molds should be history.
We put the dough disk protruding about two cm from the mold. We pour all the preparation in it and sprinkle with the emmenthal cheese that we have reserved.
We fold the edges of the dough over the filling and make the repulgue with the fingers or a fork.
We take the oven preheated to 180º. For about 15 minutes we program the oven so that the heat source is only below, then we change it so that the heat reaches it on both sides, for another 10 minutes, or until the egg has set well and is golden brown.
Serve hot, and enjoy!
I would accompany it with an ice cold beer; and you?
3 comments, leave yours
How delicious 🙂 -The beer must be Paulaner or any of wheat.
Not just any beer.
MMM!! that good looking !! I've been wanting to make a Quiche like this for a long time and I'll make it shortly thanks to your recipe. I will try to put goat cheese to see what
I'm glad you liked it, the truth is that I like it a lot. When you do it, tell us how it turned out 😉