Quiche Florentine


Ingredients...
2 sheets shortcrust pastry
1 Tbs olive oil
1/2 onion, peeled and diced
1 garlic clove, crushed
175gr chopped spinach, excess liquid removed
4 eggs
½ cup fetta, crumbled
½ cup grated parmesan cheese
60ml natural yoghurt
90ml milk
1 cup cooked rice
salt and pepper

Method..
1. Cook the rice by placing 1 cup of rice to 1 1/2 cups of water in a saucepan. Place on the stove, covered, and bring to the boil. Stir, replace lid and reduce heat to low. Allow to simmer for 12 minutes. Turn off heat and set aside for 5 minutes-make sure rice remains covered at all times.
2. Meanwhile, preheat oven to 180 degrees. Grease pie dish with canola spray, then press shortcrust into dish. Prick the base with a fork and bake for 10-12 minutes until pasty is pale golden.
3. Heat the oil in a frypan and fry the onion and garlic over a gentle heat until soft.
4. Crack the eggs in a large bowl, and whisk together, add the spinach, cheeses, yoghurt, milk and the onion mixture with a little salt and pepper and stir thoroughly to mix.
5. Drain the rice well, then spread an even layer over the base of the pastry case. Spoon the spinach and fetta mixture over the rice and place in the oven for 30 minutes until brown and set. Serve.

 You can do variations of this recipe by omitting the rice and adding other ingredients like sweet potato, mushroom or even bacon.
Image from http://spiceordie.com/2010/04/19/green-and-gold-quiche-quiche-florentine-with-mushrooms/

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butter in
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more