Delicious spinach onion and Comté cheese quiche a tasty option for breakfast or dinner
I was planning to make quiche for long time, but never did it? But this time for “Baking Partners challenge” recipe suggested was Quiche. So now I have no excuse so decided to try it. I made this spinach onion comet cheese quiche. I am in love with Comté cheese nowadays even though sharp cheddar is my favorite, so buying that most often.
This month “Baking Partners challenge” was suggested by Arthy Shama of “Cooking with Arthy Shama”. French are masters in quiche, and as we can call them as founders. It is an open faced savory pastry with custard, meat, seafood or vegetables. Quiche is a rich dish, if you are looking for healthy version, I doubt then it may not be quiche. A good quiche should have a lot of dairy and a decent amount of fat. Quiche should have a good homemade crust, preferably blind-baked. The fillings of quiche should typically be seasoned and cooked separately. Onions should be sautéed and wet vegetables need to be cooked to the point of releasing their liquid.
The perfect formula for making custard for quiche is one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. Julia child’s ratio for custard for quiche Lorraine is for 3 eggs you need to use 1 ¼-1 ½ cup milk/cream.
I used simple butter crust, as I had run out of dry parmesan cheese; I didn’t add it into the crust recipe, if you have it add it. Make crust ahead, you can keep it for overnight or even freeze them. When you are ready to use it, just thaw it. Also do a blind bake as it is must for the quiche recipe.
Then makes filling according to your taste buds, I used onion, spinach and spices like cumin, chili powder. In order to incorporate the spices well in the filling I added them while sautéing the veggies. Then make custard with heavy cream and eggs and add salt and pepper.
I made it into three 4 inch tart pan and one muffin cups. Also blind baked those on the tart shell where the muffin cup one was not blind baked.
Here comes the delicious spinach onion and comet quiche, please take look at the creation of fellow baking partners.
Delicious Spinach Onion and Comté Cheese Quiche great as breakfast or dinner option.
Ingredients
- 150 g /1 cup+2 tablespoon all purpose flour
- 85g/6 tablespoon butter
- 1 tablespoon cold water
- 2 teaspoon olive oil
- ¾ cup chopped onion
- 1 cup chopped spinach
- 2 eggs
- ¾ cup cream (you can also use whole milk)
- ½ teaspoon cumin powder
- ¼ teaspoon chili powder
- ½ teaspoon salt (increase salt if you like salty side)
- ¼ teaspoon black pepper
- ⅓ cup Comté cheese
Instructions
- Mix all dry ingredients in a bowl
- Add cold butter cut into pieces and work in butter until the mixture is crumbly.
- Then drizzle in the water, stirring gently until all is evenly moistened.
- Pat the dough into a disk, wrap, and refrigerate for 30 minutes or overnight .
- Transfer the dough to a floured surface or parchment paper, and roll it ¼" thick.
- Line three 4" tart pan with the dough, crimping the edges.
- Poke the crust with fork so that it won’t puff up during the baking.
- Refrigerate pressed-in dough for 30 minutes before pre-baking.
- Cover with parchment paper and place pie weights or beans or rice and blind bake them at 375F for 10 minutes.
- Remove the weights and cool them completely before adding the filling.
- Heat olive oil over medium heat in a large pan .
- Add the onions and cook for 5 minutes.
- Add the spinach and spices and heat for another minute and switch off.
- Preheat the oven to 350°F.
- Combine the eggs, cream, pinch of salt and pepper in bowl and mix well .
- Line the bottom of the crust with cooked filling
- and then add the egg-cream mixture.
- If you want you can add a layer of the cheese at the bottom and then add filling. Finally top with cheese.
- Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
- Remove the quiche from the oven, and serve warm.
Notes
Copyright ©2015 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Mullai Madavan says
Cute quiches, they look like mini fritatta.. yum!
Diane says
Oh yum! These look so cute and delicious! Sharing!
Hadia says
Looks so delicious, Swathi! I love quiche! Pinning!
Hema says
Quiche looks superb Swathi, low spinach and cheese combo..
julie says
Quiche looks so delicious in the mini size,yumm dear 🙂
tigerfish says
I usually make similar without the crust - so makes a frittata 😛
Meena Kumar says
Ooo the quiche looks awesome I have to try them soon.
mjskitchen says
These look awesome! I love the mini-quiches. They work great at parties and to have quick and fast lunches available. Great recipe Swathi!
Marisa says
Dear Swathi, I thought that it wasn't your first quiche. Your beautiful and yummy quiches are perfect and French style because you've added French cheese.Love the size, shape and ingredients.
Cheers from Valencia.
Traditionallymodernfood says
Quiche looks perfect..love the way its baked individual serving..i have Quinoa spinach quiche for baking partners will post next week:-)
JollyHomemadeRecipes says
Quiche looks super yumm..
beena says
Super tempting quiches
rebecca says
these look so good wish it was my breakfast
Anu-My Ginger Garlic Kitchen says
Quiche looks super delicious, Swathi. Lovely share.
amrita says
love the quiche...can have in the evening ...
Rafeeda says
You really give me an idea of making them as mini quiches... I have my little tart set, I must use it soon... The quiche looks delicious... my first effort didn't turn out so well, but I am going to try it again...