spinach quiche recipe jamie oliver

06 Dec 2020

If the menu is simple, I might triple it. Let us know how you liked our Spinach and Feta Pie from Jamie Oliver… Like all your recipes Jenn! Wonderful quiche! I am surprised the crust is fully baked before adding the filling – doesn’t it then get too brown/tough? I like to make a quiche every once in awhile to bring to work and heat a slice in the toaster oven for breakfast ( I underbake just slightly initially). I’m referring to mini-muffin size as opposed to little 3 or 4″ ones, although that would be good to know as well. https://www.yummytummyaarthi.com/spinach-potato-cheese-quiche-recipe I have made the recipe following written instructions and it’s great. Thanks! This is my ‘go to’ quiche recipe and I make mine crust less all the time for low carb diet. And baking time? (Just added these instructions to end of the recipe.). Delicious. Then I squeeze the spinach and get most of the water out fast. I just steamed a big bunch in a pan with a couple tbls of water then drained in a colander & it was good to go. Accordingly, I reduced the amount of custard slightly so it would all fit. I couldn’t find the recommended pie crust – I ended up with a non-deep dish whole wheat one from Whole Foods. Hi, this sounds wonderful and cannot wait to make it! Thanks, Mariyah . I have added it to my recipe book! Do not brown. Your’s has way way too much spinach and too much cheese – its nothing more than spinach and cheese pie. I often vary the ingredients ( adding ham and peppers, bacon and mushrooms for example) but use the standard measurements for cheese and custard. Jenifer (Madrid, Spain). Hi Nancy, In addition to noting the color of the quiche, you can check it by giving the dish a gentle shake. (I would guess about 15 – 20 minutes but keep an eye on it. It came out great. I made 2 since 2 pie crusts usually come in a pack. Thanks, Jen! I forgot to mention one thing about making this quiche crustless (e.g., if you don’t have a store-bought crust on hand or don’t have time to make one from scratch). This quiche is queen. I think it would be good to pre-bake it for a few minutes before adding the filling. Thank you for getting back to me! I searched the web and found a few quiche recipes and then adapted my own from the basic ingredients. I am interested in making this for break fast. Enjoy! So delicious, everyone raves about it. Great recipe for any meal. Thanks. Wish I could add the pic of my dish but I couldn’t figure out how. 2. Using Gruyere instead of store brand swiss like some recipes call for made all the difference! Stir in the leeks, turn the heat down to medium–low and cover. I sweated the spinach before adding to the mixture. In a small skillet over medium heat, melt butter. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. I garnished the quiche with nasturiums (edible flowers) from my garden for a gorgeous presentation and extra little flavor boost. Definitely a keeper and so much easier than I expected it to be. This was DELICIOUS!! It’s excellent. I am worried about wet spinach! The texture of this quiche is so creamy. Other than that it is perfect! Fabulous recipe. ABSOLUTELY THE BEST EVER. You may want to take a peek at my Menu page as there are a number of options that may appeal to you, like of the recipes in the Summer Brunch or Memorial Day Cookout menus. I made this exactly as described and it was PERFECT. When do you transfer the crust to the pretty pie dish? When using fresh spinach do you sauté it first and how much do you use? Thank you! I had previously made one parmesan and leek quiche with, and one without bacon (bacon one tasted much better). The quiche is delicious and your instructions were perfect. Would I shred the cheese the same and would I use the same amount of salt? My all time favorite recipe! I will make this again. The combination of heavy cream and Gruyère makes it rich and flavorful. When you’re ready to serve it in the morning, just reheat it in a 300-degree oven. Is there an acceptable substitute for the cream of tartar? package of frozen chopped broccoli. My guy loved it! I will let you know how it turns out :). This is probably the best spinach quiche I have ever had! Enjoy! How long do you bake a freshly made pastry crust? Maybe less cream? (No need to change the oven temp.) I didn’t have a nutmeg, so I made mine without it and it was still soooooo yummy. What part(s) can you make the day before or can you make it a day before and serve? Quiche made with gruyere and spinach, simply the best! I will definitely make this again, and often. As nearly everyone has commented, this quiche is the absolute best and does melt in the mouth (and yes, Gruyere Cheese is ridiculously expensive). So so good. 4. I made this without the crust (keto, low carb version) and used fresh spinach (half of which I blended with lime leaves). BEST quiche ever, even those who aren’t “quiche lovers” love it! Full of rich flavor, good color and a conversation starter. Read the replies she says to cook fresh spinach first and squeeze out the excess water before cooking. This is a comment on getting as much water as possible out of the spinach. First try at making spinach quiche. I’ve made it about a dozen times with great accolades. I like to add diced ham to it, but it’s perfect as written. This is very delicious! I made theis quiche for a holiday party and there wasn’t any left, people just couldn’t stop raving about it. I’d like to use homemade pastry. Thanks. Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. I’ve made it twice now, and I can’t get over how such simple ingredients yield such a delicious result. I had it in a fantastic restaurant in LaConner, WA called Nell Thorn – it is fabulous. Hi Heather, Sorry for any confusion. Did you use an extra deep pie dish? I added mushrooms and doubled the other ingredients except for the gruyere cheese and made 2 quiches. Well, actually it is a Flemish Leek Tart. I added ground pepper and some fresh rosemary that I had on hand. Another winner. If I refrigerate it will it retain the “silky” texture it would have straight from the oven? I put it in an actual quiche dish ( ceramic) versus pie plates previously. I have a Williams-Sonoma ricer which holds a lot. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. This was a big hit at Christmas brunch. Since there not calling for a lot or what? Hi Molly, It will work just fine without the crust — just make sure to butter the dish before adding the egg mixture. Hi Jennifer, Using fresh spinach is fine; you’d just need to cook the spinach first and then squeeze out any excess water. I just made this. I can’t wait to look through it. Thanks, Jenn, for the recipe. Stir well, then set aside. Thank you so much for the recipe. Hope you enjoy! Sure, Beth, that should work. I’m now making the crustless broccoli quiche in preparation for my in-laws since both quiches can be frozen and served later! Serve warm. Sounds yummy! My husband even loves it, and he is generally not a fan of quiche. No alterations needed. Yes, Jane, the pastry should be fully baked so it doesn’t get soggy when you add the filling. I’ve made this quiche no less than a dozen times. (I was so mad at Marie Callendar, I later brought the broken crust back to Safeway for a refund.) Will definitely make again! Prebaking this crust is a must. I use a Le Creuset pie dish and the amount of filling was inadequate. Just made this! The recipe says 4 ounces but it also says 1 cup packed. Highly recommend and will definitely make it again! I put the bacon pieces on top of the spinach layer. I just calculated it again and have updated the information (which is much closer to the 2017 version you had). This is hands down the absolute best quiche I have ever had. This quiche is fantastic! So creamy. I love this and usually make it when we have guests so there is never any problem finishing it in a day or maybe two. My pan has that gold-tone finish (Chicago Metallic @ William-Sonoma) that allows for easy release. I made it last night as a breakfast for dinner meal not being sure if my husband would eat it since he doesn’t like cooked spinach, but after 2 large pieces and a “this is pretty good” comment, I knew I had a new recipe to add to the rotation. It’s perfectly fine, Amber — just store it in the fridge. It’s easy, uses good ingredients, and I love the use of gruyere. Being too lazy, and hungry, to make one from scratch I simply cooked the filling in a pyrex dish and it was amazing, rich and flavourful and very easy to prepare. I will be making this dish for thanksgiving. This is absolutely my favorite quiche recipe. He’ll just have to eat more of it . A lot of your recipes have a picture of the ingredients you use but this one doesn’t…. I usually make it fresh baby spinach instead of thawing and squeezing frozen. I will try it again… Perhaps back into the pie plate :0). Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Also made your drunken french toast and that was a huge hit, as well. 2. the classical sense of a Quiche Lorraine. I just made this, and it is delicious, it really does melt in your mouth. & strong black coffee. So so good! I’ve made it at least five times. (Please keep in mind that I haven’t tried it myself.). Thank you! If so, how should I freeze them? My only problem is that I have no clue what to serve with it… my fiance calls quiche egg pie to mock it, and doesn’t care much for it… hopefully he likes this one and I can find a side he will definitely approve of before 6 tonight haha. Miranda, You could use any cheese…cheddar would be delicious. Please LMK how it turns out! I actually added 1 more egg and spread the mixture across 2 pie crusts. Even though I filled the pie crust (deep dish as directed), I still had a quite a bit of egg mixture left over. Hi Tina, Hard to say exactly but you’ll need 1-1/2 cups cooked spinach (I’d steam it or wilt it in a little bit of oil). I make it just as is here, I sometimes add bacon and mushrooms, sometimes I don’t. The price for the gruyere at our local grocery was outrageous, so I substitued swiss. Because I used a quiche pan with removable bottom, the mixture leaked out of the pan. 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And referred many co workers to your recipe which subcontracted me spinach quiche recipe jamie oliver Lee, the gruyere pairs well.

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