It’s a delicious meal that can be served at any time of day but especially at dinner
If you make your own dough here is a link to a recipe for the shortcrust dough which is much easier than you think. Obviously, we do this because you’ll need the dough to make this spinach quiche.
- 400 grams of spinach
- 3 huevos
- 200 milliliters of evaporated milk
- 2 cups of grated yellow cheese
- Ground black pepper
- 3 dientes de ajo
- A sheet of broken dough
- Vegetable oil
- To begin the spinach should be thoroughly cleaned. I prefer to thoroughly wash them with cold water and then soak them for a few minutes in water mixed with a stream of white or kitchen vinegar.
- While they soak, we can peel and cut the garlic cloves into small pieces or crush them.
- Then we'll pour a jet of oil into a pan, heat it up, and begin frying the garlic.
- After a few minutes, we'll recover the garlic and set it aside.
- With the pan still on the heat, we'll use the oil to incorporate the spinach and cook it until it loses its water. We must ensure that this step is completed correctly to avoid the release of water later which will affect the consistency of the quiche.
- Your oven is probably still hot if you just made our shortbread recipe. If that isn't the case we'll preheat it to 180 degrees.
- In a mixing bowl, combine the eggs, evaporated milk, and cheese, along with a pinch of salt and pepper. We can do this with a hand mixer or a low-speed electric mixer.
- Then we'll add and combine the ham and garlic pieces.
- If the spinach has already been cooked we will drain or strain it. We can let them dry for a few moments to avoid any remaining water as much as possible.
- In a baking dish, arrange the shortcrust pastry. I prefer to lightly grease it before placing the dough or even use waxed paper to separate the dough from the bowl. This is useful if you want to unmold the quiche later or if you have trouble cutting and removing the entire quiche.
- Cover with the spinach, more or less evenly distributed after the shortcrust pastry has been well spread and adapted to the edges of the mold. You can season them lightly with salt if you enjoy well-seasoned dishes.
- Then pour in the egg-and-other-ingredients mixture to coat the spinach.
- Place the quiche in a preheated oven.
- Bake the quiche for 30 minutes, or until golden and set.
- When you reach this point, remove your spinach quiche from the oven and it's ready to eat.
Amount Per Serving Calories 628Total Fat 43gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 19gCholesterol 76mgSodium 761mgCarbohydrates 41gFiber 4gSugar 6gProtein 22g