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Spinach & Sun-dried Tomato Quiche

菠菜番茄干咸派 (Spinach & Sun-dried Tomato Quiche)

Preparation:      15 minutes

Cook Time:       45 minutes

Serves:               5

 

INGREDIENTS

Unbaked Pie Shell 9", 1

Baby Spinach leaves, 40g , or 2 cups

Green onion ,40g

Sun-dried tomato, 30g, or 1/2 cup

Swiss or Parmesan Cheese (shredded), 100g  or 1 cup

Milk, 150ml

Eggs, 5

Extra Virgin Olive Oil, 1 TBSP

Salt, 1/2 tsp  

 

DIRECTIONS

Preheat oven to 350F

A. Chop baby spinach leaves roughly, chop onion and sun-dried tomato;       

B. Heat oil in a large frying pan, sauté green onion and spinach for 2 minutes;   add sun-dried tomato, mix well, drain off excess water;

C/D/E. Sprinkle 1/2 cheese in pie shell, spoon vegetables on top, cover with remaining cheese;

F. Beat eggs, milk and slat to blend, pour over vegetables;

G. Bake for 40-45 minutes, until pie crust is golden-brown, and toothpick inserted in center comes out clean. Let stand for 5 minutes before cutting.    

 

TIPS

Can use whipping cream or 10% cream to replace milk.

菠菜番茄干咸派 (Spinach & Sun-dried Tomato Quiche)

 

 

菠菜番茄干咸派 (Spinach & Sun-dried Tomato Quiche)