Quiche is a good solution to any meal dilemma from dinner parties, picnics and dinners. Moreover leftovers are great for lunchboxes.
With a sheet of ready-rolled pastry, you can make a smart quiche for dinner in no time at all.
All my efforts to prepare a delicious dinner tonight resulted in empting my fridge. Easy.
I had some mascarpone left, so I used it in place of crème fraîche. Mascarpone really gives a silky creamy texture to the filling and goes well with gorgonzola and with spinach that I had available.
SPINACH MASCARPONE QUICHE
1 pack ready-rolled puff pastry
50g parmesan cheese
200g mascarpone
3 tbsp cream (kookroom)
3 eggs
75g gorgonzola
30g chorizo diced
1 onion
200g frozen spinach
freshly ground pepper
pinch ground nutmeg
Heat some butter in a pan and cook the onion for 5 mins, until soften. Then add the chorizo. Cook for 2 mins more, then turn off the heat.
In another pan cook the spinach. Strain any juices and leave to cool.
Roll the pastry out to line a 23cm spring form tin.
In the meantime beat the eggs in a bowl, then gradually add the mascarpone and the cream. Stir in half the gorgonzola and the parmesan cheese, then add the onion and the spinach. Season with nutmeg and pepper, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 35-20 mins until set and golden brown. Leave to cool in the case, then remove and serve in slices.
After rolling the pastry out, if you have any leftover, as I had, use it to decorate the quiche.
With a sheet of ready-rolled pastry, you can make a smart quiche for dinner in no time at all.
All my efforts to prepare a delicious dinner tonight resulted in empting my fridge. Easy.
I had some mascarpone left, so I used it in place of crème fraîche. Mascarpone really gives a silky creamy texture to the filling and goes well with gorgonzola and with spinach that I had available.
SPINACH MASCARPONE QUICHE
1 pack ready-rolled puff pastry
50g parmesan cheese
200g mascarpone
3 tbsp cream (kookroom)
3 eggs
75g gorgonzola
30g chorizo diced
1 onion
200g frozen spinach
freshly ground pepper
pinch ground nutmeg
Heat some butter in a pan and cook the onion for 5 mins, until soften. Then add the chorizo. Cook for 2 mins more, then turn off the heat.
In another pan cook the spinach. Strain any juices and leave to cool.
Roll the pastry out to line a 23cm spring form tin.
In the meantime beat the eggs in a bowl, then gradually add the mascarpone and the cream. Stir in half the gorgonzola and the parmesan cheese, then add the onion and the spinach. Season with nutmeg and pepper, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 35-20 mins until set and golden brown. Leave to cool in the case, then remove and serve in slices.
After rolling the pastry out, if you have any leftover, as I had, use it to decorate the quiche.
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