The girls' kitchen cooks together # 2: Spinach Bacon Quiche with Green Spinach Ricotta Ground
Hey. Here I am. After being at re: publica last week and then at next organic. Berlin is always worth a trip and I was really happy to meet and meet lots of nice people again. There were exciting lectures and sessions at the re: publica and great input on interesting topics and food trends at the organic trade fair.
First of all, I have to gather, evaluate everything and use the coming long weekend for recovery.
But I still have a recipe prepared and that's the common recipe of the girls kitchen girls. Everyone has interpreted the theme SPINATQUICHE in their own way and came out with a colorful collection of ideas.
My spinach bacon quiche has actually become my new, absolute favorite quiche - even my husband is thrilled. The soil is not so crumbly and crunchy, the filling gets really good firm and gets its spice through caramelized onions, crispy fried bacon and spicy cheddar. Absolute Nachbackempfehlung!
This time I used meat in the form of bacon for my recipe - if you're a vegetarian just leave the bacon - the quiche will be spicy enough and tastes delicious! for visual reasons, I've pimped the dough base with spinach powder - but you can see it only directly on the plate and can simply omit the spinach in the bottom and replace it with flour.
The filling is really nice spicy and hearty - the quiche tastes both lukewarm and cold the next day in the lunch box.
The individual steps might seem a bit too much at first, but they are quite fast and almost incidentally done.
I recommend It is essential to use a deep quiche or a springform - the baking times apply to a deep quiche. The amount of stuffing is too much for a flat casserole dish.
Before we get to the recipe, here are the other girls' spinach quiche recipes:
Insane in the Kitchen: Spinach Minced meat quiche with gorgonzola
Holunderweg 18: Spinach and polenta quiche My vegetarian-delicatessen cooking world: Spinach quiche with filo pastry
No Fastfood Today: Spinach and tomato quiche with feta and vegetables : Spinach ricotta quiche with salted cashew nuts
Frl. Moonstruck Cooks: Covered Spinach Asparagus Quiche
Leckerbox: Quick Mini Toast Quiche with Spinach
And now: enjoy baking!
Spinach Bacon Quiche with Green Spinach ricotta soil
for a 22 cm diameter quiche
modified to an idea of A Beautiful Mess
For the soil
150 g of flour, plus something for the work surface and the shape
1-2 Tl of spinach powder * (optional)
1/2 Tl salt
75 g of cold butter, in Small pieces of 75 g ricotta
a little soft butter for the shape of dry peas or ceramic baking weights * for blind baking
Preheat the oven to 175 ° C top and bottom heat.
Grease and flour a quiche mold with a high rim and removable bottom.
Put all the dough ingredients in a bowl and quickly knead with your hands or in the food processor to a smooth, elastic dough. This works great with a dough hook or Thermomix.
Roll out the dough on a floured work surface in the size of the baking pan. Put the dough in the mold, pull up an edge and cut off excess dough pieces.
Prick the soil several times with a fork. Lay out with parchment paper and weigh with dry peas or baking weights for blind baking. Bake in preheated oven for 10 minutes.Drain the bacon strips well on a paper towel and allow to cool. Then roughly crumble and set aside.
Wipe the pan with some kitchen paper, then melt the butter in it. Peel the onion and chop finely. Fry the onion cubes over medium heat until they are glassy and golden brown.
In the meantime, wash the spinach thoroughly and spin dry.
Add the spinach to the browned onions, mix well and let them collapse.
Whisk the eggs in a large bowl until frothy, stir in the cream and season with salt and pepper.
Rub the cheese and add it together with the bacon pieces and the spinach-onion mixture to the egg-cream mixture stir.
Pour the stuffing into the mold and spread it evenly.
Bake the quiche in the preheated oven for about 1 hour, until the surface is browned and the filling is set. If you do not want a dark surface, you can cover the quiche with a little aludo foil from the beginning.
Let the quiche cool for about 15 minutes on a wire rack, then carefully remove the bottom and edge. Serve warm or chilled.
The quiche also tastes great cold the next day, when kept in airtight refrigerators overnight.
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