Quiche de espinafre (de um verdadeiro chef da Lorena)

Ingredientes

• 1 3-Ingredient Pie Crust Recipe (note 1)
• 1 tablespoon Extra Virgin Olive Oil (or butter)
• 1/3 cup Onion (chopped)
• 2 small Garlic Cloves (crushed)
• 15 oz Fresh Spinach Leaves (or frozen spinach)
• 1/2 teaspoon Salt
• 6 large Eggs
• 1/2 cup Unsweetened Almond Milk
• 1/4 cup Heavy Cream (or canned coconut cream)
• 1/2 teaspoon Parsley (fresh or dried)
• 5 ounces Grated Gruyere (or hard grated cheese you like)

Modo de preparo

1. 1

   Preheat oven: Preheat the oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.

2. 2

   Mix Dry Ingredients: Prepare a quiche crust choosing from my keto quiche crust or 3-ingredients pie crust for a classic quiche.

3. 3

   Fill a greased 10" quiche pan with the crust you choose. For the almond flour crust, prick and pre-bake crust for 15 minutes at 350°F (180°C).

4. 4

   --- Spinach Quiche Filling ---

5. 5

   Warm up oil: Warm olive oil or butter on medium heat in a large non-stick frying pan.

6. 6

   Cook vegetables: Add onion and cook for 2-3 minutes or until translucent. Stir in crushed garlic, spinach leaves (or frozen spinach cubes), cover with lid, reduce to low-medium heat and cook until spinach decreases in volume - about 1 minute.

7. 7

   Salt: Uncover, sprinkle salt and keep cooking until all the spinach water has evaporated.

8. 8

   Remove Spinach: Use a slotted spoon to remove the cooked spinach from the pan, make sure you squeeze slightly to avoid adding water to the crust, and transfer the cooked spinach and onion into the pre-baked quiche crust.

9. 9

   Spread Spinach: Use a fork to evenly spread the spinach all over the pan.

10. 10

    Prep Egg Batter: In another bowl, beat eggs, cream, almond milk, parsley, salt, and pepper with a fork.

11. 11

    Pour Egg Batter: Pour the egg batter onto the spinach to fill the crust.

12. 12

    Sprinkle Cheese: Sprinkle grated gruyere all over the top of the quiche.

13. 13

    Bake for minutes to 25 minutes or until the egg filling is set and the cheese is melted and grilled

14. 14

    Cover: If the sides of your crust brown too fast, cover with a piece of foil!

15. 15

    --- Storage ---

16. 16

    Store the leftover quiche in the fridge, in an airtight container, or in the quiche pan, wrapping the top with plastic wrap. Lasts for up to 4 days.

17. 17

    Freeze the quiche individually in slices, either wrapped in plastic wrap, silicone bags, or airtight containers.

18. 18

    --- How to rewarm the quiche? ---

19. 19

    Rewarm: To rewarm the quiche, place each quiche slice onto a baking tray and place in a warm oven at 325°F (160°C). Bake for 10 minutes or until hot and crispy.