Light Spinach Quiche
Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.
Yield
8 servingsPrep
30 minCook
50 minReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | teaspoon |
yeast, active dry
|
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | cup |
water
luckwarm |
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
olive oil
|
|
| ¾ | cup |
whole-wheat flour
|
|
| ¼ | cup |
barley flour
or whole wheat, or white flour |
* |
| ½ | teaspoon |
salt
|
|
| Filling | |||
| 10 | ounces |
baby spinach
rinsed |
*
|
| ½ | tablespoon |
olive oil
|
|
| 1 | each |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
freshly minced |
|
| ¾ | teaspoon |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk, low-fat
|
|
| ½ | cup |
swiss cheese
low fat |
*
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 5 | ml |
yeast, active dry
|
|
| 1.3 | ml |
sugar
|
|
| 59 | ml |
water
luckwarm |
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
olive oil
|
|
| 177 | ml |
whole-wheat flour
|
|
| 59 | ml |
barley flour
or whole wheat, or white flour |
* |
| 2.5 | ml |
salt
|
|
| Filling: | |||
| 289 | ml/g |
baby spinach
rinsed |
*
|
| 7.5 | ml |
olive oil
|
|
| 1 | each |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
freshly minced |
|
| 3.8 | ml |
thyme
freshly chopped, or 1/2 teaspoon dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk, low-fat
|
|
| 118 | ml |
swiss cheese
low fat |
*
|
| 45 | ml |
Parmesan cheese
|
|
Directions
To make the crust:
Add the yeast and sugar in the water, and stir to mix.
Let sit until foamy, about 8 minutes.
Meanwhile mix together the flours, salt, olive oil and egg in a large mixing bowl with an electric mixer.
Pour the activated yeast-water mixture into the flour mixture. Stir until well combined.
Start to knead the mixture with the dough hook until the dough forms and becomes smooth, 3 to 5 minutes. You may need add a bit more flour or water to achieve the consistency.
Turn the dough out, oil the bowl, then return the dough to the bowl.
Let sit in a warm place for about 1 hour or until doubled in size.
Punch dough down, and transfer the dough onto a lightly floured surface or cutting board.
Roll out into a 11-inch round, well butter or spray a 9-inch tart pan or pie plate, or quiche pan, and line it with the round crust.
Put it in the refrigerator while you prepare the filling.
To make the filling:
Preheat the oven to 350℉ (180℃).
Heat the olive oil over medium high heat in a large nonstick skillet until hot.
Add the onions, stirring often, and cook until soft and browned, 7 to 8 minutes.
Add the spinach in bunches, and put the lid on to let the steam wilt the spinach.
When all the spinach leaves are wilted, 2 to 3 minutes.
Remove the lid, and continue to cook for another 3 to 4 minutes until most of the liquid has been evaporated.
Stir in the garlic and thyme leaves, and cook for another 2 minutes.
Season to taste with salt and black pepper. Remove from the heat and set aside.
Meanwhile add the eggs, milk and cheeses in a large bowl, whisk until well blended. Season with a bit more salt and black pepper.
Add the onion-spinach mixture, and stir until well combined.
Pour the filling evenly into the prepared tart pan with the crust. Smooth the top with a rubber spatular if needed.
Bake for 45 to 50 minutes, or until tart is set and the top starts to brown.
Let cool for about 20 minutes on a wire rack. Slice into wedges.
Serve warm.
The quiche can be served as a main dish for 4 serving size, or appetizer or side dish for 8 serving.
