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CyberCom™ :: Recipes :: Simple Egg, Ham And Spinach Quiche

A medieval German recipe from the kingdom of Lothringen which historically became quiche Lorraine, then French internationalized quiche, but simpler.

Simple Egg, Ham And Spinach Quiche

Simple Egg, Ham And Spinach Quiche

PREPARATION: 25 minutes
COOKING: 35 minutes
TOTAL: 1 hour
PORTION(S): 3 9-inch (23 cm) quichez or 9 servingz of 1/4 quiche each



  1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
  2. In a skillet, blanch the onion in the oil (do not brown it). To book.
  3. Finely chop the spinach. In a saucepan, boil them in a little water and drain them well. Cool and set aside.
  4. In a bowl, mix the onions, spinach, beaten eggs and all the other ingredients (except the dough rolls) well.
  5. Fill the dough pieces with the composition.
  6. Bake for 35 minutes or until a toothpick inserted into the composition comes out dry.
Quiches can be stored in the refrigerator for about 2 weeks.
In order to freeze for future consumption, cool the quiches for at least 30 minutes, cut them into quarters (or portions as desired), clamp them in Ziploc® style dishes or bags and freeze them. When ready to eat, thaw the portions in the refrigerator overnight before cooking them in the microwave oven at a rate of 1 to 2 minutes per quarter of quiche.

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