Simple & Tasty Spinach Quiche Recipe
Enjoy this tasty spinach quiche for breakfast, lunch or dinner. It is surprisingly easy and speedy to make with just 5 ingredients before putting into the oven. Wonderful if served when freshly baked at home but also great to take away for a picnic.
Find the full recipe at :
Gluten-free Spinach & Mushroom Tart
Not only is this spinach and mushroom tart easy to make, it’s also gluten free and tastes delicious! Tick, tick! Try it for dinner and school lunches the next day.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Serves 6
Prep 15 mins + 10 mins cooling time
Cooking 50 mins
2 sheets frozen gluten-free puff pastry, just thawed
1 leek, white part only, thinly sliced
1 garlic clove, crushed
200g sliced cup mushrooms
280g pkt Coles Australian Baby Spinach
2 Coles Australian Free Range Eggs
½ cup (125ml) milk
100g fetta, crumbled
1. Preheat oven to 180°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 adjacent sides of the remaining pastry sheet. Press the edges firmly to seal. Carefully line a 3.5cm-deep, 23cm (base measurement) fluted tart tin with removable base with the pastry. Trim the excess pastry.
2. Line the pastry case with baking paper. Fill with pastry weights or rice. Place tart tin on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 10 mins or until the pastry is light golden.
3. Meanwhile, spray a non-stick frying pan with olive oil spray. Heat over medium heat. Add the leek, garlic and mushroom. Cook, stirring, for 5 mins or until vegetables soften. Add the spinach and cook, stirring, for 2 mins or until the spinach wilts. Set aside to cool slightly.
4. Whisk the eggs and milk in a jug. Arrange spinach mixture in the pastry case with fetta. Pour over egg mixture. Bake for 25-30 mins or until the filling is just set. Set aside for 10 mins to cool slightly. Cut into wedges to serve.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Gordon Ramsay's Filo Pastry Treats
Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Caramelized Onion & Gruyere Tart
Puff pastry works great for this tasty treat! Add some bacon to bring to the next level. The key is getting a good caramelized onion, everything else will fall into place!
Artichoke and Smoked Salmon Tart
I love the change of every season as with it comes different produce at its best and different seasonal dishes. Today's dish pays homage to the fresh new flavours of spring and a favourite of mine, which is Artichoke.
I've paired it with smoked salmon for this easy savoury tart which is perfect for lunch or dinner with a fresh and simple salad on the side.
For the full recipe and step by step instructions, head to my blog: le-fermier.com
For daily food inspiration, follow me on instagram or twitter @le_fermier.
À bientôt,
Le Fermier
Mushrooms & Leek Tart / فطيرة مملحة بالفطر والبورو - CWA - Episode 853
Let's Prepare a new amazing recipe.
RECIPE:
INGREDIENTS:
For the crust:
150 grams (5.2 oz)Farine Complète Moony
100 grams (3.5 oz)White flour Farine Fleur Moony
130 grams (4.5 oz) butter, at room temperature
1 egg
2 tablespoons dried chives
1 teaspoon garlic powder
1 pinch of salt
For the filling:
200 grams (7 oz) fresh mushrooms, peeled and quartered
5 leeks, peeled and cut into medium slices
3 garlic cloves, grated
1 tablespoon dried chives
2 tablespoons chopped parsley
1 tablespoon lemon zest
3 tablespoons olive oil
Salt and pepper, to taste
60 grams (2.1 oz) cream cheese
1 tablespoon chopped parsley
For the sauce:
2 eggs
100 milliliters (3.5 oz) heavy cream
80 grams (2.8 oz) Edam cheese, grated
DIRECTIONS:
Step 1: Preparing the crust
1- In a large bowl, add the whole wheat flour, all-purpose flour, butter, and mix with hands until the mixture texture becomes crumbly and very well combined.
2- Add the egg, garlic powder, dried chives, salt, and continue mixing until a smooth dough ball is formed.
3- Place the dough between two pieces of parchment paper and roll the dough out using a rolling pin to a medium thickness (1 cm).
4- Place the dough in a round tart mold (22 cm x 3 cm) greased with some butter, or covered with parchment paper. Remove the excess of the dough from the mold edges using a knife.
5- Prick the base of the dough all over with a fork and place it in the refrigerator for 30 minutes.
Step 2: Preparing the filling
6- In a small bowl, add the cream cheese, chopped parsley, and mix with a spoon until well combined. Set aside.
7- In a large pan over medium heat, add the olive oil, garlic, leeks, salt, pepper, and cook for 2 minutes until they become slightly soft.
8- Add the mushrooms, dried chives, lemon zest, and continue cooking for 5 minutes stirring from time to time using a wooden spoon until soft.
9- Place the filling mixture in a bowl and allow to cool.
10- Spread an even layer of the cream cheese mixture over the crust base, then fill it with the mushrooms and leeks mixture.
11- In a medium bowl, add the eggs, heavy cream, the grated cheese, and whisk with a fork until well combined.
12- Pour the egg mixture over the filling and place the tart in a preheated oven at 180°C (356°F).
13- Bake the mushrooms and leeks tart for 30 minutes, or until golden brown on top. Serve immediately!