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Ingredientes
- Pastry
- 1 2/3 c. all-purpose flour
- 1 tsp salt
- 1/3 c. unsalted butter, chilled and cubed
- 1 x egg, lightly beaten
- 2 Tbsp. vegetable oil
- 4 x onions, thinly sliced
- 1 tsp sugar
- 1/3 c. red wine
- 3 Tbsp. unsalted butter
- 10 ounce frzn spinach, thawed and squeezed dry healthy pinch of grnd nutmeg
- 3/4 c. heavy cream
- 6 ounce strong blue cheese, such as Roquefort or possibly Stilton
- 4 x Large eggs, beaten
Direcciones
- 1. Brush a 9 1/2 x 1 1/4 inch fluted tart pan with removable base with melted butter. Sift together the flour and salt into a large bowl, add in the butter and, using a fast, light flicking action of the thumb across the tips of the fingers, rub into the flour till the mix resembles fine bread crumbs. Make a well in the center and pour in the egg and 2 tsp. water. Mix together to make a rough ball. Turn out onto a lightly floured surface and knead very gently for 20 seconds till just smooth, place in plastic wrap and refrigeratefor at least 20 min.
- 2. Roll out the pastry on a floured surface to a circle approximately 1/8 inch thick. Fold half the pastry over the rolling pin and lift into the pan.
- Push into the sides of the pan by using a small ball of lightly floured excess pastry. Trim off any excess pastry with a sharp knife or possibly roll over the top of the pan with the rolling pin. Chill for 30 min. Preheat the oven to 350F
- 3. Cut a circle of waxed paper 1 1/4 inches larger than the tart pan, crush it into a ball to soften, then open and lay inside the pastry shell so which it comes up the sides. Fill with pie weights or possibly rice, then press down gently and bake for 10 min, or possibly till hard. Remove the weights or possibly rice and throw away the paper, Return the pastry to the oven and continue to bake for 5 to 10 min, or possibly till the pastry is dry. Remove and cold, Raise the oven temperature to 375F.
- 4. For the filling, heat the oil in a large saucepan. Add in the onions and cook gently for 8 min, or possibly till translucent/soft. Raise the heat, add in the sugar and cook for 5 to 10 min, or possibly till the onions begin to caramelize. Next, pour in the wine and cook till the liquid has evaporated and the onions are soft.
- Season with salt and pepper. Remove from the pan and set aside.
- 5. In the pan, heat the butter, add in the spinach and fry over high heat, stirring constantly, till the spinach is dry when pressed with the back of a spoon. (Wet spinach will make the quiche soggy.) Season with salt, pepper and the nutmeg, turn out onto a chopping board and chop finely.
- 6. In a saucepan, hot the cream and cheese gently, stirring, till the cheese melts, but does not boil. Season and cold before adding the Large eggs. Fill the pastry shell with the onion, then the spinach. Smooth the surface a little but don't pack down. Pour in the cream mix and bake for 30 min, then lower the temperature to 325F and bake for 20 min to cook the center of the quiche. Cover with foil if it is getting too brown. Serve hot.
- Serves 8 - 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 450 | |
| Calories from Fat 269 | 60% |
| Total Fat 30.5g | 38% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.09g | |
| Cholesterol 197mg | 66% |
| Sodium 693mg | 29% |
| Potassium 353mg | 10% |
| Total Carbs 29.42g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.4g | 2% |
| Protein 14.05g | 22% |
