Another weekend just went by. I hope you had a great one, full of good moments : sports, quality time with family and friends, and cooking and baking of course !! Speaking of which, you may have had to answer to this terrible and recurring question : what shall I cook today ?
Today, I suggest a multi-function recipe ! Appetizer, starter or main meal. Not bad hey ? And even better : easy to cook and rather healthy. Interested ?
So let’s cook a spinach and comte cheese quiche. It’s different form the usual quiche lorraine (that I love, don’t get me wrong ) and it’s a good way to eat this specific vegetable that some of us don’t like …
Spinach is considered as a high nutritional value. Wikipedia even mentions that it’s one of the best vitamin B9 know source and that a daily spinach dose could help prevent dementia and help the blood flow in the brain.
Well … if it helps keeping us sane, it should be included in all health care programs !!
To put it in a nutshell, it’s healthy and tasty, let’s go for it !
Today’s recipe can be cooked with any kind of pastry. It’s up to you or up to what’s available in your fridge …
Spinach and comte cheese quiche
- 1 pastry
- 200 g fresh spinach
- 3 eggs
- 70 g comte cheese
- 15 cl milk
- 10 cl cream
- Butter for the mold
Roll your pastry and put it in your mold that you'll have already buttered.
Pre-heat your oven at 200 degrees.
Dip the spinach in a large pan with salted boiling water. Keep boiling gently for 5 minutes.
After 5 minutes, drain the spinach and put them under cold water to stop the cooking.
Set the spinach on absorbent paper in order to take away as much water as possible.
Whisk the eggs and add the milk, the cream, salt and pepper, and finally the nutmeg. Mix the whole mixture.
Set the spinach on the pastry. Spread the comte cheese on top and pour the egg+milk+cream mixture.
Cook in the oven 30 minutes.
It's ready !
You can replace the cream with milk if you want less fat.