Monday, March 10, 2014

Foodblogevent: Crustless Yoghurt Spinach Quiche

The foodblogevent is a monthly event that is held on Dutch food blogs. I don't participate every month, because it depends on the theme and the time I have on my hands. This month the theme is cooking with yoghurt, hosted by Oesters en Uien. I happened to have a dish with yoghurt planned already, so this came nicely together. The recipe is from the I <3 groente book by Janneke Vreugdenhill.

It is a crustless quiche so no wheat or anything like that in this recipe. This makes it a lighter quiche indeed. Normally I make 1 quiche for 2 days. But with this quiche that is not satisfactory enough for an evening meal. Of course as lunch it would be. So make it when you like. But this is only a 2 person quiche for a main course.

I also recommend getting a good quality cheese for the quiche. Because the rest of the recipe is low budget, there is room to spend some on a better cheese. We went to the market for our cheese and came back with an older cheese. With young cheese this dish would lack depth in flavour.

Crustless Yoghurt Spinach Quiche (serves 2)
- 500 gr fresh spinach
- 2 tbsp olive oil
- 2 spring onions, chopped
- 2 gloves of garlic, chopped
- 1 tsp cumin
- 300 gr good quality older cheese, grated
- 3 eggs, beaten
- 200 gr Turkish yoghurt
- nutmeg
- pepper

Pre heat the oven on 180 degrees. Add the spinach to the pan and warm it until it slunk. Drain from moist and cut it in the food processor. Drain the spinach again.
Heat olive oil in a pan and bake onions shortly. Add garlic and cumin and bake some more. Mix in the spinach and remove from the heat. Leave it to cool slightly. Mix in eggs, cheese and yoghurt. Taste and add pepper and nutmeg to taste. The original recipe also adds salt, but the cheese should already be salty enough, so I don't like to add extra.

Grease a quiche pan from about 22 cm. Pour the mixture in and bake for 25-30 minutes. Leave the quiche to rest for at least 10 minutes. Or else it will not hold together.

No comments:

Post a Comment