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18 February 2017

Tuna & Spinach Quiche

Amazing, unbelievable and wonderful season is coming.... Spring! A time of the year when nature wakes up and showy us all the beauty. First flowers, small green leaves, juicy grass... So looking forward. My favorite season! And what can be better than getting it all on the plate?! Today in my menu Tuna and Spinach Quiche with Corn. Colorful, juicy, greeny... just like Spring! Enjoy it and get ready!

yields  24 cm Ø round pie

110 g all-purpose flour
110 g wholewheat flour
1/4 tsp salt
2 tbsp white yoghurt
2 tbsp extra virgin olive oil
2-3 tbsp cold water
2 tbsp butter
450g canned tuna, drained and flaked
200 g fresh spinach
2 tbsp sweet canned corn (optional*)
small bunch of parsley leaves, finely chopped
250ml whole milk
2 tbsp creme fraiche
3 large eggs, beaten
50g Parmigiano Reggiano or any cheese of your choice, grated

In a medium bowl whisk whole-wheat flour and all-purpose flour with salt. In a kitchen processor mix flour, butter, yoghurt and oil. Pour 2 tablespoons of ice water over the mixture. Blend again and if the mixture seems dry, add up to 1 more tablespoon water. Wrap the dough into plastic foil and leave in the fridge to rest for minimum 30 minutes and up to 2 days. 

Meanwhile mix the filling in a separate bowl: tuna, spinach, parsley, salt and pepper. Preheat the oven to 180 C. Butter your baking form, mine is 24 cm in diameter. Press the dough into the form and make a thin layer on the bottom as well as on the sides. Bake the dough for 10 minutes. Then fill it with tuna-spinach mixture. Decorate the top with sweet corn for more colors. 

Whisk eggs with milk , cream fraiche and cheese. Pour it all onto the filling to cover it and bake for 40 minutes until the edges get golden brown. Let the quiche cool down and enjoy this packed with protein pie. 

Healthy, easy and so tasty.

Gourmet Balance: From home-made to Gourmet!

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