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Quiche, Spinach & Hash

Updated: Apr 26, 2020


This recipe serves 4

Spinach Salad

A bunch of Spinach, roast almond slice & cranberries.

Dressing

Extra vagin oil, vinegrade, maple syrup, salt & pepper


Hash

Ingredients

  1. 1 russle potato, cut into cubes

  2. 3 stalk fresh thyme

  3. Salt & pepper

  4. 2tbsp olive oil

Method

  1. Heat olive oil in pan & add potatoes

  2. Fry until light brown

  3. Add pepper & salt to season

  4. Add fresh thyme

  5. Stir for 1 min & it’s done.  


Quiche

Ingredients

  1. 1/4 Onion – chop

  2. 2 large Mushroom – slice thinly

  3. 5 cherry tomatoes – slice on circles

  4. 2 slice pancetta – slice into small squares

  5. 1/2 cups spinach – chop

  6. A few stalk of fresh hyme

  7. 1/2 cup parmesan cheese

  8. 1 fresh mozzarella- slice

  9. 4 eggs

  10. 1/2 cup Half & half

  11. Salt & pepper

  12. 1 big sheet Puff pastry

Method

  1. Preheat oven 200°c

  2. Place puff pastry onto a 24cm round pastry pan.

  3. Press pastry on the edge of pan so it form a nice crust.

  4. On a seperate cooking pan, add 1tbsp olive oil.

  5. Stir fry onion in olive oil for 5min in medium heat.

  6. Add pancetta, stir fry for 3-5min

  7. Add mushroom, tomato

  8. Sprinkle salt & pepper to season. Add fresh thyme leave. Stir

  9. Stir in spinach & turn off heat

  10. On a Seperate bowl, beat  4 eggs, Add half & half & continue whisking.

  11. Add the fried ingredients into egg mixture.

  12. Pour egg mixture into puff pastry pan

  13. Place mozzarella slices evenly on the puff pastry

  14. Sprinkle parmesan cheese all over the top of quiche.

  15. Bake quiche for 15min over 200°c or until top is brown.

  16. Leave in oven ( over door slightly open) for 5min,  before serve.

  17. Slice & serve with salad & Hash.

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