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Sunday, May 15, 2022

Recipe: Spinach and Courgette Quiche

I love making this recipe. I was looking to use up what I had left in the fridge and now I make it all the time.

Spinach And Courgette Quiche Ingredients

  • 1 pastry for an 8-inch pie crust

  • 6 slices bacon, chopped

  • 1 onion, chopped

  • 1 (10 ounce) bag fresh spinach

  • 1 courgette (zucchini), thinly sliced

  • 1? cups milk

  • 2 eggs

  • salt and ground black pepper to taste

  • cup shredded mozzarella cheese

How to Make Spinach And Courgette Quiche

  1. Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.

  2. Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.

  3. Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.

  4. Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Spinach And Courgette Quiche Nutritions

  • Calories: 436.5 calories

  • Carbohydrate: 32.2 g

  • Cholesterol: 120 mg

  • Fat: 26.5 g

  • Fiber: 4.2 g

  • Protein: 18.7 g

  • SaturatedFat: 8.3 g

  • ServingSize:

  • Sodium: 768.5 mg

  • Sugar: 6.9 g

  • TransFat:

  • UnsaturatedFat:

Spinach And Courgette Quiche Reviews

  • I agree with RockLobster, way too much liquid.

  • Spinach & Courgette Quiche Haiku: "This was such a mess. Ruined what should have been great. Just too much liquid" First, I hate to be the first review and it be so disappointing, but truth folks, I shouldve used my head and realized all the liquid that both the zucchini and spinach would emit (neither were called for in the instructions to be sweated, squeezed, nor drained.) The two lonely eggs did nothing but settle around the edges of the quiches "guts" and left a rubbery ring at the crust, which incidentally, liquified on the base too. My daughter liked what little crusty-crust there was, my husband picked out the bacon pieces and ate them reluctantly, and I ended up scooping all of the veggies out and using them the following morning in scrambled eggs. With some alterations, or vegetable substitutions, Im sure this would be a fine quiche, but then the recipe would be an entirely different one altogether. I think Ill stick w/ ARs "crustless spinach quiche", but Im still glad to have tried something new.

Source: Spinach and Courgette Quiche

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