marmite et ponpon

The weather is calling for hearty food. Dunno what is happening  but yesterday  it was raining in Doha! Although it’s not feeling cold, but the rain and the thunderbolt gives you the feeling of it! I thought of quiche, it serves the purpose without being too heavy and we could eat leftovers for dinner! I already mentioned how i love lunch leftovers (especially those of a delicious dish) that come to rescue the craving at dinner time.

To prepare the crust, click here to get redirected to one of my posts that explains step by step how to do a perfect pâte brisée.

For the filling you need:

• 250g spinach chopped (fresh cooked or thawed if frozen)
• 200g artichoke hearts coarsely chopped (fresh cooked or canned)
• 1 big onion finely diced
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 eggs
• 1 cup Parmesan grated
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tbsp lemon zest
• Mozzarella cheese for garnish

Cook onion with olive oil until fragrant. Take off heat add spinach and artichoke. In a separate bowl mix cream, eggs, salt, pepper, lemon zest and Parmesan then add all to the spinach artichoke mix.

Pour the filling in the crust (already rolled out in a 9″pan), spread evenly and garnish the top with Mozzarella. Bake on 180°C for 30 minutes or until the filling is set.

Let it cool for 10 minutes before slicing it. Serve it warm! The Best about quiches, they can be prepared ahead of time and frozen. They are so versatile, you can fill them with almost everything. Plus they are served for breakfast, lunch or dinner. Who doesn’t like quiche anyway?!

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