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    Friday, July 31, 2015

    Potato Spinach Quiche recipe


    for the dough:
    1 teaspoon yeast
    1/2 teaspoon sugar
    1 1/2 cup warm water
    3 cups flour
    1 teaspoon salt
    1/4 cup olive oil

    For filling
    10 fresh thin asparagus spears
    2 tablespoons olive oil
    1 cup potatoes, small cubes
    8 eggs
    3/4 cup cooking cream
    Salt and white pepper
    2 cups cheddar cheese, small cubes
    1 cup chopped spinach
    1 cup tomato, small cubes
    1/2 cup chopped spring onions


    - Dissolve yeast and sugar in water, leave for about 5 minutes to become active.
    - Mix flour and salt using an electric mixer on low speed.
    - Add yeast mixture and olive oil to flour and knead till the dough becomes smooth and soft.
    - Place dough in oiled bowl and let rise for about half an hour (or until doubled in size).
    - Preheat oven to 220 degree Celsius.
    - Roll dough on a lightly flour dusted surface to a circular shaped (1 cm thickness).
    - Place in a round tray, make sure it covers the bottom and sides (Like a tart).
    - Make holes in the prepared dough by using a fork.
    - Bake in low oven rack for about 5 minutes, set aside and let cool.
    - Reduce oven temperature to 180 degrees Celsius.
    - Grill asparagus spears on a slightly greased grill till grill marks achieved, set aside.
    - Heat oil in a pan over a medium heat, add potatoes and stir till golden in color>
    - Lift it on kitchen towel to get rid of excess oil, set aside.
    - Beat eggs with cream using a whisk, season with salt and pepper.
    - Mix potatoes with cheese, spinach, tomato, onion, add to egg mixture using a wooden spoon.
    - Pour mixture over baked dough ,arrange grilled asparagus spears on top of it and bake for about 30 minutes or until egg mixture is set.
    - Place quiche in a serving plate and cut into wedges.

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    Item Reviewed: Potato Spinach Quiche recipe Rating: 5 Reviewed By: Mrs. Chef
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