19Ingredients
810Calories
105Minutes

Planning a brunch for your family or friends? Look no further than this delicious recipe for Cucumber and Spinach Quiche. The crust of this quiche is unique in that poppy seeds are added to the dough. Allow the crust to chill for at least 1 hour in the refrigerator. Blind bake the crust and then fill with the creamy cucumber and spinach egg filling. Seasoned with fresh thyme, this quiche is sure to be a hit!

Ingredients

  • 200 grams flour
  • 1 egg
  • 90 grams butter
  • 3 teaspoons poppy seeds
  • salt
  • 20 milliliters cold water
  • olive oil
  • 1 onion (large)
  • 500 grams spinach
  • 1 garlic clove
  • 60 milliliters cream
  • 200 milliliters milk
  • 3 eggs
  • salt (to taste)
  • ground black pepper (to taste)
  • nutmeg (to taste)
  • 1 cucumber (peeled and grated, without seeds)
  • 200 grams grated cheese (to taste)
  • thyme sprigs (Fresh, to taste)

Directions

  1. Pour the flour on a work surface, and make a well in the center. Add the egg, pieces of butter, poppy seeds, and a pinch of salt.
  2. Knead all the ingredients well, and slowly, gradually add the water, until obtaining a stiff and moldable dough.
  3. Shape the dough into a ball, cover entirely with plastic wrap, and refrigerate for 1 hour.
  4. Heat a frying pan with a little olive oil, add the finely chopped onion, and cook until translucent. Add the spinach and chopped garlic, and saute for 4 to 5 minutes. Set aside.
  5. In a bowl, whisk the cream with the milk and eggs. Season with salt, pepper, and nutmeg. Set aside.
  6. Preheat oven to 160 degrees Celsius.
  7. Roll out the dough in a circle about 3 millimeters thick.
  8. Line the pie pan with parchment paper, spread the dough in the pan. Cover the dough with parchment paper, and place beans or other grains on top of the dough to weigh it down. This will prevent the dough from inflating while baking.
  9. Bake the dough in preheated oven at 160 C for 30 minutes.
  10. Remove from oven, remove the weights, the parchment paper, and the dough from the mold.
  11. Bake for 2 to 3 more minutes, and remove from oven. Turn oven temperature up to 180 C.
  12. Place in the pie mold, the well-drained spinach, cucumber, cheese, cream mixture, and fresh thyme sprigs.
  13. Bake again, at 180 C for 25 minutes.
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NutritionView more

810Calories
Sodium44%DV1050mg
Fat80%DV52g
Protein65%DV33g
Carbs19%DV56g
Fiber28%DV7g

PER SERVING *

Calories810Calories from Fat470
% DAILY VALUE*
Total Fat52g80%
Saturated Fat28g140%
Trans Fat
Cholesterol330mg110%
Sodium1050mg44%
Potassium1200mg34%
Protein33g65%
Calories from Fat470
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber7g28%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Christi G. 20 Jun 2015
I made this quiche and really enjoyed it. The crust is outstanding. It is so flavorful and really stands up to the filling. I had some nice parmesan, so that is what I grated and used in this dish. But I bet a gruyere cheese would be really good also.