Tag: piecrust

Shiitake and spinach quiche

This is the end of winter, but it is still chilly and though the spring greens are quite attractive, sometimes a good all winter quiche with spinach and shiitake is a perfect dinner. And because I find that a short movie is easier to understand the technique than long sentences I am trying again to make videos of the cooking process. Tell me how you like it. I’m craving to know your opinion to improve from your feedbacks! 

Spinach and shiitake quiche: 

For the quiche crust

– 160g of flour

– 20g of wheat bran

– a pinch of salt

– 1 egg

– 40g of butter

– a bit of water eventually  

In a bowl mix all the ingredients and knead until the dough is soft. Add water or a bit of flour to adjust the hydration level. In a floured top roll the dough to the size of your pie dish. 

For the filling

– 3 eggs

– 20cl of milk

– spinach to your liking 

– shiitake to your liking

– salt, pepper

Wash and blanche the spinach. In a bowl beat the egg, the milk and yhe salt and pepper. Set in the dough. Wash and slice the shiitake. Add the spinach and shiitake.

Bake at 170deg for 30min (the cooking time depends on the depth of the filling) or until golden.

Have a nice week!!!! 

Leek quiche with brown rice piecrust

What to do with a handful of cooked brown rice? Not enough to serve it alone, but too much to throw it away. What to do with a bunch of leeks? Well, it’s very simple, just make a quiche with brown rice in the piecrust, and leek as topping. The brown rice in the piecrust brings in some very crusty texture which goes very well with softness of the leeks. From the nutritive point of view, the brown rice also brings in a lot of fibers and proteins. The perfect tasty-healthy-yummy dinner for another evening without A..

Brown rice piecrust quiche:

– 1/2 cup of cooked brown rice, optimally leftovers  

– 2/3 cup of flour of your choice  

– 2tbs of olive oil

– salt, pepper 

– a bit of water

In a bowl, mix the flour, the olive oil, the salt and pepper and a bit of water . Start kneading and then add brown rice. Continue to knead an add if necessary a bit of water or a bit of flour in order to obtain the right texture for the dough, which is neither too dry neither too wet. Set the dough with your hands in a greased  pie dish. No you’re ready and you can put anything you want in the quiche. In my case, I used simply leeks that I steamed before hand, with 2 beaten eggs, salt and pepper.  And then in a preheated oven at 180° I baked a quiche for 20 minutes or until golden.

Even when A. is away on business trip, I continue to cook just for myself. I can’t help continue cooking new stuff. I actually take it as a good opportunity to try new recipes because the only person I can disappoint myself.

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