• 61a1b08ddf41d0d51417e165643a9db2

Orit's 3 In 1 Quiche Recipe

Sivanne wishing you the biggest Mazal Tov. This is a recipe that the base is the same for all three but you change the flavors. Lots of love Orit and Barch Shalev (& the Backstreet Boys)

Prep
Cook
Serves 8people
Ingredients
1
unbaked pastry shell (i make my own but you can buy frozen pastry, roll it out, and place in a floured quiche tin
custard mix (needed for all three flavors) :2 eggs
250
ml cream
1/2
tsp salt & 1/4 tsp black pepper
1
tbsp flour
pinch nutmeg
smoked salmon & cheese quiche: 200g smoked salmon
3
spring onions, chopped
2
tbsp Fresh Dill
100
gr Cream Cheese
50
gr Gouda, grated
50
gr Kachkaval cheese, grated
broccoli & parmesan quiche: 400g broccoli
1
tsp Dijon mustard
pinch salt & pepper
50
gr Parmesan, grated
50
gr Mozzarella, grated
50
gr Feta, crumbled
2
liter water
spianch & ricotta quiche: 500g spinach
2
cloves garlic
salt & pepper
1
tbsp Olive Oil
250
gr Ricotta Cheese
50
gr Parmasan, grated
50
gr Mozarella, grated
Directions
1.
This is an easy recipe that looks complicated but it really isn't. To make each of the quiches you must make the "custard base" first, you then mix in which ever of the 3 flavorings you want. To make the custard base: Beat the cream, eggs, salt, pepper, flour and nutmeg with a hand beater and then set aside.
2.
SALMON & CHEESE QUICHE: With a spoon mix the smoked salmon, spring onions, fresh dill, 100g cream cheese, 50g Gouda and 50g Kachkaval cheese. Then mix it into the custard base (from step 1). Pour into the unbaked pastry shell. Bake at 170 for 30 - 40 minutes.
3.
BROCCOLI & PARMESAN QUICHE: Bring a pan with 2 liters and a pinch of salt of water to boil. Place broccoli in boiling water for 10 minutes. Strain and place in a bowl of iced water for a few minutes. Remove and cut the florets into small pieces. In a bowl mix the broccoli, 50g parmesan, 50g mozarella, 50g feta and dijon mustard. Add the "custard" from step 1. Mix well and pour into pastry shell. Bake at 170 for 30-40 minutes.
4.
SPINACH AND RICOTTA QUICHE: Steam the spinach with the garlic, olive oil and salt and pepper in a covered pot for no longer than 5 minutes. Strain and chill. Add 250g ricotta cheese, 50g parmasan and 50g mozarella and mix well. Then mix in the "custard base" from step 1. Pour into the pastry shell and bake at 170 for 30 - 40 minutes.

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