Spinach and Squash Quiche
Portions:
24Cooking Time:
Ingredients
- 1 kg of shortcrust pastry
- 1 kg of Arctic Gardens Chopped Spinach
- 800 g of Arctic Gardens Diced Butternut Squash
- 600 g of Arctic Gardens Diced Onions
- 40 g of butter
- 80 ml of extra virgin olive oil
- To taste: salt and black pepper
- 300 g of fresh goat cheese, chopped
- 300 g of ham, chopped
- 26 whole eggs
- 600 ml of milk
- 700 ml of 35 % whipping cream
Preparation
- Line two 2” casserole dishes with shortcrust pastry about 2 mm thick.
- Prick and precook the pastry in a natural convection oven at 180°C for 20 minutes.
- Sauté spinach in butter, then drain.
- Sauté the squash and onions in olive oil.
- Season.
- Arrange the vegetables evenly in the casserole dishes.
- Scatter the pieces of cheese and ham randomly on top of the vegetables.
- Beat eggs with milk and cream, then season.
- Pour the mixture in equal parts into the two casserole dishes.
- Bake in the oven at 180°C for about 25 minutes.
Chef’s comments:
each casserole dish yields12 servings.