Go Back
Print
Recipe Image
Instruction Images
Notes
–
+
servings
Smaller
Normal
Larger
Zucchini And Leek Quiche With Goodness Of Spinach
Rajni Gupta Anand
Zucchini and leek quiche has goodness of green vegetables and spinach added in various element of dish takes it to nest level..
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Served As
Breakfast
Recipe Cuisine Type
French
Servings
2
Ingredients
1x
2x
3x
For quiche crust
1/2
cup
flour
maida
1/4
th cup chilled butter cubes
1
tbsp
chilled spinach puree
Salt
For quiche filling
1/2
cup
Zucchini finely chopped
1/4
th cup leafy part of leek finely chopped
1
teaspoon
garlic finely chopped
For sauce
1
tbsp
butter
1
tbsp
flour
1
cup
milk
2
tbsp
processed cheese
1 tsp mixed herb and chilli flakes
Salt n pepper to taste
2
tbsp
spinach puree
For charred leeks
1
tbsp
butter
Few cylindrical pieces of leeks
Salt and pepper to taste
For spinach tuile
20
gm water
20
gm spinach puree
5
gm flour
Salt
15
gm oil
Few spring onion green and red chillies for garnishing
Instructions
For crust of quiche mix butter,salt and flour .
Rub with hand to get bread crumbs consistency.
Add chilled spinach puree
Bring the dough together and chill.in fridge for 20 mins
Now roll and set in mould
Blind bake in a preheated oven at 180 degree for 15 mins
Let it cool down .
Now cut zucchini and leeks
Saite zuchini and leeks in.some butter and keep aside.
For sauce .heat butter in a pan .Add garlic and saute .Then add flour and cook for a while.Then add milk and spinach puree
Next add salt pepper chilli flakes herbs
Next add grated cheese and mix well.
To this add Cooke zucchini and leeks and.mix well.
Fill this mixture in quiche shell
Sprinkle some more cheese and again bake at 190 degree for 10 mins
Char some leeks pieices in butter
For tuile mix all ingredients and cook without oil till bubble stops
Serve with all elements
Notes
Use chilled butter and chilled puree for crisp crust.
Char leeks in butter for buttery crunch .
Keyword
greenvegetables, july2018
Tried this recipe?
Let us know
how it was!