We bring you the first recipe from our blog adapted to iKORE professional ovens. A tasty and healthy spinach and blue cheese quiche divided into two parts: the shortcrust pastry and the filling.
What do we need for 6 people?
- 200 gr flour
- 10 gr salt
- 150 gr butter
- 5 eggs
- 500 gr onion
- 20 gr sugar
- 100 ml red wine
- 250 gr spinach
- 2 gr nutmeg
- 200 ml cream
- 200 gr blue cheese
- 20 ml EVOO
For the shortcrust pastry:
Sift the flour into a deep bowl, adding a pinch of salt. Cut the butter 100gr (it needs to be very cold) into small pieces and add. Rub the butter into the flour until the mixture looks like fine breadcrumbs, add a couple of tablespoons of ice cold water and the lightly beaten egg. Work the mixture until it comes together into a ball. On a floured surface, roll the pastry out into a circle about 3 mm thick. Drape the pastry over the rolling pin so that you can easily lift it, and use it to line the tin, pressing down the edges. Neatly trim the edges. Allow to rest in the fridge for half an hour.
In the meantime cut out a circle of baking paper 3 cm wider than the tin you’re going to use to bake the pastry. Scrunch the paper into a ball to soften, and then open it out again. Cover the pastry in the tin with the baking paper so that it overhangs the sides. Fill with ceramic baking beans or dried pulses to stop bubbles form forming as the pastry cooks, pressing down gently. Place the tin on a granite baking tray, and manually select:
- Convection – 180º
- Humidity – 0%
- Fan – 6
- 10 – 15 minutes
Remove the beans and the baking paper. Put the pastry case back in the oven for another 5 to 10 minutes, then remove and allow to cool.
For the filling:
Melt the butter (50gr) in the oil in a large pan, and fry the onion until transparent. Pour in the wine, and allow to cook until the liquid has evaporated and the onion is soft. Season to taste with salt and pepper. Add the spinach and sauté over a high heat, stirring constantly until the spinach is completely dry. Set aside. Mix the beaten egg (4) with the grated cheese and cream, and season with nutmeg. Add the vegetables and mix well. Pour everything into the pastry case in the tin.
Place the tin on a granite baking tray, and manually select:
- Convection – 160º
- Humidity – 0%
- Fan – 3
- 55 minutes
Your guests will surely come back for more with this recipe!
Spinach and blue cheese quiche, the history of a classic catering recipe
In the world of catering, there are some essential recipes that win over customers with ease. One of them is spinach and cheese quiche, the history and evolution of which is reviewed in the following sections.
What is its origin?
The oldest recipe dates back to 1605 and was served in Nancy, capital of the French region of Lorraine. At first, it was made with eggs, milk or cream and shortcrust pastry. From the 19th century onwards, other ingredients were added, such as bacon and vegetables, which are still essential in the famous quiche lorraine.
Interesting facts about this recipe
The word quiche comes from küchen (cake in the dialect spoken in Alsace and Strasbourg). The fact that it is savoury is a French innovation. The original recipe also uses shortcrust pastry as a base, a pastry cream and red fruits or apples, among other ingredients.
The change to try other flavours was a result of wanting to make better use of what the cooks used every day and did not want to waste. Moreover, the evolution of the recipe was caused more by the addition of new ingredients than by the addition of elements, such as spices, that might change the original taste.
Does it matter which chef prepares the recipe?
Yes, because some prefer to add only milk and others only cream. The spinach and blue cheese recipe even allows you to use less dairy products, as the cheese melts to give it an ideal texture. Not surprisingly, this variant of the original recipe has become a favourite among those who prefer a lighter option without too much fat.
The calorie content of this recipe is around 280 calories per 100 grams. It also provides calcium, minerals such as iron, fibre, carbohydrates and proteins, making it a very healthy dish. It should be remembered that the chef’s use of a wholemeal shortcrust pastry helps to enhance both the flavour and the suitability of this recipe.
Other variants of spinach and blue cheese quiche
As this is not a closed recipe, it is possible to add some bacon, leek, celery or green pepper to create a wider range of flavours. The addition of other types of cheese adds creaminess and intensity.
The rise of vegetarian options on restaurant menus has meant that this recipe is regularly rejuvenated. The use of plant milk-based cheeses has marked a before and after in its evolution.
It should be remembered that, although in Spain it is still a little known dish, in the rest of Europe, especially in France, Belgium and Holland, it is present in most restaurants and bakeries, and can be ordered in portions or whole.
All of the above makes quiche a perfect alternative for a catering business that wants to offer a classic recipe that is still very well adapted to 21st century tastes.
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