{"id":489086,"date":"2022-09-16T12:46:20","date_gmt":"2022-09-16T12:46:20","guid":{"rendered":"https:\/\/www.fagorprofessional.com\/blog\/?p=489086"},"modified":"2024-04-22T07:28:27","modified_gmt":"2024-04-22T07:28:27","slug":"recipe-quiche-spinach-blue-cheese","status":"publish","type":"post","link":"https:\/\/www.fagorprofessional.com\/blog\/en\/recipe-quiche-spinach-blue-cheese\/","title":{"rendered":"Spinach and Blue Cheese Quiche Recipe"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"489086\" class=\"elementor elementor-489086\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9d95016 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9d95016\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e135cfe\" data-id=\"e135cfe\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-450e0a7 elementor-widget elementor-widget-text-editor\" data-id=\"450e0a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<p>We bring you the first recipe from our blog adapted to <a <a href=\"https:\/\/www.fagorprofessional.com\/en\/kitchen-appliances\/industrial-ovens\/ikore\" rel=\"nofollow\" target=\"_blank\">iKORE professional ovens<\/a>. A tasty and healthy spinach and blue cheese quiche divided into two parts: the shortcrust pastry and the filling.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-e93674e elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e93674e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-4a935cb\" data-id=\"4a935cb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-63c2a58 elementor-widget elementor-widget-image\" data-id=\"63c2a58\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"400\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1.jpg\" class=\"attachment-large size-large wp-image-489096 lazyload\" alt=\"\" data-srcset=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1.jpg 600w, https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><noscript><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1.jpg\" class=\"attachment-large size-large wp-image-489096 lazyload\" alt=\"\" srcset=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1.jpg 600w, https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4270-1-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/noscript>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-9156df7\" data-id=\"9156df7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6a19913 elementor-widget elementor-widget-text-editor\" data-id=\"6a19913\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>What do we need for 6 people?<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li>200 gr flour<\/li>\n<li>10 gr salt<\/li>\n<li>150 gr butter<\/li>\n<li>5 eggs<\/li>\n<li>500 gr onion<\/li>\n<li>20 gr sugar<\/li>\n<li>100 ml red wine<\/li>\n<li>250 gr spinach<\/li>\n<li>2 gr nutmeg<\/li>\n<li>200 ml cream<\/li>\n<li>200 gr blue cheese<\/li>\n<li>20 ml EVOO<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-b9c85e8 elementor-widget elementor-widget-text-editor\" data-id=\"b9c85e8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><!-- wp:paragraph --><!-- \/wp:image --><!-- wp:paragraph --><\/p>\n<h2><strong>For the shortcrust pastry:<\/strong><\/h2>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p>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.<br \/>In the meantime cut out a circle of baking paper 3 cm wider than the tin you&#8217;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:<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li>Convection &#8211; 180\u00ba<\/li>\n<li>Humidity &#8211; 0%<\/li>\n<li>Fan &#8211; 6<\/li>\n<li>10 &#8211; 15 minutes<\/li>\n<\/ul>\n<p><!-- \/wp:list --><!-- wp:paragraph --><\/p>\n<p>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.<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:paragraph --><!-- \/wp:paragraph --><!-- wp:image {\"id\":489097,\"sizeSlug\":\"large\",\"linkDestination\":\"none\"} --><!-- \/wp:image --><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-bf044ed elementor-section-content-middle elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bf044ed\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-255f9a4\" data-id=\"255f9a4\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5d77e58 elementor-widget elementor-widget-text-editor\" data-id=\"5d77e58\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong>For the filling:<\/strong><\/h2>\n<p><!-- \/wp:heading --><!-- wp:paragraph --><\/p>\n<p>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 saut\u00e9 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.<br>Place the tin on a granite baking tray, and manually select:<\/p>\n<p><!-- \/wp:paragraph --><!-- wp:list --><\/p>\n<ul>\n<li>Convection &#8211; 160\u00ba<\/li>\n<li>Humidity &#8211; 0%<\/li>\n<li>Fan &#8211; 3<\/li>\n<li>55 minutes&nbsp;<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-36b0389\" data-id=\"36b0389\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8b3d17c elementor-widget elementor-widget-image\" data-id=\"8b3d17c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"400\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1.jpg\" class=\"attachment-large size-large wp-image-489097 lazyload\" alt=\"\" data-srcset=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1.jpg 600w, https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><noscript><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1.jpg\" class=\"attachment-large size-large wp-image-489097 lazyload\" alt=\"\" srcset=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1.jpg 600w, https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2022\/09\/DSC4282-1-1-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/noscript>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e62390 elementor-widget elementor-widget-text-editor\" data-id=\"3e62390\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<!-- wp:paragraph --><!-- \/wp:image --><!-- wp:paragraph -->\n<p><strong>Your guests will surely come back for more with this recipe!<\/strong><\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph --><!-- \/wp:paragraph --><!-- wp:image {\"id\":489097,\"sizeSlug\":\"large\",\"linkDestination\":\"none\"} --><!-- \/wp:image -->\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3f54bcb elementor-widget elementor-widget-spacer\" data-id=\"3f54bcb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cd823ce elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cd823ce\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-442d9b7\" data-id=\"442d9b7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-896cc89 elementor-widget elementor-widget-text-editor\" data-id=\"896cc89\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2 class=\"pMsoNormal\"><span class=\"any\">Spinach and blue cheese quiche, the history of a classic catering recipe\u00a0<\/span><\/h2>\n<p>In the world of <strong>catering, <\/strong>there are some essential recipes that win over customers with ease. One of them is<strong> spinach and cheese quiche,<\/strong> the history and evolution of which is reviewed in the following sections.<\/p>\n<p>\u00a0<\/p>\n<p><strong>What is its origin?<\/strong><\/p>\n<p>The oldest recipe dates back to <strong>1605 and was served in Nancy<\/strong>, 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<em> quiche <\/em><em>lorraine<\/em>.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Interesting facts about this recipe<\/strong><\/p>\n<p>The word quiche<strong> comes from <em>k\u00fcchen <\/em><\/strong>(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.<br \/><br \/>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.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Does it matter which chef prepares the recipe?<\/strong><\/p>\n<p>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.<br \/><br \/>The calorie content of this recipe is around <strong>280 calories per 100 grams<\/strong>. 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\u2019s use of a wholemeal shortcrust pastry helps to enhance both the flavour and the suitability of this recipe.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<h2>Other variants of spinach and blue cheese quiche<\/h2>\n<p>As this is not a closed recipe, it is possible to add some <strong>bacon, leek, celery or green pepper<\/strong> to create a wider range of flavours. The addition of other types of cheese adds creaminess and intensity.<br \/><br \/>The rise of<strong> vegetarian options<\/strong> 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.<br \/><br \/>It should be remembered that, although in Spain it is still a little known dish, in the rest of Europe, especially in <strong>France, Belgium and Holland<\/strong>, it is present in most restaurants and bakeries, and can be ordered in portions or whole.<br \/><br \/>All of the above makes quiche a perfect alternative for a <strong>catering<\/strong> business that wants to offer a classic recipe that is still very well adapted to 21st century tastes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":2,"featured_media":489095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[136],"tags":[],"class_list":["post-489086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blue Cheese and Spinach Quiche Recipe<\/title>\n<meta name=\"description\" content=\"https:\/\/www.admagazine.fr\/adadresses\/article\/oeuf-brouilles-spaghettis-les-recettes-de-chefs-a-la-truff\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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