Tag Archives: shortcrust pastry

Ferragosto Menu’: Quiche spinach and mascarpone (-22 weeks)

Recipe 48: finally for ferragosto I decided to prepare also a quiche with spinach, another classic in my mother parties preparations but this time I changed it a bit and I was very happy with the result!

Ingredients: 1 packet of shortcrust pastry, 450gr of frozen spinach(in buy best they have it), 150 gr mascarpone, pepper, 2 eggs, salt, just a bit of pancetta (40 gr) and nutmeg.

Boil the spinach in salty water and wait for them to be cooked. When ready, drain them very well, taking of all the water.
Prepare the baking pan with some baking paper or butter and flour as usual. Then place the pastry in the pan after having alredy stretched it in a flat round form. Mix the spinach with the mascarpone, the eggs, the salt, papper and nutmeg, adding a bit of pancetta already slightly cooked without oil. Here is the main difference with my mum’s one, made with ricotta and some pieces of frankfurts.Place the mix in the pastry and adjust the borders to contain perfectluy the filling! Place it in a prehitted oven at 200 degrees for around 30 40 minutes. Check with a tooth pick if inside the quiche is cooked and be ready to eat!
Buon appetito!PS: Mamy ho fatto anche la tua quiche con gli spinaci, ma non ho trovato la ricotta percio’ ho usato il mascarpone,mentre in cambio dei wurstel ho preferito dargli piu’sapore con la pancetta! Mi hanno detto tutti che era ottima!

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Menu’ from Ferragosto: Quiche Lorraine (-23 weeks)

Recipe  50: Ok this is originally a french recipe, but it’s something my mum used to cook often because it’s very versatile. The quiche is something you can prepare the night before and it’s perfect for parties, pic nic or to bring with you for lunch! On top of that I discovered that our way to do it it’s very different from the french one!
Here are the ingredients you will need: shortcrust pastry (I used almost a full pack or you can take the one already prepared to be placed in the baking pan), 200 gr emmenthal,2 eggs, 6 spoon single cream, 150 gr pancetta, salt, pepper, a bit of nutmag and it’s done!Place the pancetta in a pan without anything else and let cook! In the meantime, prepare the pastry base for the quiche. I suggest you to use some baking paper or put some butter and flour in the baking pan to don’t allow the pastry to stick to it. Then use a fork to create some holes in the base and wait for the pancetta to be ready to prepare the filling.Grate the emmenthal, add the 2 eggs and the cream. Mix and add the pancetta, some salt, pepper and nutmeg. Pour the mix in the pastry base and adjust the border in a way to contain all the filling. Place it in a pre-hitten oven for around 30-40 minutes at 200 degrees. When colored take it out and put a tooth pick in it. If it will come out dry, the quiche is ready! Buon appetito e buon Ferragosto!Ps: mamy questo e’ parte di cio che ho preparato per Ferragosto. Volevamo fare un pic nic ma visto il tempo ho trovato un posto dove potevamo stare portando il nostro cibo ed ho dato inizio al banchetto! Pensa che pur non essendo come l’originale francese anche a Nat e’ piaciuta un sacco!