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Spinach, Courgette and Leek Quiche recipe

Spinach, Courgette and Leek Quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Leek quiche

A quick and easy veggie meal for the whole family to enjoy! Also has four of your five a day included!


Essex, England, UK

132 people made this

IngredientsServes: 8

  • 1 packet of spinach
  • 1 leek, chopped
  • 1 red onion, chopped
  • 1 medium courgette, chopped
  • 1 tablespoon olive oil
  • 3 large eggs
  • 250g any cheese of your choice (can add a mixture if preferred)
  • salt and pepper to taste

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Boil some water in a medium pan and boil spinach for 2 minutes until soft. Drain off any excess water.
  3. Whilst spinach is draining, heat olive oil in a pan over medium high heat and add the chopped leek, red onion and courgette; cook until soft, normally about 4 minutes.
  4. Beat the 3 large eggs in a separate bowl and add the leek, red onion, courgette and spinach and mix. Add cheese and mix once more.
  5. Pour the mixture into a suitable baking tin or dish and cook in the preheated oven until brown on top and until middle is clean when poked with a knife. Serve with a cold crispy salad hot or cold!

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Reviews & ratingsAverage global rating:(18)

Reviews in English (13)

i loved this recipe so simple and delicious. i didnt have a courgette so i put a few mini orange salad peppers instead. as part of teh cheese i added some sream cheese which worked really nicely. i will definitely make it again and experiment with the ingredients. good source of protein for a veggi like myself.-03 Jan 2010

Lovely I didn't add courgette but it tasted really nice without. Even my 'meat eating' hubby loved it. Will definately be making it again.-15 Feb 2011

Very good. I used a flan pastry base. I used mature cheddar cheese, which I think was a little bit too strong. I'm definitely going to make this again and try it with different cheeses.-15 Jul 2010


Spinach, Potato and Courgette Fritatta

A fritatta is a fantastic dish for any day of the week!

Ingredients:

Method:

  • Preheat the grill. Heat the oil in a non-stick frying pan. Add the spring onions, courgette and potatoes and cook on the hob for 4-5 minutes, stirring often. Add the peas and spinach and cook for 2-3 minutes, to wilt the leaves.
  • Beat the eggs and milk together, season, then pour into the frying pan. Cook over a medium-low heat for 4-5 minutes to set the base, then sprinkle the cheese on top. Transfer to the grill for about 4-5 minutes to set the surface. Remove from the heat and allow to cool.

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Any Vegetables You Like!

This is a recipe where you can use almost any vegetable but I do think peppers and leeks work particularly well. The base of this recipe is made of potato slices. You can saute the potatoes to make the base if you wish, but I boil them to keep the fat and calorie content down.

I bake the vegetable ‘cake’ in a deep loose bottomed cake tin. You could use a large flan dish which would giver a bigger, flatter ‘cake’. If you do use a cake tin, I would recommend you use the loose bottomed variety, otherwise you may find it difficult to serve.

I have used a mix of green and red peppers in this recipe, but you can use whichever colour of peppers you have available. You could substitute a courgette instead of one of the peppers, if available, or use some frozen peas.


SW recipe: Courgette fritters with eggs florentine

Grate the courgette, wrap in a clean cloth or several pieces of kitchen paper and squeeze out as much liquid as possible.
Tip the courgette into a bowl and add the flour, milk and 2 eggs. Beat until well combined and season lightly.
Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a medium-low heat.
Drop a couple of spoonfuls of the fritter mixture into the pan and flatten out with the back of a spoon to make neat circles about 10cm across.
Add 2 more spoonfuls to give 4 fritters in total, then cook for 2-3 minutes on each side or until golden. Set aside and keep warm.
Meanwhile, put the spinach in a large heatproof bowl and pour over enough boiling water to cover. Set aside.
Wipe the frying pan, spray with low-calorie cooking spray and place over a medium heat. Break the eggs into the pan and fry for 2-3 minutes or until done to your liking.
Drain the spinach and pat dry with kitchen paper. Arrange the fritters on plates, spoon over the spinach and top with the fried eggs.
Grind over some black pepper to serve.


Ricotta Cake

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Trim the leek: cut off and discard the root end and the dark green stems (reserve the stems to use in broth or stock if that's how you roll). Cut the remaining leek in half lengthwise, then thinly slice crosswise. Put the sliced leek in a bowl and cover with cool water. Swish around to loosen any dirt or grit. Let sit while you attend to the asparagus.

Trim off and discard the tough ends of the asparagus spears. Slice the spears into 1/2-inch pieces.

In a large frying pan over medium-high heat, melt the butter. Lift the sliced leeks out of the water and put in the pan (don't drain the leeks into a colander—you'll dump all the dirt back on them!). Sprinkle with 1/2 teaspoon of the salt and cook, stirring frequently, until tender, about 3 minutes.

Add the asparagus. Cook, stirring frequently, until just tender, 2 to 3 minutes. Set aside.

In a medium bowl, whisk the eggs and egg yolks together.

Brush some of the egg onto the pie crust just to coat it. Bake for 5 minutes. Let cool to room temperature.

While the crust bakes, whisk the milk into the eggs. Whisk in the remaining 1/4 teaspoon salt.

Set the pie crust on a baking sheet for easy handling. Spread the leek and asparagus mixture in the pie crust. Sprinkle with black pepper. Layer on the grated cheese. Pour the egg-milk mixture evenly over everything.

Bake until just set (the very middle can be just a tad jiggly), about 35 minutes.

Let the quiche sit at least 10 minutes before slicing. Serve warm, at room temperature, or even chilled the next day.


Flid-fit

Made this up as there were many things in my fridge which needed to be consumed!

Creamy Courgette and Leek Pasta Bake

Fusilli, Whole Wheat, Dry Weight – 100g

Courgette, Raw (3 medium) – 300g

Creme Fraiche, Full Fat – 80g

Mature Cheddar Cheese – 40g

Preparation:

Wipe the mushrooms, cut into chunks. Wash the leeks and finely dice. Coarsely grate the courgette and lay onto a clean tea towel (to absorb moisture). Peel and finely dice the garlic. Grate the cheese and combine the cheddar and parmesan.

Cook the pasta according to the instructions on the packet. In the meantime, heat the olive oil in a large frying pan and add the leek. Cook over a medium heat (don’t allow to brown, but to soften) for about 10 minutes. Add the diced mushroom and cook for a further 5 minutes. Finally add the courgette and the herbs.

Once the pasta is cooked, drain thoroughly and combine with the courgette and leek mixture.

Allow to cool before adding the creme fraiche and about half of the grated cheese.

Combine, and tip into a shallow oven proof dish.

Top with the remaining grated cheese.

Place into a pre-heated oven at 190 degrees for about 20 – 30 minutes until turning golden and crispy.

Next time I’m going to add some chopped walnuts to this, or toasted pine nuts.


Nice and easy delicious too

I note this question has been asked a couple of times. With no answer other than as much as you like. That’s not helpful I’m afraid. It’s about proportions

Hi Ed, about 2 1/2 cups of filling ingredients or 2-3 large handfuls. Does that make sense?

I note there is no quantity for the vegetables & extras content.
What is the recommended quantity?

nice quick recipe i used leftover chicken potatoe capsicum and tomatoe i also used brocolli and crated carrot such a easy recipe that you can add anything into it thanks a mil

I often add a drained can of chickpeas to this recipe too. Rinse the chickpeas first.

Chickpeas . . Brilliant ! I’d never, ever have thought of using those for this. I love chickpeas. Other beans could go in, too, I suppose. not that chickpeas are beans, but you know what I mean…black beans are delicious, too.

How did I never think of this ?

Hi you had a Guest on your Home and Garden show this morning talking about growing Tumeric didn’t catch his name and his Website can you please let me have it.
Thank You
Regards
Janet Hall

I love it! Especially when you need to make something quick and do not have pastry available, this self crusting quiche is perfect. Taste good too. A keeper this recipe!

i have a FSH level of 14.2 … my RE said that “I was still on the boat” He put me on clomid for days 3-7 and ovidrel injection before my iui on 2/11i concived twice before … aug 05 and jan 06 ..mc for bothkeeping my chin up

I do love the redemption of a hero in romances, but I can't think of any specific ones at the moment! Someone above mentioned Lucien, whom I really loved, and a lot of Gena Showalter's Lords of the Underworld have to be redeemed.Is the giveaway international??jessicamariesutton(at)msn(dot)com

During the 1950s my mother made a lovely steamed sago fruit pudding. Do you have a recipe for same.
Many thanks

Please share some delicious healthy food recipes for my 18 months old baby. Now he is interested to have Varieties of food.

i love this have made it a few times when i found the recipe on the inside of an egg carton lol but this one has way better cooking directions tasted way better then the recipe from the carton excellent job will be making this for years to come and will probly pass it on to all my family and friends :)

Excellant recipe although I used salmon & had to increase cooking time by 10 minutes

So simple and i love the fact you can just chuck anything in and im looking like a pro when unexpected family shows and i whip one up to feed the army :)

Hello, when making this do you cook the bacon before adding it to the rest of the ingredients?

A really nice quiche, easy to prepare and referred to many times, I make it with a tin of salmon.

This is so amazing, frozen mixed vegetables, chopped up bacon and grated cheese sprinkled on top… Delish!

Can someone tell me how many cups of filling I am to use please??

As many as you would like

Awesome, easy to make and delicious dinner for kids and husband :)

Awsome my Mum use to make this and i have been trying to find it 4 4years in her recipe books with no sucess!now just made it cooking in oven right now soooo simple and quick but nice thanks

Lovely and creamy, so simple to make! I did it with a filling of tinned corn kernels and chopped shaved ham.

thats a good idea with the tinned corn and ham, i never thought of that lol

Brilliant recipe!! quick and easy to prepare. Iv added this one to my personal recipe collection.! yum


Spinach, Courgette and Leek Quiche recipe - Recipes

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Serve hot, warm or cold with a green salad.

Preheat oven to 160°C

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Serve hot, warm or cold with a green salad.

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Ingredients

  • 200ml double cream
  • 200ml milk
  • 4 eggs
  • 4 egg yolks
  • Salt and pepper
  • 1 onion sliced
  • 200g streaky bacon or pancetta fried
  • 2 tomatoes sliced
  • 200g grated cheddar
  • Few sprigs of thyme

Method

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.

Serve hot, warm or cold with a green salad.

Preheat oven to 160°C

Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.

Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.

To make the filling, whisk together the eggs, cream, and milk then season.

Spread the fillings all over the base

Pour the custard into the tart tin, sprinkle the cheese over the top and put in the oven for 30-40 minutes.

Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.


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