Being a pastry chef, you do need that break from sugar at times. My biggest fear entering this industry has been ending up with diabetes and hence as most of you’ll know, I don’t eat most of the things I bake. But as humans, we have our cravings and I must admit, all things buttery is something really hard for me to resist.
The chill autumn evenings in Melbourne makes you feel lazy and want to cook quick, simple dishes.
That’s when I decide to empty out my fridge and get dinner ready.
Few weeks ago in school, we learned to make quiche. I’ve tried it previously back in India and also taken orders for the same, but doing it again in school made me learn so many techniques and we used a robot coupe for the Royale. Never used these equipments before at home.
We did two types- Quiche Florentine and Quiche Lorraine.
Even though the latter contains bacon(makes it more tastier), I decided to make the vegetarian version just because spinach makes me stronger =D
I haven’t been a fan of spinach growing up but started to love it when thrown into pies and tarts and all things buttery. Another confession I have to make. I’m totally obsessed with the quality of Aussie butter. All my experiments with it turn out soooo gooood.
For this recipe, I purposely used a little extra to make the crust short and flaky. That’s how I like eating my quiches. Not to forget a thin crust.
The filling is all a crack up, using whatever I could find in the fridge. I would strongly recommend using baby spinach and please try to not overcook it because all the nutrition gets lost. I’ve also used Gruyère cheese even though it’s frightfully expensive($10.99 for 195g at Woolies)because it elevates the dish along with my Indian touches of spice.
A meal in itself. How about giving it a try and letting me know how it turns out?