… Welcome to the quiche made with spinach and sun-dried tomatoes. 🙂 Directly from Lidl Kitchen (which was the proposal of this month’s edition of #cookingbookclub) in Oana’s kitchen. You can find the recipe here.
I chose it because I had a bag of dried tomatoes that I didn’t really know what to do with, bought since it was Italian week… last year. I put frozen spinach, the chopped one, not the puree, because this is what I had. I put about 120 grams because I was thinking of the water that was going to evaporate. I just put an onion that was big enough and I thought it was enough, I don’t think I was wrong. Oh yeah, and I didn’t put Parmesan because I was convinced I had at home, so I didn’t buy any. I had thought about replacing it with white cheese, but I changed my mind, maybe next time. I didn’t add any salt, because the tomatoes are quite salty. Oregano, the tomatoes were soaked in it in the olive oil, I also added a bit more, but it wasn’t a problem.
45 minutes in the oven seemed like a lot, but I decided to at least follow the instructions in the recipe. I baked in a cake pan lined with baking paper and preheated the oven. It grew beautifully, it made a fancy crust. I like how it came out, I think it’s good cold and warm, and for breakfast and dinner, it’s colorful and good-looking, fluffy and smells nice (like… garlic?!!). Yes, because my dried tomatoes had been greased or rolled in something like that.
I hope you like it in the Shrek version as well (in their picture you can clearly see the green and red strips in the cake, my situation is more mixed.) It’s just that maybe it wouldn’t be so bad to have a little patience and not cut it as soon as you take it out of the oven…
PS: I forgot to say that I put more tomatoes, about 10, if I still didn’t put Parmesan. And only two eggs because… I read wrong :)))