Spinach & Mushroom Quiche|Cook with Comali 3 Vidyullekha’s Recipe|Quiche|tart|Cook with Comali 3|Cwc
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Recipes in this Video
3 recipes
Ingredients
- ●1 pre-made pie crust
- ●2 cups fresh spinach, chopped
- ●1 cup mushrooms, sliced
- ●1/2 cup onion, diced
- ●1 cup shredded cheese (e.g., cheddar or Swiss)
- ●4 large eggs
- ●1 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, sauté the diced onion and sliced mushrooms over medium heat until softened, about 5 minutes.
- 3Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 4In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
- 5Spread the sautéed vegetables evenly over the pie crust.
- 6Sprinkle the shredded cheese over the vegetables in the pie crust.
- 7Pour the egg mixture over the cheese and vegetables, ensuring even distribution.
- 8Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
- 9Let the quiche cool for a few minutes before slicing and serving.
Equipment
mixing bowlskilletwhiskpie dish
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Originating from the southern regions of India, Koyyapazha Kara Kulambu is a traditional curry that highlights the use of raw bananas, a staple ingredient in many Indian households. This dish is often prepared during festive occasions and family gatherings, symbolizing warmth and hospitality. Today, it has gained popularity beyond its regional roots, with many variations emerging in Indian cuisine.
Ingredients
- ●koyyapazha (raw banana)
- ●onion
- ●tomato
- ●garlic
- ●ginger
- ●green chili
- ●curry leaves
- ●mustard seeds
- ●turmeric powder
- ●red chili powder
- ●coriander powder
- ●coconut (grated)
- ●salt
- ●oil
- ●water
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add mustard seeds and let them splutter.
- 3Add chopped onions, green chili, garlic, and ginger; sauté until onions are translucent.
- 4Stir in chopped tomatoes and cook until they soften.
- 5Add turmeric powder, red chili powder, and coriander powder; mix well.
- 6Add chopped koyyapazha and sauté for a few minutes until slightly tender.
- 7Pour in water and bring to a boil; reduce heat and simmer for 15-20 minutes.
- 8Add grated coconut and curry leaves; stir to combine.
- 9Cook for an additional 5 minutes until the curry thickens.
- 10Adjust salt to taste and remove from heat.
- 11Let the curry sit for a few minutes before serving.
- 12Serve hot with rice or roti.
🌶️🌶️🌶️Medium
Also Known As
Koyyapazha Kara Kulambu
vegetarian
Originating from Italy, rissoles are a popular dish that showcases seasonal vegetables. Traditionally made as a way to use leftover ingredients, they are often served as a comforting meal or appetizer. Today, variations abound, with many incorporating different vegetables and sauces, making them a versatile dish enjoyed worldwide.
Ingredients
- ●zucchini
- ●peas
- ●bread crumbs
- ●parmesan cheese
- ●eggs
- ●garlic
- ●onion
- ●fresh parsley
- ●olive oil
- ●mushrooms
- ●vegetable broth
- ●salt
- ●black pepper
- ●nutmeg
Instructions
- 1Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- 2In a bowl, combine the grated zucchini, peas, bread crumbs, parmesan cheese, eggs, minced garlic, chopped onion, and chopped parsley.
- 3Season the mixture with salt, black pepper, and a pinch of nutmeg.
- 4Mix until well combined, then form the mixture into small patties or rissoles.
- 5Heat olive oil in a skillet over medium heat until shimmering.
- 6Cook the rissoles for 3-4 minutes on each side until golden brown and crispy.
- 7Remove the rissoles from the skillet and set aside on a paper towel to drain excess oil.
- 8In the same skillet, add more olive oil if needed and sauté sliced mushrooms until browned, about 5-7 minutes.
- 9Add chopped onion to the mushrooms and cook until translucent, about 3-4 minutes.
- 10Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the skillet.
- 11Season the mushroom ragu with salt and black pepper to taste.
- 12Serve the rissoles topped with the mushroom ragu and garnish with fresh parsley.
milkeggswheat
Also Known As
Zucchini and Peas Rissoles with Mushroom Ragu
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