I have a recipe for quiche that I want to use with spinach instead of zucchini. How do I cook the spinach to make in the recipe?
Thanks.How do you cook fresh spinach to make in a quiche recipe?
I usually steam, and then saute for what you are trying to do.
Steam it in a little water until totally wilted.
Drain well and squeeze the water out of it (Yes squeezing with your fingers is ok).
Chop it up and quickly saute in a bit of butter or oil (use whatever fat that matches up to your finished dish )
The important thing is that you get rid of the water. Spinach is loaded with water and will ruin your quiche if you do not get most of the water out of it.How do you cook fresh spinach to make in a quiche recipe?
Pan fry or steam it so it reduces in volume. Squeeze out excess water, chop, then fold into quiche liquids.
Garlic Sauteed Spinach
1陆 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
--Ina Garten
you do not have to cook it first. I make spinach and tomato quiche all the time like that at a shop I work at and we sell 12-14 quiche a day.
I do break off the thicker stems and layer it with the tomato and pour some filling, layer some more and finish with the rest of the filling. Then when you slice into portions, it looks neat, with the layers.
You can steam it briefly and squeeze out any excess liquid but you totally skip that whole issue if you put it in the quiche as is.
You can pile it in a large skillet with just a little melted butter, put a lid on it, cook on medium low until it wilts, stirring occasionally. Let cool, then squeeze all the moisture out and use in whatever recipe you want.
saute it in a little olive oil and garlic. season with salt and pepper and cook it until it wilts. it will cook down to be about 1/10th of the original amount.
However you do it.. wash it a lot!!
I never can get all the sand out of fresh spinach.
If you can find spinanch in packages use that at least all the sand is removed.
I would just put the spinach in chopped finely and uncooked.
Whole leaves cook in next to no time at all (something like 20 seconds in the top of a steamer usually).
hi.....
I have several recipes that are practical and easy ...
You could steam it or saute it.
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