Quiche aux épinards et à la raclette



  • 1 shortcrust pastry
  • 300 g (0,66 lbs) frozen chopped spinach
  • 1 yellow onion
  • 100 g (0,22 lbs) smoked bacon
  • 200 g (0,44 lbs) potato
  • 5 raclette slices
  • 10 cl liquid cream
  • 1 tablespoon old-fashioned mustard
  • olive oil
  • salt and pepper

 
Peel the onion then chop it finely. Peel the potatoes and cut them into thin slices.
Heat a sauté pan and brown the smoked bacon bits and the onion. After 1 minute, add the frozen spinach, salt and pepper and cook until they have released all their water. Book.
Butter a pie pan and place the shortcrust pastry in it. Prick the bottom and brush with old-fashioned mustard. Arrange the potato slices in a rosette, salt and pepper. Add the spinach then the cream and finish with the slices of cheese. Bake for 35 minutes at 180°C-358.

 

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