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Quiche - Spinach Tart Recipe

Looking for an easy Quiche - Spinach Tart recipe? Learn how to make Quiche - Spinach Tart using healthy ingredients.


Submitted by ceciliarb

Makes 6 servings



adapted from http://anjasfood4thought.blogspot.com/2010/06/spinach-tart-with-sesame-oat-crust.html

Recipe Ingredients for Quiche - Spinach Tart

7 tablespoons extra-virgin olive oil, (divided)
1 onion, finely diced
2 tablespoons water
1 1/2 teaspoons salt
3 garlic cloves, slice crosswise into 1/8-inch rounds
12 fresh basil leaves, chopped
450 g cottage cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon rice vinegar
900 g fresh spinach

Recipe Directions for Quiche - Spinach Tart

  1. In a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and asparagus, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.

  2. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. When done, transfer the garlic oil mixture into a food processor. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and remaining 1 teaspoon of salt and puree until smooth. Add the tofu puree into the mushroom-asparagus mixture.

  3. Remove and discard the tough stems of the spinach. Wash the leaves. Cook the spinach leaves in a covered pot of boiling water until just wilted, 2-3 minutes. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.

  4. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes, until firm. Let the tart cool for 8 to 10 minutes before slicing and serving.

  5. Read more: http://anjasfood4thought.blogspot.com/2010/06/spinach-tart-with-sesame-oat-crust.html#ixzz0qB3xF8FC

Categories

Dairy, First Course, Main Dish, Bake

Nutrition Facts
Serving Size 275.4g
Amount Per Serving
Calories
254
Calories from Fat
160
% Daily Value*
Total Fat
17.8g
27%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
1006mg
42%
Potassium
951mg
27%
Total Carbohydrates
10.9g
4%
Dietary Fiber
3.7g
15%
Sugars
1.8g
Protein
15.0g
Vitamin A 284% Vitamin C 77%
Calcium 21% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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