| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 8g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 14g | 0.8g |
This Sheep Sorrel and Spinach Quiche always brings me back to the warmth of my mother’s kitchen, and to the excitement of flavor explorations inspired by my Spanish and Cuban heritage. Anyone who’s ever danced around a hot stove, playfully improvising tweaks to a favorite recipe to create something even more delicious will relate. It never ceases to amaze me how the best-tasting dishes are often the simplest, and oh boy, this quiche wonderfully embodies that spirit!
The Delicate Dance of Ingredients
Let’s take a moment to appreciate the beautiful synchrony of spinach and sheep sorrel among the rich, delicate notes of the egg and cheddar cheese filling. These components recall the balanced, yet robust flavors in traditional Spanish tapas. With every bite of the quiche, you can taste an invigorating jig of the spinach, a spicy pasa doble from the sheep sorrel, and a strong yet smooth tango from the egg, dairy, and ham ensemble. And don’t forget the bell peppers, which add a touch of Caribbean flair to the golden-crusted masterpiece. Similar to a spinach and chevron quiche, this recipe brings together simple ingredients to star in a scrumptious show stopper.
The Perfect Healthy Fiesta
But this quiche isn’t just about tantalizing your taste buds. It’s also a nutritious meal that helps me keep up with my dance classes. The spinach and sheep sorrel are packed with vitamins and minerals like iron for strength and vitality, and the bell peppers provide a vibrant hit of Vitamin C. Eggs, naturally, are an excellent source of protein, while the cheddar and ham add just the right dose of indulgent tastiness. In short, this Sheep Sorrel and Spinach Quiche is as nutritious as it is delectable, fitting for both a hearty breakfast and a special lunch event. Try it with a side of tomato and red onion salad for a complete, healthful meal.
So, there you have it, my dear Gourmet Guru followers. The story behind why I love the Sheep Sorrel and Spinach Quiche so much. It’s not just a celebration of deliciousness, it’s also a tribute to my cultural roots and a testament to the endless dance of innovation in the kitchen that continues to bind communities and generations. So the next time you’re in the mood for a slice of joy, I highly recommend giving this exquisite recipe a whirl. Buen provecho!
What You’ll Need
- 1 store-bought pie crust
- 1 cup fresh spinach
- 1/2 cup sheep sorrel leaves
- 3 large eggs
- 1 1/2 cups whole milk
- 1 cup grated cheddar cheese
- 1 cup diced ham
- 1/2 cup diced bell peppers
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon nutmeg
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Place your store-bought pie crust on a pie dish and set aside.
Step Two
Rinse your spinach and sheep sorrel leaves under cold water. Dry them using a salad spinner or pat them down gently with a clean kitchen towel.
Step Three
In a large mixing bowl, beat the three large eggs. Add in the whole milk and stir until the mixture is well combined.
Step Four
Add the grated cheddar cheese, diced ham, and diced bell peppers into the egg mixture. Stir until all ingredients are evenly distributed.
Step Five
Mix in your spinach and sheep sorrel leaves. Season the mixture with salt, black pepper, and nutmeg. Mix the ingredients again until everything is well coated with the seasoning.
Step Six
Pour your mixture into the pie crust. Place the pie dish into the preheated oven and bake for about 40 to 45 minutes. The quiche is done when the edge is set but the center still wobbles slightly.
Step Seven
Remove the quiche from the oven and let it cool for at least 15 minutes before serving. This allows the quiche to set and makes it easier to slice.
Step Eight
Serve your Sheep Sorrel and Spinach Quiche warm. Enjoy this delicious and nutritious dish on its own or with a side of green salad.
