Breaking News
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Recette Quiche aux Épinards – Easy Spinach Quiche Recipe – Recettes Maroc

Recette Quiche aux Épinards – Easy Spinach Quiche Recipe – Recettes Maroc

laperlerose October 28, 2014 Popular Moroccan Recipe Leave a comment 451 Views

Pour la recette écrite, veuillez cliquer sur ce lien http://www.recettesmaroc.com/2014/10/28/recette-quiche-aux-epinards/

For the written recipe, please click on this link http://www.recettesmaroc.com/2014/10/28/recette-quiche-aux-epinards/

————————
Une délicieuse #qiuche aux épinards et fromage gruyère que vous pouvez servir comme repas principal ou même comme goûter. Bon appétit!

Si vous aimez ces vidéos, svp AIMEZ, ABONNEZ-VOUS et/ou PARTAGEZ avec vos amis! Plus on peut rejoindre de personnes, plus nous pouvons continuer à faire de vidéos! Merci

Pour imprimer toutes nos recettes et cela de façon GRATUITE, rendez vous sur notre site web http://www.recettesmaroc.com

————————-
An easy spinach and cheese quiche recipe to try out as a main meal or as a quick snack. It’s delicious and quick to make! Enjoy!

If you like our videos, please LIKE, SUBSCRIBE and/or SHARE with your friends! The more we reach people, the more we can continue doing videos! Thanks.

To print out all our recipes and for FREE, visit our website http://www.recettesmaroc.com

———————–
Facebook : http://www.facebook.com/recettes.maroc1

Twitter : http://www.twitter.com/Recettes_Maroc

Pinterest : http://www.pinterest.com/recettesmaroc

Music courtesy of Audio Network

About laperlerose

Check Also

Pumpkin Rigatoni with Crispy Prosciutto – 30 Minute Recipe!

Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below! Pumpkin Rigatoni  1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Shallots, finely chopped 3 Cloves of Garlic, minced 1 Cup of Pumpkin Puree 1 cup of Chicken Stock 1/2 cup of Heavy Cream  1/2 cup of Grated Parm  12oz  of Rigatoni  Crispy Prosciutto:  Drizzle of Olive Oil 4oz of Prosciutto  2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles” Process: 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.  2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.  3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.  4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© La Perle Rose Videos Copyright 2025, All Rights Reserved