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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Hazelnut Quiche with Sausage and Spinach
2013-08-06
https://www.metro.ca/userfiles/image/recipes/quiche-epinards-saucisse-noisettes-6764.jpg
PT30M
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Start by making the crust. Combine the flour, ground hazelnuts and salt in a food processor. Add the butter and shortening and pulse about 20 times. The mixture should still be lumpy. With the machine running, add about 75 ml (1/3 cup) ice water, a little at a time, just until the dough forms a ball around the blade. Wrap the dough in plastic wrap and refrigerate 1 hour.
Preheat the oven to 190°C (375°F).
In a saucepan, cook the sausage meat and onion in the oil, breaking up the pieces, until the meat is fully cooked and browned. Transfer to a bowl.
Add the spinach, milk, beaten eggs, cheese and oregano. Refrigerate.
Flour your work surface and roll out the dough to fit a 23 cm (9 in) pie plate. Line the dough with foil, cover with dried beans (or pie weights) and bake in the lower part of the oven for 15 minutes. Remove the crust from the oven and discard the foil and the beans.
Pour the filling into the pie shell. Return to the oven and bake 45 minutes or until a knife blade inserted in the middle comes out almost clean. Let the quiche rest on the counter 10 minutes before serving.
4
Saputo
1 3/4 cups (440 mL) flour
1/2 cup (125 mL) toasted hazelnuts, ground
1/2 tsp. (5 mL) Salt
1/2 cup (125 mL) cold butter, in pieces
2 Tbsp. (30 mL) cold vegetable shortening
1 hot italian sausage, casing removed
4 green onions, sliced thinly
1 Tbsp. (15 mL) olive oil
10 oz (284 g) Spinach leaves, cooked, excess moisture removed, chopped
1 cup (250 mL) milk
3 eggs, beaten
170 g (8 slices) sliced cheddar cheese, cut in strips
1 tsp. (5 mL) dried oregano
Hazelnut Quiche with Sausage and Spinach
4
servings
0:30
Preparation
1:00
COOKING
2:30
TOTAL TIME
Ingredients
-
1 3/4 cups
(440 mL)flour
-
1/2 cup
(125 mL)toasted hazelnuts, ground
-
1/2 tsp.
(5 mL)Salt
-
1/2 cup
(125 mL)cold butter, in piecesYou might like:
Flyer Deal
(1)
IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g
2 for $4.00
SELECTED VARIETIES
-
2 Tbsp.
(30 mL)cold vegetable shortening
-
1
hot italian sausage, casing removedYou might like:
Flyer Deals
(2)
-
4
green onions, sliced thinly
-
1 Tbsp.
(15 mL)olive oil
-
10 oz
(284 g)Spinach leaves, cooked, excess moisture removed, chopped
-
1 cup
(250 mL)milk
-
3
eggs, beaten
-
170 g
(8 slices) sliced cheddar cheese, cut in stripsYou might like:
Flyer Deals
(3)
-
1 tsp.
(5 mL)dried oregano
Preparation
Start by making the crust. Combine the flour, ground hazelnuts and salt in a food processor. Add the butter and shortening and pulse about 20 times. The mixture should still be lumpy. With the machine running, add about 75 ml (1/3 cup) ice water, a little at a time, just until the dough forms a ball around the blade. Wrap the dough in plastic wrap and refrigerate 1 hour.
Preheat the oven to 190°C (375°F).
In a saucepan, cook the sausage meat and onion in the oil, breaking up the pieces, until the meat is fully cooked and browned. Transfer to a bowl.
Add the spinach, milk, beaten eggs, cheese and oregano. Refrigerate.
Flour your work surface and roll out the dough to fit a 23 cm (9 in) pie plate. Line the dough with foil, cover with dried beans (or pie weights) and bake in the lower part of the oven for 15 minutes. Remove the crust from the oven and discard the foil and the beans.
Pour the filling into the pie shell. Return to the oven and bake 45 minutes or until a knife blade inserted in the middle comes out almost clean. Let the quiche rest on the counter 10 minutes before serving.
Source :
Saputo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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