June 20, 2011
I'm On A Roll!
Flushed with the success of my Sponge Roll earlier in the week,
I was inspired to revisit an old friend of mine, the Rolled Spinach Quiche.
I'm craving some fresh tasting greens and this is stuffed full of greeny goodness. Watercress has a nice bit of iron-y tasting zinginess, and spinach has a mild sweetness that balances it out. The winter is starting to get to me, and a plain salad is not as exciting as it could be, so getting greens by the mouthful in a quiche is much more appealing. Although this is a cold meal, I'll eat it sitting in the feeble rays of sunlight struggling to break through the sleet, and dream of the warmer days to come......
The very original recipe for this came from an old Womens Weekly Cookbook, and I first made it back in the '80's. Its a cute, if somewhat dated, way of presenting a crustless quiche, and the green colour is quite stunning when it's sliced.
1 packet of Frozen Spinach
1 bunch of Watercress
1cup of lactose free Milk
1/2 cup of gluten free Flour
50 gr hard goat cheese
3 tablespoons of Butter
Salt and Pepper
Defrost the spinach patiently in a fine mesh strainer lined with a chux cloth, and squeeze out all the excess water. Or... defrost the spinach IMpatiently by throwing it whole in a pan over medium heat and stirring until all the water has evaporated leaving you with a nice moist paste.
Chop or process the zingy watercress finely.
In a pan (by the bits of green, you can see I re-cycled the spinach pan) melt the butter then add in the flour and cook it off for about a minute to get rid of the 'raw' taste.
In the meantime, separate your eggs and grate your goat cheese.
To the milk and flour base, add in the spinach, watercress, egg yolks, cheese and seasoning and stir until all combined into a lovely green goopiness.
Beat the egg whites on their own until they reach stiff peaks.
Mix a spoonfull of them into the other mix to lighten it, then gently fold in the rest without knocking out all the air bubbles in the whites.
Spread it out evenly into the lined pan, and bake at 200*C for 20 minutes.
Turn it out the same way as you did for the Sponge Roll (see step by step in the previous post) Then roll up in a clean teatowl, place on a cooling rack and let cool to room temperature.
Open the quiche out gently, it might have a few deep creases, but don't worry, you'll cover them up with a yummy filling anyway.
Now spread with a yummy filling- I used soft goat cheese whipped with a tbs lactose free milk until light and smooth, roast capsicum, avocado cubes, smoked salmon and a squeeze of lemon juice. Cream cheese would be great too. Pop into the fridge until nice and firm then cut into groovy green slices.
I served this with a nice little salad for crunch, and some slow roasted tomatoes to add sweetness and a touch of moisture to the whole dish.
Well Readers, what do you think- is the spiral still in style,
or is it a throwback to an earlier culinary era? And can we help it make a comeback?