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Wednesday 10 September 2025 14:14:38 GMT

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2025-09-11 09:03:51

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Leek, Mushroom and Spinach Quiche by @rontav123 🥔🌿 Get the recipe below / at the link in bio and keep tagging #feedfeed for a chance to be featured. INGREDIENTS For the base: 5 medium potatoes Olive oil Salt and pepper to taste For the filling: 3 medium leeks, sliced into rounds 2 packages of mushrooms - sliced 300 grams of fresh spinach leaves, washed and cut 2 tablespoons of olive oil for frying Red onion, sliced into rounds 4 eggs 250 ml of 16% fat heavy cream Half a cup of grated Parmesan cheese (optional) Salt and pepper to taste RECIPE: 1. In a pot filled with water with a tablespoon of salt, cook the potatoes until tender. 2. Preheat oven to 220 degrees, roasting program. Cut each potato in half. Place the halves in an oven pan covered with baking paper greased with olive oil - cut side facing down. Bake for about 20 minutes. 3. Grease a pie dish with a little olive oil. Arrange the halved potatoes in the pie dish. Mash the potatoes with a glass. Grease the top of the potatoes with a little olive oil, season with salt and ground black pepper to taste. 4. Place in the oven to roast at 220 degrees, roasting program for about 20-30 minutes until golden-brown 5. In a hot pan with 2 tablespoons of olive oil, fry the leek, add the mushrooms and spinach. Season to taste with salt and ground black pepper. 6. Mix eggs, heavy cream, season with salt and pepper. 7. Sprinkle Parmesan cheese on top of the potato base (optional), pour the vegetables and the egg & cream mixture. Arrange the red onion slices on top. 8. Bake in an oven preheated to 170 degrees for about 40 minutes or until golden brown. 9. Remove from the oven. Wait about 10 minutes before slicing. Serve hot or lukewarm. #quiche #brunchrecipe #breakfastideas #glutenfree

Leek, Mushroom and Spinach Quiche by @rontav123 🥔🌿 Get the recipe below / at the link in bio and keep tagging #feedfeed for a chance to be featured. INGREDIENTS For the base: 5 medium potatoes Olive oil Salt and pepper to taste For the filling: 3 medium leeks, sliced into rounds 2 packages of mushrooms - sliced 300 grams of fresh spinach leaves, washed and cut 2 tablespoons of olive oil for frying Red onion, sliced into rounds 4 eggs 250 ml of 16% fat heavy cream Half a cup of grated Parmesan cheese (optional) Salt and pepper to taste RECIPE: 1. In a pot filled with water with a tablespoon of salt, cook the potatoes until tender. 2. Preheat oven to 220 degrees, roasting program. Cut each potato in half. Place the halves in an oven pan covered with baking paper greased with olive oil - cut side facing down. Bake for about 20 minutes. 3. Grease a pie dish with a little olive oil. Arrange the halved potatoes in the pie dish. Mash the potatoes with a glass. Grease the top of the potatoes with a little olive oil, season with salt and ground black pepper to taste. 4. Place in the oven to roast at 220 degrees, roasting program for about 20-30 minutes until golden-brown 5. In a hot pan with 2 tablespoons of olive oil, fry the leek, add the mushrooms and spinach. Season to taste with salt and ground black pepper. 6. Mix eggs, heavy cream, season with salt and pepper. 7. Sprinkle Parmesan cheese on top of the potato base (optional), pour the vegetables and the egg & cream mixture. Arrange the red onion slices on top. 8. Bake in an oven preheated to 170 degrees for about 40 minutes or until golden brown. 9. Remove from the oven. Wait about 10 minutes before slicing. Serve hot or lukewarm. #quiche #brunchrecipe #breakfastideas #glutenfree

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