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Spinach And Brie Flans Recipe
|Plain flour||2 Cup (32 tbs)|
|Butter||5 Ounce (155 Gram)|
|Lemon juice||3 Teaspoon|
|Frozen spinach||500 Gram (2 Package)|
|Butter||1 Ounce (30 Gram)|
|Brie cheese||250 Gram (2 Can, 125 Grams Each)|
|Cream||3⁄4 Cup (12 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
Serving size: Complete recipe
Calories 4811 Calories from Fat 2352
% Daily Value*
Total Fat 266 g408.5%
Saturated Fat 153 g765%
Trans Fat 0 g
Cholesterol 1653.1 mg
Sodium 3336.9 mg139%
Total Carbohydrates 470 g156.6%
Dietary Fiber 29 g116.2%
Sugars 90.4 g
Protein 141 g282.6%
Vitamin A 1395.7% Vitamin C 146.3%
Calcium 213% Iron 102%
*Based on a 2000 Calorie diet
Add egg yolks and lemon juice, mix until combined.
Turn on to lightly floured surface.
Divide into eight portions.
Roll out each portion of pastry between two sheets of greaseproof paper, to line eight 10cm (4in) flan tins.
Trim edges with rolling pin.
Filling Place frozen spinach in pan, stir occasionally over moderate heat until thawed and liquid has evaporated.
Melt butter in pan, add peeled and chopped onion, cook until onion is tender, add spinach and stir until combined.
Season with salt and pepper.
Slice cheese thinly.
Spoon spinach evenly over base of pastry cases, place cheese over spinach.
Cut tomatoes into slices and place two slices of tomato on each quiche.
Sprinkle with chopped shallots.
Beat eggs together lightly, add cream, season with salt and pepper.
Pour carefully into each quiche.
Sprinkle parmesan cheese over top.
Bake in moderate oven 30 minutes or until golden brown