Spinach Quiche

This recipe is one I posted in my early blogging days.  Back when I had no clue about food photography.  The picture was terrible but the recipe was great and I'm still making it.  I decided I should re-post this recipe because I've changed up the crust.  Recently, a friend asked me for the recipe for this Spinach Quiche and I realized the filling was in one post and the crust recipe was in another post.  I also now prebake the dough. If you bake it along with the filling, the tart dough comes out translucent. Prebaking also makes for a crispier tart.

In this recipe, I use frozen spinach.  To defrost it, I simply put it in a pan on medium heat and cook until it's defrosted and the moisture is gone.  The filling is very easy to make and is done in the mixer.  This recipe is very easy to put together.  The dough is very forgiving and easy to work with.  I hope you will give it a try!

Palak Kheema {Spinach & Ground Beef}

Growing up my mom would make Palak ki Bhaaji which is essentially Palak Gosht.  I loved eating it with rice.  It would take some time as you have to tenderize the meat.  Awhile back my husband said to me that it's been a long time since I made Palak Kheema.  Honestly, I don't remember ever making Palak Kheema but I thought I would give it a try.  I essentially followed my mom's recipe for Palak ki Bhaaji with a couple of changes since her recipe was very simple.  It turned out great and has become a regular at our dinner table.  I used frozen spinach because I always have some in my freezer.  We love to have this with rice.  Hasan loves to top his with Masoor ki Daal and I love adding yogurt.

Sheet Pan Spinach Quiche

Recently at my children's school, the parents arranged a surprise breakfast for the teachers to express our gratitude for all their hard work.  We all brought a dish to contribute to the brunch buffet.  I wanted to take something that was savory and took this Sheet Pan Spinach Quiche.  A long time ago I had shared a recipe for Spinach Quiche.  I continue to make this quiche but now use a different crust.  The crust I now use is half of the crust recipe below with the exception of mixing in some whole wheat flour.

Spinach, Egg and Feta Breakfast Wrap

Ramadan will soon be here!  For Suhoor (breakfast) I like to eat things that don't require a lot of effort.  Most times I end up eating cereal just because it's the easiest and quickest option.  I will also make Baked Oatmeal and then re-heat it in the morning.  Recently I had read about these Spinach, Egg and Feta Breakfast Wraps and thought they would be perfect for Suhoor.  You can assemble everything and just heat up in the morning.  I like to use my George Foreman grill to heat them up and get the outside nicely toasted.

Pear and Cranberry Rice Pudding with Chocolate Crunchies & Veggie Rice Lasagna Loaf {Minute Rice® Giveaway}

Pear and Cranberry Rice Pudding with Chocolate Crunchies

Recently I attended a cooking event at George Brown College hosted by Minute Rice®.  Our session was hosted by Chef John Higgins, Director of George Brown Chef School.  We had the opportunity to watch Chef Higgins prepare 2 dishes (Veggie Rice Lasagna Loaf and Pear and Cranberry Rice Pudding with Chocolate Crunchies).  We also had a chance to go in the kitchen and prepare the Rice Pudding.  It was a great experience on learning some tips for cooking rice and cooking in the George Brown Chef School is always lots of fun!

Lightened Up Spinach Lasagna Roll Ups #GayLeaMom

With the new year, many people make resolutions to eat healthier after over indulging during the holidays.  Gay Lea's Nordica Cottage Cheese is a great ingredient to use in your cooking to lighten meals up.  It is one item I always have in my fridge.  It is high in protein and a great source of calcium which is why I love having it as a snack.

Spinach and Chickpeas

Chickpeas are something everyone in our home loves.  Whether it's a salad or cooked or hummus, we are always going through a lot of chickpeas.  I came across this recipe on Smitten Kitchen while searching for an Indian cholay recipe.  This is nothing like our traditional cholay but it was such a great change.  I loved the addition of spinach.  In the picture above I left the baby spinach whole.  You can roughly chop it as well which is how I prefer to have it.  Make sure to just wilt the spinach otherwise it can get a bit slimy.  I usually end up making this recipe when I have some baby spinach I need to use quick before it goes bad.

Green Monster {SRC}

It's the last Monday of the month which means it time for The Secret Recipe Club!  This month I was assigned Life on Food written by Emily.  Emily is a young foodie who has lived in several different cities across the US (unlike me who has lived all my life in Toronto...I now live in the suburbs which I don't think really counts as another city....it is still GTA).  Emily has some great recipes on her blog like this Grilled Chicken Marinade or this Shrimp Thai Noodles with Spicy Peanut Sauce.

Spinach Quiche with Olive Oil Tart using Cookin' Greens

I don't think I have ever eaten quiche before.  I've always wanted to...it's not exactly what you grow up eating in an Indian household.  I recently received a couple of coupons from Cookin' Greens to try out some of their products.  Their greens are frozen within 6 hours of being picked.  Everything is finely chopped.  The Cookin' Greens Spinach is easy to use...if you don't want to use the whole packet you can just take out what you need and pop the rest back in the freezer.  They also have frozen kale and rapini.  I've never had either before and look forward to giving those a try.  There are two additional products that are a mix of different greens.  I can see these being a great addition to some pasta!

Pasta with Spinach Pesto, Roasted Red Peppers and Sundried Tomatoes

I bought some spinach recently without even thinking about what I was going to do with it.  I have been wanting to make pesto for awhile but in the winter you just can't find good basil and when you do it's already going bad in the store.  Plus it's pretty expensive to buy enough to make pesto.  I'm looking forward to the summer when I will have fresh basil in the backyard and plenty of it too!

Bhajji (Spinach and Yellow Split Lentil Curry)

I was looking at the recipes I've labelled Hyderabadi.  I only have one recipe.  I think there should be more.  I'm labelling this recipe as Hyderabadi...anything my mom made when we were growing up I'm going to consider to be Hyderabadi although I've seen this dish in restaurants and on cooking shows.

I loved this dish growing up.  It tastes great with some shaami, khatti daal and rice.  It's very simple to make.  My only difference from what my mom does is to use less oil.  You should chop your spinach otherwise it becomes stringy after being cooked.  I was lazy and didn't have a lot of time so I just dump it all in the pot....and got stringy Bhajji.  But it tasted good nonetheless...