Spinach quiche

If you’ve never made a salad that looks more like a dessert before, we’ll fix that quickly. We suggest serving a luxurious spinach and mushroom quiche for dinner. Your family will be amazed by the beauty of such a dish.

This appetizer consists of mushroom and spinach layers. And its centerpiece is amazingly tender cottage cheese rolls. This combination is so successful that there is absolutely no desire to prepare any other appetizer afterward.

How to Make a Fancy Spinach Quiche

When you remove the spinach sponge cake from the tray, peel it off the parchment paper. Then cover it with parchment paper and a damp towel. This will prevent the sponge from drying out, and you won’t have any difficulty shaping the roll from such a sponge cake.


11 eggs

100g mushrooms

1/2 cup breadcrumbs

2 tsp baking powder

1 tsp salt

Black pepper, to taste

1 tbsp butter

80g spinach

1/2 cup flour

1 tsp wine vinegar

500g cottage cheese

1 bell pepper

250g canned peas

1/2 bunch parsley

200g yogurt

2 cloves of garlic


1. Prepare the mushroom base. Finely chop the mushrooms. In a deep bowl, beat 6 eggs with 1/2 tsp salt until fluffy. Add 1 tsp baking powder and breadcrumbs.

2. Add the chopped mushrooms and ground black pepper to the egg mixture. Mix all the ingredients thoroughly.

3. Pour the resulting mass into a 21cm diameter baking dish. Before that, grease the bottom and sides with butter, then sprinkle with breadcrumbs. Smooth out the mushroom mass. Place the mold in a preheated oven at 200 degrees Celsius for half an hour.

4. Make the spinach sponge cake. Take 5 eggs. Separate the whites from the yolks. Beat the egg whites with 1/4 tsp salt to peaks. In a separate container, combine the yolks with baking powder and wine vinegar. Beat them.

5. Pour the yolk mixture into the whites. Rinse the spinach. Puree it with a blender. Add spinach to the eggs. Carefully mix. Then add wheat flour to the spinach mixture. Stir until smooth.

6. Line a round baking dish, 21cm in diameter, and a baking sheet measuring 17x28cm with parchment paper. Pour the dough into them. Smooth it out. Place the mold and baking sheet in a preheated oven at 180 degrees Celsius for 20-25 minutes.

7. Make the filling for the spinach rolls. Rinse the parsley under running water. Chop it finely. Peel the garlic. Press it through a garlic press. Rinse the bell pepper. Remove the seeds. Dice the vegetable finely.

8. In a deep bowl, place the cottage cheese. Add natural thick yogurt to it. Add the greens, garlic, and bell pepper. Drain the liquid from the canned peas. Add it to the rest of the ingredients.

9. Add salt and pepper to taste to this mixture. Stir everything until smooth. Spread most of the cheese mixture onto the rectangular spinach cake. Roll it into a roll. Cut it into smaller rolls.

10. Make a salad cake. Place the mushroom base on a plate. Place half of the remaining cottage cheese filling on top. Spread it evenly. Then place the spinach rolls on top, arranging them quite tightly.

11. Spread the cottage cheese mixture over the top again. Then place the round spinach cake on top. Press it slightly. Place the appetizer in the refrigerator for 1 hour to soak.

Isn’t it a masterpiece of an appetizer? If you really liked this recipe, don’t wait for a special occasion. Try making such an original salad cake this weekend.

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