aafeature

Spinach is one of those healthy foods that also happen to be tasty. I like to add a bit to many dishes but this casserole is quite packed with it. It is also an easy and quickly put together dinner or lunch for when you don’t want to spend too much time in the kitchen. Yup, another lazy recipe.

This casserole has three cheeses so it’s definitely for the cheese enthusiast like me. But who wouldn’t like cheese?

 

spinach casserole

Ingredients:

2 1/2 cup dry penne pasta

1 cup cream cheese

1 standard size ball of Mozzarella (80 to 100g)

4 cups spinach leaves, chopped

1 cup milk

a handful of Parmesan shavings

1/2 tsp dried nutmeg

1/2 tsp dried chilli powder (or more if you like spicy)

1 tsp dried regano

salt & pepper to taste

 

 

Preheat the oven to 180C/350F.

Put the uncooked pasta and spinach in an ovenproof dish.

spinach casserole

Next, grab a small pot and heat the cream cheese, spices and milk in it until the cheese is more or less melted and the spices are well distributed.

spinach casserole

spinach casserole

 

Pour the mixture all over the pasta and stir.

Put the Parmesan shavings and Mozzarella on top and place in the oven.

 

 

spinach casserole

 

Bake for 40 minutes. The pasta should be cooked by then.

When making one of these lazy dishes which don’t require you to pre-cook the pasta, it is important to make sure that all of the pasta shapes are covered with milk, cheese or spinach so that they cook instead of drying out.

spinach casserole

 

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

potato crust quiche

I know it’s Christmas time in a minute but that’s not an excuse to eat huge, festive cuts of meat for the whole December. Not for me anyway, since I’m not the biggest meat eater. So this is my idea for a rather cheap, easy to make dish, while our poor stomachs are getting ready for the holiday abuse.

I first learnt about quiche when I moved to Ireland many years ago but quiche actually comes from France. It’s a very light milk, cheese and egg concoction, usually in a form of an open faced pie. The crust is not supposed to be made out of potato but I never have time or patience for making crust, so sometimes I make my quiche completely crustless and now also with potato. Quiche can be made with many ingredients and this recipe is only one, simple way to make it. Google it and you’ll find a whole world of quiche if you don’t already know it. This is my take on it, anyway, with only a little meat and a lot of spinach – just how I like it.

potato crust quiche

Ingredients:

1 large baking potato or two medium ones
3 eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 cups or 2 handfuls of chopped spinach
1 compressed cup of grated cheese
a couple of broccoli florets
3 slices of ham, chopped
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
1/2 tsp salt or more to taste
a pinch of nutmeg

potato crust quiche

Preheat the oven to 220C/425F.

Slice the potato thinly and use the slices to create a ‘crust’ inside the baking dish.

Spray with cooking oil and sprinkle with salt. Bake for 20 minutes while preparing the rest of the dish.

potato crust quiche

In a bowl, with a hand whisk blend milk and flour. Add eggs and use an electric whisk or a hand whisk if you’re the patient kind to foam and aerate the mixture. I had a very good result after 2 minutes with an electric mixer.

With a spatula, gently fold in the cheese, spinach, ham,  herbs and spices.

potato crust quiche

Take the potatoes out of the oven and turn the oven down to 180C/350F.

Pour the mixture into the crust and top with broccoli florets. Push them into the quiche so that they cook rather than burn in the oven.

potato crust quiche

Bake for an hour or until springy to the touch.

 

potato crust quiche

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close