Romige Spinazietaart

  • Pie crust
  • 900g spinach (frozen)
  • 40 g butter
  • 1 onion
  • 1 clove garlic
  • 3 eggs
  • 200ml cream
  • 250g ricotta

Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.

Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.

Credits: Aller Hande


2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.

Mushroom, onion, and lardon pie

  • 400 g mushrooms, minus a few
  • 2 large onions
  • 5 cloves garlic
  • 125 g lardons
  • 4 eggs
  • 200 g cream
  • pepper

Slice the mushrooms. Slice the onions. Fry them with crush garlic in butter. Add the lardons towards the end. Preheat the oven to 190C, and pre-bake the crust for 10 min. Beat the eggs and add the cream, and season with fresh ground pepper. Mix the filling with the egg mixture and put into the pie crust. Bake 20-30 min. or until a toothpick inserted comes out clean.

Credits: My devising, on the basis of various recipes.

Leek and lardon pie

  • 2 leeks, sliced thin
  • 125 g lardons
  • A goodly amount of grated parmesan (about 1 C)
  • 3 eggs, beaten
  • thyme

Cook the lardons and then fry the leeks in their fat, adding butter if necessary. Preheat oven to 190C, and pre-bake pie crust 10 min. Beat the eggs and add the parmesan and thyme. Lay down the leeks/lardons in the pie crust, and then pour the egg mixture over it, spreading around as needed to cover the leeks. Bake at 190C for 15 minutes, or a little more if necessary.

Credits: My own devising based off of many similar recipes of this ilk.


2014-02-16: We wanted to make a couple of pies today to last us through the week, so I got the usual assortment of stuff, and divied it up between two recipes. This is one.

Pad­den­stoe­len-Prei­taart

  • 25 g butter
  • 2 leeks, washed and sliced
  • 3 T olive oil
  • 400 g mushrooms, any type
  • 2 cloves garlic
  • 75 g Pecorino
  • 1 egg white
  • salt
  • pepper
  • thyme
  • pastry dough

Preheat oven to 190C. Prebake crust 10 min. Melt the butter and cook the leeks in it, about 6 min. Salt and pepper to taste. Remove to a sieve. Put the leeks into the pastry crust. Slice the mushrooms and sautee with garlic in olive oil for 5 min. Add thyme to mushrooms, and mix in cheese and egg white. Pour over leeks. Bake 45 min., or until pick inserted in center comes out clean.

Credits: Aller Hande. My translation.


24-03-2013: Made this with 1 leek instead of 2, and added 125 g of bacon blocks (of course). I didn’t have any Pecorino, so used Parmesan instead. Joel made the crust, and used this recipe, and we prebaked it 5 min. rather than 10. I forgot the thyme, and instead of mixing the cheese into the mushrooms, I mixed it into the eggs (of which I used two, whole, rather than 1, split). I then layered leeks/bacon/mushrooms, then cheese/eggs, then leeks/bacon/mushrooms, and baked for 15 min. at 190C instead of 45 as the recipe called for. Joel’s summary: One of the best we’ve made.

04-05-2013: Made this again following roughly the above, except 2 leeks instead of 1, no bacon blocks, and I remembered the thyme this time:
pie

23-08-2013: Made with three leeks, 400 g mushrooms, and 1 package lardons. Definitely needs more than 2 eggs. 4 is probably right. But it’s still good to mix the cheese into the eggs, this decreases the cooking time substantially.