{"id":9062,"date":"2021-02-01T16:40:44","date_gmt":"2021-02-01T08:40:44","guid":{"rendered":"https:\/\/simedarbyoilsnutrition.com\/?post_type=recipe&#038;p=9062"},"modified":"2021-04-09T15:10:55","modified_gmt":"2021-04-09T07:10:55","slug":"spinach-and-mushroom-palm-quiche-using-elaiese","status":"publish","type":"recipe","link":"https:\/\/sdguthrie-nutrition.com\/en\/recipe\/spinach-and-mushroom-palm-quiche-using-elaiese\/","title":{"rendered":"Spinach and Mushroom Palm Quiche"},"content":{"rendered":"<p>Difficulty: Moderate<\/p>\n\n\n\n<p>Serves: 2 &#8211; 3 people<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:25px\">Ingredients for Dough<\/h2>\n\n\n\n<ul><li>158 g of All-Purpose Flour<\/li><li>\u00bd tsp Salt<\/li><li>90 g of Unsalted Butter (cube)<\/li><li>4 tbsp ELAIESE Red Palm Oil<\/li><li>120 ml Cold Water<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:25px\">Ingredients for Filling<\/h2>\n\n\n\n<ul><li>3 cloves for Garlic (minced)<\/li><li>200 g of Portobello Mushrooms (sliced)\u00a0<\/li><li>100 g of Spinach<\/li><li>Black Pepper for taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:25px\">Ingredients for Egg Mixture<\/h2>\n\n\n\n<ul><li>6 eggs<\/li><li>180 ml Milk<\/li><li>Mozzarella Cheese for taste<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions:<\/h2>\n\n\n\n<ol type=\"1\"><li>Preheat oven to 190 degree Celsius.<\/li><li>In a large bowl, mix the flour and salt thoroughly. Add the butter, oil, water and quickly mix the mixture together to form a firm dough. Set the dough aside.<\/li><li>Heat a pan over medium high heat and pour in the red palm oil. Add in the garlic, mushroom and spinach. Saut\u00e9 for 12-15 minutes until all the liquid is evaporated. Season with salt and black pepper to taste.<\/li><li>Transfer the spinach and mushroom in a bowl to let it cool.<\/li><li>Roll out the dough to a thin 10-inch circle with a lightly floured rolling pin. Transfer to line a 9-inch pie pan. Trim the excess dough and crimp the edge. Using a fork, poke a few holes on the dough before adding the spinach-mushroom mixture onto the crust.<\/li><li>To make the egg mixture, whisk together the eggs and milk. Season the mixture with salt and pepper.&nbsp; Pour the egg mixture over the top of the spinach-mushroom mixture and cover the top with mozzarella cheese.<\/li><li>Bake for 40 minutes or until the filling is set in the center.<\/li><\/ol>","protected":false},"featured_media":13507,"menu_order":0,"template":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spinach and Mushroom Palm Quiche - SDGIN<\/title>\n<meta name=\"description\" content=\"All-time favourite spinach and mushroom palm quiche with using the nutritious Elaiese Red Palm Oil that looks both tasty and rich in colour.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sdguthrie-nutrition.com\/en\/recipe\/spinach-and-mushroom-palm-quiche-using-elaiese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spinach and Mushroom Palm Quiche - 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