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Let’s go to the markets in Paris and make a simple lunch in my tiny Parisian kitchen #paris #recipe
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Let’s go to the markets in Paris and make a simple lunch in my tiny Parisian kitchen #paris #recipe

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Spinach quiche recipe & much more info below !✨

Also I have a YouTube video where I explain more about the flea markets in Paris & answer frequently asked questions about the market! Link to watch is in my bio!
Watch here – https://youtu.be/yzwWyIvTq4I?si=mqcouPAjScQdgu6x

As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

-Outfit – https://shopmy.us/collections/4183653?tab=collections
-Tools and ingredients – https://amzn.to/4l0p2NL
-Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

**All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

Spinach quiche recipe
Pâte Brisée
-250 g flour
-125 g cold butter, cubed
-½ tsp fine salt
-4–5 tbsp cold water
Rub butter into flour & salt until sandy with small pea-sized bits. Add water gradually until it just comes together. Form a disk, wrap, chill 45 minutes. Roll out and line your 28 cm tart tin. Chill 30 minutes. Blind bake at 180°C: 15 minutes with weights if using, 5–7 minutes uncovered until lightly golden

Filling
-300 g fresh spinach
-4 large eggs
-400 ml cream
-125g grated Gruyère or Comté
-1 small shallot, very finely minced
-Pinch freshly grated nutmeg
-Salt & pepper
1. Spinach
Wilt spinach in a dry pan over medium heat in batches.Transfer to sieve. Press out aggressively. Then press again.
You want it very dry, so you can also use a tea towel or paper towel to dry out. Roughly chop.
2. Custard
Whisk eggs until smooth but not frothy. Whisk in cream then add nutmeg, salt, pepper.
Stir in shallot, cheese, and spinach
Pour into pre-baked crust & bake at 165–170°C for 30–35 minutes. It’s done when edges are set, center has a slight tremble, & top is lightly golden

Et voila, bon appetit!

As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

**All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

41 Comments

  1. @ainsleydurose

    Spinach quiche recipe & much more info below !✨

    Also I have a YouTube video where I explain more about the flea markets in Paris & answer frequently asked questions about the market! Link to watch is in my bio!
    Watch here – https://youtu.be/yzwWyIvTq4I?si=mqcouPAjScQdgu6x

    As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

    -Outfit – https://shopmy.us/collections/4183653?tab=collections
    -Tools and ingredients – https://amzn.to/4l0p2NL
    -Plates and bowls – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

    **All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

    Spinach quiche recipe
    Pâte Brisée
    -250 g flour
    -125 g cold butter, cubed
    -½ tsp fine salt
    -4–5 tbsp cold water
    Rub butter into flour & salt until sandy with small pea-sized bits. Add water gradually until it just comes together. Form a disk, wrap, chill 45 minutes. Roll out and line your 28 cm tart tin. Chill 30 minutes. Blind bake at 180°C: 15 minutes with weights if using, 5–7 minutes uncovered until lightly golden

    Filling
    -300 g fresh spinach
    -4 large eggs
    -400 ml cream
    -125g grated Gruyère or Comté
    -1 small shallot, very finely minced
    -Pinch freshly grated nutmeg
    -Salt & pepper
    1. Spinach
    Wilt spinach in a dry pan over medium heat in batches.
Transfer to sieve. Press out aggressively. Then press again.
    You want it very dry, so you can also use a tea towel or paper towel to dry out. Roughly chop.
    2. Custard
    Whisk eggs until smooth but not frothy. Whisk in cream then add nutmeg, salt, pepper.
    Stir in shallot, cheese, and spinach
    Pour into pre-baked crust & bake at 165–170°C for 30–35 minutes. It’s done when edges are set, center has a slight tremble, & top is lightly golden

    Et voila, bon appetit!

    As always, everything is linked in my bio! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !

    **All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

  3. @jskohut

    I was just at the Puces de Vanves on Saturday. Such a great market. The plate you chose is such a find!

  8. @carolinaviola5244

    I lived at rue Monge for about 4 years when at the Sorbonne right across from the Mutualité where we went to a Jacques Brel concert. Also right in the middle of the May '68 events.

  10. @Jassiel-2908

    Es una belleza toda la variedad que ofrecen …. arte….tu receta, una delicia, ni hablar de la música tan adecuada. Todo muy inspirador💖💫✨🇻🇪

  13. @yurikoda0223

    I've ever visited Paris a few years before. The daily lives of Parisienne is very attractive for me. I noticed they like the red one piece dress. Quiche is my favorite cuisine as well.I used to bake it so often before.Merci beaucoup.🇫🇷🗼

  16. @ukiuki87

    お洋服が毎回とても可愛いですね❤
    パリの街並みも、ご自宅もお料理もステキです。
    いつか行ってみたいな〜😊

    素敵な動画をありがとうございます😃
    遠い日本より、愛を込めて❤

  18. @julie12177

    My country is at war, under continuous missile attacks day and night, I'm now watching this from the shelter . Thanks for the escapism and for reminding me my previous life in paris, 8 years ago.

  28. @natividadcolladovazquez6049

    Un buen consejo: no lleves el bolso cruzado por detrás y mucho menos en el metro, mejor cruzado por delante para que lo puedas vigilar. Es para evitar que los carteristas te puedan robar. Si lo llevas por detrás se lo pones muy fácil para que te roben sin darte cuenta. EL BOLSO Y LA MOCHILA, EN LA CIUDAD Y EN EL METRO, SIEMPRE POR DELANTE! Un abrazo desde España! ❤️🌷😘

  29. @Janet-z7g1q

    I died because you made quiche , well and the market, and the dress, and it's like you lived in my head. More of it!!! Algorithm love

  36. @AbdAhmed-g2v

    ❤❤❤❤😊😊😊😊أنا متابعتك من العراق بغداد احبك كثير انت امرأة جادة في حياتك الجميلة وانت جميلة جدا ❤❤❤❤❤❤❤❤

  39. @brigittemaier2253

    In Paris, if you wear your bag in your back like that, by the time you come home you will have nothing in it! The pickpockets are numerous and very talented in Paris, you have to be very vigilant and protect your valuables.

  40. @carolcox302

    Ahhh, Place Monge. Stayed nearby on my last visit. Lovely vid. Can you please tell me the lovely music. Happily watching and listening from Australie🇦🇺🇫🇷

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