Spinach Quiche
Spinach Quiche
Ingredients for Pastry
- Flour, sieved 200gm
- Cold unsalted butter 100gm
- Cold water 2 tbsp
- Salt a pinch
- Egg 1
Ingredients for Filling
- Spinach, blanched and pureed 1 cup
- Eggs 3
- Cream 8 fl oz
- Cheddar cheese, grated 4 tbsp
- Oil 1 tbsp
- Black pepper, crushed 1 tbsp
- Garlic, crushed 2 cloves
- Onion, chopped 1 small
- Nutmeg ½ tsp
- Oregano 1 tsp
Method
- For the base, mix cold butter with flour and salt till mixture resembles breadcrumbs. Add in egg and cold water gradually and mix to form dough. Chill dough wrapped in cling for 1 hour at least and then line pastry in a 9” quiche or flan tin with a loose bottom base. Chill again.Bake blind, using a large sheet of greaseproof paper and some beans to weigh the pastry down, at 180 degrees C for 25 minutes, remove beans and paper and brush with a beaten egg, bake again for 5 more minutes. To make the filling, beat cream and eggs together. Heat oil add onion, garlic and black pepper, then the spinach and sauté till done. Mix in nutmeg and set aside. When the base is slightly cold add the spinach mixture and top with the cream and eggs beaten together and then sprinkle the cheese. Sprinkle some oregano and bake at 180 degrees C for 20-30 minutes or till set and cheese is golden. Serve warm sliced or cold with a salad.
Comments