Cheese onion and spinach quiche
Emma Hay
Reigate Shop Manager
This French original dish is full of flavour and the perfect fit for a picnic in the sun.
Ingredients
- 85g, cold butter cut into cubes
- 175g, plain flour
- pinch of salt
- 1 egg
- 2 tsp cold milk
for the filling
- 2 large eggs
- 220ml single cream
- Sea salt and milled black pepper
- 225g, soft goat’s cheese
- 85g, fresh parmesan reggiano is good
- ½ bunch spring onions
- 120g, spinach
- Large knob of butter
Method
- Sift flour into a bowl, rub the cubed butter into the flour until it resembles bread crumbs. Mix egg and milk together and add to flour, mix to form a pliable dough.
- Roll out on floured surface and use to line a lightly greased 8” quiche tin with a loose bottom. Prick pastry all over with a fork put in fridge for ½ an hour to rest. After ½ hour line with greaseproof paper, fill with baking beans and bake blind for 20 mins
- Meanwhile sweat off spring onions in butter in a fry pan, when soft take out of pan then put in spinach to wilt down, drain off any excess liquid and leave to cool with spring onions.With pastry case out of oven and baking beans out, arrange spinach and spring onion over base.
- Lightly beat eggs, cream and seasoning. Crumble goats cheese and add to grated parmesan, gently mix together with eggs and cream. Pour into pastry case. Lightly tap edge of quiche tin to let out any trapped air between ingredients and for it to level nicely and bake for 30-35 mins until golden. Turn half way through cooking.
- Serve with a nice crisp salad or a herb mayo or a crunchy homemade Coleslaw.
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