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Member recipe

Spinach and goats cheese quiche

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Cooking time

Prep: 45 minutes Cook: 30 minutes Pastry cooking time 12 - 15 minutes

Skill level

More effort


1 Large Quiche 6 Small quiche's

Beautiful dish served with a beetroot salad.

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  • 200g Plain Flour
  • 100g Butter
  • Cold Water


  • 75g Washed Baby Spinach
  • 75g Soft Goat's Cheese (Chopped or Grated)
  • 150ml Double Cream
  • 2 Medium Eggs
  • Black pepper


  1. Rub the butter into the flour until it resembles fine breadcrumbs (or blitz in the food processor for a few seconds. Add just enough cold water to bring the mixture together into quite a firm dough (I used 4 tbsp).

  2. Wrap in cling-film and chill for at least an hour.

  3. Pre-heat the oven to 190 C/180 C Fan/ Gas 5/375 F

  4. Roll out the pastry on a floured board and line a greased 20cm/8" sandwich cake tin or flan tin.

  5. Bake blind for 12-15 minutes or until it's just starting to colour.

  6. Remove from the oven and reduce the heat to 170 C/160 C Fan/ Gas 3/325 F

  7. Heat 1 tbsp olive oil in a frying pan. Add the spinach leaves and Black pepper and allow to wilt for a minute or two. Remove from the heat.

  8. Mix the eggs, cream and cheese together.

  9. Spoon the spinach into the pastry cases. Pour the egg mixture over. Bake for 20-25 minutes or until the filling is golden brown and set firmly.

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