Spinach and goats cheese quiche
- Preparation and cooking time
- Prep:
- Cook:
- Pastry cooking time 12 - 15 minutes
- More effort
- Makes 1 Large Quiche 6 Small quiche's
Beautiful dish served with a beetroot salad.
Ingredients
pastry
- 200g Plain Flour
- 100g Butter
- Cold Water
Filling
- 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
Method
- STEP 1Rub 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).
- STEP 2Wrap in cling-film and chill for at least an hour.
- STEP 3Pre-heat the oven to 190 C/180 C Fan/ Gas 5/375 F
- STEP 4Roll out the pastry on a floured board and line a greased 20cm/8" sandwich cake tin or flan tin.
- STEP 5Bake blind for 12-15 minutes or until it's just starting to colour.
- STEP 6Remove from the oven and reduce the heat to 170 C/160 C Fan/ Gas 3/325 F
- STEP 7Heat 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.
- STEP 8Mix the eggs, cream and cheese together.
- STEP 9Spoon 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.
