Spinach Quiche

Spinach Quiche

Ingredients
  • 1 sheet of shortcrust pastry-thawed
  • 1 bunch of spinach-chopped
  • 1 brown onions-sliced
  • 4 cloves of garlic-crushed
  • 4 eggs
  • 120 ml of whole milk
  • 80 ml of thick cream
  • 8-10 baby tomatoes-halved
  • ¼ block of fetta cheese
  • 2 tbsp of olive oil
  • salt and pepper
Rocket salad
  • ½ cup of rocket
  • 3-4 baby tomatoes-halved
  • 1 baby cucumber-sliced
  • salt and pepper
  • olive oil to drizzle
Preheat oven on 180 Deg fan forced and ensure the pastry is thawed.
  1. Heat a pan on medium with olive oil, add sliced onions and crushed garlic cloves to the pan.
  2. Add tiny amount of salt and sauté for 2-3 minutes.
  3. Add chopped spinach and sauté until it wilts.
  4. Turn the heat off and set aside to cool.
  5.  Grease a tart mould and place the pastry in the mould. Tuck the pastry in the tray ensuring it covers the base and sides equally. Use additional pastry if necessary to fill the tart mould.
  6. Score the pastry with a fork and blind bake lined with baking beads or rice in the oven for 12-15 minutes.Remove the pastry from the oven and spread the spinach mixture on the pastry.
  7. In a bowl lightly whisk eggs, add cream and milk along with some salt and pepper. Mix well and pour over the pastry.
  8. Place baby tomatoes on the uncooked tart and crumble feta cheese.
  9. Bake in the oven for 20-15 minutes until the quiche is golden brown.

Serve with rocket, tomato and cucumber and drizzle some olive oil on the salad.

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