Quiche… I’m not always a fan. I was always given the store-bought type, which had a funny texture… I didn’t care for it much (sorry, mum). I don’t think I’ve actually had quiche for about 10 years. But when I saw this recipe on Quinn’s Baking Diary my mouth drooled.
It was the tomatoes. Definately. I love a tomato (in fact, I tried “sundream” tomatoes today… amazing). but the whole thing is totally easy to make and has a lot of flavour. Best eaten straight from the oven of course!!
Spinach, cheese and tomato quiche
Adapted from Quinn’s Baking Diary
1/2 cup plain flour
pinch of salt
3.5 tablespoons butter
2 tablespoons water
1. Pre-heat the oven to 200c
2. In a blender, add all the ingredients except for the water.
3. When blended, transfer to a bowl and add water a bit at a time until it all sticks together.
4. Place into a tart tin and press the dough all over the tin including the sides. It takes a while, but make sure its evenly covered.
5. Prick the pastry all over with a fork. Bake for 10-15 minutes and remove from oven.
2 tablespoons double cream
100g baby spinach
150g parmesan cheese, grated
handful of cherry/baby/plum tomatoes
1. In a pan of boiling water wilt the spinach for about 3-4 minutes, then drain the water.
2. Chop the spinach into smaller pieces.
3. Beat the eggs and cream together, add the spinach and cheese. Mix well and add into the pastry case.
4. Place the tomatoes over the surface and bake for 30 minutes.