French Bean, spininch & roast tomato quiche

Name: French Bean, spininch & roast tomato quiche
Total time: 3600 s
Yield: 8-10 people
Cuisine: British
Ingredients: 6 eggs; 150 ml semi skimmed milk; 250 ml double cream; 1 cup chopped french/runner beans; 5 vine tomatoes (or a cup of cherry); 200 g spininch; Shortcrust pastry; 1 cup cheddar cheese/gruyère; 1/2 cup fresh herbs (e.g. winter savoury, chives, thyme, oregano); 1/2 tsp Italian seasoning; 3 cloves garlic; Pinch nutmeg; Seasoning; 1 onion; 3 tbsp E.V. olive oil; 1 tsp fresh thyme (1/2 dried)

Kipp Clark @kipplidge

I wanted to put together a vegy quiche for my mother in laws birthday. I fancied utilising my seasonal garden veg.

Kipp Clark @kipplidge

I wanted to put together a vegy quiche for my mother in laws birthday. I fancied utilising my seasonal garden veg.

Saved

Ingredients

1 hour

8-10 people

6eggs
150 mlsemi skimmed milk
250 mldouble cream
1 cupchopped french/runner beans
5vine tomatoes (or a cup of cherry)
200 gspininch
Shortcrust pastry
1 cupcheddar cheese/gruyère
1/2 cupfresh herbs (e.g. winter savoury, chives, thyme, oregano)
1/2 tspItalian seasoning
3 clovesgarlic
Pinchnutmeg
Seasoning
1onion
3 tbspE.V. olive oil
1 tspfresh thyme (1/2 dried)

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Steps

1 hour

1

Wash the veg. Chop the beans into 2 inch pieces, half the tomatoes, dice the onion and finely chop the garlic. Grate cheese, chop herbs.
2

PRE ROAST THE TOMATOES: mix 1 tbsp olive oil with 1/3 garlic and the Italian seasoning. Air fry at 200C for 4 minutes.
3

Lightly fry the onions till soft and translucent, add that garlic, and fry for another minute. Add the fine beans, fry for two minutes. Add the spinach, season and add 1 tsp thyme & pinch nutmeg. Fry for another 2 minutes till wilted.
4

PASTRY BASE: Preheat oven to 190C. Defrost and/or chill pastry. Roll out on a floured surface till larger than the flam dish & 3 mm thick. Line the flan dish with parchment paper. Put in pastry, shape and cut off edges. Chill for 30 mins. Add ceramic baking beans and bake for 15 mins (till edges brown). Remove weights, prick bottom with fork, cook for another 8 minutes (till bottom starts to brown).
5

Beat the eggs with the milk and cream. Stir in the chopped fresh herbs.
6

Put cheese in bottom of pastry crust. Top with the beans, spinach and tomatoes (chop into smaller chunks). Top with the egg mixture.
7

Season the quiche and bake for 35-40 minutes on 180C (fan oven), until set and lightly browned