Spinach Quiche
A quiche is something that originated in France as a way to use leftover food and add it all together in a pie minded with eggs and mill. Join me to try my variation with spinach, almonds and feta.
It comes prescribed with mince, but you can easily leave it out for vegetarians.
Spinach Quiche
A quiche is something that originated in France as a way to use leftover food and add it all together in a pie minded with eggs and mill. Join me to try my variation with spinach, almonds and feta.
It comes prescribed with mince, but you can easily leave it out for vegetarians.
Cooking Instructions
- 1
Preheat oven to 190 C, or gas oven 5.
- 2
Butter a 23cm cake form and put in the puff pastry so it covers bottom and sides.
- 3
Melt the butter in a large frying pan and add the onions and garlic until they're caramelised. Add the meat until its brown at which point you can add the mushrooms and spinach. Leave it standing until most of the vegetable juice has evaporated. At which point you can crush the almonds and add them, add the feta and half the cheddar. Stir this through a bit longer while seasoning with salt and pepper. Pour the mix into he cake form.
- 4
Mix the milk with the eggs in a bowl and pour it over the mix in the came form. Let it mix a bit. Half the cherry tomatoes and put them on top.
- 5
Put the pie into the oven for 15 minutes. Sprinkle the rest of the cheddar on top of it and return it to the oven for another 35 minutes. Leave the finished quiche resting for 10 minutes before serving.
- 6
Tip: If you're afraid that your mix will be too moist when adding it to the cake, you can spread some mustard over the cake form priorly And let it dry a bit.
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