Ingredients
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110g Wholemeal Flour
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150g Plain Flour
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110g Cold butter, cubed
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4-7 tablespoons Cold water
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6 Large eggs
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250ml Double CreamOr 1/2 milk & 1/2 cream
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1 teaspoon Dijon Mustard
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Pinch Salt & Black Pepper
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Pinch Nutmeg
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250g Spinach
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200g Feta Cheese, crumbled
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2 Garlic cloves, crushed
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1 Leek, sliced
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1 tablespoon Basil, chopped
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10 Cherry tomatoes, halved
Directions
Quiche can be served warm or at room temperature for lunch, brunch, dinner, picnics or with drinks. It can be made the day before and it also freezes well. I like to bake the pastry blind to ensure the base is fully cooked, but I have often just added the filling to the raw chilled pastry and it came out ok.
Serve the quiche with lots of non-starchy salad vegetables (lettuce, cucumber, spinach, tomato). The carbs & calories in the pastry are a replacement for bread/rice/potato. Quiche freezes well.
Steps
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1
Done
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Make the pastryMix together the wholemeal and plain flour. Rub the butter into the flour until it resembles breadcrumbs. Gradually add some of the water, mixing all the time. Only add barely enough water to bind the ingredients. Alternatively, you can use a food processor to make the pastry. |
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2
Done
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Roll out pastryUsing your hands draw the pastry into one piece and knead lightly. Roll out the pastry between 2 pieces of greaseproof paper or cling film. Alternatively, sprinkle whole meal flour on a flat surface and roll out the pastry. Roll the pastry large enough to fit the base and sides of a 29cm diameter and 4cm deep loose bottomed tin. You can also use a dish and cut and serve straight from the dish. Carefully lift the pastry and lay it into the tin, easing it in to fit, being careful not to stretch it (or it will shrink when cooked). Trim the edge of the pastry. Chill in the fridge while you prepare the filling. |
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3
Done
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Optional - bake blindPre-heat the oven to 200/°C/400°F/gas 6. Bake in the preheated oven for 10-12 minutes. Remove from the oven and remove the paper and beans and return to the oven and bake for a further 2-5 minutes to crisp up the base. |
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4
Done
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Make fillingPre-heat the oven to 180/°C/350°F/gas 4 if the pastry has been baked blind or 200/°C/400°F/gas 6 if the pastry is raw. Fry the leek and garlic in the oil for 5-10 minutes, until they are soft. Allow to cool slightly. Wash the spinach and place it in a saucepan without drying the leaves. Place over a medium heat for 2-3 minutes, until the spinach starts to wilt. Remove from the heat and cool. Squeeze out any liquid remaining on the leaves. Whisk the eggs, cream (or cream and milk), mustard, nutmeg, basil, salt and pepper together. |
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5
Done
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AssemblePour about 1/4 of the egg/cream mixture into the pastry case. Add the leeks, half the spinach and cheese. Pour 1/2 the egg/cream mixture onto these ingredients. Add the remaining ingredients and pour in the remainder of the egg/cream mixture. |
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6
Done
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Bake & serveBake in the pre-heated oven for approximately 45 minutes until the filling is set and lightly brown. Serve with a salad. |
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7
Done
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VariationsReplace the cream (or cream/milk mixture) with creme fraiche. |
