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Fifi’s Spinach Quiche

2008 October 4
by Reemski

My mum makes this spinach quiche when I go home to Canberra. She also makes me her roast chicken and lentils with special Egyptian rice. This meal represents “home” food to me. This particular quiche was made for a get together of work friends where everyone bought something.Post on that lunch to follow. I added the tomatoes that I bought at the Hawkesbury Harvest Markets that are truly the best cherry tomatoes I’ve ever eaten!

PASTRY

1 cup wholemeal flour
1 cup plain flour
water
75g butter, chopped

FILLING

250g (1 small container) Cottage cheese
1 cup tasty cheese
250g frozen chopped Spinach (prepared according to packet instructions)
3 eggs
1-2 punnets cherry tomatoes
Salt and Pepper to taste

Mix flours together well, then rub in butter until flour looks “crumbly”
Add enough water and mix until resembles dough
Wrap dough and pop in fridge for 15 minutes

Meanwhile….

Cook spinach according to packet directions and drain and let cool
Chop tomatoes in half
Once cool, mix together spinach, cottage cheese, tasty cheese and eggs
Add salt and pepper to taste

Then…

Take the dough out of the fridge
Using baking paper and the glad wrap, roll out dough until about 2-3mm thick
Place in tin, then carefully press into the edges
Trim round the edges
Blind bake in hot oven (200°) for about 15 minutes

Place filling in baked case and smooth until even
Take the tomatoes and place on top of quiche in whatever pattern you choose
Bake in moderate oven (180°) for 30 minutes or until firm and golden!

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