Quiche aux Épinards (Spinach quiche)2017-04-27
- Servings : 4 to 6
Quiches are usually liked equally by grownups and kids and this quiche is another way to make them eat some greens.
They are perfect for brunch, lunch or a light dinner.
You can substitute spinach with Swiss chards or even broccoli.
I use ready made shortcrust pastry.
- 1 pack of ready made Shortcrust pastry
- 500g of fresh spinach, washed and chopped
- 150/200 ml of double cream
- 100g of feta cheese, crumbled
- 100g of gruyère or cheddar cheese, grated
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 3 or 4 eggs, beaten
- 1 tbsp of butter
- A pinch of nutmeg
- Salt and pepper, to taste
Preheat the oven. Line a quiche or a pie dish with the shortcrust pastry. Adjust, cut the excess and pinch the edges. Cover with wax paper, add dried beans (so that the crust does not puff up) and blind cook for 10 to 15 minutes. It is important to do this as the bottom will not be cooked enough.
Wilt the spinach in a pan with only a splash of water. This should take 2/3 minutes then transfer to a colander. Squeeze the excess water and put aside.
In a frying pan, melt the butter then add the garlic and the onion and fry until lightly browned. Add the spinach and fry further for 2 minutes.
In a bowl, beat the eggs then add the double cream, the grated cheeses and the spinach mix. Season with nutmeg, white pepper and salt (don't over salt as feta cheese is quite salty). Combine well then pour over the pastry and bake for approx. 45 minutes or until eggs are set.