Quiche with spinach and onion – recipe

Spinach and onion quiche serves as a classic combination. These two key ingredients work so well together and are particularly beneficial.

This delicious staple is also an incredible brain-buster in the kitchen, as it can be made into a pastry. Of course, if you’ve got time for a crust, make a batch of Pate Brisee a couple of hours before the day’s baking, this will give you plenty of baking time, as rest time is essential if you want to keep the pastry from diminishing while the oven bakes.

Without the crust, simply load up all the ingredients and bake as shown below. But it has to be said, without the cream means it’s not a problem.

What you’ll need

For the dough. Spinach leaves (chopped) 1 cup Cantal cheese (or cheddar, grated) 2/3 cup half-and-half 1/2 cup white onion (chopped) 1/2 cup bacon (cooked and crumbled or chopped) 1/4 teaspoon ground black pepper

How to make it

Make the pastry as follows:

In a small bowl, mix flour and salt. Then, using a pastry blender, large tined fork, or food processor set to pulse, cut in the cooled butter flour until it resembles coarse sand. Don’t worry about leaving a little pea size butter, as it will add a coppery tint to the finished product.

Sprinkle a tablespoonful at a time of water over the mixture and stir gently until the mince starts to come together.

When this happens, scoop out a pastry ball and wrap in plastic wrap and refrigerate for 30 minutes to a couple of hours. You can also make the pastry the day before.

Preheat the oven to 350F.

Pull the dough to fit an 8-inch by 8-inch pan or baking dish. Lightly grease with a pastry cutter.

Take all ingredients together and pour into pan. Place the bundt pan on the middle rack of a tiled oven, then pour carefully so it doesn’t overflow.

Bake in a preheated oven for 60-70 minutes until it comes through the center, it should be firm but not set.

The baked pastry can be eaten warm but not hot and straight from the oven or it will fall apart. Let it stand for at least 10 minutes. Goat can also be eaten cold, but never straight from the fridge, it will be too hard and the flavours will be dead. Always let it come to room temperature before serving.

Nutritional guidelines (per serving) Calories 539 Total fat 47 g Saturated fat 27 g Saturated fat 15 g Cholesterol 265 mg Sodium 508 mg Carbohydrate 16 g Fiber 2 g Protein 15 g (The nutritional information in our recipes is calculated from the ingredient database and should be regarded as an estimate. Individual results may vary.)