There’s nothing quite like a good quiche. Made with a flaky pastry, creamy goat cheese, and a whole lot of spinach. Serve with a simple side salad for a delicious lunch or dinner.
Ingredients
FOR THE PASTRY
- 250g all-purpose flour
- 1 tsp sea salt
- 200g butter, cut into cubes and room temperature, but not soft
- 150ml cold water
- 1 egg white
FOR THE FILLING
- 450g spinach, uncooked
- 6 eggs
- 100mls cream
- 80mls milk
- 1/4 tsp nutmeg, grated
- 1tbsp dill, chopped
- pinch of salt and pepper
- 115g goat cheese
- Parmesan cheese, grated (for the top)
Method
- Prepare the dough: In a food processor, or using your hands, combine the flour, salt, and butter. If using your hands, use your fingertips to incorporate the butter into the flour. Pour in two-thirds of the cold water, mixing until you have a rough dough. Add more water if you need to.
- Cover the dough with plastic wrap/cling film and form into a disc. You can use your rolling pin to do this! Leave in the fridge for about 1 hour. Lightly flour your countertop and unwrap the dough. Transfer the dough onto your countertop and begin to roll it out using a rolling pin.
- Preheat the oven to 350°F. Line a 9″ springform pan with parchment paper, then place the dough into the pan, making sure to press it into the edges. Trim any overhang. Use a fork to prick the bottom of the pastry. Place more parchment paper on top, then pour baking beans on top to blind bake the pastry. Bake for 15 minutes.
- Remove the extra parchment paper and baking beans, then brush the pastry with egg white and bake for a further 20 minutes.
- In the meantime, make the filling. Coat a large saucepan with olive oil, then add the spinach. Cook until the spinach has wilted down, then remove from the heat.
- In a large mixing bowl, crack the eggs and combine with the cream, milk, nutmeg, dill, salt and pepper. Whisk until everything is incorporated together.
- To the bottom of the pastry, add the spinach and crumble the goat cheese. Then pour the egg mixture on top.
- Reduce the oven to 325°F. Cover the quiche with aluminium foil and bake for 1 hour. Remove the foil, then bake for a further 30 minutes.
- Once done, let the quiche cool completely before removing it from the springform pan. Top with grated Parmesan cheese before serving.
