Quiche is considered a French dish, it has a pastry crust and eggs filling with milk or cream, which when baked becomes a custard. It can be made with vegetables, meat or seafood with cheese. It can be served hot or cold. Popular in other counties particularly as party food.
– 125g of butter diced
– 225g plain flour
– 3-4 tablespoon of water
– Pinch of salt
Sift the flour into a large bowl,
using your fingertips rob in the butter to the flour until mixture resembles fine bread crumbs.
Add the salt and 3-4 table spoon of water. Mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill.
Sprinkle the rolling pin lightly. Roll out the dough.
Lay it across the baking tin. Press the dough into the corners of the tin using your fingers. Prick the pastry all over with a fork. Do not trim off the edge.
Heat oven to 200c/gas 6. Fill the pastry case with a round baking paper and add the baking beans, to weigh it down. Bake for 20 min, then remove the paper and beans with care. Then bake for another 5 to 10 min till golden. Carefully trim off the excess pastry using a small sharp knife. Let it aside to cool before used.
– 4 eggs
– 250g fresh cream
– 400g frozen spinach squeezed dry
– 1 small onion chopped
– 1 garlic glove minced
– 100g grated cheese (gruyere)
– 1 tablespoon of butter
– Pinch of nutmeg
– Salt and pepper to taste
Preheat oven to 180c/gas 4. In a small pan over medium heat, melt the butter and sauté the onion until soften about 5 min. stir in the garlic and cook for another 1 min. Transfer to a small bowl and let it cool.
Whisk together the eggs and cream, add the salt, pepper and nutmeg.
Lay the onion mix, spinach and the grated cheese over the bottom crust pie. Gently pour the egg mixture over the top, and bake for 50 in or until set and nicely browned.
Remove from the oven and let it rest for 10 min.
Serve with salad