Quiche is a classic French/European dish that feels somewhat opulent, even though it is much easier to make than you think. This version uses spinach and flavoursome cheese surrounded by a delicious homemade pastry.
1homemade pie crust (recipe is linked above)either use pre-made pastry or follow the recipe linked with the above pie crust instructions
1small or medium-sized organic onion finely chopped
1knobof organic butter
350gfresh organic spinach, finely choppedor 280g frozen and thawed
4organic, pasture-raised eggs
1 1/4cupsorganic, whole milk
50ggrated organic Comte cheese or vegetarian alternative
50ggrated organic Emmental cheese from a vegetarian brand
Prepare the Pastry
Roll out the chilled shortcrust pastry, either made from the linked recipe or an organic palm oil free shop-bought version if you choose. Make sure the pastry is roughly 5 cm larger than your chosen tin. Use the rolling pin to lift your pastry over the tin and gently form the pastry without stretching it.
Once formed, use the rolling pin to roll over the tin, removing any excess pastry. Then prick the pastry with a fork and put back in the fridge for 15 min while you prepare the filling.
Pre-heat the oven to 200C/fan 180C/gas 6
Prepare the Filling
Gently soften the onion with a bit of butter over medium heat and set aside.
Add the fresh spinach to a saucepan and simmer until it's wilted. Then drain well in a colander and let it rest in the freezer.
Mix the egg, milk, salt and nutmeg until combined in a bowl.
Fill the Quiche
Now fill the pie crust by add the onion, then the cheese and then the spinach. Lastly, slowly add the egg mixture until the crust is completely filled.
Bake in the oven for 30-35 minutes until golden brown and cooked through. Cooking times may vary between ovens.
The pastry:For shop bought pastry, use two sheets as a double layer to make sure the crust is thick enough.?