Spinach and Goats cheese quiche!
I really enjoy making this recipe because it's pretty straight forward and it requires ingredients which you probably already have on hand.
Ingredients
250g spinach
1 tbsp oil
2 medium eggs
150 ml milk
150g goats cheese
200g plain flour
90g butter cut into chunks
salt
enough water
Method
1) Make the short-crust pastry by combining the flour, the chunks of butter and the salt.
Coat the butter chunks with the flour and rub together, crumbling them gently and lifting up to incorporte air.
2) Slowly add some water and stir with a knife then when it starts coming together, place it on a lightly floured surface and gently bring together. Don't knead for too long, since this is a short crust pastry and so it's not meant to be as smooth as a bread dough.
3) Wrap in cling film (plastic wrap in America I think) and leave in the freezer for 10-15 minutes
4) Wash the spinach at least twice to get rid of any dirt and drain very well.
5) Preheat the oven to 180 degrees Celcius. In a frying pan, on a medium-high heat, drizzle some olive oil and wait a couple of minutes. Then add the drained spinach, cover with a lid slight off-centered so not closed completely, and wilt the spinach for 2-3 minutes, stirring after 1 minute just to incorporate everything. Watch out that it doesn't burn.
7) Take out the pastry from the freezer, roll it out, place in a greased dish/tin and use a fork to make some holes.
8) Place in the oven for 7 minutes to blind bake the pastry.
9) While it's blind baking, combine in a jar/bowl the eggs & milk, the crumbled goats cheese and the spinach.
10) After the 7 minutes, take out the pastry, pour in all the above (ie in step 9) and place back in the oven still at 180 degrees celcius for 25 minutes then lower the temperature to 170 degrees celcius for the final 15-20 minutes.
Enjoy!
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Tune in for my next blog post which will be a prom hairstyle tutorial!
Ingredients
250g spinach
1 tbsp oil
2 medium eggs
150 ml milk
150g goats cheese
200g plain flour
90g butter cut into chunks
salt
enough water
Method
1) Make the short-crust pastry by combining the flour, the chunks of butter and the salt.
Coat the butter chunks with the flour and rub together, crumbling them gently and lifting up to incorporte air.
2) Slowly add some water and stir with a knife then when it starts coming together, place it on a lightly floured surface and gently bring together. Don't knead for too long, since this is a short crust pastry and so it's not meant to be as smooth as a bread dough.
3) Wrap in cling film (plastic wrap in America I think) and leave in the freezer for 10-15 minutes
4) Wash the spinach at least twice to get rid of any dirt and drain very well.
5) Preheat the oven to 180 degrees Celcius. In a frying pan, on a medium-high heat, drizzle some olive oil and wait a couple of minutes. Then add the drained spinach, cover with a lid slight off-centered so not closed completely, and wilt the spinach for 2-3 minutes, stirring after 1 minute just to incorporate everything. Watch out that it doesn't burn.
6) In a bowl, beat together the eggs and the milk
8) Place in the oven for 7 minutes to blind bake the pastry.
9) While it's blind baking, combine in a jar/bowl the eggs & milk, the crumbled goats cheese and the spinach.
10) After the 7 minutes, take out the pastry, pour in all the above (ie in step 9) and place back in the oven still at 180 degrees celcius for 25 minutes then lower the temperature to 170 degrees celcius for the final 15-20 minutes.
Enjoy!
If you liked this blog post, check out the other ones I've posted, give them a like and follow!
Tune in for my next blog post which will be a prom hairstyle tutorial!
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