[recipe adapted from “Mainly Vegetables” by Colin Spencer]
for short crust pastry
- 3 cups plain white flour
- 180g unsalted butter (cold, chopped)
- 3 pinches salt
- 3-4 egg yolks (I used 4 small yolks)
- 2-3 tbs natural yogurt or soured cream
- 750g fresh spinach
- 1 pinch salt
- ½ pinch black pepper
- 1 pinch ground nutmeg
- 200-250g Roquefort or other blue cheese (cubed)
- 600 ml single cream
- 3 eggs (beaten)
- four 22 cm (8,6 inches) tart / pie dishes or disposable flan dishes
- Combine all ingredients for the short crust pastry except yogurt and knead fast, dough can’t get too hot, at the end add yogurt gradually. Create ball from the dough and place in the fridge for at least 1 hours.
- Preheat oven to 180°C (356°F).
- Divide pastry into 4 pieces, roll out each pastry piece and place in the tin, flatten with the fingers to cover also sides of the tin. Prick the pasty base with fork and bake for few minutes till lightly golden.
- In meantime prepare topping. In a large saucepan cook spinach covered for 3-4 minutes. Drain well and move into pastry bases, top it with cheese cubes.
- Mix eggs with cream, nutmeg, salt and pepper. Pour over the top.
- Place quiche back in the oven for 25-30 minutes, till top start getting brown.
- Leave for 10 minutes to rest, remove baking tins and serve.
- Serve with green salad on a side.
Serves 4 people.
Looking for recipes to use leftover egg whites?
Here is one of them: “Brudas” – my mother’s poppy seed cake.