Spinach, Cheese and Tomato Quiche


I made this with the spinach left over from the Pork Belly Noodle Soup. I included some small tomatoes which were a little past their sell-buy-date. I peeled the tomatoes, and cooked them (with nothing added) on a baking sheet in the bottom of the oven while the pastry case was baking.

Provides 6 servings:

  • Shortcrust pastry made with 150g plain flour and 75g butter; or a sheet of savoury shortcrust pastry; or a ready made savoury pastry case (about 20cm in diameter). I made mine in a fairly high-sided tin. See these instructions on how to make a pastry case
  • 200g spinach (cooked, chopped and allowed to cool – I washed mine, then spun it in a salad spinner and cooked it in the microwave at 750W for 2.5 minutes; the drained it in a sieve and squeezed out the rest of the liquid by pressing the spinach against the inside of the sieve with a suitably sized round bottomed bowl)
  • 4 large eggs
  • 250ml milk
  • a little grated nutmeg
  • freshly ground black pepper
  • 80g grated cheddar
  • 1 tbsp oil
  • 1/2 onion (chopped)
  • about 25 small tomatoes (peeled and cooked in the bottom of the oven while the pastry case is cooking (say, 20 minutes at 200C/Gas Mark 6)) [optional]

If cooking the pastry yourself, start preparing the filling once the pastry has gone in the oven.

Heat the oil in a small saucepan, add the onion and gently cook for about 5 minutes. Allow to cool.

Beat the eggs in a 2L bowl or measuring jug. Mix in the milk. Then add the nutmeg, pepper, cheese and spinach, ensuring they are well mixed together. Add the onion when it has had time to cool off. If using the tomatoes add these when you remove them from the oven.

Pour the mixture into the pastry case and cook for about 40 minutes at 160C/Gas Mark 3. The quiche will be cooked when top starts to brown and is firm.

My husband thinks it would be better without the tomatoes – what do you think?


One thought on “Spinach, Cheese and Tomato Quiche

  1. Pingback: My Meal Plan Monday 16 to Friday 20 September | cookingacontinuum

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