Spinach and tomato quiche

Spinach and tomato quiche


3 people made this

About this recipe: A deliciously light spinach and tomato quiche using St Helen's Farm goats' dairy products. It's easy to put together with ready-made shortcrust pastry.

StHelensFarm Yorkshire, England, UK

Serves: 4 

  • 350g (14oz) ready made shortcrust pastry
  • 225g (9oz) fresh spinach
  • 1 onion, finely chopped
  • 25g (1oz) St Helen's Farm goats' butter
  • 4 medium eggs
  • 300ml St Helen's Farm goats' milk
  • 1 teaspoon mixed dried herbs
  • salt and freshly ground black pepper
  • 175g (7oz) St Helen's Farm goats' cheese, cut into thin slices
  • 4 tomatoes, sliced

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 200 C / Gas 6.
  2. Roll out pastry and line a 23cm flan tin. Line the pastry with greaseproof paper and fill with baking beans. Bake in the oven for 10 minutes and remove beans and paper.
  3. Cook the spinach for just 3 to 4 minutes in a little water until leaves start to wilt. Drain and cool, squeezing out excess water.
  4. Fry onions with butter until just soft. Beat eggs in bowl, then add milk and herbs, seasoning with salt and pepper. Stir in the onions and butter.
  5. Spread spinach over base of the flan and add half the cheese and all of the tomatoes. Pour in the egg mix, then add remaining cheese on top.
  6. Bake until filling is set and lightly golden, 20 to 25 minutes. Cool on wire rack.

Serving suggestion

Serves four or slice into smaller wedges for buffet or party food.

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