Four Cheese & Spinach Quiche
Steps Cook Recipes Four Cheese & Spinach Quiche using 12 ingredients and 8 steps
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You can cook Four Cheese & Spinach Quiche using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients make Four Cheese & Spinach Quiche
- It's 225 g plain flour.
- It's 100 g butter, diced.
- Prepare 1 egg.
- You need 2-3 tbsp water.
- Prepare 160 g baby spinach.
- You need 100 g Roquefort cheese, diced.
- You need 100 g mature cheddar, grated.
- You need 100 g red Leicester cheese, grated.
- You need 100 g goats cheese, diced.
- Prepare 5 eggs.
- You need 150 mls double cream.
- You need Salt and pepper.
Four Cheese & Spinach Quiche step by step
- Pre-heat the oven to 190 C and generously grease a deep spring-formed cake tin with butter..
- Pastry - add the plain flour and butter to a food processor and pulse until it forms breadcrumbs (or rub in by hand if you don't have a food processor). Then add the water and the egg, and pulse to bring it together into a ball. Rest in the fridge, covered in clingfilm for ten minutes..
- In a frying pan, dry fry the spinach until wilted. Allow it to cool on a plate then use your hands to squeeze out the extra liquid..
- Roll the pastry out reasonably thinly and use it to line your tin. I pressed the pastry up the sides a bit, and I leave it fairly uneven because I like it to look a bit rustic..
- Prick the base of the pastry with a fork and blind bake it for ten minutes in the oven. Use baking beans to weigh the pastry base down if you have some. I didn't and I chanced it, I was lucky that the base didn't bubble up!.
- Spread the cooled spinach over the base of the part baked casing. then add a layer of half of the cheese over the spinach..
- In a separate bowl, whisk together the eggs, cream, most of the remaining cheese (apart from a small handful of the grated cheeses) and a good twist of salt and pepper. Pour this mixture into the pastry case. Top with the remaining cheese and more salt and pepper..
- Bake for 45-50 minutes, until the top is set and golden. Allow the quiche to cool completely in the tin, sitting on a wire rack. Then when cool, carefully push it up from the base to remove. Use a pallet knife to remove it from the base..
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