22 September, 2015
Spinach Mushroom & Tomato Quiche
Spinach Mushroom & Tomato Quiche
Makes: 1 large quiche
Pastry Ingredients:
- 250g plain flour
- 125g butter, chilled and finely chopped
- 1 egg, chilled
Filling Ingredients:
- 6 eggs, lightly beaten
- 300ml sour cream
- 1/2 cup wholemeal plain flour
- 1 tablespoons minced garlic
- 150g baby spinach
- 3 tomatoes, thinly sliced
- 6 medium mushrooms, thinly sliced
- 1 cup grated cheese
Method:
- To prepare the pastry, process the flour and butter with a pinch of salt in the food processor until it resembles breadcrumbs.
- Whisk the egg into 1 tablespoon of cold water then add to the food processor and blend until you get a large dough ball.
- Turn the dough onto a clean lightly floured surface and knead to bring together then form in a disc shape, wrap in glad wrap and place in the fridge for 2 hours
- Preheat your oven to 180 degrees Celsius and lightly grease a quiche tin
- Roll the pastry out to approximately 3mm thick and then place the pastry in the prepared tin, gentle push the corners down
- Trim the top of excess pastry and then line with baking paper and fill lining with baking bead.
- Blind bake the pastry shell for 15 minutes
- To prepare the filling, whisk together the eggs, sour cream, flour and garlic until well mixed
- Fold through all the other ingredients until well combined
- Pour the mixture into the pastry case, I will appear to be too much filling but the vegetables will cook down
- Bake for 35-45 minutes until golden brown and the filling has set.
Recipe Notes:
- Store covered in the fridge and to be consumed within 2 days
- This recipe is freezer friendly, the cooked quiche is to be consumed within 30 days
- For a non-vegetarian alternative you could add in some diced bacon, shredded ham or even chopped left over roast chicken
- You can use defrosted store bought shortcrust pastry if you prefer, but it will still need to be blind baked
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.