CHEESY SPINACH QUICHE This simple recipe is a real crowd pleaser
INGREDIENTS 300g spinach 50g parmesan (or a vegetarian alternative), grated 2 eggs 285ml pot double cream handful of basil leaves, shredded 280g plain flour, plus extra for dusting 140g cold butter, cut into pieces
Pour the flour and butter into a large bowl and rub themixture together with your fingertips tomake the pastry. Keep rubbing themixture together until the flour and butter have completelymixed together and formed crumbs. Add 8tbsp of coldwater to themixture and bring everything together with your hands until themixture has combined in to a ball. On a lightly floured surface, roll the pastry out with a rolling pin until it’s round about 5cm larger than a 25cm tin. Use your rolling pin to lift the pastry and drape over the tart case. Using small pastry scraps, push the pastry into the corners of the tin, then chill in the fridge for 20minutes. Heat oven to 200C/fan 180C/gas 6. In a saucepan, wilt the spinach in boilingwater, drain and put to one side. Remove the pastry from the fridge and lightly prick the base of the tart with a fork, line the tart casewith a large circle of greaseproof paper, then fill with baking beans. Blind bake the tart for 20minutes, then remove the paper andbeans and continue to cook for 5 -10minutes until goldenbrown. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season.When the pastry case is cooked, sprinkle half of the cheese over the base, scatter over thewilted spinach and pour over the creammix. Scatter over the rest of the cheese. Bake for 20-25minutes until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin.