Cheese & Spinach Quiche
Author: Q1Gf29Qmkqs
As a tasty alternative to a normal cheese quiche, why not try this cheese and spinach quiche!
  • 250 g (8 oz) spinach
  • 400 ml (14 fl oz) double cream
  • 250 g (8 oz) grated cheese
  • 250 g (8 oz) shortcrust pastry
  • 50 g (2 oz) parmesan cheese
  • 2 shallots, or 1 small onion, finely chopped
  • 4 eggs
  • 1 tbsp butter or margarine
  • Pinch of nutmeg
  1. Preheat the oven to 150ºC and blind-bake the pastry.
  2. Melt the butter or margarine in a pan and fry the shallots for about 5 minutes.
  3. Heat 1 cm (½”) of water in a pan and add the spinach. Cook for 2-3 minutes until the spinach has wilted, then drain.
  4. Press the excess water out of the spinach, then chop coarsely
  5. Break the eggs into a bowl, whisk, then add the cream.
  6. Season, add in the spinach, the grated cheese, the shallots and a pinch of nutmeg. Mix well.
  7. Pour the mixture into the baked pastry case, spread evenly, then sprinkle on the parmesan cheese.
  8. Bake at 180ºC for 35 minutes.
  9. Allow to cool before slicing.
Calories: 452 Fat: 35.0 Sugar: 1.0 Fiber: 1.9 Protein: 17.0 Cholesterol: 152.4
Titli's Tips
The quiche puffs up in the oven and sinks when it cools. If you don’t want the brown parmesan topping just leave it out. Slice with a sharp knife.
Recipe by Titli's Busy Kitchen at