Spinach and Red Pepper Quiche

No summer spread is complete without this tasty & colourful dish. Serve with salad or green vegetables as a main course or cut into slices as a buffet option.

Difficulty:👍👍👍👍

Cost: ££££


For the shortcrust pastry:
60g plain flour
20g wholemeal flour
Pinch of salt
40g butter or margarine
About 3 tablespoons cold water
For the filling:
2 red peppers
A handful of spinach (about 50g)
1 tablespoon oil
15g/½ oz butter
2 onions, finely chopped
1 cloves garlic, crushed
2 eggs
275ml milk or cream
Salt and pepper
1/2 tsp mixed herbs -optional
120g cheddar cheese, grated

  1. Pre-heat oven to 190C (170C fan), 375F, Gas 5
  2. Sift the flour and salt together in a large mixing bowl. Cut the butter into small dice, and rub into the flour, using your fingertips. When the mixture looks like breadcrumbs, make a well in the middle and gradually add the water. Using your fingers or a knife, mix till the dough forms a ball. (If it seems too dry add a little more water but try to handle lightly – do not knead!)
  3. If there is time, cover the dough and leave it to rest in the fridge for half an hour. While the pastry is ‘resting’ you can prepare the flan filling.
  4. Deseed, wash and chop (or tear) the peppers then roast in the oven for 10 minutes.
  5. Remove any stalks from the spinach – then wash & drain the spinach leaves then shred.
  6. Heat the oil and butter in a saucepan. Add the onions and fry till soft, then add the garlic – cook until just beginning to caramelise. Add the roasted peppers and spinach to the pan. Cook for another 2 minutes until the spinach has wilted. Leave to one side to cool.
  7. Prepare the pastry case by turning out the chilled dough onto a floured surface and forming it into an even round shape. Flour your rolling pin and roll the pastry out into a circle, roughly 25cm/10” in diameter. Lift it carefully onto your flan tin or dish, easing it down into the corners. Trim off any surplus pastry, neaten the edges and put it in the fridge to rest whilst you prepare the rest of the filling.
  8. Whisk together the eggs and milk or cream in a mixing bowl. Add salt & pepper to taste, and the mixed herbs if required.
  9. Spoon the vegetable into the pastry case then pour the beaten egg mixture over the top. Sprinkle the grated cheese over the top.
  10. Place the flan dish or tin on a baking sheet and place in the oven. Bake near the top of the oven for about 40 minutes, or until filling is set and the top is turning golden.

Method

  1. Pre-heat oven to 190C (170C fan), 375F, Gas 5
  2. Sift the flour and salt together in a large mixing bowl. Cut the butter into small dice, and rub into the flour, using your fingertips. When the mixture looks like breadcrumbs, make a well in the middle and gradually add the water. Using your fingers or a knife, mix till the dough forms a ball. (If it seems too dry add a little more water but try to handle lightly – do not knead!)
  3. If there is time, cover the dough and leave it to rest in the fridge for half an hour. While the pastry is ‘resting’ you can prepare the flan filling.
  4. Deseed, wash and chop (or tear) the peppers then roast in the oven for 10 minutes.
  5. Remove any stalks from the spinach – then wash & drain the spinach leaves then shred.
  6. Heat the oil and butter in a saucepan. Add the onions and fry till soft, then add the garlic – cook until just beginning to caramelise. Add the roasted peppers and spinach to the pan. Cook for another 2 minutes until the spinach has wilted. Leave to one side to cool.
  7. Prepare the pastry case by turning out the chilled dough onto a floured surface and forming it into an even round shape. Flour your rolling pin and roll the pastry out into a circle, roughly 25cm/10” in diameter. Lift it carefully onto your flan tin or dish, easing it down into the corners. Trim off any surplus pastry, neaten the edges and put it in the fridge to rest whilst you prepare the rest of the filling.
  8. Whisk together the eggs and milk or cream in a mixing bowl. Add salt & pepper to taste, and the mixed herbs if required.
  9. Spoon the vegetable into the pastry case then pour the beaten egg mixture over the top. Sprinkle the grated cheese over the top.
  10. Place the flan dish or tin on a baking sheet and place in the oven. Bake near the top of the oven for about 40 minutes, or until filling is set and the top is turning golden.

Ingredients

For the shortcrust pastry:
60g plain flour
20g wholemeal flour
Pinch of salt
40g butter or margarine
About 3 tablespoons cold water
For the filling:
2 red peppers
A handful of spinach (about 50g)
1 tablespoon oil
15g/½ oz butter
2 onions, finely chopped
1 cloves garlic, crushed
2 eggs
275ml milk or cream
Salt and pepper
1/2 tsp mixed herbs -optional
120g cheddar cheese, grated


You can use other vegetables depending what is cheap, seasonal and readily available.

Using cream instead of milk will give a richer filling – or you could use crème fraiche for a lower calorie option.

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