Quick & Easy

Spinach quiche

Perfect for a lazy lunch with friends, this spinach quiche is quick and delicious. For something rather different, you could use sorrel leaves in place of the spinach.
spinach quiche



1.Preheat oven to 200°C/180°C fan-forced.
2.Sift flours and salt into medium bowl, return husks from sifter to bowl; rub in butter. Add juice and egg yolk, combine until ingredients cling together. Knead gently on floured surface until smooth. Roll pastry between sheets of baking paper until large enough to line 23cm flan tin. Lift pastry into tin, gently press around base and side; trim edges. Bake about 15 minutes or until light golden brown; cool.
3.Reduce oven to 180°C/160°C fan-forced.
4.Meanwhile, make spinach filling. Put spinach in basin, allow to thaw; reserve liquid. Heat oil in frying pan; cook onion, parsley and garlic, stirring, until tender. Add spinach, reserved liquid and dill; cook, stirring constantly, over heat 2 minutes. Remove from heat; cool. When mixture is cold, stir in cheeses and eggs until well combined.
5.Spread cold spinach filling into pastry case; bake about 30 minutes or until quiche is set.

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