Spinach and nutmeg quiche

Recipes, Spring, Summer

Quiche is such a great summer meal. Delicious warm straight from the oven, or perfect for making in advance and eating cold with salad. My quiches tend to be different every time I make them as I just use up whatever veg and dairy is in the fridge, along with a few eggs! This is an easy base to swap around. You can use cream or sour cream instead of crème fraiche and plant based milks work fine in place of cows milk.

Spinach and nutmeg are one of my favourite combinations, but you can try swapping with asparagus (steam or grill for a few minutes first), peppers, cherry tomatoes (prick or cut them in half so they don’t burst whilst cooking) and lots of herbs. Different cheeses are also worth trying; blue, goats or Brie are all delicious!

For the pastry:
100g butter
220g plain flour
pinch salt
50ml water
 
35g spinach
4 eggs
200ml milk
50g crème fraiche
¼ tsp grated nutmeg
25g grated cheese

For the pastry, cut the butter into small cubes and put in a large mixing bowl with the flour and a pinch of salt. Rub the butter into the flour until you have a breadcrumb type texture. You can use an electric mixer instead but I personally love making pastry with my hands! Add about 40-50ml of cold water and bring the pastry together into a ball. Don’t be tempted to add any more water than you need to. Once in a ball, wrap in cling film and leave in the fridge for at least an hour.

Preheat the oven to 180C. Roll out the pastry until it is large enough to cover your quiche dish (these quantities are suitable for a dish 23-25cm wide). Cover the dish and trim excess pastry- don’t forget it will shrink a bit as cooked though, so don’t cut off too much (this one has a bit of a rustic, rough edged look going on, but you can cut it nice and neat instead!) Bake the pastry blind (with no filling) for 10min with baking beans. Remove beans and bake for another 10min. You can make the pastry case a little in advance or immediately before cooking the quiche.

For the filling, briefly beat the eggs and add the milk, crème fraiche and nutmeg. Season with a little salt and black pepper. Place the spinach into the pastry case and pour over the egg mixture. Sprinkle the grated cheese over the top.

Bake the quiche for 35-40min or until the quiche is set (it will puff up a little and feel reasonably firm to the touch). Leave to cool a little before serving warm. Can also be enjoyed once fully cooled.

vegetarian main course