February 13, 2017


For Short crust pastry:
Flour - 150 gms
Salt - little
Butter - 75 gms
Chilled water - 2-3 tbsp

For filling:
spinach - 250 gms (cooked, drained and chopped)
Small sized onion -1 (finely chopped)
Butter - 1 tbsp
Large eggs -2
Cheese - 3/4 cup (grated)
Salt and pepper to taste
Pinch of nutmeg
Thin cream - 1 cup

  • Sift the flour and salt; add butter. With the finger tips rub the butter into the flour until it becomes crumbly.
  • Gradually add chilled water. Stir with a fork until the mixture is evenly moist.Knead very lightly and refrigerate for 20-25 minutes.
  • Roll the pastry thinly and line a pie dish, cover and refrigerate for 20 minutes.
  • Gently fry the chopped onion in butter and toss the spinach in it for a moment.
  • Spoon the mixture over the base of the pastry and sprinkle with grated cheese, leaving a little on the top.
  • Lightly beat eggs and cream. Season with salt and pepper and pour over the spinach to fill the quiche.
  • Bake for 35-40 minutes at 190 C.

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