This is a great make-ahead recipe, which is perfect for ‘deadline season’ at the moment. It’s great warm with a salad or alternatively, you can wrap a slice up and eat cold for a lunch on-the-go. I tend to make two quiches at a time and freeze one simply for time saving convenience. I will base this recipe on one normal sized quiche. There is no reason why you can’t add your own favourite ingredients instead of mine – ham and cheese, cheddar and caramelized red onion, feta and roasted red pepper…. the list is endless. I will merely equip you with the basics of any quiche.
75g cold butter
150g plain flour
3-4 tbsp cold water
100g chopped mushrooms
A Handful on Spinach
Preheat oven to 180. In a bowl, rub the flour and butter together so it forms a crumbly consistency (the colder your hands the better), slowly add the water until a stiff dough is formed. On a floured surface, roll out the dough until into a circle about 30 x 30 cm – work quickly so as not to melt the butter (it will become oily and impossible to work with). Place in a quiche dish and bake blind for about 10 minutes.
Whilst the pastry is baking, chop your mushrooms and sauté in a pan with a knob of butter (feel free to add some crushed garlic if you like).
In a microwave or on a hob, wilt your spinach until it is reduced.
In a bowl, whisk your eggs and grate your cheddar in, grind in some black pepper.
Drain the liquid from your mushroom pan, add to the egg mixture with the spinach.
Once the pastry is cooked, fill with mixture and bake for a further 10-15 minutes or until golden brown and a skewer comes out clean.