Spinach and Onion Quiche
The classic combination of spinach and onion works so well in this easy to make quiche. For even more speed, make without a crust, still as delicious.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- For the pastry:
- 2 ½cups all-purpose flour
- ½teaspoon salt
- 1cup cold butter (cubed)
- ⅓cup cold water
- For the Filling:
- 6large, fresh, free-range eggs
- 8oz. spinach leaves (roughly chopped)
- 1cup Cantal cheese (or Cheddar, grated)
- ⅔cup half and half
- ½cup white onions (chopped)
- ½cup bacon (cooked and crumbled or chopped country ham)
- ¼teaspoon ground black pepper
Instructions
Step 1
In a small bowl, mix the flour and salt.Step 2
Add the butter then either using a pastry cutter, large-tined fork or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand. Do not worry if a few pea-sized pieces of butter remain as this will add a buttery tinge to the finished pastry.Step 3
Sprinkle the water a tablespoon at a time over the mixture and mix lightly until the pastry starts to clump together.Step 4
Once this happens, scoop the pastry into a ball and wrap in plastic wrap and chill in the refrigerator for anything from 30 minutes to a couple of hours. You can also make the pastry the day before.Step 5
Preheat an oven to 350 F.Step 6
Roll out the pastry to fit an 8 x 8-inch pan or pie dish. Lightly grease the tin, then line with the pastry.Step 7
Whisk all the filling ingredients together and pour into the pan.Step 8
Place the pie tin lined with pastry onto the middle shelf of the oven, then carefully pour in the filling making sure it does not overflow.Step 9
Cook in preheated oven for 60 to 70 minutes, until it tests done in the center, it should be firm but not solid.