It's been ages since I've done a homemade quiche so a few weeks ago I tried one out using generally what I already had in, but also my favourite quiche ingredients when buying any from the shop.
They are relatively straight forward to make and generally a good people pleaser, so fingers crossed it would go down well with my little fussy eater!
I opted for caramelised onion and spinach quiche. I have to be honest I'm not overly keen on the flavour of cooked Spinach but I love it raw so I used dried frozen spinach and a few fresh leaves on top.
I did cheat a bit to save time and used pre-made pastry but I am including a recipe for short crust pastry if you'd like to make it yourself.
For the short crust pastry:
- 100g butter
- 200g flour
- 2tbsp water
For the Filling:
- 5 medium eggs
- 1 carton of single cream
- 115ml semi skimmed milk
- 200g grated mild or medium cheddar cheese
- 1 small white onion
- Half a bag of frozen spinach
- Approx 10 cherry tomatoes
- Small amount of veg oil (for onions)
- 1 1/2 tsp sugar (for onions)
- 1/2 tsp salt (for onions)
- Seasoning (I used salt, pepper and ground garlic)
- Preheat oven to 200oc
- Make the short crust pastry
- Roll out and fit to dish. Blind bake for 10 minutes.
- Thinly slice the onions and fry them gently in small amount of veg oil. When they start to soften add sugar and salt. Heat until softened and gently browned.
- Whisk the eggs, cream and milk together.
- Dry off spinach between pieces of kitchen towel.
- Grate cheese and add to mixture. We also sprinkled some on the base.
- Slice cherry tomatoes and arrange on pastry base.
- Add spinach and onions into the quiche dish.
- Add the egg mixture to the dish.
- Cook for 40 minutes at 180oc
We had our warm with salad, it was lovely and it was a hit with my fussy eater too!