Spinach Quiche Recipe

It seems Melbourne has decided it is winter again, to my great happiness! So to celebrate I decided to make one of my favourite meals - a delicious spinach and cheese quiche.

There are so many different variations of quiche, so if you are not very keen on spinach, simply substitute it for a filling of your choice, such as bacon and onion (the traditional quiche Lorraine), leek and feta, salmon and dill, chicken and asparagus and so on.

Serve it with a salad - I'll be posting up our spinach, roasted pine nut and feta salad shortly - or even just some deliciously ripe sliced tomatoes, lightly seasoned with some salt and pepper, which is a perfect contrast to the toasty warm quiche.

You will need:

• 4 large eggs (Sometimes I use 5 to be safe)
• 1 1/4 cups of grated cheese
• 250g frozen spinach - defrosted and the water squeezed out
• 1 1/2 sheets of puff pastry - defrosted
• Butter
• 2/3 cup of milk
• Salt and pepper

Butter a quiche dish if you have one, or just any sort of round cake tin if you do not. Place the sheets of puff pastry into the dish and fold the edges down so they are about even with the top of the dish.

Whisk the eggs together in a bowl and add a pinch of salt and a little pepper, along with the milk.

Sprinkle your cheese into the quiche dish and pour the egg and milk mixture on top. Sprinkle the spinach on top of this, and you are done!

Cook for about 50-60 mins on 180 degrees C and then serve.

Eat and be merry!

This makes enough for 4 large slices of quiche.

For a mini version, I use a cupcake pan and go through the same process as above, although they take less time to cook - normally 20 mins.