Picnic-ready goat's cheese and spinach quiche

Picnicking season is upon us so we though what better than a recipe for a dish you can take with you? This light quiche is a delicious alternative to sandwiches and is packed full of iron and protein to keep you fuller for longer whilst out walking on the estate.

Light Bites
A goats cheese and spinach quiche
  • Preparation time 35 minutes  (prep. time)
  • Cooking time 40 minutes  (cooking time)
  • Serves 8

Ingredients

  • 250g/9oz Plain flour
  • 125g/4.5oz Butter
  • 1 Free range egg

For the filling:

  • 160g/5.5oz Finely chopped onion
  • 2 tbs Olive oil
  • 80g/3oz Spinach (wilted and chopped)
  • 10g/1oz Fresh parsley, chopped
  • 1 tsp Balsamic vinegar
  • 220g/8oz Potatoes
  • ½ Bramley apple
  • 220g/8oz Goats cheese
  • 4 Free range eggs
  • 120ml/2 fl oz milk
  • 2 Cloves garlic, finely sliced

Method

1.Peel and cube your potatoes, boil until soft, then drain and leave to cool2.For the pastry, place your flour and butter into a large bowl and using your hands combine until the mixture resembles breadcrumbs.

2.Make a well in the centre of the mixture and crack your egg into the middle. Once your mixture comes together, move onto a flat board and knead until you have a smooth dough. 


3.Preheat your oven to 180ºc and roll your pastry to be around ½ cm thick and lay over a 9cm baking tray, working the edges into the tray and lightly pricking with a fork.


4.Line with baking parchment and blind bake for 10-15 minutes, remove beans and allow pastry to air dry a little. Brush your pastry with an egg wash and bake for a further 5 minutes or until it turns slightly golden in colour then take out of oven and leave to cool. 


5.For the filling, gently fry your onions and garlic until sautéed. Add your spinach and parsley with a splash of balsamic vinegar. Cook gently for a few minutes and remove from heat.

 Assembly:

1.Spread your onion mixture onto the base of pastry

2.Layer potatoes on top

3.Cut goats cheese and apple into cubes and scatter on top

4.Whisk your eggs, cream and milk until blended and pour over

5.Cook at 180ºc for 35-40 minutes until filling is set and lightly coloured

6.Stand for a few minutes before serving. Store quiche in the fridge until you are ready for your picnic-enjoy!