Goat's cheese and spinach quiche

A crisp buttery case holds a rich custard jewelled with chunks of sharp goats cheese, earthy spinach and tangy Bramley apple. Enjoy it with a fresh garden salad or seasonal vegetables.

Light Bites
A slice of goat's cheese and spinach quiche
  • Preparation time 35 minutes (prep. time)
  • Cooking time 40 minutes (cooking time)
  • Serves 8

Ingredients

For the pastry:

  • 250g (9oz) plain flour
  • 125g (4.5oz) butter
  • 1 tsp dried mixed herbs
  • 1 free range egg


Filling:

  • 160g (5.5oz) onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tbs vegetable oil
  • 80g (3oz) spinach, wilted and chopped
  • 10g (1oz) fresh parsley, roughly chopped
  • 5g (0,5oz) fresh sage, roughly chopped
  • 1 tsp (10ml) Balsamic vinegar
  • 220g (8oz) potatoes
  • ½ Bramley apple
  • 220g (8oz) goat's cheese
  • 4 free range eggs
  • 120ml (4fl oz) double cream
  • 50ml (2fl oz) milk 

Method

Preparation:
  1. Peel and cube the potatoes. Boil until soft, then drain and leave to cool.
  2. For the pastry, place the flour, butter and dried herbs into a large bowl and, using your hands, combine until the mixture resembles breadcrumbs. Make a well in the centre, then crack in the egg and mix well. Once the pastry starts to come together, turn it out onto a floured board and knead gently until you have a smooth dough.
  3. Heat your oven to 180°C. Roll out the pastry until it’s about ½ cm thick and lay over a 9 inch baking tin.
  4. Gently work the pastry into the edges of the tin, trim around the top and prick the base with a fork.
  5. Line with baking parchment and fill with baking beans, then put it in the oven and bake blind for 10-15 minutes.
  6. Remove the baking beans and parchment and leave for a couple of minutes to dry out.
  7. Brush the base with a little egg wash and place it back in the oven for a few more minutes, until the base is set and golden. Take it out of the oven and leave to cool.
  8. For the filling,finely chop the onions and garlic. Place the oil in a pan over a medium heat and, once hot, add the onions and garlic. Stir well and sauté for 5-10 minutes, or until they go soft and lightly coloured.
  9. Add the chopped fresh herbs and spinach to the pan, stirring well. Then add the balsamic vinegar. When the mixture starts to dry, remove it from the hob.

 

Assembly:
  1. To assemble the quiche, first, spread the onion mixture evenly into the pastry case.
  2. Next, layer the potatoes on top.
  3. Cut the goats cheese and peeled apple into cubes and scatter.
  4. Finally, whisk the eggs, cream and milk until blended and pour over your mixture.
  5. Cook at 180°C for 35-40 minutes or until the filling is set and lightly coloured.
  6. Stand for a few minutes before serving.