Monday, 5 March 2012

Spinach, red pepper and gruyere quiche

Adapted from


For the dough:
150 grams all purpose flour
Salt to season
75 grams cold butter, diced
3 tablespoons iced water

For the filling:
Olive oil to drizzel
1 small onion
2 cloves garlic, chopped
4 large handfuls of spinach, roughly chopped
2 roasted red peppers, chopped (I used the jarred variety)
5 large eggs
1/4 cup milk
100 grams gruyere or any kind of strongly flavored cheese, grated
Salt and pepper to season


To begin make your dough. It's a good idea to run your hands under cold water beforehand, to get them as cold as possible so they don't melt the butter. In a bowl mix the flour and salt, then add the diced cold butter and rub together until the mixture resembles breadcrumbs. Add the iced water in one tablespoon at a time until you have a soft but not sticky dough. Wrap in clingfilm and refrigerate for 15-30 minutes.

Pre-heat your oven to 180 degrees. On a floured surface roll out your dough to roughly a 32 cm circle. Transfer your circle of dough to a 22 cm pie dish and gently press into shape. Beware that the dough will shrink when baked, so make sure you have enough to cover the sides of the dish. Prick the base with a fork and bake for 10 minutes.

While the crust is baking, in a pan heat the olive oil then saute the garlic and onion until soft. Add the spinach and gently saute until wilted. In a large bowl whisk together the eggs and milk and season with salt and pepper. Add 3/4 of the grated cheese, the chopped red peppers and the spinach mixture. Mix, then pour into your pie crust. Bake for 30 minutes, then take out and cover with the remaining cheese. Bake for a further 10-15 minutes until the cheese is golden and the pie is well cooked.

Best eaten in front of your work-mates who are all on diets. Enjoy!

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