This was one of those recipes that arose out of necessity. And I love it.
- 4oz (½ cup) flour
- 2oz (1/4 cup) margarine
- a little water
- 4 medium eggs
- a little milk
Pre-heat the oven to 180ºC (approximately 350ºF).
Make the pastry by rubbing the margarine into the flour. I use a mix of half plain and half wholemeal flour, but I’ve found any combination works. Once the flour and margarine have a crumb type texture, put a little water in. By little, I mean about a tablespoon. It will take very little water to bring this dough together. Take it very gently and mix the dough. Once mixed, it can go in the fridge to cool, or it can be rolled out immediately. My quiche pan is 8 inches and this mix of dough fits it perfectly. Grease the pan, roll out the dough and pop it in the pan.
I haven’t suggested how much spinach or cheese because I think it’s quite a personal choice. For ease, I keep spinach in the freezer and it’s super handy for quiches; two minutes in the microwave and it’s thawed enough to go into the quiche. I use about a handful of grated cheese. Again, it’s about choice. I like the flavour of cheese, but don’t want anything overwhelming. Put the spinach and cheese into the quiche pan and spread out.
The 4 eggs and a little milk is a combination that I’ve found perfect for this size of quiche. By a “little” milk, it’s probably close to 100ml (a bit more than 1/3 cup). Give the eggs and milk a little whisk and once they’re mixed, pour over the spinach and cheese.
Now put the quiche in the oven. No timing? This is because a quiche needs watched. And also because my cookery times tend to consist of Mr. Juniper saying, “Have you checked what’s in the oven?” and expletives from me as I dash back to the kitchen. The cooking time is somewhere in the region of 30 to 40 minutes. Keep checking every 10 minutes and wait until the quiche is starting to go a golden brown.
Once cooked, take the quiche out of the oven and allow it cool. Then it’s time to enjoy!