Ingredients (for the pastry)
- Mrs Crimbles Home Bake Pastry Mix
- 90g butter
- 60ml water
Ingredients (for the filling)
- 200g crème fraîche
- 3 large eggs
- 125g ricotta cheese
- 125g spinach
- 50g parmesan cheese (grated)
- grated nutmeg (to taste)
- pinch of salt
- cracked black pepper
- 40g mature cheddar cheese
Method
- Preheat the oven to 200C/400F/Gas 6
- Rub together the pastry mix and butter
- Add the water gradually and mix until the pastry can be pressed together
- Roll out your pastry to just larger than your quiche dish – the base should be the same thickness as a £1 coin (dust your surface with gluten free flour to prevent your pastry from sticking)
- Put the rolled out pastry into the quiche dish, lightly pressing the pastry into the sides on the dish
- Trim the pastry edges leaving them slightly larger than the quiche dish and prick lightly with a fork
- Place some baking paper over the base and add baking beans or rice to weigh it down
- Blind bake the base for 10 minutes or until the sides are lightly golden
- Remove the paper and the beans and return the base to the oven for another five minutes
- Allow to cool slightly
- Beat together the eggs, ricotta and crème fraîche, salt, cracked black pepper, grated Parmesan cheese and a little grated nutmeg (to taste)
- De-stalk the spinach, lightly chop and add, mixing lightly
- Pour the mixture into the pastry base, grate the mature cheddar evenly over the top and place into the lower section of the oven for 25-35 minutes until the filling is set and golden
- Allow to cool a little before sliding onto a plate and slicing into wedges
- Eat!
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