Spinach, cream cheese and tomato quiche

Date: 01-06-2022

Spinach, cream cheese and tomato quiche

Preheat the oven to 180c/fan 160/gas 4 and grease a 23cm/9in loose bottomed tart tin or make 4 individual tarts with 12cm tart tins

Roll out the pastry on a floured work top and line your tin. Bake blind, by lining with baking parchment and either filling with ceramic baking beans or dry rice. Bake for 20 mins for a large and 12 minutes for small, then carefully remove the beans and put the pastry cases back in the oven for 5 minutes to cook the base.

Meanwhile heat a large frying pan and add the butter and once melted add the onion for about 10 minutes until just softening. Do not have the heat too high or it will brown. Add the garlic for a minute then all the spinach, most of the tomatoes and lemon juice. Cook for about 5 minutes until the spinach has just wilted. Remove and leave to cool.

Mix the cream cheese eggs and nutmeg in a bowl and season well with salt and black pepper.

Make sure the spinach mixture is not too wet, you may need to squeeze a little of the fluid out, then add to the cheese mixture and stir to combine. Pour into your pastry case and place a few of your reserved tomatoes on top.

Bake for 25-30 minutes until nice and golden. Serve warm or cold with dressed leaves and crusty bread.



Serves 4-6

  • 375g pack shortcrust pastry, or make your own
  • Flour for dusting
  • 25g butter
  • 1 small onion, sliced
  • 1 clove garlic, chopped
  • 15-20 cherry tomatoes, halved
  • 200g baby leaf spinach
  • Little lemon juice
  • 300g cream cheese
  • 2 large free range eggs
  • Freshly grated nutmeg, to taste

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