Spinach quiche

Spinach quiche

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
500g spinach
30g butter
1 small onion, finely chopped
2 eggs
1 egg yolk
250ml cream
freshly ground black pepper
1 teaspoon fresh oregano, chopped
or pinch nutmeg
1 x 20-23 cm shell * plain shortcrust pastry [rid:5323], baked blind
salt

Method

  1. Remove tough stalks from spinach, rinse well under cold running water and shake off excess. Place in a saucepan, cover tightly and simmer for 4–5 minutes. Drain spinach, pressing well to remove all liquid. Chop finely.
  2. Melt butter in a frying pan and cook onion until soft but not coloured. Add spinach. Cook over high heat for 2–3 minutes to remove any remaining moisture, then place in a bowl and allow to cool.
  3. Beat eggs and egg yolk together, add cream and mix well. Season with salt and pepper. Add spinach mixture and stir in oregano or nutmeg.
  4. Pour into flan case. Bake in a preheated moderately hot oven (190°C) for 30 minutes or until golden.
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