For 1 × 9-inch quiche dish
400g plain flour
200g cold butter, diced
2g salt
1 egg
50ml iced water
150g spinach
15g butter or olive oil
100g spring onions, thinly sliced on the bias
1 tbsp chopped parsley
Small bunch of chives, chopped
Any leftover cooked vegetables (cauliflower, broccoli, peas, green beans, etc.)
350g mascarpone cream or double cream
(If no cream: use 5 eggs with 600ml milk)
2 eggs
4 egg yolks
4g salt
10 turns freshly milled black pepper
1 blind-baked 9-inch pastry case
Place the flour and salt into a bowl or mixer.
Add the diced cold butter and mix on low speed until it resembles fine breadcrumbs (about 1 minute).
Add the egg, then gradually add the iced water until the dough just comes together. It should not be too dry or it will crumble when rolled.
Wrap the dough in cling film and refrigerate for 30 minutes.
Grease and flour a 9-inch quiche tin.
Roll the pastry to 0.5cm thickness, line the tin, and trim the edges.
Blind bake with baking beans at 180°C for 30 minutes, then allow to cool.
Cook the spinach in the butter or olive oil over medium heat for about 30 seconds, until just wilted.
Drain very well and allow to cool.
In a bowl, mix the mascarpone (or cream), whole eggs and egg yolks with the salt, pepper and chopped parsley.
Scatter the spring onions, spinach, chives and any leftover cooked vegetables evenly over the base of the pastry case.
Pour the cream mixture over the filling.
Bake at 170°C for 25–30 minutes, until just set with a gentle wobble in the centre.
For 1 × 9-inch quiche dish
400g plain flour
200g cold butter, diced
2g salt
1 egg
50ml iced water
150g spinach
15g butter or olive oil
100g spring onions, thinly sliced on the bias
1 tbsp chopped parsley
Small bunch of chives, chopped
Any leftover cooked vegetables (cauliflower, broccoli, peas, green beans, etc.)
350g mascarpone cream or double cream
(If no cream: use 5 eggs with 600ml milk)
2 eggs
4 egg yolks
4g salt
10 turns freshly milled black pepper
1 blind-baked 9-inch pastry case
Place the flour and salt into a bowl or mixer.
Add the diced cold butter and mix on low speed until it resembles fine breadcrumbs (about 1 minute).
Add the egg, then gradually add the iced water until the dough just comes together. It should not be too dry or it will crumble when rolled.
Wrap the dough in cling film and refrigerate for 30 minutes.
Grease and flour a 9-inch quiche tin.
Roll the pastry to 0.5cm thickness, line the tin, and trim the edges.
Blind bake with baking beans at 180°C for 30 minutes, then allow to cool.
Cook the spinach in the butter or olive oil over medium heat for about 30 seconds, until just wilted.
Drain very well and allow to cool.
In a bowl, mix the mascarpone (or cream), whole eggs and egg yolks with the salt, pepper and chopped parsley.
Scatter the spring onions, spinach, chives and any leftover cooked vegetables evenly over the base of the pastry case.
Pour the cream mixture over the filling.
Bake at 170°C for 25–30 minutes, until just set with a gentle wobble in the centre.
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