Baked a Quiche the other day with some salad on the side...ideal for a cold winter day...
I used this recipe for the base.....I use this basic short crust pastry for most of my pies, quiches, tarts, etc.
So roll out the pastry and line a 9" pie tin or dish and lightly brush the pastry with butter. [This will stop the pastry from becoming soggy when the mixture is poured into it].
For the spinach mix:
- 1 onion chopped,
- 1-2 garlic cloves chopped fine,
- 1 cup blanched and chopped spinach, ( it must be a cup after blanching so you might need about 1/2 kg raw spinach)
- 1 cup milk,
- 3 eggs,
- 3/4 cup cheddar cheese, grated
- 50 gm cottage cheese/paneer, crumbled (optional)
- 2 tbsp oil,
- 1/2 tsp mustard powder,
- salt and pepper to taste
Pre-heat your oven to about 180-200 degrees celsius.
Beat the milk with the eggs, mustard powder and the grated cheese .
In a skillet add the oil and lightly fry the onions and garlic till onions are softened but not brown.
Add the blanched spinach and cottage cheese , if using. Lightly sautee' for a minute or until any liquid has dried. Let cool a little and add to the milk mixture. Pour into the shell and bake for about 45 minutes or till the custard sets. To check push a knife in the centre of the pie. If it comes out clean it is done otherwise allow 5 minutes more of baking and check again. When done, let rest for about 5 minutes. Slice up and serve hot with a fresh green salad.
Note: an easier way to add the mixture to the shell without spilling while placing in the oven is to do this: first place the empty shell in the oven, then pour in the milk-eggs-cheese mixture into the shell and gently push back in the oven.