Creamy Spinach Quiche

Ingredients

• 113 g (1/2 cup)Butter
• 8 g (1 tbsp)Icing sugar
• 125 g (1 cup)Plain flour
• 1Egg yolk
• 1/2Onion, sliced
• 2 clovesGarlic, minced
• 1 largeTomato, diced
• 3 slicesSmoked beef, diced
• 30 g (1 cup)Fresh spinach
• 1/2 tspSalt
• 1/2 tspBlack pepper
• 1/2 tspSugar
• 2Eggs
• 120 ml (1/2 cup)Double cream
• 5 g (1 tbsp)Parmesan
• 1 tspSalt
• 1/2 tspBlack pepper
• 1/4 tspGround nutmeg

Instructions

1. 1

   Mix the pastry

   Mix the butter, icing sugar, flour and egg yolk until combined. Shape the dough into a ball, cover it with cling film and refrigerate for 30 minutes.

2. 2

   Preheat the oven

   Heat the oven to 170°C (338°F).

3. 3

   Roll the pastry

   Roll the chilled dough out to a diameter of 18 cm. Press it gently into a removable pie tin so it covers the surfaces.

4. 4

   Prepare the crust

   Press the pastry into the bottom and sides of the tin and trim away the excess. Prick the base with a fork, then cover it with aluminium foil, pressing the foil gently against the pastry. Add rice on top to stop the centre rising.

5. 5

   Bake the crust

   Bake the crust at 170°C (350°F) for 30 minutes.

6. 6

   Cook the filling

   Sauté the garlic and onion in a pan over medium heat until fragrant. Add the smoked beef, tomato and spinach and cook, stirring, for a while. Stir in 1/2 tsp salt, 1/2 tsp black pepper and the sugar, then set the mixture aside.

7. 7

   Mix the custard

   Mix the eggs, cream, Parmesan, 1 tsp salt, 1/2 tsp black pepper and nutmeg until combined.

8. 8

   Heat the oven

   Preheat the oven to 180°C.

9. 9

   Fill the crust

   Spread the spinach mixture over the pastry crust. Pour the egg custard over it until the surface is nearly full.

10. 10

    Bake the quiche

    Bake for 30 minutes, or until the custard has set. Serve while hot.

What is spinach quiche?

Quiche is a savoury baked tart made with pastry and an egg-based filling, a style of dish associated with French cooking that has become familiar in American home kitchens. This version combines spinach with tomato and smoked beef, then covers the filling with a seasoned cream custard.

A homemade, slightly sweetened pastry gives the quiche a rich base, while baking the crust before adding the filling helps it support the softer centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 13g protein, 35g carbs, 28g fat.

The pastry contributes much of the carbohydrates and fat, while the cream and butter add further fat. Eggs, smoked beef and Parmesan provide most of the protein; serve a slice with salad or vegetables for a more balanced plate.

The pastry base

Chilled dough: Resting the dough for 30 minutes firms the butter and makes it easier to roll and press into the tin.

Foil and rice: The foil holds rice against the base during baking, helping keep the pastry from puffing up in the middle.

Building the filling

Aromatic start: Cook the onion and garlic over medium heat until fragrant before adding the other filling ingredients.

Smoky balance: Smoked beef adds a savoury note alongside the tomato and spinach. The first measures of salt and pepper, plus a little sugar, season this mixture before it goes into the crust.

Getting the custard right

Even mixture: Whisk the eggs, cream, Parmesan, salt, pepper and nutmeg until the seasonings are distributed throughout.

Set centre: The quiche is ready when the custard is no longer liquid. Check the centre near the end of baking and give it more time if it still looks loose.

Timing and assembly

Pastry first: The method calls for 30 minutes of chilling and a 30-minute bake for the crust before preparing the filled quiche.

Fill carefully: Spread the spinach mixture across the crust, then pour in the custard without filling the tin beyond its rim. Bake the assembled quiche for 30 minutes at 180°C.

Serving ideas

Fresh contrast: Serve a warm slice with a crisp green salad or lightly dressed leaves to balance the rich pastry and custard.

Simple sides: Steamed vegetables or sliced tomatoes also go well alongside the quiche without competing with its savoury filling.

Recipe notes & tips

• Keep the pastry dough covered while it chills so its surface does not dry out.
• Press the dough into the tin evenly, especially where the base meets the sides.
• Use enough foil and rice to cover the base while blind baking.
• Cook the spinach mixture until it is well combined with the seasonings before setting it aside.
• Pour the custard slowly to avoid overflowing the crust.
• Let the custard set fully before cutting neat slices.

Variations

• More greens: Add extra spinach to the filling while keeping the crust and custard quantities unchanged.
• Different cheese: Swap the Parmesan for another finely grated hard cheese.
• Fresh herbs: Stir chopped herbs into the custard for an aromatic variation.
• Vegetarian filling: Leave out the smoked beef and use more spinach or diced tomato instead.
• Peppery finish: Add a little extra black pepper to the filling or custard.

Common mistakes to avoid

• Warm dough: It can be difficult to handle; chill it for the full 30 minutes before rolling.
• Uncovered pastry: The base may puff during baking; prick it and cover it with foil and rice as directed.
• Uneven crust: Thin spots can bake differently; press the pastry evenly across the base and sides.
• Loose custard: The quiche may be hard to slice; bake until the centre has set.
• Overfilled tin: Custard can spill over the edge; leave a little room at the top.

How to store

Refrigerate leftover quiche in a covered container and eat within 3 days. Reheat slices in an oven until warmed through, or use a microwave for a quicker option.

Frequently asked questions