Vegetable Deep Dish Quiche
Ingredients
- 300 g puff pastry
- 1 egg wash
- 1-2 onions chopped
- 1 clove garlic chopped
- 1 spring onion chopped
- 40 g spinach leaves chopped
- 5 large eggs
- 250 ml milk
- 50 ml cream
- 2 tbsp Freshly chopped parsley
- 100 g grated cheddar
- 100 g goat cheese sliced
- Salt & pepper
Method
- Preheat the oven to 180C/350F/Gas Mark 4
- Roll out the pastry and line a fluted flan dish or 8inch loose bottom cake tin with the pastry.
- Line the pastry with parchment paper or (oven safe) cling film and pour in Blind baking beans. Place in the oven and cook for 15-20 minutes until blanched. Remove from the oven, lift the cling film from the pastry and place back in the oven for a further 5 minutes. Remove from the oven and brush some egg wash to seal any gaps. Allow to cool for 2 minutes or until needed.
- In the meantime, in a large sauté pan, quickly fry off the onion with the garlic for 2 minutes or until caramelized. Add the spinach and wilt for 30 seconds. Season well with salt and pepper. Remove from the heat and place on the blind baked pastry.
- In a separate bowl, beat the eggs, milk and cream together with the seasoning and chopped parsley.
- Pour egg mixture over the onion mixture and sprinkle the cheeses.
- Transfer to the preheated oven and bake for 25-30 minutes until the eggs are just set.
- Remove from the oven and leave to cool for 5 minutes into the tin. Remove from the tin and serve warm or at room temperature.
