Quiche aux Épinards et Chèvre (Spinach and Goat's Cheese Quiche)
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Ingredients
- 1 ready-rolled shortcrust pastry
- 200 g baby spinach leaves
- 150 g soft goat's cheese
- 3 eggs
- 200 ml double cream
- 0.25 tsp nutmeg, grated
- 10 g unsalted butter
Nutrition (per serving)
- Calories
- 978 kcal
- Protein
- 22.2 g
- Carbohydrate
- 60.6 g
- of which sugars
- 4.4 g
- Fat
- 70.6 g
- of which saturates
- 38 g
- Fibre
- 3.6 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6) and line a 23cm tart tin with the pastry, pressing it into the edges.
- 2
Prick the base with a fork, line with baking paper and baking beans, and bake for 12 minutes, then remove the paper and beans and bake for a further 5 minutes.
- 3
Melt the butter in a pan and wilt the spinach for 2-3 minutes, then squeeze out any excess liquid and roughly chop.
- 4
Whisk the eggs with the double cream and nutmeg and season well.
- 5
Scatter the spinach and dots of goat's cheese over the pastry base and pour over the egg mixture.
- 6
Bake for 28-32 minutes until just set and golden. Rest for 5 minutes before slicing.
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