Jenny Kay created this recipe and the fact that it's an easy meal to prepare it allows you to add or remove ingredients based to your taste.
Ingredients:
- 1 roll ready made shortcrust pastry
Instructions:
1. Roll out the pastry and line a 30cm quiche pan.
2. Prick the base and line it with non-stick baking paper.
3. Weight it down with dried beans and bake at 180°C for 10-15 minutes.
4. Remove the paper and beans and return to the oven for another 10 minutes to cook the base.
5. Remove and cool.
- 30ml olive oil
- 2 onions, chopped
- 5ml chopped garlic
- a few sprigs of fresh thyme, stripped
- 4 eggs
- 180ml cream
- 125ml grated Gruyere cheese
- 125g feta cheese, crumbled
- 60ml chopped sundried tomatoes, chopped
1. Blanch the spinach and then remove and squeeze out excess liquid.
2. Chop the spinach.
3. Heat the oil and fry the onion, garlic and thyme until soft and starting to brown.
4. Add the spinach and fry for 5 minutes.
5. Remove from the heat and add the eggs, cream, cheeses and sun-dried tomatoes.
6. Season well.
7. Scrape this mixture into the pastry base and bake at 180°C for 30-40 minutes until set and golden brown.
8. Remove and serve warm or at room temperature.
Serves 10-12