No soggy bottom to this pastry recipe and loaded with flavour, this delicious savoury dish is perfect anytime of day.
Quiche
6
120
MINS
MINS
Metric
Imperial
INGREDIENTS
| 260g | Plain flour |
| 1 tsp | Salt |
| 95g | Trex |
| 1 | Egg |
| 60ml | Water |
| 35g | Sesame seeds toasted |
FILLING
| 1 tbsp | Trex |
| 1 | Small onion |
| 25g | Sun-dried tomatoes |
| 50g | Spinach |
| 1/2 tsp | Dried thyme |
| 1 tsp | Dried dill |
| Pinch of salt and pepper | |
| 300g | Cheddar cheese |
| 150g | Emmental cheese |
| 6 | Eggs |
| 480g | Plain greek yogurt |
| 230ml | Milk |
| 1/8 tsp | Nutmeg |
| 100g | Thinly sliced prosciutto |
| Fresh thyme for garnish | |
| Chorizo |
Method
Preheat the oven to 350F/ 170c/ gas mark 4.
Grease a 10 inch spring form pan, sprinkling with sesame seeds.
For the crust; whisk flour, 2 tbsp sesame seeds and salt together in a bowl before adding the Trex to the mixture. Whisk together the egg and milk and add to the dry mixture.
Sprinkle flour to the worktop and knead the dough. Roll in to a 15 inch circle, place in to the tin and cover with tin foil before placing in the fridge for 30 minutes.
Cook the crust for 10-15 minutes at 170C, then reduce to 150C
For the filling, fry the onion until brown. Stir in spinach, sun dried tomatoes, dried tyme and dill. Season. Ensure that the moisture is removed from the spinach and take off the heat. Allow it to cool for 10 minutes before stirring in the cheese. Spoon the mixture in to the pre-baked pie crust.
In a bowl, mix the eggs, greek yoghurt, milk and nutmeg until smooth. Pour into the pre-baked pie crust to cover the spinach. Bake for 15 minutes before adding the prosciutto. Bake for 1 hour longer. Serve
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