Step 1
Preheat the oven to 350F/ 170c/ gas mark 4.

Step 2
Grease a 10 inch spring form pan, sprinkling with sesame seeds.

Step 3
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.

Step 4
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.

Step 5
Cook the crust for 10-15 minutes at 170C, then reduce to 150C

Step 6
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.

Step 7
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

Quiche

Quiche

No soggy bottom to this pastry recipe and loaded with flavour, this delicious savoury dish is perfect anytime of day.

6

Serves: 6

120
MINS

Bake Time: 120 mins

SUITABLE FOR VEGETARIANS

INGREDIENTS

260g10 oz Plain flour
1 tsp1 tsp Salt
95g4 oz Trex
11 Egg
60ml2 Fl oz Water
35g1.5 oz Sesame seeds toasted

Filling

1 tbsp1 tbsp Trex
11 Small onion
25g1 oz Sun-dried tomatoes
50g2 oz Spinach
1/2 tsp1/2 tsp Dried thyme
1 tsp1 tsp Dried dill
Pinch of salt and pepper
300g12 oz Cheddar cheese
150g6 oz Emmental cheese
66 Eggs
480g18 oz Plain greek yogurt
230ml9 oz Milk
1/8 tsp1/8 tsp Nutmeg
100g4 oz Thinly sliced prosciutto
Fresh thyme for garnish
Chorizo

METHOD

Step 1
Preheat the oven to 350F/ 170c/ gas mark 4.

Step 2
Grease a 10 inch spring form pan, sprinkling with sesame seeds.

Step 3
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.

Step 4
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.

Step 5
Cook the crust for 10-15 minutes at 170C, then reduce to 150C

Step 6
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.

Step 7
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

BAKE MODE