For a light yet seemingly indulgent lunch, try our tasty creamed spinach quiche. We’re big fans of the classic cream of spinach flavour, so it made sense to case everything in pastry and make a quiche!
With just a few ingredients needed, this creamed spinach quiche makes a quick, easy and delicious lunch. We enjoyed this dish simply on its own but a nice salad would work perfectly with it. That, or some fries, if you wanted to enjoy as a dinner instead.
For convenience, we chose to use ready rolled pastry. You can, by all means, make your own pastry, which we think is always best. However on this occasion, convenience and availability prevailed!
Short crust is perfect for a quiche. It has a crumbly, melt-in-the-mouth texture, which makes it ideal as a base for the creamy spinach filling.
Spinach is a wonderful ingredient, packed full of vitamins and minerals. You can enjoy it raw in salads or wilt it down in curries and pies or in this case, quiche.
It is naturally high in chlorophyll, which has many health benefits. It also helps vegetables, like spinach, to hold its vibrant green colour for longer when cooking.
We can’t forget that quiche is supposed to be indulgent and satisfying, which is why we’ve added some ‘naughty’ ingredients as well. Cream is a key part to any quiche but there is no need to add any cheese to this quiche, as it stands well alone with its light, fluffy texture.
Eggs play a huge part in bringing any quiche together. We lightly seasoned the eggs with salt and pepper, then combined with the cream before pouring over the spinach filling, bringing all the textures together in velvety, and fluffy layers throughout.
For more egg based dishes, try our Red onion feta omelette with roasted sweet potato and pomegranate.
Why not give this delicious creamed spinach quiche a go! Be sure to share your photos of the dish on either Facebook or Instagram.
Creamed Spinach Quiche
- loose bottom flan tin W23 X D2.5cm
- Baking parchment
- 375 g sheet of ready rolled pastry
- 220 g baby spinach leaves
- 1 tbsp oil
- 1 onion thin sliced
- 5 medium eggs
- 200 ml double cream
- 1 tsp fresh rosemary finely chopped
- 1/4 tsp nutmeg
- baking beans, rice or pasta Tt weigh down the pastry when blind baking
- butter or oil for greasing
- Preheat the oven to gas mark 5/190°C/375°F.
- Lightly grease the flan tin and then line with baking parchment.
- Gently cover the tin with the pastry and push gently into the mould of the tin. Using a fork, lightly score fork marks into the base of the pastry. This will help the bottom cook properly. Don't trim off to much excess pastry in case of shrinkage.
- Using more baking parchment on top, add the baking beans (alt. pasta or rice) on top, making sure it covers the entire pastry. Bake for 15 minutes. Then, remove the baking beans and bake for another 5.
- Whilst the pastry is blind baking gently fry the onions in a pan, until soft with a little colour. Stir in the rosemary and nutmeg, followed by the spinach, coating everything together (season lightly with salt and pepper). If you can, cover with a lid to help the spinach wilt.
- Once the spinach has wilted, cook off until the water has evaporated and then remove from the heat to slightly cool.
- Now, in a separate bowl or jug, whisk together the eggs and cream and season lightly with salt and pepper.
- Add the spinach and onion mixture to bottom of the pastry tart and then gently pour in the egg mixture. On a tray, bake for around 25-30 minutes, until the egg is cooked through.
- Leave to slightly cool before cutting off the excess pastry and removing from the tin.