Gruyere and Spinach Quiche
Gruyere and Spinach Quiche
 Prep Time ~ 40 mins | Cooking Time ~70 mins |
 Approx Cost ~ £8 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tips ~ Make sure you chill your pastry before cooking, as this ensures it does not shrink during cooking.
Ingredients:
For the pastry
8oz plain flour
2oz lard
2oz margarine
About 3 tablespoons water
For the filling:
1oz / 25g butter
1 tablespoon sunflower oil
1 large onion, chopped
8oz / 225g Gruyere cheese, thinly sliced
8oz / 225g ham, chopped
4oz / 100g frozen cut leaf spinach, thawed
4 eggs, beaten
½ pint / 300ml milk
¼ pint / 150ml single cream
Salt and pepper
Method
- Heat the oven to 425f / 220c / Gas 7.
- Make the shortcrust pastry. Roll out on a floured surface and use to line a 11 inch / 27cm fluted flan dish or ring. Chill in the fridge for 30 minutes.
- Line the flan tin with greaseproof paper and baking beans and bake blind for 20 minutes.
- Remove the baking beans and paper for the last 5 minutes so the centre of the pastry can cook through.
- For the filling: heat the butter and oil in a pan and fry the onion for about 10 minutes until golden brown.
- Spoon over the base of the flan. Arrange slices of cheese on top of the onion and sprinkle over the ham.
- In a bowl, mix the thoroughly drained spinach, eggs, milk, cream and seasoning until thoroughly blended then pour into the flan case.
- Return the quiche to the oven, reduce the temperature to 350f / 180c/ gas 4 and cook for 35 minutes until the filling has set.