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.


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


  • 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.