Spinach and cheese quiche

Ingredients

For 6 portions

• 🥟 142g shortcrust pastry
• 🍳 4 large egg
• 🥛 200ml milk, whole
• 🥛 100ml heavy cream
• 🧀 100g cheddar cheese
• 🥬 100g spinach
• 🧅 1 medium onions
• 🧂 0.5 Tsp salt

Method

1. Preheat the oven to 180 °C (fan 160 °C). Line a 23 cm tart tin with the shortcrust pastry, trim the edges and prick the base. Blind-bake for 12–15 minutes until the pastry is just starting to colour (use baking beans or dried rice if you have them).
2. Finely chop the onion and soften it in a little oil or butter over medium heat for 6–8 minutes until soft and lightly golden. Wilt the spinach in the same pan (or in a splash of water), then squeeze out any excess liquid and roughly chop.
3. Scatter the onion, spinach and grated cheddar evenly over the base of the pastry case.
4. Beat the eggs with the milk, cream and salt until well combined. Pour the custard over the filling.
5. Bake for 30–35 minutes until the custard is just set in the centre (it should still have a slight wobble). Leave to cool for 10 minutes before slicing.