Vegetable Deep Dish Quiche

Vegetable Deep Dish Quiche

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Course Main Course
Cuisine baking, French

Ingredients
  

  • 300 g puff pastry
  • 1 egg wash
  • 1-2 onions chopped
  • 1 clove garlic chopped
  • 1 spring onion chopped
  • 40 g spinach leaves chopped
  • 5 large eggs
  • 250 ml milk
  • 50 ml cream
  • 2 tbsp Freshly chopped parsley
  • 100 g grated cheddar
  • 100 g goat cheese sliced
  • Salt & pepper

Instructions
 

  • Preheat the oven to 180C/350F/Gas Mark 4
  • Roll out the pastry and line a fluted flan dish or 8inch loose bottom cake tin with the pastry.
  • Line the pastry with parchment paper or (oven safe) cling film and pour in Blind baking beans. Place in the oven and cook for 15-20 minutes until blanched. Remove from the oven, lift the cling film from the pastry and place back in the oven for a further 5 minutes. Remove from the oven and brush some egg wash to seal any gaps. Allow to cool for 2 minutes or until needed.
  • In the meantime, in a large saut√© pan, quickly fry off the onion with the garlic for 2 minutes or until caramelized. Add the spinach and wilt for 30 seconds. Season well with salt and pepper. Remove from the heat and place on the blind baked pastry.
  • In a separate bowl, beat the eggs, milk and cream together with the seasoning and chopped parsley.
  • Pour egg mixture over the onion mixture and sprinkle the cheeses.
  • Transfer to the preheated oven and bake for 25-30 minutes until the eggs are just set.
  • Remove from the oven and leave to cool for 5 minutes into the tin. Remove from the tin and serve warm or at room temperature.